There’s something timeless about a bowl of homemade tomato soup. It’s warm, soothing, and packed with comforting flavor that instantly makes you feel at home. This version blends pantry staples—like canned tomatoes, garlic, and broth—into a velvety smooth soup that’s both quick to make and incredibly satisfying. Whether you’re cozying up on a rainy afternoon or craving a nostalgic meal alongside a grilled cheese sandwich, this tomato soup has you covered. 🧡
Simple, rich, and endlessly customizable, it’s a must-have recipe in your kitchen rotation.
Why You’ll Love This Tomato Soup ❤️
✅ Fast & Easy – Ready in just 35 minutes
✅ Pantry-Friendly – Uses ingredients you probably already have
✅ Ultra Creamy Texture – Without needing much cream
✅ Naturally Vegetarian – Easily adaptable to vegan diets
✅ Pairs with Everything – Grilled cheese, crusty bread, salad… yes please! 🥪
Ingredients You’ll Need 🛒
- 4 tablespoons unsalted butter – Adds richness and smoothness 🧈
- 1 tablespoon olive oil – Helps sauté the onion and garlic
- ¾ cup chopped yellow onion – Builds a sweet, savory base 🧅
- 2 cloves garlic, minced – Adds depth and aromatic flavor 🧄
- 56 ounces canned whole tomatoes – Two 28-oz cans, preferably San Marzano
- 6 ounces tomato paste – Concentrated tomato flavor boost
- 1½ cups low-sodium vegetable broth – Creates a silky texture while keeping it light
- 2 teaspoons granulated sugar – Balances the acidity 🍬
- ½ teaspoon salt + ¼ teaspoon black pepper – Classic seasoning
💡 Optional Finishing Touches:
– A swirl of cream or coconut milk for extra richness
– A handful of fresh basil for brightness 🌿
– Croutons, shaved Parmesan, or chili flakes for texture and kick
How to Make the Best Homemade Tomato Soup 🧑🍳
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted and gently sizzling, add the chopped onion. Cook for 3–4 minutes, stirring occasionally, until soft and translucent.
Step 2: Add Garlic
Stir in the minced garlic and sauté for 30 seconds, just until fragrant. Don’t let it brown!
Step 3: Add Tomatoes & Seasonings
Pour in the canned tomatoes (with juice), tomato paste, broth, sugar, salt, and pepper. Stir well to combine all ingredients.
Step 4: Simmer
Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Use your spoon to gently break up the tomatoes as they cook.
Step 5: Blend It Smooth
Use an immersion blender to puree the soup directly in the pot until smooth. (Or transfer in batches to a countertop blender.)
Step 6: Taste & Serve
Season with more salt and pepper to taste. Serve hot with your favorite garnish and something delicious on the side!
Tips & Variations 💡
- Creamy Upgrade – Stir in ½ cup heavy cream or full-fat coconut milk after blending for a silkier finish 🥛
- Vegan Option – Use only olive oil and coconut milk—still ultra flavorful
- Make It Tomato Basil – Add 1 cup fresh basil after simmering, then blend
- Spice It Up – Add a pinch of red pepper flakes or smoked paprika 🌶️
- Chunkier Texture – Only partially blend if you prefer more bite
Storage & Reheating 🍲
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 3 months; cool completely first
- Reheat: Warm on the stove over low heat, or microwave gently, stirring often
FAQs About Tomato Soup ❓
Q: Can I use crushed or diced tomatoes instead of whole?
A: Yes, though whole tomatoes tend to create a silkier texture once blended.
Q: How do I make it richer without cream?
A: Butter and tomato paste add richness, or try blending in a few cashews before simmering.
Q: Can I serve this cold?
A: For a refreshing summer twist, chill it and serve as a creamy gazpacho-style soup.
Q: Is it good for meal prep?
A: Absolutely! It reheats like a dream and even tastes better the next day.
Final Thoughts 🍅✨
This tomato soup is everything you want in a classic comfort dish—simple, satisfying, and surprisingly elegant. It takes humble ingredients and turns them into a velvety bowl of pure coziness. Whether you’re savoring it solo on a rainy day, pairing it with a golden grilled cheese, or serving it as a starter at a dinner party, this recipe always delivers warmth and flavor in every spoonful.
What makes it especially lovable is how flexible it is. From vegan to creamy, spicy to herby, there’s room to tweak it based on your mood or pantry. It’s proof that comfort food doesn’t have to be complicated—it just has to be made with care. 🍲💛
So next time you’re craving something soul-soothing yet wholesome, skip the canned stuff and make this easy homemade tomato soup. It’s one of those recipes that feels like a hug in a bowl—and once you try it, you’ll keep coming back again and again. Serve it hot, share it with someone you love, or freeze it for later—this soup is always ready to brighten your day. 🌦️🫶
Short version
Tomato Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 2 cloves garlic minced
- 56 ounces canned whole tomatoes two 28 ounce cans undrained, I used San Marzano style
- 6 ounces tomato paste
- 1 ½ cups low sodium vegetable broth
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a Dutch oven or a large heavy-bottomed pot, warm the butter and olive oil over medium heat until the butter is fully melted and begins to sizzle lightly. Add the chopped onion and sauté for about 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent but not browned. This step builds the base of flavor for the soup.
- Add the minced garlic and stir it into the onions. Cook for about 30 seconds, just until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.
- Pour in the whole canned tomatoes along with their juices, then add the tomato paste, vegetable broth, sugar, salt, and black pepper. Stir everything together well to combine the ingredients into a rich, tomato base.
- Increase the heat and bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. During this time, stir occasionally and use the back of your spoon to gently crush the whole tomatoes into smaller pieces, helping them break down and blend into the soup.
- Once the mixture has simmered and the flavors have developed, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending each portion until smooth before returning it to the pot.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, optionally with a swirl of cream, fresh basil, or a slice of crusty bread on the side.
Notes
If you’d like to make a tomato basil version of this soup, stir in one cup of loosely packed fresh basil leaves after the soup has finished simmering. Let it cook for another one to two minutes to soften the basil, then blend the soup until completely smooth. The basil adds a bright, herby depth that pairs perfectly with the richness of the tomatoes.
For a creamier soup, stir in up to half a cup of heavy cream or full-fat coconut milk after blending. This step gives the soup a velvety texture and makes it more filling. Warm the soup gently over low heat after adding the cream, just until heated through—avoid boiling so the cream doesn’t separate.
To make this recipe fully dairy-free and vegan, use olive oil in place of butter at the start. For extra richness without any dairy, add half a cup of coconut milk to the finished soup before serving. This will enhance the texture and flavor while keeping the soup completely plant-based.
