This homemade tomato soup recipe is rich, flavorful, and easy to make with basic ingredients. Just add a grilled cheese for a delicious, comforting meal!
Jump to Recipe
This homemade tomato soup recipe is creamy, comforting, and flavorful. It’s made with simple ingredients like diced tomatoes, onions, garlic, and carrots, and it comes together in under an hour.
Easy and delicious, this soup is one of my favorite meals for a chilly night, and it just so happens to be fully kid-approved. Try it the next time you’re in the mood for something quick and cozy. Paired with a gooey grilled cheese sandwich, it’s guaranteed to hit the spot!
Why You’ll Love This Tomato Soup Recipe
- It’s easy to make with basic ingredients. This tomato soup recipe calls for canned tomatoes and other pantry staples. I love that I can make it without a trip to the store!
- It has a perfectly balanced flavor. Because this recipe calls for canned tomatoes, it’s delicious even when fresh tomatoes aren’t in season. The tangy tomatoes play off sweet carrots and balsamic vinegar, and heavy cream adds richness to round it all out. (Find a dairy-free option below!)
- You can make it ahead. It keeps well in the fridge for several days and freezes well too. I love keeping a stash in the freezer for a quick and easy dinner!
Tomato Soup Ingredients
Here’s what you’ll need to make this tomato soup recipe:
- Canned tomatoes – Diced tomatoes are my go-to for this soup because I like to blend some and leave the rest whole for texture. Whole peeled tomatoes work too, but you’ll need to crush them with your hands before using them.
- Olive oil and butter – They create the soup’s rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter.
- Onion and garlic – For savory depth of flavor.
- Carrots and balsamic vinegar – If you ask me, the secret to making the best tomato soup is adding something sweet to balance the acidic tomatoes. The carrots and balsamic vinegar do that in this recipe.
- Vegetable broth or water – I’ve had great results using both! I just find the soup needs an extra pinch of salt when I make it with water.
- Heavy cream – It perfects the soup’s creamy texture and adds rich flavor. To make this soup dairy-free, use full-fat coconut milk instead. I promise, you can’t taste it!
- Dried thyme – For warm, earthy flavor. Feel free to substitute fresh thyme if you have it on hand. I like to bundle 3 sprigs and simmer them in the soup, then remove the bundle before blending.
- Red pepper flakes – For heat.
- Fresh basil leaves – I love sprinkling a few leaves over my bowl for a fresh finishing touch.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Best Tomatoes for Tomato Soup
Canned tomatoes and fresh tomatoes both work well in soup, but I don’t use them interchangeably.
- This recipe is best with canned tomatoes. They make it quick and easy to prepare because they have a concentrated sweet and tangy flavor straight out of the can.
- For a fabulous fresh tomato soup, check out my tomato basil soup instead! In that recipe, I roast the tomatoes first to concentrate their flavor.
Tip: In late fall, winter, and spring, I recommend sticking with canned tomatoes. They actually have a better flavor when fresh tomatoes aren’t in season!
How to Make Tomato Soup
This homemade tomato soup recipe is so simple to make! Here’s how it goes:
First, sauté the veggies. Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, minced garlic, and a pinch of salt, and cook until the veggies soften, about 8 minutes.
Stir in the vinegar.
Next, add the remaining ingredients and simmer until the carrots are tender, 20 to 25 minutes.
Then, blend part of the soup to create its creamy texture. Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender, and blend until smooth. If you like, you could use an immersion blender for this step, though I prefer the smoother texture I get when I use my regular blender. Return the pureed soup to the pot, along with the 4 cups of chunky soup. Stir to combine.
Finally, season to taste and serve. That’s it!
What to Serve with Tomato Soup
This easy tomato soup recipe pairs perfectly with crusty bread or a grilled cheese sandwich for dipping.
I also love it with toppings like these:
- Basil leaves – For fresh flavor.
- Homemade croutons – For crunchy contrast.
- Freshly grated Parmesan cheese – For a salty, nutty pop.
- A drizzle of olive oil or heavy cream – For extra richness.
How do you like to serve tomato soup? Let me know in the comments!
How to Store and Freeze
To store: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze: This soup also freezes well. Allow it to cool to room temperature, then seal it in airtight containers, leaving an inch of space for it to expand at the top. Store in the freezer for up to 3 months.
