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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Delightful soup! I had half a 28 oz. can of petite diced tomatoes leftover, so quartered this recipe. I whisked in some leftover sour cream at the end. Ready just in time to enjoy with fresh, crusty no knead sourdough and some aged cheddar (deconstructed grilled cheese). Thank you. 🤩
Can you give me this recipe in the correct quantity for 50 people ?
Hi Carol, I don’t have the numbers calculated for that but you’d need to multiply the recipe by 5.
I was looking for a tomato soup recipe for a get-together yesterday and gave this one a try. It was tasty as written although I did add heavy cream at the end based on loved ones’ taste. The beauty of this recipe is its simplicity and flexibility! Adding cream? Adding additional spices? Using different broths? You can do all of the above and wind up with a fantastic soup.
Delicious! So happy to make a soup that doesn’t require chopping tons of vegetables! I could only find finely chopped Pomi tomatoes at my local Whole Foods, they worked great. I served this with grilled cheese sandwiches for a yummy dinner. This will definitely go into my rotation of winter soups and chilis. Thanks for the recipe. Your site is always the first one I go to, no matter what I’m looking for. 🙂
❤️
Another super recipe. I tweaked it a bit by adding 1 Tbsp of Lea and Perrins Worcestershire Sauce and about 1/8 cup of 10% cream at the end.
Going to serve it with grilled cheese sandwiches. I used the hand blender first but felt it wasn’t as smooth as I would like. Super smooth using the big blender,
Made it, loved it, will make it again.
So I have to start off by saying that we don’t even like tomato soup… but the recipes on this website have been just that good that I figured we’d give it a try… And we really enjoyed it. Paired it with grilled cheese for a very tasty meal.
Kiddos asked for tomato soup and grilled cheese during a particularly rainy spring day last week.
Happy to oblige a relatively easy and tasty dinner request, I came straight to Once Upon A Chef and found this.
I had everything already in the pantry. This was delicious, not too oniony for the kiddos and it blended into a beautiful dinner and several lunches for me later.
As usual, thank you!
I was wondering if I added adobe chilis should I omit the thyme? Thanks for your advice! I love everything on your site!
Sure, Celeste (and if you determine that you want a little flavor booster when serving the soup, you could top off each bowl with a tiny bit of thyme). And glad you like the blog! 🙂
This was delicious. Will be a staple in our house.
Great recipe as usual! May I suggest adding a couple of small strips of orange peel to the simmer, and blend them right into the soup at the end. Adds a bit of sweetness and you may decide you don’t need the sugar.
This was last night’s dinner, along with Jenn’s Spinach & Gruyère Quiche. Very successful meal.
Halved the soup recipe, no problem.
Used the Pomi’s, and half a fresh tomato, just because it was staring at me with that “I dare you to use me!” look.
Cut back on the sugar, which was a mistake. Had too much of a bite, so I added more, to make up the 1 Tbl (halved, remember).
Great recipe.
Thanks, Jenn.
Joe
Living with my in-laws while house hunting so my immersion blender is in a box somewhere. I used 2 cans of crushed tomatoes and it came out fine. I like my tomato soup on the thicker side so I used 5 cups of broth and will probably use even less next time. I also made a slurry of some corn starch and water that I tossed in to thicken it up as well. I didn’t use the full 2 tablespoons of butter at the end because I had some heavy whipping cream that needed to get used. Came out delicious and was the perfect consistency for dipping grilled cheese into! This soup will be great the way it’s written or it’s a good base recipe to tweak around for your own tastes and preferences.
This is the only tomato soup my teen will eat. He even had second and third helpings, this after telling me how he hates tomato soup. For some reason, I don’t think I’ve made tomato soup even five times in the past 16 years, but have made this twice this week. It’s excellent.
Oh my goodness! I made this recently for a sick friend and had a hard time not keeping it for myself! Yum! The only adjustment I made was to use vegetable stock in lieu of chicken. So good.
Hi, I was wondering when you add the tomatoes do you add them in their juices or drain them first? Thanks
Hi Niels, you add them with their juices. Hope you enjoy!
Lovely soup. The best thing is you can cook it without making a trip to a grocery store from products most of us keep at home anyways
This recipe is the reason I bought an immersion blender. I love the recipe. I substitute a cup or two of the chicken broth with beef broth, it’s just a flavor thing.
