Servings: 12
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This creamy homemade tomato soup is a cozy classic version you’ll want to come back to. It has a rich tomato flavor, has a smooth texture, and is ready in about 30 minutes. It uses simple ingredients in your pantry (even fresh tomatoes will work), mixes together smoothly in minutes, and freezes beautifully for a quick lunch.
Pair it with grilled cheese and drizzle with cream or basil oil for a comforting dinner that tastes like it’s been simmered all day. This tomato soup is perfect for a bowl!
Why you’ll love this tomato soup
Deep tomato flavor Smooth velvety texture Balanced acidity Easy and weeknight friendly
Main ingredients of tomato soup
San Marzano tomatoes, canned whole or crushed if available. Sweet yellow onion Olive oil Butter Flour (optional) Celery Salt Thyme Savory salt + pepper Honey Heavy cream (if you prefer a creamy tomato soup) Fresh basil (optional but highly recommended) Parmesan cheese (optional but highly recommended)
How to make tomato soup (step by step)
Add olive oil to heavy Dutch oven. Sprinkle with the sliced onions and salt and fry over medium heat until the onions turn golden brown. Add butter and flour and stir to coat onions. Allow the flour and butter to brown (this creates a smooth, creamy texture). Add canned tomatoes and spices. Add a little honey to sweeten if desired. Simmer for 20 minutes. Puree it smooth using an immersion blender. Sprinkle fresh basil and freshly grated Parmesan on top.
Tips for achieving the best taste
Caramelize the onions: This step adds sweetness and depth of flavor to the soup. Use San Marzano tomatoes: For the best flavor, look for tomatoes that are DOP certified. Brown the butter to add richness.
Variations and meal swaps
For a creamy tomato soup, add a little cream. To make this gluten-free, omit the flour or replace it with a gluten-free flour.
What to eat with homemade tomato soup
Storage, freezing, reheating
Refrigerate in an airtight container for up to 1 week. Freeze individual portions in soup par cubes (Affiliate link) For 3-4 months. Heat it in a pot over medium heat or in the microwave.
More Favorite Soup Recipes
Frequently asked questions about tomato soup
Tomato soup can be thickened by boiling it uncovered to reduce excess liquid, stirring in sautéed onions or vegetables, or adding a little flour or cornstarch slurry. Another effective method is to blend some or all of the soup. This releases starch from the vegetables and thickens it naturally.
Yes, tomato soup can be made rich and flavorful without cream. Blending the cooked onions and tomatoes creates a naturally creamy texture, and adding olive oil or a little butter adds richness. Many classic tomato soup recipes are dairy-free and rely on techniques rather than cream for richness.
You can use either fresh or canned tomatoes, but canned tomatoes are often better in tomato soup. Harvested and preserved at their ripest stage, the soup has a deeper, more consistent flavor year-round. Fresh tomatoes are best when fully ripe and in season.
To reduce the acidity of tomato soup, add a little sweetener, such as honey or sugar, or balance it with a fat, such as olive oil or butter. Cooking the onions slowly until caramelized will mellow out the acidity. Don’t add baking soda unless necessary, as it can affect the flavor.
Yes, tomato soup freezes well. Allow the soup to cool completely, then store in an airtight container or freezer bag for up to 3 months. For the best texture, freeze tomato soup without added dairy and stir in cream after reheating if necessary.
The best tomatoes for soups are Roma, San Marzano, or high-quality canned whole or diced tomatoes. It has a good balance of sweetness and acidity, and has few seeds, making it ideal for mild and flavorful tomato soups.
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homemade tomato soup
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A cozy, classic homemade tomato soup with simple ingredients and lots of flavor. Smooth and comforting, it pairs perfectly with grilled cheese.
Add olive oil and chopped onion to a large heavy-bottomed saucepan. I use a 4 quart Staub.
Fry on medium heat until onions turn golden brown.
Add tomatoes and spices.
Mash the tomatoes by hand when adding them to the pot, or use a potato masher after adding them.
Bring the soup to a boil, then reduce the heat. Simmer for 20-30 minutes.
Using an immersion blender, blend the soup until creamy.
Optionally, blend in a high-power blend such as Vitamax to create a super smooth tomato soup.
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calorie: 77kcalcarbohydrates: 6gprotein: 0.4gfat: 6gSaturated fat: 3gTrans fat: 0.2gcholesterol: 10mgsodium: 584mgfiber: 1gsugar: 4gcalcium: 11mgiron: 0.3mg
