Tomato Soup
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A pot of homemade tomato soup is always a good idea—especially when there’s a grilled cheese sandwich waiting on the side.
This tomato soup recipe is my go-to during the chilly fall and winter months when fresh tomatoes are out of season. It comes together with canned tomatoes and pantry staples, but the finished soup tastes far fresher than you’d expect. Instead of relying on cream, the tomatoes are blended until silky on their own. One little trick I always use is adding a pinch of sugar. It might seem unconventional, but it helps balance the tomatoes’ natural acidity.
For serving, garnish the soup with store-bought or homemade croutons, fresh basil, and a sprinkle of freshly grated Parmigiano-Reggiano. 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!
For more classic Italian soups, be sure to try my minestrone, pasta fagioli and zuppa Toscana—all hearty favorites.
“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
To make the tomato soup, you’ll need olive oil, unsalted butter, onions, garlic, all-purpose flour, chicken broth, canned whole peeled tomatoes, sugar, dried thyme, and fresh basil.
Step-by-Step Instructions
Step 1: Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-low heat. Add the onions and cook until soft and translucent. Stir in the garlic and cook a few minutes more, being careful not to let it brown.
Step 2: Add the flour. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to remove the raw taste and prevent lumps.
Step 3: Simmer the soup. Add the chicken broth, tomatoes, sugar, thyme, salt, and pepper. Bring to a simmer over medium-high heat, stirring to loosen any flour from the bottom or sides of the pot. Lower the heat, cover, and simmer gently for 30 minutes.
Step 4: Purée. Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly, then purée in batches with the lid vented. Season to taste with more salt and pepper.
Pro Tip: If you prefer more texture in your soup, feel free to either skip this step or only partially purée it.
Step 5: Finish with butter. Stir in the remaining 3 tablespoons of butter for added richness and flavor.
Step 6: Garnish and serve. Ladle into bowls and garnish as desired. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Video Tutorial
More Comforting Soups You’ll Love
Classic Tomato Soup
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 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 (28-oz) 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.)
Notes
- A nonreactive pot is made of a material that will not react negatively 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/Freezing 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
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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Hi Jennifer!
Your recipes are my go to for nearly everything. Thank you!
This tomato soup is absolutely delicious and I want to make it for my friend, but she is gluten intolerant. Could I thicken with corn starch instead? And if so. Would I add it at the end? I’ve never substituted corn starch for flour in this way.
Thank you!
So glad you liked the recipes (including this one)! Yes, you can use cornstarch, and that’s correct – you’ll add it after blending the soup. Make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the soup and bring to a gentle boil. Simmer until the broth is thickened and any starchy taste has been cooked away. If you want it thicker, add the remaining slurry and repeat. Hope your friend enjoys as well!
Many thanks, Jennifer! I know it will be a hit. ❤️
I love making soups in the cool weather but have never made a ‘plain’ tomato soup – until last night when I made this one to have with your Sundried Tomato Pesto Grilled Cheese – amazing! Hubby and I both loved it and the best part is the whole recipe made enough that I have put 3 containers in the freezer – so will have it at hand whenever the mood hits. It’s such an easy and affordable recipe – I can’t see ever having canned again – thanks so much Jenn!
I’ve always made this as written and love it! I’m having a vegetarian guest tomorrow- would it work to substitute vegetable broth for the chicken broth? Thanks!
Glad you like it! Yes, it’s fine to use vegetable broth.
Can white onions be used? or maybe 2 white and 1 yellow? Also, I’ve seen orange juice added to tomato soup. Have you ever seen this? What would it do?
Yes, Carmela, I’d go with two white and one yellow onion. And, yes, I have seen OJ added to tomato soup. In fact, this chilled recipe I have contains a bit of orange juice.
I am writing this as the soup is on my stove. On this gloomy, rainy day in Dallas and I wanted to make grilled cheese and the hubby asked if there was tomato soup. I had 1 can of whole peeled tomato in the pantry so I just halved the recipe and this soup is delicious! Came together in 35 mins (I did not simmer it for the full 40 mins, I did 30). I will definitely be making this again.
My husband and I loved this soup. We did not add the flour (for more liquid soup), added bay leaves and used no-salt added ingredients and it was perfect for us. We’re on a low sodium diet so adding the bay leaves added flavor. Saving this recipe!
I’ve seen this one in your email a few times and finally stopped to make it last night. Delicious!
Much better than any canned tomato soup I’ve eaten, and I haven’t had any heartburn yet, which was a pleasant surprise! Thank you for sharing!
I made the Classic Tomato Soup the same day that I got the recipe in my email.
I added celery and some cilantro.
Came out delicious!
Jenn, your recipes are always great!
what is the ounce for the chicken broth
Hi Cate, You’ll need 48 ounces.
Great recipe!! Very fresh. I have been craving dumplings lately and made a few drop type melt-in -your-mouth ones seasoned with parsley , basil, salt and pepper. Turned out delicious!!!