How to Make Tomato Soup

When I was younger, I despised tomato soup. The flavors never seemed to call for me, nor did I ever crave grilled cheese.

My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.

In fact, I remember us making cheesy pepper jack quesadillas and canned tomato soup on a frequent basis. Mom worked a lot to support our family and during my teenage years, the two of us didn’t have much time to enjoy meals together.

Quick and easy was exactly what we needed.

Today Tony and I still buy canned or boxed soup. We have nights where we’re depleted of energy and need something quick and easy to nourish ourselves. Even though I have a food blog, it doesn’t mean I’m making dinner every single night.

Sometimes my days are focused around baking, snacks or breakfast, and by the end of the day the last thing I’m thinking about is what to eat for dinner.

However, when I do have time to make a good tomato soup, I get a little giddy inside.

And since it’s finally tomato season, I couldn’t help but present this beautiful bowl of homemade roasted tomato basil soup to you.

Now, let’s talk about ingredients in this homemade tomato basil soup soup and what I used to make it incredibly flavorful.

Roasted tomatoes: Roasted the tomatoes helps them to sweetened and slightly caramelize leading to a sweet, rich tomato soup flavor. You can use either roma or plum tomatoes. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

Roasted garlic: Let’s not forget about how delicious roasted garlic is. The sweet, lick your finger good flavor is essential to this recipe — and it’s easy to roast right alongside the tomatoes.

Fresh basil: Basil has a slightly sweet flavor and should be added to the recipe before serving, as too much heat can remove the flavor of it and sometimes turn it slightly bitter. This herb also helps to cut the acidity of the tomatoes.

Caramelized onions: This was one thing I did that was a little different was addition of caramelized onions! The sweet onions are caramelized, then blended into the soup. AMAZING!

Optional add-ins: I’ve included optional ingredients that you can add to the soup to make it your own in the ingredients below! If you’d , this is your chance to get a little creative.

Just look at the color. Simply gorgeous.

I to top it off with shaved or grated parmesan cheese and a little extra basil.

Of course,  you’re more than welcome to make a grilled cheese sandwich to go with it. My favorite lately has been sprouted bread, pepper jack, turkey, spinach, sliced tomato, dijon mustard and a drizzle of honey. SO GOOD.

See how to make the tomato basil soup:

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!

If you this recipe, you might also :

Golden Turmeric Chickpea Chicken Soup

Slow Cooker Taco Lentil Soup

Maple Butternut Squash + Apple Soup

Classic French Onion Soup

The Best Chicken Soup You’ll Ever Eat

Leave A Review Print Recipe

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

  • For the roasted tomatoes
  • 3 pounds roma or plum tomatoes, cut in half
  • 8 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Freshly ground salt and pepper
  • For the caramelized onions:
  • ½ tablespoon olive oil
  • 2 yellow onions, thinly sliced
  • Additions to the soup:
  • ½ cup packed basil leaves
  • ½ teaspoon dried oregano
  • 1-2 cups water or vegetarian broth, depending on how thick you want the soup
  • Freshly ground salt and pepper, to taste
  • Optional add ins:
  • Light/Regular coconut milk for a creamy vegan soup
  • Whole dairy milk/heavy cream for a creamy texture
  • Parmesan cheese, for a tangy, flavor enhancing flavor
  • A tablespoon or two of butter, for richer flavor
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color.

    This ususally takes 20 minutes.

  3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender.

    It's really just about what you have available to you.

  4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving.

    To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

I do not ususally strain the seeds, but you can with a fine mesh strainer if that's what you prefer.


Servings: 4 servings

Serving size: 1 serving

Calories: 275kcal

Fat: 16.2g

Saturated fat: 1.8g

Carbohydrates: 35g

Fiber: 5.5g

Sugar: 25.7g

Protein: 5.2g


Creamy Tomato Soup Recipe

How to Make Tomato Soup

This is a wonderful example of people simply not following the recipe and then complaining about the recipe..this soup is AMAZING if you simply let it cook down and reduce. Different stoves carry head differently. Obviously. Will definitely make this again!

