Tomato Soup Recipe

This easy tomato soup recipe uses simple ingredients and comes together fast for busy nights. It’s creamy, smooth, and full of rich tomato flavor.

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Craving something warm and cozy? This easy homemade tomato soup recipe uses pantry staples and comes together fast on busy nights. It tastes rich and comforting with a creamy texture everyone loves. Pair it with grilled cheese and serve it for lunch or dinner any time of year.

This quick soup is simple to make at home—just follow the guide below. We’ve included step-by-step photos and easy directions so you’ll get it right. Look for pro tips, tricks, and answers to the most frequently asked tomato soup questions too!

You can make this creamy tomato soup in less than an hour using canned tomatoes and simple pantry ingredients. It turns out thick, smooth, and full of flavor—perfect for weeknight dinners or cozy snow days.

Serve it with grilled cheese or a crusty roll to warm up fast. Everyone asks for seconds, so go ahead and double it!

What you'll need to make this creamy tomato soup recipe:

You’ll need:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons salted sweet cream butter
• 1½ cups finely diced sweet yellow onion
• 1 tablespoon fresh garlic, minced
• 3 tablespoons all-purpose flour
• 2 – 29-ounce cans tomato puree
• 1 – 32-ounce can of vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon granulated sugar
• 1½ teaspoons kosher salt
• 1 teaspoon dried basil
• ½ teaspoons fresh cracked black pepper
• ⅛ teaspoon red pepper flakes
• 2 whole bay leaves
• 2 tablespoons thinly sliced fresh basil leaves (optional garnish) 

Broth: Swap in vegetable broth if you don’t want to use chicken broth for this easy soup.

Spice: Like it hot? Bump up the red pepper flakes to ¼ or even ½ teaspoon for more heat.

Thyme: Toss a whole sprig of fresh thyme—or another herb—into the pot while the soup simmers.

Milk: Want it extra creamy? Stir in a splash of milk or cream before serving.

Let’s get started and make the best tomato soup together from scratch. Follow along with our step-by-step pictures and instructions below. Don’t miss the tips and tricks that help you get it just right every time.

FIRST STEP: Using a five to six quart stockpot or large Dutch oven, over medium-high heat, add the olive oil and butter. 

SECOND STEP: Add the chopped onions and fresh minced garlic. Cook for five to seven minutes, stirring often until the onion is translucent.

THIRD STEP: Whisk in the flour and continue to cook and stir for two minutes.

FOURTH STEP: Add the tomato puree, vegetable stock, and tomato paste. Stir to completely incorporate the tomato paste.

FIFTH STEP: Add the white sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium heat and continue to cook for 15 to 20 minutes, stirring occasionally.

SIXTH STEP: Remove the soup from the heat. Remove the bay leaves before serving.

SEVENTH STEP: Garnish with a little bit of fresh, thinly sliced basil.

This creamy tomato soup tastes amazing any time of year and works great for both kids and adults. Whether you’re serving it for lunch, dinner, or a special night, this easy soup always hits the spot.

• Cozy Weeknight Dinners: Warm up chilly evenings with a bowl of this rich and creamy tomato soup. Add a side of buttery fried potatoes and onions or fresh made dinner rolls for a filling meal.
• Rainy Day Lunches: Serve this soup on a stormy day with jalapeño pepper popper grilled cheese or ham and cheese sliders.
• Family Gatherings or Holidays: Use this soup as a starter for Thanksgiving or family dinner. Pair it with baked mac and cheese or crescent roll garlic knots. Everyone will ask for seconds

This simple tomato soup recipe stands out for good reason. Readers keep coming back to it because it’s fast, cozy, and foolproof every time.

• Comfort Food Classic: It brings all the cozy vibes without needing fancy ingredients or complicated steps. You only need a few pantry staples and one pot to make this creamy soup in under an hour.
• Kid-Approved: Even picky eaters love the smooth texture and simple tomato flavor.
• Perfect Year-Round: You can make it in summer with grilled sandwiches or in winter when you need something warm and hearty.
• Great for Busy Days: You can whip it up fast after school, during lunch, or on a cold weeknight without stress.

This easy tomato soup keeps readers coming back because it’s simple, satisfying, and always hits the spot.

Can I leave out the red pepper flakes?
Yes, you can skip the red pepper flakes if you don’t want any spice in your tomato soup.

