The short answer: This tomato soup recipe turns canned tomatoes, a soft-cooked onion, garlic and broth into a smooth, cozy soup in about 35 minutes. Simmer everything in one pot, blend it until silky and finish it with a splash of cream if you like. It makes about 6 bowls, costs a few dollars and pairs perfectly with a grilled cheese sandwich on a cold night.
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Prep time: 20 minCook time: 32 minTotal time: 52 minServings: 6 bowls
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Soup is one of the oldest comfort foods there is; Britannica's overview of soup traces it from simple broths to the smooth purées we make today.
Tomato soup at a glance
| Details | |
|---|---|
| Makes | About 6 bowls (8 cups) |
| Total time | About 35 minutes |
| Pot | Large pot or Dutch oven |
| Tomatoes | Two 28-ounce cans whole or crushed |
| Tools | Immersion or countertop blender |
| Freezes | Yes, 2 to 3 months |
Ingredients
- 3 tablespoons butter or olive oil
- 1 large yellow onion, chopped
- 1 carrot, grated (optional, softens the acidity)
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled or crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil or ½ teaspoon dried oregano
- Salt and pepper to taste
- ½ cup heavy cream or half-and-half (optional)
How to make tomato soup, step by step
- Soften the onion. Melt the butter in a large pot over medium heat. Cook the onion and carrot 8 to 10 minutes, until soft but not brown.
- Add garlic and paste. Stir in the garlic and tomato paste and cook 1 to 2 minutes until fragrant.
- Add tomatoes and broth. Pour in the tomatoes with their juice, the broth, sugar, basil, salt and pepper. Crush whole tomatoes with a spoon.
- Simmer. Bring to a boil, then lower the heat and simmer uncovered 20 minutes.
- Blend. Blend with an immersion blender until smooth. If you use a countertop blender, fill it only halfway and vent the lid with a towel over it.
- Finish. Stir in the cream over low heat, taste and adjust the salt, and serve hot.
Ways to make tomato soup
| Version | What changes | Time |
|---|---|---|
| Classic | Recipe as written | 35 minutes |
| Creamy tomato bisque | Add 1 cup cream | 35 minutes |
| Roasted tomato soup | Roast fresh tomatoes, onion and garlic at 425°F for 35 to 40 minutes first | About 1 hour |
| Dairy-free | Olive oil plus ½ cup coconut milk | 35 minutes |
| Tomato basil | Stir in a handful of fresh basil before blending | 35 minutes |
| Protein-packed | Blend in a can of white beans | 35 minutes |
Tomato soup toppings and sides
- Grilled cheese cut into strips for dipping
- Croutons or toasted garlic bread cubes
- A swirl of pesto, sour cream or cream
- Shredded Parmesan and cracked pepper
- Fresh basil, chives or a drizzle of olive oil
- A side salad or a ham and cheese sandwich
Keep it lower in sodium
Canned tomatoes and broth can add a lot of salt. The FDA's sodium guide suggests checking the Nutrition Facts label and choosing lower-sodium versions. Buy no-salt-added tomatoes and low-sodium broth, then salt to taste at the end.
Storage, leftovers and freezing
Cool the soup and refrigerate it within 2 hours, then eat it within 3 to 4 days. The USDA leftovers guide says to bring soups and sauces to a rolling boil when reheating. The USDA freezing guide notes that frozen food stays safe but loses quality over time, so use frozen soup within 2 to 3 months. Freeze it before adding cream for the best texture.
Tips for the best tomato soup
- Cook the onion slowly. Soft, sweet onions are the base of the flavor.
- Don't skip the tomato paste. A little browned paste makes canned tomatoes taste richer.
- Taste before adding sugar. Some brands are sweeter than others.
- Blend longer than you think. An extra minute makes the soup silky.
- Make a double batch. Freeze half in single portions for easy lunches.
Plan easy soup nights
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More soup recipes
Use extra ripe tomatoes for bruschetta, topping the toast just before serving.
For a vegetable-centered pot, make vegetable soup and vary the vegetables around what needs using first.
Cooking soup all week? Our soups for winter page sorts 30 hearty recipes by type, with freezer rules for each.
Frequently asked questions
What is in a homemade tomato soup recipe? A basic tomato soup recipe uses canned whole or crushed tomatoes, onion, garlic, butter or olive oil, broth, a pinch of sugar, salt and pepper, plus dried basil or oregano. A splash of cream at the end makes it creamy, but it's optional.
Can you make tomato soup with canned tomatoes? Yes, canned tomatoes are the best choice for tomato soup most of the year. They're picked ripe and packed at peak flavor, so they taste better than pale winter tomatoes and cost less. Whole peeled or crushed tomatoes both work.
Can I use fresh tomatoes for tomato soup? Yes, in late summer ripe fresh tomatoes make a bright, delicious soup. Use about 3 pounds of tomatoes in place of two 28-ounce cans, core and quarter them, and simmer a little longer, or roast them first for deeper flavor.
How do you make tomato soup creamy? Stir ½ cup of heavy cream or half-and-half into the blended soup over low heat and don't let it boil. For a dairy-free creamy tomato soup, blend in canned coconut milk, a few tablespoons of soaked cashews or a slice of bread.
How do you make tomato soup less acidic? Add a pinch of sugar, a grated carrot cooked with the onion, or a little butter or cream to soften the acidity. Some cooks stir in a tiny pinch of baking soda, which bubbles briefly and tames the sharp edge.
Do I need a blender to make tomato soup? An immersion blender is the easiest tool because you blend right in the pot. A countertop blender also works: fill it no more than half full, remove the center cap and cover it with a towel so steam can escape safely.
How long does tomato soup take to make? This tomato soup takes about 35 minutes: 10 minutes to soften the onion and garlic, about 20 minutes of simmering, and a few minutes to blend. Roasted tomato soup takes closer to an hour because the tomatoes roast first.
What goes with tomato soup? Grilled cheese is the classic partner for tomato soup. Crusty bread, garlic toast, croutons, a green salad, a quesadilla or a simple ham sandwich are also great, and a spoonful of pesto on top adds fresh flavor.
How long does homemade tomato soup last in the fridge? Homemade tomato soup keeps 3 to 4 days in the refrigerator. Cool and refrigerate it within 2 hours, and reheat it until it's steaming hot, which follows the USDA FSIS guidance for soups and other leftovers.
Can you freeze tomato soup? Yes, tomato soup freezes very well for about 2 to 3 months for the best quality. Freeze it before adding cream if you can, leave room in the container for expansion, and stir in the cream after reheating.
Is tomato soup healthy? Tomato soup can be a healthy, filling meal because it's mostly vegetables. Using no-salt-added canned tomatoes and low-sodium broth keeps the sodium down, and adding white beans or serving it with a sandwich adds protein.
What is the difference between tomato soup and tomato bisque? Tomato bisque is a richer, creamier tomato soup, usually made with more cream and blended very smooth. Basic tomato soup can be dairy-free and lighter. The method is almost the same, so you can turn this recipe into a bisque with extra cream.
How can I make tomato soup thicker? Simmer it uncovered for 10 extra minutes, blend in a slice of bread or a few tablespoons of tomato paste, or add a small cooked potato before blending. Less broth also makes a thicker soup.
Is homemade tomato soup cheaper than canned? Yes, a big pot of homemade tomato soup usually costs a few dollars for 6 servings because it uses canned tomatoes, an onion and broth. You also control the salt and sugar, which you can't do with condensed soup.
Sources
- Britannica: Soup britannica.com
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov
- FDA: Sodium in your diet fda.gov