Alex kassanIndianapolis, College Park04/21/20

I've made this a ton and it's so good and easy! I will say I am VERY lazy so I get impatient and don't wait the full time to reduce (sorry) so I just sub the water with 4 cups veggie stock or water. Super delish!

AnonymousMontreal, QC04/10/20

I am making this now. If you follow the directions, it reduces perfectly. It takes about an hour! Very nice concentrated tomato-ey flavor. I added some spices that I saw in another BA tomato soup recipe: celery seed and oregano. It needs a good amount of salt at the end. Great recipe!

Tonya HardyBrookeville, MD03/22/20

This is my all time favorite tomato soup – I've been making it for years and everyone in my family and my colleagues know to request it for those cold winter days! If you pay attention to the recipe and REALLY let it simmer at a higher heat, it will reduce by half and not be watery AT ALL. I keep my gas stove burner at medium at least to make sure the soup is still bubbling. Don't cover it at all and plan to let it go for at least an hour so the soup really does reduce by volume in half. It's excellent!

Jill BarkleyPortland, Maine 03/13/20

To those complaining about the soup being watery: You're missing a crucial step: “Simmer until flavors meld and soup reduces to about 2 quarts (8 cups).” If you've properly reduced, it shouldn't be watery. Just increase simmering time. Her definition of “simmer” is probably hotter than yours.


Negative reviews are spot on, for me. Wish I had read them before I made this tomato water. With so many non flattering reviews, why doesn't Bon Appetit take this recipe down, revise it, or at least share with us how to correct the poor flavored soup I (we) made. Could I redo the onion, garlic and tomato paste and add that? Cheers.

AnonymousSan Clemente01/04/20

Decent recipe. I doubled the paste because 1/4 cup is about half of a small can and I didn’t want to waste it. I put 9 cups of water and 1/2 cup of heavy cream.

Simmered for an hour with half fresh Roma tomatoes since I needed to use them and the other half canned tomatoes. I also added a couple tablespoons of basil for a little extra flavor.

Might try some crushed red pepper next time for some spice but I thought it thickened up very well. I was worried it would be watery but it came out great and very creamy. Would make again.

AnonymousSan Diego, CA12/30/19

Adding 8 cups of water to this is absolutely insane. All you need is 3 cups of good chicken bone broth (or veggie broth) added to the pot. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes the Bianco Dinapoli cans. A splash of white wine vinegar never hurt, either.

AnonymousLos Angeles, CA11/23/19

This is a recipe for flavored waterNo comment, wasted almost two hours to get a recipe for non carbonated flavored water


Simple Homemade Tomato Soup

How to Make Tomato Soup

Just carrots, onions, garlic, tomatoes, broth, and bacon are all you need for homemade tomato soup. It’s deliciously rich in flavor and comes together in just under an hour.

click here to Pin this recipe

Hallooooo, March!

And hallo, last month of soup weather. Right? RIGHT? Although, let’s be honest – I would not be sad if I ended up eating this for 12 12 months of the year. This homemade tomato soup could love me all year long.

I based this recipe off of the cream of tomato soup recipe in The New Classics cookbook by Saveur, because if you might remember, I got that book for Christmas and I’m working my way through it, reading it literally cover to cover.

Reading a cookbook this cover to cover essentially means cooking it cover to cover, which is possibly the best thing that ever did happen to me. This book has been my 2015 Cooking Energy Love Source. I’m just constantly inspired by it.

Can I blow your mind for a second? This homemade tomato soup starts with bacon. B-a-c-o-n. Tomato soup // bacon // it just works. These are the delicious ways in which Saveur inspires.

