Tomato Soup
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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
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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
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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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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.