Homemade Tomato Soup

↓ Jump to Recipe

Homemade tomato soup that’s loaded with delicious flavor, and uses common pantry items you probably already have. A quick and comforting recipe to serve as an appetizer or paired with a crispy grilled cheese sandwich.

Bowl of homemade tomato soup

One of my ultimate comfort foods

Mastering a classic tomato soup is all about keeping the ingredients simple, but focusing on technique. The red delicious fruit has a sweet but earthy taste that should shine through the dish. To elevate the flavors, I saute the savory aromatics like garlic, onion, and herbs before adding in the whole tomatoes to add depth and complexity.

Using ripe whole canned tomatoes makes it easy to crush and control the thickness of the soup. Customize the consistency by making it smooth and silky for a gourmet starter, or keep some larger chunks for a rustic appearance. And just like my tomato basil soup, this version can be enjoyed the same day or made ahead of time for a convenient healthy meal.

pre-portioned ingredients on a table

Use whole tomatoes

Canned tomatoes are a convenient pantry option to make this soup year-round. There are several different types of products to choose from, however, the whole peeled variety is best for this recipe. They have a balance of sweetness and acidity and crush easily.

I use a potato masher to break them down into smaller pieces before simmering and pureeing. You can also use your hands to squeeze and break them apart like my grandma used to do. This is where you have the flexibility to create a smoother of chunkier soup. For a smoky charred soup taste, use roasted tomatoes.

Add depth with alliums

To build a rich flavorful base, saute the onion and garlic in olive oil. Chopping the onions and using minced garlic releases strong sulfur-compounds that add depth to the soup. Lightly browning the onions naturally enhances the sweetness, while mellowing out the strong aromas into earthy notes. All of these ingredients infuse nicely into the vegetable stock.

Compilation of four photos showing the processing of crushing tomatoes in a large pot

Sprinkle in some herbs

Take advantage of dried herbs and add some Italian seasoning. The blend is typically a combination of oregano, basil, marjoram, rosemary, and thyme, so you don’t have to individually source each one.

If you have fresh herbs, feel free to use them. Simply add 3 times the dried amount listed, about 1 ½ teaspoons. Blooming these herbs in oil releases more fat-soluble flavor compounds, adding even more essence to the soup as it simmers.

Let it simmer

Once all of the ingredients are added to the pot, give it 15 minutes to simmer. Gently cooking the soup evaporates some of the water and concentrates the tomato flavor. This also gives the vegetables and seasonings time to merry together for a more gourmet taste. Here’s a little secret, the soup reheated the next day actually tastes better because the ingredients have even more time to infuse throughout the liquid base.

Immersion hand blender pureeing tomato soup in a pot

Puree the soup

There are two options for breaking down the tomatoes to its final slurpable form. The first is to use a handheld immersion blender directly in the pot to process and puree the soup. Make sure to submerge the blender head completely and then move it around the entire pot. This will give a chunkier, more rustic texture.

For a more refined, super creamy, and smooth consistency, use a blender. Remove the center plastic piece on the lid, then cover with a towel to let the steam escape without making a huge mess. You may need to work in two batches.

How to make a creamier consistency

Pureeing the tomatoes with a blender creates a smooth mouthfeel when processed down into small suspended particles. However, if you want a little more richness, add in some heavy cream right before serving. You don’t need to simmer as it can curdle. Just add 1 tablespoon at a time, then season with salt and pepper to taste.

Popular pairings

Serve this savory tomato soup with a classic grilled cheese sandwich. For a lighter lunch, make a crisp greek salad or creamy caesar salad. For heartier fare, pair it with a loaded baked potato. Make a stunning roasted chicken and enjoy the soup as an appetizer.

Spoon stirring a big pot of tomato soup

Substituting other canned tomato products

Crushed tomatoes are already broken down so there are fewer texture options for the final soup, but it’s a quick swap. A puree is often added to make it thicker, therefore you may need to thin out the soup with more stock. Diced tomatoes can be used, but often have calcium chloride added to the can to keep the pieces firm. Skip the mashing step and use the blender to break them down later.

Pin this recipe to save for later

Pin This

Homemade Tomato Soup

The best homemade tomato soup! Comfort food loaded with delicious flavor and the recipe uses common pantry items you probably already have.
Pin Print Review
4.64 from 19 votes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings 4 servings
Course Soup
Cuisine Italian

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • ½ cup diced yellow onion, ¼-inch dice
  • 1 tablespoon minced garlic
  • ½ teaspoon dried italian seasonings
  • 28 ounce whole peeled tomatoes, canned, plus juice
  • 2 cups vegetable stock, chicken stock or broth
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped chives, optional

Instructions 

  • Heat a large saucepan or dutch oven over medium heat. Add the olive oil, once hot add the onions and saute until lightly browned and translucent, 2 minutes.
  • Add the garlic and italian seasonings, stir and cook until fragrant, 30 seconds.
  • Add the tomatoes, vegetable stock, salt, and pepper.
  • Use a potato masher or large spoon to break up the tomatoes into larger chunks. Alternatively, crush using your hands before adding into the pot.
  • Simmer the tomato soup over medium-low heat, until the liquid slightly concentrates, stirring occasionally, 15 minutes.
  • Use a hand immersion blender and puree the soup until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, you can work in two batches to puree the soup in a blender. If doing so, make sure to remove the center of the lid and cover it with a towel so that steam does not build up.
  • Add more stock if needed to thin the consistency of the soup.
  • Taste and season with more salt and pepper as desired.
  • Serve soup hot and garnish with chives.

Notes

  • Recipe Yield: 4 cups
  • Serving Size: 1 cup
  • Storing: Cool soup to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Freeze in 1 cup portions in resealable plastic bags for up to 1 month.
  • Reheating: Simmer the soup on the stovetop until hot. Defrost frozen soup, then reheat on the stovetop.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Homemade Tomato Soup
Amount Per Serving
Calories 113 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 1337mg56%
Potassium 402mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 482IU10%
Vitamin C 21mg25%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

6 Comments Leave a comment or review

  1. Sheila Flores says

    Hello Jessica,
    Is there any particular brand of whole canned tomatoes that you like to use for this soup?

    • Jessica Gavin says

      Yes, I would remove the skins after raosting. However, if you have a high-speed blender that creates a really fine puree and like the flavor of the blistered skins you can leave them on.

Leave A Reply

Recipe Rating