The base is made with smoky, rich bacon pieces plus the addition of carrots, onions, and garlic – and then we get the tomato paste, a pinch of flour, the broth, and the tomatoes themselves simmering all up in the pot. Ohhhmygosh, the smells that will happen. I am having a hard time imaging anything more comforting than being in my kitchen experiencing the simmer-smells of this simple homemade tomato soup in progress.

How to make our Homemade Tomato Soup (1 min):

For those of you who are interested in our Charleston trip because you’re nice and you love Charleston food –> you should know that we’re having a really lovely time in Charleston.

What I mean by that is that in our 24 hours here, we have barely left the quiet comfiness of our little condo on the beach to actually go IN to town, and when we did, last night, we were running late (it’s a lifestyle thing) and so we didn’t make it into town until after dark where we then proceeded to spend more than 30 minutes trying to find a parking spot.

I know. We just… we struggle sometimes.

But today and tomorrow we are making up for it by doing two full days in the city of Charleston itself. , leaving in the morning and taking advantage of everything from breakfast to shopping to coffee to lunch to walking around to touring to dinner full days.

Both Bjork and I accept the fact that we are 75 years old in spirit and therefore we WILL be firmly planting ourselves on a tour bus of some kind sometime during the next 48 hours.

I’m just going to put it out there that Bjork is really really reeeeally excited about doing a tour (something about appreciating knowledge and history? I don’t get it), while I, on the other hand, may or may not spend a portion of the tour studying my restaurant notes in my planner and making maps and schedules of how we can get every possible meal this trip.

So far the best things I’ve eaten: shrimp and grits (!!!!!!!), fried green tomatoes, crab soup, and collard greens. Oh my gosh, those collard greens. I gushed about the collard greens at least 800 times last night and Bjork was never annoyed ever.

Alright! Today is your day to make simple homemade tomato soup. I can just feeeeeeel it.

It’s smoky, a little bit sweet, and just as creamy or not-creamy as you want it to be. It’s simple – ready in just under an hour, with MOST of that time being the part where you just gaze lovingly at the pot of simmering tomatoes and let the smells of carrots and onions and garlic and bacon wrap you up in their loveliness.

I am going to have to ask you —> please make some extremely cheesy Provolone toasts or something, because what is tomato soup without the cheesy bread for dunking? But with that being said, ultimately what is going to warm you to your toes and make you feel a long nap on the couch is this simple homemade tomato soup. WITH BACON, remember. With bacon.

Cheers to your relaxing, comforting, hug-in-a-bowl tomato soup day!

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Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!


  • 4 slices bacon, cut into small pieces
  • 2 carrots, chopped
  • half of a yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon flour
  • 4 cups chicken broth (more to thin out the soup at the end as needed)
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 28-ounce can whole San Marzano tomatoes
  • cream (optional – to add at the end as desired)
  1. Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
  2. Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender.
  3. Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
  4. Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want.

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Classic Tomato Soup Recipe (Lightened Up!)

How to Make Tomato Soup

This soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.

That’s right, canned tomatoes. The season for ripe tomatoes (summer) is not the season for tomato soup (fall through spring). It’s a real conundrum, and this homemade tomato soup recipe is the perfect solution.

I developed this recipe for my cookbook, and wanted to bring it to life here on the blog as well. I bet you have all of the ingredients in your kitchen right now.

Tomato soup is perfect for rainy days. It’s even more perfect with a grilled cheese sandwich. Are you ready?!

Why You’ll Love this Tomato Soup

Here are four reasons why this tomato soup recipe will become your new favorite:

  • This recipe offers classic homemade tomato soup flavor, and it’s made with basic pantry ingredients. Winning!
  • It’s rich and creamy, yet cream-less. It uses a combination of white beans (I promise you can’t taste them) and butter to achieve this feat.
  • This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see the recipe notes.
  • You can turn this recipe into tomato basil soup, if you have fresh basil on hand. It couldn’t be easier.

How to Make the Best Tomato Soup

This recipe is so easy to make! If you’re serving more than a couple people, I recommend doubling the ingredients.

