Tomato Soup
Updated Sep 21, 2025
Make a delicious tomato soup on the stovetop with just 5 ingredients and very minimal prep! It's an easy recipe to go with grilled cheese.
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Make easy homemade tomato soup!
Did you know you can make an easy homemade tomato soup with only 5 ingredients? You don’t even need to use fresh tomatoes! In fact, it’s probably better if you don’t because used canned crushed tomatoes minimized the work while still bringing in all the flavor.
This is one of those cozy fall soups I love to make for the kids especially with grilled cheese sandwich for dipping! And if you love tomato soup, be sure to check out my Roasted Tomato Soup – which does take more time and preparation and uses fresh tomatoes, but is so worth it!
Happy Cooking!
– Yumna
Tomato Soup Ingredients
- Canned crushed tomatoes: I love buying the fire-roasted kind. You can also use canned whole peeled tomatoes or 4 cups of fresh chopped tomatoes.
- Vegetable broth: You can make your own vegetable broth or use store-bought. If you don’t need the recipe to be vegetarian, you can also make or buy chicken broth. Or, just use water, but it won’t be as flavorful.
- White onion: Yellow also works. You want to roughly chop the onion, but no need to chop it finely since you’ll blend everything together.
- Unsalted butter: I recommend unsalted butter so you can control the amount of salt in the tomato soup. You can also use olive oil or vegan butter.
- Garlic: Here’s a quick tutorial on how to slice garlic. You can also use frozen garlic.
How to Make Tomato Soup
Tomato Soup
Video
Ingredients
- 3 tablespoons butter
- ½ large onion roughly chopped
- 1 garlic clove sliced
- 1 28-ounce can crushed tomatoes
- 2 cups low sodium vegetable broth
- Salt and pepper
Instructions
- In a medium saucepan over medium heat, add the butter and onions. Cook until the onions soften, about 5 minutes. Add the garlic and sauté until fragrant.
- Add the crushed tomatoes and vegetable broth, and bring the mixture to a simmer. Turn the heat to low and cook, uncovered, for 30 minutes. Use an immersion blender to blend the soup until smooth and consistent.
- Ladle the tomato soup into bowls and serve with grilled cheese, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Shop for high-quality ingredients. This creamy tomato soup recipe only uses 5 ingredients, so quality, freshness, and flavor are extra important.
- Simmer the soup uncovered. The flavor will actually be better if you don’t cover it. Leaving it uncovered lets some of the liquid evaporate, which makes the soup more concentrated.
- Use an immersion blender. It’s the easiest way to make the soup smooth without any vegetable chunks. If you don’t have an immersion blender, you can also pour it carefully into a blender and blend it that way. If you don’t have a blender, chop everything finely and leave the soup chunky, without puréeing. It’ll still taste great!
- Make it more creamy. I don’t use any cream or milk in this tomato soup, but you can blend either of them in or just swirl in before serving.
Serving Ideas
- Grilled cheese sandwiches: Air Fryer Grilled Cheese, Roasted Vegetable Grilled Cheese, Grilled Cheese Dippers
- Paninis: Turkey Panini, Chicken Caprese Pesto Panini, Mozzarella Sandwich
- Salads: Chopped Green Goddess Salad, Mediterranean Chicken Salad, Chickpea Salad
FAQs
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stovetop or in the microwave.
Yes! Put the soup in a freezer-safe container. Leave some room at the top, because the soup will expand as it freezes. It will keep for up to 3 months. Defrost in the fridge overnight or for a few hours at room temperature before reheating.
Yes! Add all of the ingredients to the pot, but reduce the broth to 1 cup. The Instant Pot lid will be closed, so no liquid can evaporate.
Comments
I love your recipes! What immersion blender do you have/ recommend?
Thank you! I use this immersion blender!
Just found your wonderful website. Is it possible to add the word ‘print’ so readers could print the recipe? Would make it so much easier to enjoy your dished. Thanks!
Hi Vicki! Welcome, so glad to have you here! I am flattered that you want to print out my recipes. If you scroll to the recipe card, thereโs a printer icon on the image in the upper right corner. When you click on it, it should take you to a print screen.
Yumna I have been cooking for years and I must say you are my favorite person . My whole family even knows it . This soup was great . Just one more reason to love you . Thank you !!
That is so kind! Thank you so much. I am so happy to hear you enjoyed this soup!!
Has anyone tried adding a little whipping cream to this to make it creamy?
Let me know if you give that a try!
Can we use fresh tomatoes? Like from the garden?
Yes, you can substitute with fresh tomatoes if youโd like! Although I wouldnโt recommend fresh tomatoes for this recipe, you can use them. Instead of the 28 ounces of crushed tomatoes, use 4 cups of fresh chopped tomatoes. And I recommend you definitely puree if youโre using fresh tomatoes.
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