This tomato soup recipe did not disappoint- just like the can soup I had as a kid but so much better. It was so easy and yummy for a cold night. I used the canned tomatoes and it turned out great. Thank you for all the great recipes … since you are a trained chef I always feel confident following your recipes knowing you know what you doing (even when I don’t)!
This is now my go to winter tomato soup. Made just as directed (as I always do the first time). I always have a box or two of Pomi tomatoes in the pantry and always have chicken stock. Everyone loved it. For summer tomato soup I always use Craig Claiborne and Pierre Franey’s Cold Tomato Dill Soup – but that is always with fresh, ripe summer tomatoes. I always look at your site when I’m wanting to try something new.
No idea what happened, but this soup came out really strangely! I think it’s because we used homemade chicken stock instead of store bought but it came out very…. jelly-like? As in, when we shook the bowl, it wobbled?
Not sure what we did wrong!
LOL – I do think it had to do with your chicken broth. See more details here.
Summer in the middle of winter! Great recipe to use with great CT local ingredients (jarred tomatoes from a CT farm)
I enjoyed this soup except I thought the thyme was a little too strong for my personal taste. I would cut the thyme in 1/2 (maybe even less) next time I make it. I pureed it in a blender since I don’t have an immersion blender. It made it super smooth and creamy but I feel like an immersion blender would be a lot faster with less clean up. I really liked how this recipe didn’t require any cream. Thank you for another great recipe!
Made your tasty Classic Tomato Soup last weekend, and my family enjoyed every spoonful. Another recipe from your collection that is a proven winner! You never let me down! Can’t wait until your cookbook arrives!
This recipe is great, but for my personal taste preferences (and if you have a little more time on your hands) I roast fresh Roma or plum tomatoes (other types of tomatoes make the soup more watery and dilute the taste) in the oven with some garlic. Instead of using dried herbs, fresh rosemary and thyme really add a nice touch to the flavor.
I have made this soup twice. The first time I would give it a 4.0+ , but I did not use the Pomi tomatoes and just used some canned chopped tomatoes that were in the pantry. Still a very flavorful soup. The last batch was with the Pomi tomatoes… WOW what a difference. Great with your favorite grilled cheese.
Just made this again for the third time today – every time I make it, I’m amazed by how good it is!!! I make exactly as written (except once I only had sweet onions on hand and used those – it was still great, but I found the end result was a little too sweet for my taste. I totally should’ve thought about it before adding the full amount of sugar!) I always serve this with your broiled feta with garlicky cherry tomatoes and capers – it’s become our family’s take on grilled cheese and tomato soup, and even my picky three year old (who strangely does not like grilled cheese sandwiches) gobbles it all up. Thanks again for your perfected recipes! And your cookbook is on my Christmas wish list – so someone in my family should be preordering it soon!
Su
😊
This is my favorite tomato soup recipe ever! Last week I made it with San Marizano tomatoes, yes a splurge in price but they were all I had in the pantry. It was even more sweet and delicious than usual. My family loved it!
Btw, this soup freezes well, just reheat gently on the stovetop.
I made this vegetarian by using Imagine unchicken broth. I also added cooked quinoa which is a complete protein. It’s a substantial meal by itself (although a grilled cheese sandwich on the side doesn’t hurt!).
I made this soup and grilled cheese sandwiches for my father and the soup was delicious! I used a hand-held immersion blender, but there were still tiny onions (maybe I didn’t blend long enough with the wand). After we ate, I read other reviews that the soup was very smooth so I decided to put all the leftovers in the blender and that did make a huge difference, there were no more tiny onion pieces. When my husband had it for lunch the next day, he even commented on how smooth it was. I’ll go straight for the blender next time. I kept the leftovers in the blender pitcher and it was so easy to pour into bowls to serve. Will definitely be making this one again, wonderful flavor!
Question: my Mother, when she would make tomato soup, at the end she would add some baking soda. Was this to take the acid out? How much needs to be added?
Correct – it helps to neutralize the acid in the tomatoes. I don’t believe you need to add much – maybe start with 1/4 tsp. and add more if you think it’s necessary.
Hi Jenn, can I substitute the canned tomatoes for fresh? and if so what would the amount be? Thanks so much !
Definitely, Malak. You’ll need 3.5 to 4 pounds. Enjoy!
Hi Jenn! Love your site! Would this awesome soup be okay to eat after spending 3 days in the fridge? Thanks for all your hard work, can’t wait for your cookbook!
