Homemade Tomato Soup

I love making this Homemade Tomato Soup when I want something cozy, comforting, and full of rich tomato flavor. It’s smooth, satisfying, and far better than anything from a can. With simple pantry ingredients and fresh herbs, I can create a warm bowl that feels both nostalgic and homemade.

Why You’ll Love This Recipe

I love how this soup balances natural sweetness from tomatoes with savory depth from onions and garlic. It tastes fresh and vibrant while still being deeply comforting.

I also appreciate how easy it is to prepare. I can make it with canned or fresh tomatoes, and it comes together in about 30 minutes.

I find this recipe perfect for pairing with grilled cheese, crusty bread, or serving as a light starter for dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil or butter
1 small onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes or whole peeled tomatoes
2 cups vegetable broth or chicken broth
1 teaspoon sugar (optional)
½ teaspoon dried basil or 1 tablespoon fresh basil
Salt to taste
Black pepper to taste
½ cup heavy cream or half-and-half (optional, for creaminess)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the diced onion for about 5 minutes until soft and translucent.

I add the garlic and cook for another 30 seconds until fragrant. Then I stir in the tomato paste and let it cook for about 1 minute to deepen the flavor.

I pour in the crushed tomatoes and broth, stirring well to combine. If I’m using whole peeled tomatoes, I break them up with a spoon.

I add basil, salt, pepper, and sugar if needed to balance the acidity. I let the soup simmer gently for about 15–20 minutes.

For a smooth texture, I use an immersion blender to puree the soup directly in the pot. If I prefer a chunkier texture, I blend only part of it.

If I want a creamier soup, I stir in heavy cream at the end and let it heat through gently.

I taste and adjust seasoning before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: About 30–35 minutes

Variations

I sometimes roast fresh tomatoes, onions, and garlic in the oven before blending for a deeper, slightly caramelized flavor.

When I want extra richness, I add a small pat of butter at the end.

I also enjoy adding fresh thyme or a pinch of red pepper flakes for additional flavor.

For a dairy-free version, I skip the cream or stir in a splash of coconut milk instead.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally.

I can freeze the soup for up to 3 months. I let it cool completely before transferring to freezer-safe containers. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I can use fresh ripe tomatoes. I sometimes roast them first to enhance their flavor.

How do I reduce acidity in tomato soup?

I add a small amount of sugar or a splash of cream to balance the acidity.

Can I make this vegan?

Yes, I use olive oil instead of butter and skip the cream or use a plant-based alternative.

What can I serve with tomato soup?

I love pairing it with grilled cheese, crusty bread, or a simple green salad.

How do I make it thicker?

I let it simmer longer to reduce, or I add a small amount of tomato paste for extra thickness.

Conclusion

I love how this Homemade Tomato Soup transforms simple ingredients into a warm and comforting bowl full of rich flavor. It’s easy to prepare, customizable, and perfect for cozy meals at home. Whenever I crave something classic and satisfying, this recipe is one I always turn to.

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