This delicious tomato soup recipe is loaded with flavor and uses everyday pantry items you probably already have. This is a quick, healthy dish that comes together in just 30 minutes!
Jessica’s Recipe Science
- Whole canned tomatoes crush easily, releasing balanced natural sugars and acids that build depth of flavor in the soup year-round.
- Sautéing garlic, onion, and dried herbs in hot oil first unlocks fat-soluble flavor compounds, creating a more complex base.
- Pureeing the tomatoes creates a smooth mouthfeel when processed into small suspended particles in the soup.
Featured Comment 8
“This is a family favorite that we enjoy almost weekly – so simple and delicious. In the words of my 4 year old daughter, “This is the BEST tomato soup recipe that I’ve ever, ever, ever, ever had!” Thanks!”—Stacey
Why It Works
Like chicken noodle soup, mastering a classic tomato soup is about keeping the key ingredients simple but focusing on technique. The delicious red fruit has a sweet but earthy taste that should shine through the dish. To elevate the flavors, I saute savory aromatics like garlic, onion, and herbs before adding the whole tomatoes for 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. This easy tomato soup recipe is ready in just 30 minutes for a quick and convenient meal. It tastes even better the next day as the flavors meld together, perfect for meal prep!
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Ingredients You’ll Need
- Tomatoes: Canned tomatoes are a convenient pantry option to make this soup year-round. The whole peeled variety is best for this recipe as it has a balanced sweetness and acidity and crushes easily.
- Oil: Extra-virgin olive oil add a rich, fruity flavor to the sauteed onions.
- Alliums: Diced yellow onions add natural sweetness and minced garlic adds an earthy, pungent taste to the soup.
- Seasoning: Kosher salt enhances the savory and slightly sweet taste of the soup. It also helps to balance the acidity of the tomatoes. Black pepper adds a very mild lingering heat.
- Herbs: Take advantage of the potent flavor of dried herbs and add Italian seasoning. The mixture is typically a combination of oregano, basil, marjoram, rosemary, and thyme. I add sliced chives for garnish for a delicate onion flavor.
- Liquid: All of these ingredients infuse nicely into the vegetable broth, chicken broth, or chicken stock.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade tomato soup recipe is easy to customize! Try these delicious options:
- Tomato Swaps: There are several types of canned tomatoes available at the market. Crushed tomatoes are already broken down, so there are fewer texture options for the final soup, but it’s a quick swap. Tomato puree makes the soup thicker. Diced tomatoes have calcium chloride added to the can to keep the pieces firm. Skip the mashing step and use a regular blender to break them down.
- Oil Swap: Use other neutral cooking oil like avocado oil, vegetable, or canola. Use melted butter for a richer taste.
- Liquid Options: Add chicken stock or broth for extra flavor from the poultry. Water can be used, just adjust the seasonings.
- Herb Swaps: If you have fresh herbs, feel free to use them. Add three times the dried amount listed, about 1 ½ teaspoon. Garnish with fresh tarragon, basil, oregano, or parsley.
- Make It Creamier: For a richer, creamier tomato soup, try adding heavy cream, coconut cream, or full-fat coconut milk, one tablespoon at a time. Simmer starchy, fibrous veggies like carrots or sweet potatoes, and pureeing them will add thickness without dairy.
How to Make Tomato Soup
Step 1: Cook the Aromatics
To build a rich, flavorful base, saute the onion and garlic in olive oil. Chopping the onions and minced garlic releases potent sulfur compounds that add depth to the soup.
Lightly browning the onions naturally enhances the sweetness while mellowing the intense aromas into earthy notes. Blooming dried herbs in oil releases more fat-soluble flavor compounds, which adds even more essence to the soup as it simmers.
Step 2: Crush the Tomatoes
I use a potato masher to break the whole canned tomatoes down into smaller pieces before simmering and pureeing them in my Dutch oven or large pot. You can also use your hands to squeeze and break them apart, like my grandma used to do. During this step, you have the flexibility to create a smoother or chunky soup texture.
Quick Substitution: For a smoky charred soup taste, use roasted tomatoes. For my tomato basil soup recipe, I use fresh tomatoes that I roast for a robust-flavored soup.