Definitely! 😊
With the exception of using fresh tomatoes, I made this as written. I thought it sounded like a lot of onions but it was perfect. OUTSTANDING recipe.
This recipe is exactly what I was looking for- a classic tomato soup that defines comfort food (especially when paired with a grilled cheese sandwich!). I prepared it exactly as written- it was simple to make (I used my immersion blender and it was easy peasy to make a velvety smooth soup). The recipe made enough for me to freeze some for later.
Perfection and super quick too. Ingredients can be kept on hand for making it as easy as opening a can of soup and the flavor is 100 times better! I used frozen onions and voila, one pot perfection!
Instead of sugar, can you use a grated carrot to sweeten and reduce the acid of the tomatoes?
Hi Jeana, I haven’t tried that so it’s hard to say. If you go that route, you could always add a bit more sugar at the end if necessary.
I made it today. It was very tasty! I like it because it is low in calories and it is full of tomatoes, thus; I feel I am eating very healthy. I even made my own chicken broth using two chicken bones, fresh celery, yellow onions and rosemary. Thank you so much for the recipe!
Just perfect as is! And so easy to make that it will be a frequent lunch at our house. Thank you for this yummy recipe.
Hi Jennifer, I’ve been a fan of your blog for a few years now but I’ve never written a comment. I’d like to thank you from the bottom of my heart for ALL of your delicious recipes. I made the classic tomato soup with the sundried tomato pesto grilled cheese and it was FANTASTIC. Nothing warms my heart more than when my kids rave about something I’ve made. Thanks to you, my confidence in the kitchen is the highest it’s ever been.
Amazing Soup!! Used shallots instead of a yellow onion! This soup so smooth and so delicious!! Will definately make again!
Yum Yum!!!
You have a fan from Brazil! I absolute love your recipes, I did a few and every time I make it, its always delicious! Thanks very much for shared it!
I’ve made this recipe countless times and have also shared it with friends.
It’s perfect as is–no need to change a thing. Thanks, Jennifer!
NEVERMIND, I GOOGLED NON-REACTIVE POT AND GOT MY ANSWER.
HONESTLY, JUST GIVE US THE INFO YOU WANT TO, DONT MAKE US LOOK ALL OVER FOR IT, OK?
THANK YOU.
WILL LET YOU KNOW HOW THE SOUP TURNS OUT.
I HAVE STAINLESS STEEL WITH COPPER ON BOTTOM SO I THINK IT WILL BE OK.
RE: NON REACTIVE POT,
YOU DO NOT SHOW WHERE IT IS, I LOOKED, I AM OLD, I CAN NOT FIND IT…
THANK YOU
Just found your fantastic website when searching for the perfect apple cake recipe, which I have found with you! On this tomato soup recipe, will it change the taste too much if I use vegetable stock instead of chicken broth?
Thanks, Michelle! You can absolutely use veggie broth. Enjoy 🙂
Thanks Jenn, so I did use veggie broth and it was another delicious recipe! Thank you – YUM!
Have made this several times and it is always fantastic!
This Tomato Soup is FANTA-BULOUS! The taste is spot-on and so comforting! Just the right amount of tartness and sweetness. (Hubby loves it so much he ate it standing up in the kitchen with a ladle! ? – and he ate around half of it at one go)
It was delicious on its own but adding chopped Basil, Croutons and grated Parmigiano-Reggiano just took it to another level! Your Recipes are amazing, I’ve made so many of your Recipes and each one was a success, love everything! (You can tell how excited I am by looking at all my exclamation mark!!! ?)
Thank you for the easy-to-follow instructions and step-by-step pictures!
I am not at all familiar with ‘Pomi boxed tomatoes.’ Could you give me an idea of how many cans of tomatoes could be substituted.? 26 oz of canned would contain more juice than fresh; drain rather than longer cooking? sigh. Soon the garden tomatoes will be ripe. I love homemade tomato soup. Thanks for the recipe.
Hi Linda, If you can’t find Pomi tomatoes, use canned. You’d want a total of 52 ounces. Canned tomatoes usually come in 14.5 or 15 ounce cans, so you’d need about 3 1/2 cans. Just be sure to cook the soup a little longer, about 40 minutes.
Thanks for putting your recipes out there have tried several and have not been disappointed. Do my question is can the leftover (if any) tomato soup be frozen?
Glad you’re enjoying the recipes Cheryl :). Yes, you can freeze any leftovers you have of this soup.
Excellent! That’s all!