Tomato Soup
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Beat the cold in the most delicious way: this simple tomato soup recipe transforms everyday ingredients into a nourishing bowl of goodness.
This tomato soup is my go-to during the chilly fall and winter months when fresh tomatoes are out of season. It’s a simple recipe, using canned tomatoes and everyday pantry staples. The soup gets its creamy texture from blending the tomatoes themselves—no heavy cream required. A little chef’s trick I use is adding a bit of sugar. This might seem unconventional, but it perfectly balances the natural acidity of the tomatoes.
For serving, garnish the soup with croutons, fresh basil, and a sprinkle of freshly grated Parmigiano-Reggiano. The croutons add a delightful crunch, and you can easily make them while the soup simmers. If you’re in the mood for something heartier, pair it with a grilled cheese sandwich—or for a fun twist, try grilled cheese croutons. This is one of my favorite soup recipes!
Table of Contents
“This was a great recipe…enough like the tomato soup of my childhood to be comforting, but MUCH better and fresher!”
What You’ll Need To Make Tomato Soup
- Olive Oil & Unsalted Butter: Used for sautéing onions, olive oil adds flavor while butter brings richness and adds body to the finished soup.
- Onions and Garlic: These form the aromatic base of the soup.
- All-Purpose Flour: It thickens the soup, adding a satisfying body.
- Chicken Broth: This liquid base infuses the soup with a subtle, savory flavor.
- Canned Whole Peeled Tomatoes: These are the star of the dish, so seek out the best quality. San Marzano tomatoes are preferred for their sweet, less acidic taste and meaty texture.
- Sugar: Added to balance the tomatoes’ acidity and enhance their natural sweetness.
- Dried Thyme: Provides an earthy flavor that complements the soup.
- Basil: Adds a fresh, aromatic touch, perfect for tomato-based dishes.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large nonreactive pot, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.
Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn.
Stir in the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.
Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
Stir in remaining 3 tablespoons of butter.
Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano-Reggiano.
Frequently Asked Questions
Yes! Tomato soup can be frozen in an airtight container for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
A nonreactive pot is made of a material that will not negatively react with acids, like tomatoes. Glass, stainless steel or enameled pots are all nonreactive. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
Yes, but it’s worth noting that canned tomatoes are not just a backup option — they’re a true kitchen superstar. Harvested at their peak of ripeness and canned within hours, they offer consistently high quality and flavor, especially when fresh tomatoes aren’t available.
To use fresh tomatoes, start by selecting perfectly ripe tomatoes, preferably plum tomatoes, as they have fewer seeds and less water content. Blanch the tomatoes them in boiling water for about 30 seconds, then transfer them to an ice water bath to make the skin easy to remove. Once peeled, they are ready to use. For this recipe, you will need approximately 12 to 14 plum tomatoes.
Video Tutorial
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Classic Tomato Soup
Beat the cold in the most delicious way: this simple tomato soup recipe transforms everyday ingredients into a nourishing bowl of goodness.
Ingredients
For the Soup
- 4 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter, divided
- 3 medium yellow onions, chopped (about 3½ cups)
- 3 large garlic cloves, minced
- ¼ cup all purpose flour
- 6 cups chicken broth
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons sugar
- ½ teaspoon dried thyme
- Salt
- Freshly ground black pepper
For Serving (Optional)
- Fresh chopped basil
- Croutons
- Freshly grated Parmigiano-Reggiano
Instructions
- In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
- Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
- Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
- Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 212
- Fat: 13 g
- Saturated fat: 5 g
- Carbohydrates: 19 g
- Sugar: 10 g
- Fiber: 4 g
- Protein: 6 g
- Sodium: 682 mg
- Cholesterol: 20 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Split decision in this house! 5s and 3s
We LOVE this soup and have it almost daily. Do you have the nutritional info on it? Specifically we would like to know calories and carbohydrates.
Thanks, Virginia
Hi Virginia, Glad to hear you love the soup! I’ve just added the nutritional info. to the recipe.
Delicious and easy! Another great recipe. I had two 34oz boxes of Cento tomatoes (no Pomi in the store) and used it all and it was amazing. Thank you for a great tomato soup! It was a huge hit!
As always, this is another great recipe. I can’t add much except that I always have canned San Marzano tomatoes in my pantry and I used those rather than make a trip to the market for Pomi. I also added fresh basil to the pot as well as using it for garnish. Does anybody eat tomato soup without a grilled cheese?:-) The ultimate comfort food. I think it reminds all of us of our childhood.
I have made this soup many times when my pantry seemed pretty bare. It’s reliably delicious and goes well witch grilled cheese sandwich on a rainy day.
Made this for the first chilly night in Los Angrkes! A big hit with the family and one of those recipes where all the ingredients are in the pantry! Delicious!
After one try, this recipe is now a staple in my repertoire. Ridiculously easy, bursting with flavour, it will forever change your mind about bland, artificially-sweet canned tomato soups. Do yourself a favour and try it – now.
I think I know the answer to this, but why does no one use the silicone pads in lieu of parchment paper
Hi Jane, I really like silicone pads and use them sometimes in my cooking. I don’t generally suggest them on my site as many people don’t have them :).