Step 3: Simmer the Soup
Once you add the ingredients to the pot, give it 15 minutes to simmer, stirring occasionally. Don’t boil or you’ll lose the delicate flavors of the tomatoes. The soup evaporates some of the water and concentrates the tomato flavor. This process also gives the vegetables and seasonings time to marry together for a more gourmet taste.
Pro Tip: Leftovers of the soup taste better the next day because the ingredients have even more time to infuse throughout the liquid base. It’s great to store in the fridge or freezer for meal prep!
Step 4: Puree the Soup
There are various options for breaking down the tomatoes into a puree. For less clean up, I like to use a handheld immersion blender directly in the pan to process and blend the soup. Make sure to submerge the blender head entirely and move it around the pot. This will give a chunkier, more rustic texture, similar to a tomato sauce but less thick.
Expert Tip: For a creamy texture without having to add cream, use a blender or food processor for a more refined, velvety, and smooth consistency. Remove the center plastic piece on the lid, then cover it with a towel to let the steam escape without making a huge mess. You may need to work in two batches.
Step 5: To Serve
This is one of my family’s favorite soup recipes paired with a melty grilled cheese sandwich, garlic bread, or topped with crunchy homemade croutons. A sprinkle of chives adds a lovely freshness to the soup.
Add fresh basil, parsley, thyme, rosemary, and oregano. Extra black pepper or red pepper chili flakes add spiciness. Add cream or full-fat coconut milk for richness. Some balsamic or red wine vinegar brightens the tomato’s natural sweetness. Stir in aged Parmesan cheese or pecorino romano. If you have ripe, fresh tomatoes, add them for an even sweeter flavor.
Yes! The soup’s base is tomatoes, a source of an antioxidant called lycopene. It gives the fruit the characteristic red color! It’s also a great source of potassium, vitamin C, vitamin K, and folate. This recipe is thickened until smooth by pureeing the soup. No added cream or thickening agent is used, keeping the recipe low in calories.
Water can be substituted for vegetable stock. It can also be used to adjust the consistency of the soup without adding more salt. Taste and adjust the seasoning before serving.
I don’t recommend using untreated aluminum pots for tomato soup. The tomato acidity reacts with the metal, which can leave a bitter, metallic taste and even discolor the soup. It’s better to use a non-reactive pot like stainless steel or enameled cast iron.
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If you tried this homemade Tomato Soup Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Homemade Tomato Soup
Ingredients
- 2 tablespoon extra-virgin olive oil
- ½ cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- ½ teaspoon dried Italian seasonings
- 28 ounce whole peeled tomatoes, canned, plus juice
- 2 cups vegetable stock, or broth
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives, optional
Instructions
- Cook the Aromatics – Heat a large saucepan or dutch oven over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly browned and translucent, 2 minutes. Add the garlic and Italian seasonings, stir and cook until fragrant, 30 seconds.
- Crush the Tomatoes – 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 them with your hands before adding them to the pot.
- Simmer the Soup – Cook over medium-low heat until the liquid slightly concentrates, stirring occasionally, about 15 minutes.
- Puree the Soup – Use a hand immersion blender and puree 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, remove the center of the lid and cover it with a towel so steam does not build up. Add more stock if needed to thin the consistency. Taste and season with more salt and pepper as desired.
- To Serve – 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 it on the stovetop.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Stacey says
This is a family favorite that we enjoy almost weekly – so simple and delicious. In the words of my 4 year old daughter, “This is the BEST tomato soup that I’ve ever, ever, ever, ever had!” Thanks!
Jessica Gavin says
Yay! That makes me so happy that your family enjoys the tomato soup recipe.
Gary Nuss says
If I use garden fresh tomatoes and roast them, would I remove the skins, before the pureeing process?
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.
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
I like San Marzano tomatoes because they are a bit sweeter and less acidic. I usually purchase Cento brand.
Mrs. Sharon Baxter says
Could you tell me how to keep tomato soup from curdling when I add milk or cream?
Jessica Gavin says
Yes, add the cream after you’ve pureed the soup and don’t have the heat on.