1) Cook chopped onion in olive oil under tender, then add tomato paste

Every great soup starts with an onion! Once it’s tender, we’ll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.

Tip: You can freeze leftover tomato paste in an air-tight container for several months.

2) Add whole canned tomatoes and vegetable broth, and gently simmer for 30 minutes

Next, we’ll add one big can of whole tomatoes. Did you know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about breaking up the tomatoes as they cook, because we’re going to blend them next.

This is the perfect time to clean up the kitchen or kick back with a glass of wine. You know which one I’m rooting for.

Tip: Stock up on Muir Glen tomato products, because they consistently taste the best.

3) Transfer the soup to a blender, and add a few more essential ingredients

I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups.

Now, we’re going to add a few key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a little sugar (it balances the acidity of the tomatoes), salt and pepper. I don’t add sugar to savory dishes often, but just 1 teaspoon makes a big difference.

Tip: This recipe won’t use up a whole can of beans. You can freeze the leftover rinsed and drained beans in a resealable bag (silicone or Ziploc) for future batches of soup.

4) Blend until completely smooth, and serve

There’s nothing better than tomato soup with a grilled cheese sandwich. You could also enjoy this soup with a big green salad. I actually think it would go great with this lentil and carrot green salad.

Tomato Basil Soup Variation

This is so easy and delicious. Once you have blended your soup, simply add a handful of fresh basil leaves and blend until they’re broken into tiny bits.

If you’ve ever had Nordstrom’s tomato basil soup—this option tastes a more fresh version of it. Yum.

Please let me know how your soup turns out in the comments! I love hearing from you.

Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:


  • Cookie and Kate
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • ½ teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • 1 large can (28 ounces) whole tomatoes, with their liquid
  • 2 cups vegetable broth
  • ½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
  • 2 tablespoons unsalted butter, cut into a few pieces
  • 1 teaspoon coconut sugar or brown sugar, to taste
  • Freshly ground black pepper, to taste
  • For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste
  1. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
  3. Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
  4. Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
  5. If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.

This recipe comes from my cookbook, Love Real Food.

My favorite canned tomatoes:  I always recommend Muir Glen tomatoes for their superior flavor. Plus, they’re organic.

Make it dairy free/vegan: Replace the butter with 1 tablespoon additional extra-virgin olive oil.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. PinShareTweetEmail


Easy Tomato Soup Recipe {Creamy & Delicious}

How to Make Tomato Soup

Tomato Soup makes for the perfect lunch or dinner especially when paired with fresh bread or grilled cheese for dunking. This soup is incredibly easy, it only requires FIVE ingredients, and the flavor is simply delicious! What more could you ask for? 

Tomato Soup

It doesn’t take much to make a healthy, flavorful soup and this soup is proof of that!

Of course, you could swap out the butter for olive oil here to make it healthier and omit the cream, but this time around I wanted to make it just a little indulgent.

You can’t go wrong with cream and here, it takes it to next level good! I also love butter in tomato soup, it works wonders here.

Creamy Tomato Soup Is Best

I love cream in tomato soup, but you could use Greek yogurt for a healthier alternative if you still want to get a creamy end result, just add in a pinch of sugar to help give it that hint of sweetness.

My favorite way to enjoy this soup is with some fresh crusty bread or a slice of cheese toast.

This is probably the easiest homemade tomato soup I’ve ever made and I know I will make this again and again.

It made me realize all those extra ingredients I’ve been adding to tomato soup all along really aren’t all that necessary.

And I actually didn’t even need to add a pinch of salt to this recipe, if you things salty you may want a bit, but I’m more of a peppery person I suppose so I added a little of that.

The chicken stock was well seasoned so this soup really doesn’t need much. Some fresh basil and garlic offer this soup it’s fresh flavor and the canned tomatoes make it possible to serve up this soup year round!

What’s not to love here? Minimal ingredients, quick prep, short cook time and of course happy tastebuds!

