Best Homemade Tomato Soup Recipe
There’s something undeniably comforting about a warm bowl of tomato soup. Whether it’s a chilly evening or a quick lunch fix, this Best Homemade Tomato Soup Recipe is everything you want—rich, creamy, bursting with real tomato flavor, and incredibly easy to make from scratch. Say goodbye to canned versions and hello to a delicious, wholesome soup that’s ready in under an hour.
In this article, we’ll guide you step-by-step through making the perfect homemade tomato soup. We’ll cover everything from ingredients and instructions to nutritional details, pro tips, variations, and frequently asked questions.
Why You’ll Love This Tomato Soup
- Made with simple pantry ingredients
- Creamy and smooth texture without heavy cream
- Rich in natural tomato flavor
- Freezer-friendly and meal-prep approved
- Easily customizable (vegan, spicy, herby—you name it!)
Ingredients
Here’s what you’ll need to make the best homemade tomato soup:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 pounds fresh tomatoes (Roma or vine-ripened), chopped (or two 14.5 oz cans of whole peeled tomatoes)
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar (balances acidity)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
For Creaminess (Optional):
- 1/2 cup heavy cream (for a creamy version)
- OR
- 1/2 cup coconut milk (for a dairy-free option)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Tomato Paste and Tomatoes
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Then, add the chopped tomatoes (or canned tomatoes with juices). Cook for 10 minutes, allowing the tomatoes to break down and release their juices.
Step 3: Pour in the Broth
Add the vegetable broth, sugar, salt, pepper, basil, and red pepper flakes (if using). Stir well and bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Step 4: Blend Until Smooth
Remove the soup from heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender and blend until smooth.
Step 5: Add Cream (Optional)
Return the blended soup to low heat and stir in heavy cream or coconut milk, if desired. Heat gently until warmed through, but do not boil.
Step 6: Taste and Adjust
Taste the soup and adjust seasoning as needed. Add more salt, pepper, or basil to your preference.
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with a swirl of cream, fresh basil leaves, or homemade croutons.
Serving Suggestions
- Grilled cheese sandwich (the ultimate pairing!)
- Crusty garlic bread or sourdough toast
- A dollop of sour cream or Greek yogurt
- Parmesan cheese shavings
- Fresh basil chiffonade
Pro Tips for Perfect Tomato Soup
- Use ripe tomatoes: Fresh, ripe tomatoes will yield the best flavor. If using canned, go for San Marzano for their rich taste.
- Blend carefully: If using a countertop blender, let the soup cool a bit and blend in batches to avoid splatters.
- Freeze leftovers: This soup freezes beautifully. Store in an airtight container for up to 3 months.
- Add umami: A dash of soy sauce or a splash of balsamic vinegar can deepen the flavor.
- For extra richness: Stir in a knob of butter at the end.
Variations
Here are some delicious twists you can try:
- Spicy Tomato Soup: Add 1/2 teaspoon smoked paprika or more crushed red pepper flakes.
- Roasted Tomato Soup: Roast the tomatoes, onions, and garlic in the oven first for a more intense flavor.
- Tomato Basil Soup: Double the basil and add fresh basil at the end of cooking for a herby punch.
- Vegan Tomato Soup: Use coconut milk or oat cream and ensure your broth is vegan.
- Cream of Tomato with Cheese: Add shredded cheddar or Parmesan during the blending step for cheesy goodness.
Nutrition Information (Per 1 cup serving, without cream)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 500 mg |
| Vitamin C | 20% DV |
| Vitamin A | 30% DV |
Note: Nutritional values may vary depending on specific ingredients and portion sizes.
FAQs About Homemade Tomato Soup
Can I use canned tomatoes instead of fresh?
Absolutely! Canned whole peeled tomatoes (preferably San Marzano) are an excellent substitute and are available year-round.
How can I thicken my tomato soup?
Simmer the soup uncovered to reduce the liquid. You can also add a peeled, chopped potato or a slice of bread while cooking and blend it into the soup.
Can I make it ahead of time?
Yes! This soup keeps well in the fridge for 4–5 days and tastes even better the next day.
Is this tomato soup gluten-free?
Yes, this recipe is naturally gluten-free, but always check labels on broth or cream to be sure.
How do I freeze tomato soup?
Cool the soup completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Conclusion
Whether you’re cozying up on a winter night or craving a taste of summer in a bowl, this Best Homemade Tomato Soup Recipe delivers every time. It’s warm, nourishing, and made with ingredients you likely already have on hand. Plus, it’s easy to adapt to your taste preferences or dietary needs.
So grab those tomatoes, get your pot ready, and prepare to fall in love with a homemade classic that puts the store-bought versions to shame.