How do I make tomato soup creamier?
To make tomato soup extra creamy, stir in a little milk or heavy cream before serving.

How long does it take to make homemade tomato soup?
You can make this homemade tomato soup in under one hour using one pot and simple pantry ingredients.

Can I double this tomato soup recipe?
Yes, you can double this recipe. Just make sure to use a large enough pot so nothing spills.

What kind of onions work best in this tomato soup?
Yellow onions work best for this soup. They cook down nicely and add a mellow, sweet flavor.

Do I need to strain the soup?
You can if you prefer, but there is no need to strain this soup.

Can I add herbs like thyme to this tomato soup?
Yes, toss in a fresh thyme sprig while the soup simmers. It adds extra flavor without much effort.

Why do I need to simmer the soup?
Simmering helps soften the tomatoes and onions, which makes your soup smoother and more flavorful.

Can I serve tomato soup as a starter at dinner parties?
Yes, serve this tomato soup as a cozy starter in small bowls or mugs before the main course.

Should I serve tomato soup hot or warm?
Serve tomato soup hot for the best taste and texture. Keep it hot on the stove until you're ready to dish it out.

Is tomato soup a good lunch option for kids?
Yes, kids love this tomato soup for lunch, especially when you serve it with grilled cheese for dipping.

Can I serve tomato soup in a thermos for lunch on the go?
Yes, pour the hot tomato soup into a thermos. It stays warm and makes a great lunch at school or work.

Is tomato soup okay for holiday meals or special occasions?
Yes, serve tomato soup as a light starter for holidays or family dinners—it pairs well with hearty main dishes.

How much tomato soup should I serve per person?
Plan about one cup of tomato soup per person for lunch or more if it’s the main part of the meal.

Follow the directions, tips, and tricks below to store this tomato soup the right way. You’ll keep the texture smooth and the flavor rich when you use these simple storage steps.

Can I make this tomato soup ahead of time?
Yes, you can make the soup earlier in the day. Let it cool, then store it in the fridge until mealtime.

What’s the best way to store leftover tomato soup?
Pour cooled tomato soup into an airtight container. Store it in the fridge and use it within one week.

Can I freeze homemade tomato soup?
Yes, freeze cooled soup in a sealed container or freezer bag. It stays good for up to two months.

How do I thaw and reheat frozen tomato soup?
Thaw it in the fridge overnight. Then reheat on the stove over medium heat, stirring often until warm.

Can I reheat tomato soup in the microwave?
Yes, reheat tomato soup in a microwave-safe bowl in thirty-second bursts. Stir between each round to heat evenly.

Tomato Soup Recipe

This easy tomato soup recipe uses simple ingredients and comes together fast for busy nights. It’s creamy, smooth, and full of rich tomato flavor.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 197 kcal

Ingredients

  

1x2x3x

• 3 tablespoons extra virgin olive oil
• 3 tablespoons salted sweet cream butter
• 1½ cups sweet yellow onion finely diced
• 1 tablespoon fresh garlic minced
• 3 tablespoons all-purpose flour
• 58 ounces tomato puree
• 32 ounces vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon granulated sugar
• 1½ teaspoons kosher salt
• 1 teaspoon dried basil
• ½ teaspoons fresh cracked black pepper
• ⅛ teaspoon red pepper flakes
• 2 whole bay leaves
• 2 tablespoons basil thinly sliced (optional garnish)

DIRECTIONS

 

• Using a five to six quart stockpot, over medium-high heat, add the olive oil and butter.
• Add the finely diced onion and fresh minced garlic. Cook for five to seven minutes, stirring often until the onion is translucent.
• Whisk in the flour and continue to cook and stir for two minutes.
• Add the tomato puree, vegetable broth, and tomato paste. Stir to completely incorporate the tomato paste.
• Add the granulated sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium and continue to cook for 15 to 20 minutes, stirring occasionally.
• Remove the soup from the heat. Remove the bay leaves before serving.
• Garnish with fresh, thinly sliced basil.

Notes

• Adding a little sugar helps to neutralize the acidity of the tomatoes.
• If you prefer a chunky soup, you can serve it as is or, if you want a creamy texture, you can run the soup through an immersion blender or regular blender before serving. If using a regular blender, be very careful to blend in small batches.
• For an extra creamy tomato soup, add a little cream or milk.

Nutrition

Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 1000mg | Potassium: 974mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1491IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 4mg

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