Ingredients Needed for This Recipe

  • Canned plum tomatoes or san marzano tomatoes
  • Butter
  • Garlic
  • Chicken broth
  • Fresh Basil
  • Salt and pepper (optional)
  • Heavy cream (optional)

Scroll below for printable recipe

How To Make Tomato Soup

  • Melt butter in a pot and saute garlic.
  • Puree tomatoes in a blender then add to the pot along with some chicken broth.
  • Simmer 10 minutes to thicken.
  • Stir in fresh basil and cream (or yogurt) for added flavor. So easy!

My Other Tomato Soup Recipes You Might

  • 2 (28 oz) cans Whole Plum or San Marzano Tomatoes
  • 4 Tbsp salted butter
  • 3 cloves garlic , minced
  • 2 cups Progresso™ Chicken Stock
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper (optional)
  • 1/3 cup heavy cream (optional)
  1. Melt butter in a large pot over medium heat. 

  2. Meanwhile add canned tomatoes along with the juices to a blender and process until well pureed (if you your soup with more texture you can go ahead and leave some small chunks).

  3. Add garlic to pot and saute 30 seconds then pour in tomatoes and chicken stock and bring to a gentle bubble. 

  4. Reduce heat and simmer 10 minutes. 
  5. Stir in half of the basil, season with salt and pepper if desired. 
  6. Pour into bowls and drizzle each serving with cream if using then sprinkle with remaining basil. Serve warm.

  7. Recipe source: Cooking Classy

5 Ingredient Tomato Soup Recipe Calories 284 Calories from Fat 180* Percent Daily Values are a 2000 calorie diet.This is a sponsored conversation written by me on behalf of Progresso. The opinions and text are all mine.


Easy Three-Ingredient Tomato Soup

How to Make Tomato Soup

My favorite tomato soup recipe! You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe or watch our quick recipe video showing how to make it.

Watch Us Make the Recipe

This simple homemade tomato soup is quick, easy, and insanely delicious.

The soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes, and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta.

It’s genius and absolutely delicious. We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.

Making The Soup

Here’s how to the best (and easiest) tomato soup:

Combine butter, onion, and tomatoes. Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.

Add water or broth and simmer. Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes. See how creamy it gets? That’s thanks to the butter.

Blend. I find an immersion blender is useful, but a blender works, too. Adjust the soup for seasoning then grab a bowl…and maybe a grilled cheese sandwich? This soup is also amazing served next to this easy buttery garlic bread.

Tomatoes (canned or fresh), onion, and butter. What the tomato soup looks after adding water (or broth) and simmering.

What Tomatoes Should I Use

This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.

You can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.

A Quick Recap

This is your new favorite weeknight meal. Promise.

  • This tomato soup has three ingredients (plus water and salt).
  • Everything is tossed into a pan — no browning, no hovering over a stove.
  • You can use canned tomatoes — and should.
  • Did I mention there are only three ingredients?

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley

“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John

“Made this exactly as written. Oh my gosh, this was amazing!!!” – Dayna

More Easy Soup Recipes

Recipe updated, originally posted October 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

  • PREP 5mins
  • COOK 40mins
  • TOTAL 45mins

You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.

Makes 2 generous servings

You Will Need

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes

1 1/2 cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea salt, or more to taste


    Melt butter over medium heat in a Dutch oven or large saucepan.

    Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

    Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender.

    If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot.

    We to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

  • Can I use fresh tomatoes? Yes. If you want to use fresh tomatoes, you will need 10 to 12 medium tomatoes (or about 2 pounds). You can peel them, but we skip this step since we will be blending the soup in the end anyway.
  • Can I add basil? This soup is delicious with and without basil.

    Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and ! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size Half of the recipe / Calories 348 / Total Fat 24.9g / Saturated Fat 14.8g / Cholesterol 61mg / Sodium 1485.4mg / Carbohydrate 29.6g / Dietary Fiber 4.5g / Total Sugars 15.4g / Protein 7.8g

Adam and Joanne Gallagher