Tomato Soup
This post may contain affiliate links. Read my full disclosure policy.
Nothing beats a bowl of homemade tomato soup on a chilly day! This easy recipe is a classic favorite that pairs perfectly with a grilled cheese sandwich.
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 delicious crunch, and you can easily make them while the soup simmers. If you’re in the mood for something heartier, pair it with stromboli or grilled cheese—or for a fun twist, try grilled cheese croutons!
If you love classic Italian soups, be sure to try my minestrone soup, packed with veggies, beans, and pasta in a rich tomato broth, or zuppa Toscana, a hearty favorite featuring Italian sausage and fresh veggies in a creamy broth.
“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: Form the flavor base of the soup.
- All-Purpose Flour: Thickens the soup and adds body.
- Chicken Broth: The liquid base of the soup along with the tomatoes. Adds a savory flavor. It’s fine to substitute vegetable broth if you prefer.
- Canned Whole Peeled Tomatoes: San Marzano canned tomatoes are preferred for their sweet, less acidic taste and meaty texture, but any good-quality canned tomatoes will work. While fresh tomatoes are an option, canned tomatoes aren’t just a backup plan—they’re a kitchen essential. Picked at peak ripeness and canned within hours, they deliver consistent flavor and quality, especially when fresh tomatoes aren’t at their best.
- Sugar: Added to balance the tomatoes’ acidity and enhance their natural sweetness.
- Dried Thyme: Provides an earthy flavor that complements the soup.
- Fresh Basil Leaves: Adds a fresh, aromatic touch and pop of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-low heat. Once the butter melts, add the onions and cook, stirring occasionally, until they’re soft and translucent. Stir in the garlic and let it cook for a few more minutes, making sure it doesn’t burn.
Stir in the flour and keep cooking for another 1 to 2 minutes, stirring constantly. This helps get rid of the raw flour taste and smooths out any lumps.
Pour in the chicken broth, tomatoes, sugar, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper. Give everything a good stir while bringing it to a simmer over medium-high heat, making sure the flour isn’t sticking to the bottom or sides of the pan. Once it’s bubbling, lower the heat, cover, and let it gently simmer for about 30 minutes.
Use a hand-held immersion blender to puree the soup until silky smooth. If you’re using a regular blender, let the soup cool slightly first, then blend in batches—just be sure to crack the lid or remove the center cap to let the steam escape. Taste and adjust the seasoning with more salt and pepper if needed.
Finally, stir in the remaining 3 tablespoons of butter. This step is the secret to giving the soup a extra richness, making it even more delicious.
Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmesan cheese. The soup will keep nicely in the fridge for up to 4 days; it can also be frozen for for up to 3 months.
Video Tutorial
You May Also Like
Classic Tomato Soup
Warm up with the ultimate comfort: this easy homemade tomato soup recipe transforms simple 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
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This soup is so simple to make and tastes so good. I always have the ingredients on hand ; so when unexpected guests arrive around lunchtime I will often make a batch along with a grilled cheese. The recipe is perfect as is – no need to change a thing.
I love this soup and have made it several times! I used to make the Panera soup, but this one is tons better! Serve with toasted asiago bread.
If you don’t normally get excited about tomato soup, then try this recipe! I’m not a big tomato fan, but this soup has converted me. It’s a go-to staple in our household for cold winter nights now. Flavourful and filling without feeling heavy.
Hello Jenn @onceuponachef. I have been struggling to find the ‘right’ recipe for tomato soup and was so excited when you posted your recipe. I just made this soup for the family this week. I had canned diced tomatoes on hand and used those. I love getting comments from my family after I try something new. I got “it’s a bit thin”; “it’s a bit grainy”. I cooked it longer than you suggested for canned tomatoes, but was wondering if I should cook it longer for a thicker soup; maybe add paste; maybe strain the tomatoes before adding? Also, I used my immersion blender to get it very creamy, but it still had a ‘grainy’ taste, and the color was more orange than the red in your pictures. Is that possibly because I use ‘bad’ canned tomatoes? Should I search out the boxed tomatoes you suggested? The general consensus was that the soup was REALLY GOOD, but I am really hard on myself and would love to improve! I did add some white pepper to kick it up a notch, and stirred in some locatelli cheese to give it a more ‘creamy’ taste…both great additions for my family! Thanks again for sharing your recipe!
Hi Vincent, sorry to hear that you found this to be a bit grainy and thin. You can thicken it up by using less broth (I’d go with 4 to 5 cups.) And while an immersion blender is very convenient, sometimes it doesn’t get all of those small bits. If you want it to be completely smooth, I’d use a traditional blender. Just remember to remove the center knob in the lid of the blender to let heat escape while you blend it. Hope that helps!
The recipe makes a lot of luscious tasting tomatoey goodness due to the addition of butter,used two 28 oz. cans of organic dice b/c they were already in my pantry then cooked 10 mins. longer as per recipe and served with sour dough grilled cheese sandwiches.So much better than opening a can! Thanks Jenn.
I made this last night! It was fabulous. Classic tomato soup and I made Jenn’s grilled cheese and pesto with gruyere as open faced sandwiches to go with it. An easy lovely wintery dinner after a long days work. And we had plenty to freeze afterwards. The bonus is that since there isn’t any dairy , it freezes beautifully! I have made so many of your recipes now, that I will try a brand new recipe with company because I know it will turn out well and be delicious! Thank you so much.
The only soup I ever buy in a can is tomato soup and I won’t be buying it anymore. Loved this recipe! I didn’t have canned tomatoes ( I can’t find boxed ones) on hand but did have glass bottles of strained tomatoes (660 ml bottles) . I used 2 and 1/3 bottles and it turned out wonderfully. I’ve stocked up on some more strained tomatoes so I can make this again.
I really never liked tomato soup but this is a winner! Definitely easy to switch out the all purpose flour to gluten free. Of course, made the Grilled cheese with sun dried tomato pesto to accompany it!
I made this for visiting siblings recently to rave reviews. They both are soup-masters so their comments were greatly appreciated. Be sure to blend the tomatoes completely to meld the onions fully into the tomato flavors. I added little meatballs because my brother in law says soup without meatballs isn’t soup! (Except chicken and pea soup!). It may seem like a lot of onions but it all blends together.
The best tomato soup I’ve ever had! The depth of flavor is astounding with a satisfying consistency. Close your eyes and you’ll know you’re eating tomato soup. I used canned San Marzano whole peeled tomatoes and when I puréed the soup I left some very small bits of tomato to give the velvety soup some texture. It freezes very well too. AND it’s super easy. Once Upon a Chef recipes never disappoint!