Great soup! Love home made soup and bread during winter, comfort food at its best!
Fab recipe. To make it gluten free you can add split lentils to thicken instead.
Excellent and easy recipe! This soup can be assembled the minute the tomato soup urge hits.
I once made this recipe by also adding a few cold, leftover Roma tomatoes that had been earlier halved and roasted until soft with some balsamic vinegar. Blitz it all together. That was a great way to use a few leftover tomatoes, too, for a lovely roasted tomato flavor.
Hi Jenn,
Here’s a little ‘cheat’ that I’ve recently begun to use.
I’ve made homemade chicken stock twice, but I’m really not into it.
I recently began caring for my elderly mom who has always enjoyed Mrs. Grass’ noodle soup. While making this soup for her I realized that the broth (with the little “golden flavor nugget”) tastes the same or better than boxed broths.
Now, when I make soup that calls for broth, I make the Mrs. Grass’. There are two boxes of soup per package, I use five cups of water instead of four per box (less salty) and it works perfectly.
For less then $2.00 you get 8-10 cups of broth and it’s less bulky and easy to keep on hand.
Made this for my husband, he’s in heaven. He loves Tomato soup and this one is winner!! Love all the recipies here, my favorite go to recipe site.
Can I use fresh tomatoes instead of canned/boxed ones? If yes, then how many lbs. of fresh tomatoes?
Hi Mindy, Yes but you’ll need to peel them. I would use about 3 pounds. Please let me know how it turns out 🙂
So I just want to start by saying I just underwent bariatric surgery, the gastric sleeve to be exact. For the first two weeks I need to pretty much drink nothing but soups, liquids etc and was getting bored with quick chicken broth from cubes. I also HATE tomato soup, but loved the one I had at the hospital so figured maybe I hated canned tomato soup as that’s all I have ever tasted. I of course came to this site to see if there was a soup I could modify a bit to fit my dietary needs.
I used all the ingredients except one but cut most of them in half to reduce the amount of sodium and acidity. I used three 14.5 oz. cans of petite cut tomatoes (no salt added) by Del Monte, I cut the salt in half but doubled the pepper. I also used just 2 tbsp of butter, 3 cups of yellow onions (my eyes were burning and i refused to chop anymore), 1/8 c of flour, 1 tbsp of sugar, added two cups of water to the broth and replaced thyme with basil because I didn’t have it.
I figured I removed just enough acidity and sodium so that it would be easy on my stomach without hindering the flavor.
IT WAS ABSOLUTELY DELICIOUS!! My 11 year old son insisted he did not like it but I served him a small bowl with a pinch of cheddar cheese and of course a grilled cheese sandwich He started by dipping his sandwich in the soup and later put the sandwich down. Needless to say he returned the bowl EMPTY.
Now I have enough to last me 2 days. Which is great as I was bored of plain chicken broth. I am excited to try another soup recipe I could modify a bit to fit my diet. (= Thanks again Jenn for another hit!!!!
I love all your recipes that I tried.
I want to make the Classic Tomato Soup.
Can I use FRESH tomatoes instead of boxed Pomi)?
Thank you for your wonderful recipes.
Hi Renee, Yes that would be fine. Glad you are enjoying the recipes!
I heard about your blog in January when my mother in law was sent to the Pallative Care Ward. She couldn’t eat anything that wasn’t puréed and was losing her enjoyment of food due to lack of variety.
I made several of your soups for her, starting with this one. I reduced the sugar to 1 Tbsp by mistake and it was still fabulous. I left out the garnish but followed the directions otherwise.
I love that it’s not a cream of tomato soup so this has become my new go-to tomato soup. Delicious, healthier and more affordable than canned soups.
Thank you so much for posting all your recipes! 🙂 I tried the tomato soup & it was really delicious. I feel your site has been a God send as I am taking radiation treatment for cervix cancer & I lost my appetite, but thanks to your good soups I can enjoy some good meals every day.
Best Regards Darlene
Oh my gosh this soup is soooo good! I’m a skeptic but now reformed. This is the 3rd soup I’ve made and they’re ALL delicious. How many stars can I give this one?
My daughter made some fresh croutons with garlic infused olive oil and we enjoyed. Thank you.
My son needed a soup recipe for a cookery lesson at school so we browsed the selection here and settled on this recipe. Considering he’s a bit of a novice the soup turned out amazing. Took a bit of work trying to convert some of the measures into what we are more familiar with in the UK, but it all turned out lovely.
I made this soup tonight, and it is delicious! I skipped the flour altogether, and it turned out still smooth, creamy, and perfect. I also added just a splash of milk at the very end as a few other reviewers suggested! I also added oregano and basil while the soup was simmering. Thanks for an incredible, easy tomato soup recipe!
This recipe was really easy to make and was delicious. I served it with grilled cheese croutons which made it into a meal.
Just a note to say that ‘all natural’ does not qualify the healthiest food — Tomatoes are about the heaviest pesticide-sprayed of all Produce, so I buy only Organic Tomatoes, in all its forms — will skip the Pomi ‘all-natural’ brand.