To reheat: Warm in the microwave or over low heat on the stovetop.
More Favorite Soup Recipes
If you love this creamy tomato soup recipe, try one of these homemade soups next:
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Minestrone Soup
- Tortellini Soup
- Or any of these 35 Best Soup Recipes!
Homemade Tomato Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes, and their juices
- 3 cups water or vegetable broth
- 1⅓ cups heavy cream, plus more for drizzling*
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the vinegar, then add the tomatoes, water, cream, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
- Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
- Ladle into bowls and serve with a drizzle of cream, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.
Made this for dinner, quick, easy and delicious. At first the color was kind of brown and my husband was a little skeptical but after blending it turned more red and it was so tasty my husband no longer cared about the color.
Haha so glad you loved it!
Thank you so much for this recipe. It looks like you had cherry tomatoes in your soup. An Italian chef I took classes from said that he always uses cherry tomatoes in America. They’re the best flavor he said. So, I used some canned cherry tomatoes along with regular tomatoes.
I wasn’t going to use coconut milk, but ended up doing so. Can’t detect the coconut flavor, really, and it does certainly make for an ice cream and texture Without so much guilt.
Of course, I paired it with the classic grilled cheese sandwich.
Hi Tom, I’m so glad you loved the soup!
This was fabulous! We’ve had such a cold winter this year that all I want to make is soup.
I’m so glad you loved the recipe!
Hello!
This was a great soup! Like pizza in a bowl! Thank you.
So glad you loved it!
We got hit with a cold snap this weekend so I took the opportunity and made this soup for my husband and I. So delicious! Of course we had to pair it with some grilled cheese sandwiches. I will definitely make this recipe again.
It’s been a wee bit chilly California so really into soups right now so made this for dinner. I followed the recipe exactly and it was delicious. I tipped it off with Basil, Shredded Parmesan and homemade Garlic Croutons. Definitely will make it again.
Made this today, loved the fact that it used canned tomatoes and coconut milk. Served it with toppings of avocado, bacon and roasted butternut squash: yum!
Love this soup! Leaving a few cups out when blending to add some texture made a huge difference. It was the perfect soup for a chilly night!
This soup had a delicious flavour combination! My entire family enjoyed it with grilled cheese sandwiches. We will definitely make it again!
This soup was a delicious blend of flavors! My whole family enjoyed it with grilled cheese sandwiches. We will definitely make it again!
I’m so glad everyone loved it!
This was a delicious tomato soup and very flavorful! We love all of your recipes and will definitely be making this one a lot.
I’m so glad you enjoyed it!
This was soooo good! I made it tonight for dinner and may have to make it again this week. Thank you!
I’m so glad you loved it!
This is soooo good! Made is for dinner tonight and may have to make it again this week.
Huge hit at home and with a neighbor! Made toasted cheese sandwich as a side, used fresh basil garnish as advised, and got an “A Plus” from the neighbor. Will definitely make again.
So glad you loved it!
a great set of ingredients in this tomato soup, love the coconut milk too since I avoid dairy most days, impressive, thank you!
Looking forward to the answer re: total quantity of canned diced tomatoes neded for this recipe: 28 oz or 56 oz?
Hi Joan, Thanks for your comment! You need 2 28-oz cans, 56 oz total.
Looks great. Can leftovers be frozen?
Yep, this soup freezes great!
Thank you, you wonderful people, for your fabulous recipes.
Your recommdation/experience with regard to freeezing this soup.
Thanks,
Hi Susan, Allow the soup to cool to room temperature, then transfer it to airtight containers or jars. It freezes well for up to 3 months. Hope you enjoy!
I plan to make this, but canned tomato size has me confused. Did you mean two 14 oz, or two 28 oz? I have no seen 24 oz cans. Thanks! Love your recipes!
I was just about to ask the same question. I want to make this, too, but I don’t know whether to use two 14 oz. cans or two 28 oz. cans. Diced tomatoes don’t come in 24 oz. cans anywhere around where I live.
Two 28 oz cans!
Thanks for catching that mistake! It should be 2 28oz cans.
This looks delicious! Could I substitute almond milk with the understanding it would loose some of it’s creamy richness?
Hi Kayren, Yep, the soup will be less rich and creamy, but it should work fine!