According to La Cucina italiana magazine: “Pomi Tomatoes are grown in Italy without pesticides, herbicides and without the use of genetically modified seeds. Unlike many other canned tomatoes, Pomi is packaged without preservatives, added water, citric acid or any additives. Pomi has just one ingredient: tomatoes. Pomi contains no added salt. Pomi is 100% all natural and comes in a box (Tetra Pak) which makes it BPA-free.”
Love this soup. The only substitution I made was to use my own canned tomatoes.
Can’t wait to try this. The canned version just doesn’t work for me anymore but i do love grilled cheese and Tomato soup
I just made this Classic Tomato Soup today, along with grilled cheese sandwiches, and it is awesome! My son always wants tomato soup but I won’t buy the canned stuff due to the crazy high sodium content. Thank you for this recipe and also for introducing me to boxed tomatoes…there is a huge difference in flavor! I never thought about a “tinny” flavor before in canned tomatoes, but after having the boxed tomatoes I now notice a tinned flavor in the canned. This is a keeper recipe – yum!
ok…so i was in a big hurry and wanted to make this soup…totally misread the recipe…left out the flour…added only one onion…less butter/less oil…long story short, it was STILL delicious…i think if you need to make it gluten free, leaving out the flour is fine (i did it accidentally). am curious what the flour would have “done” to the soup? i also had some basil, so i threw that in at the beginning…used my immersion blender and it was nice and thick enough (no different consistency than a canned tomato soup)…added some cream at the end–just a touch, but added a bit more on the reheat the next day. i think it’s delicious. and it’s the third tomato soup recipe i’ve tried–best by far!
So glad it came out, Kim! The flour just thickens it a bit.
Another amazing soup! This is the second soup recipe I’ve made (I made the summer vege soup a couple of days ago) and it is sooooo good. I may become known as the soup lady in my home because I think I have to try another one of your fabulous soup recipes soon!
Love this soup. The only changes I make are using vegetable stock as we’re vegetarian and sometimes I use whole tomatoes that I roast in the oven and puree. Great soup for a dull winter day.
I am not a fan of soup, but this soup is awesome! I have made it several times and usually freeze half. With grilled cheese, it’s a great weeknight meal. Thanks so much for all the great recipes!
I add a pinch of red pepper flakes with the onions for just a little kick, perfect with grilled cheese
First time to make tomato soup from scratch and it was a hit.
I completely omitted the butter and the soup was fantastic. Was feeling adventurous and added hot sauce and a dash or two of Old Bay Seasoning. Used the Pomi tomatoes and loved them. Served with grilled sourdough and Swiss cheese with an olive relish.
During tomato season I make a tomato base mix that becomes tomato soup or a variety of sauces during the deep winter. That’s my shortcut for making wonderful tomato soup or pasta quickly.
Wonderful recipe. Some toast triangles topped with Gruyere would be perfect with this!
I added a tsp, or a few tsp’s, of dried basil to this soup too. It has replaced my previous go to tomato soup recipe.
Perfect for a cold, snowy night. Thank you
I really liked this soup though it is even better with a little bit of half and half in it. Thanks for all that you do!
This is GOOD soup. My wife and I made it the other day, and we both think it’s great. It’s not the easiest recipe in the world (for us, anyway), but it’s worth it.
At first we thought that 3 1/2 cups of onion might be too much, but we decided to try the recipe as is. It worked out fine. Try it, you’ll like it.
[…] It is so good with a crunchy piece of bruschetta or grilled cheese sandwich on a cold day. He forwarded me this recipe that he found on the fabulous Once Upon a Chef blog, and then a reminder, and then a nudge that it would probably be really good. It was. I made it over the weekend and wouldn’t change a thing. You can get the recipe here. […]
This looks incredible! I really appreciate the tidbits about using nonreactive pots and avoiding canned tomatoes.
This is very similar to a soup I make almost weekly – try adding some a few diced carrots when you soften the onions. It makes the soup sweeter. And I always add dried basil as well as a fresh garnish. Great recipe.
Comforting and delicious! I want to try this recipe at home!
Add a splash of milk or cream at the end – YUM!
Always love a great tomato soup recipe.
I love a pureed tomato soup and your recipe looks wonderful! Definitely a soup to warm up with after some sledding!
Ok so ever since I was a child when I got sick my mom would make me tomato soup (campbells canned) and either pp&j or grilled cheese. This recipe is worthy of breaking tradition – once i made this and 1. Saw how easy it was 2. Tasted how good it was 3. Husband approved – never going back to the can! Thank you for the recipe!
Been looking for a great ‘real’ homemade tomatoe soup! When the kids were little, it was ‘Ma-how about red soup & yellow sandwiches for supper’. Kids are grown and gone, but still talk about red soup & yellow sandwiches. May just have to have this for Sunday lunch with those grilled cheese! Plenty of snow here yet in Nebraska!
Ah wow this looks delicious! I wish we had snow as well :(.
I love the name of your blog! Does Whole Foods sell the Pomi tomatoes too?