Tomato Soup
Updated Nov 04, 2025
Homemade tomato soup on the stovetop with just 6 ingredients, including fire-roasted crushed tomatoes and very minimal prep!
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Make easy homemade tomato soup!
Whenever I make tomato soup, I want it to taste like something you’d get at a little café, not like the canned stuff. This version is made with fire-roasted tomatoes, fresh basil, and a good amount of butter to round everything out.
It’s simple, no cream needed, and comes together with pantry ingredients I almost always have on hand. I usually serve it with grilled cheese (because, obviously), but it’s just as good on its own. 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 fire-roasted kind for their smokier flavor! 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 use chicken broth. Water is fine, too, but the tomato soup recipe won’t be as flavorful.
- Onion: You want to roughly chop the onion, but no need to chop it finely since you’ll be blending this homemade tomato soup!
- Butter: For cooking the onions! You can also use 4 tablespoons of olive oil or coconut oil.
- Garlic: Here’s a quick tutorial on how to slice garlic! You can also use frozen garlic.
- Basil: I like to use fresh herbs, but you could use 2 tablespoons of dried basil.
How to Make Tomato Soup
Tomato Soup Recipe
Homemade tomato soup made with fire-roasted crushed tomatoes and vegetable broth, simmered with fresh garlic and onions, and blended until smooth and creamy.
Video
Ingredients
- 4 tablespoons butter
- 1 large onion roughly chopped
- 2 garlic cloves sliced
- 2 (28-ounce) cans fire roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup packed fresh basil leaves plus more for serving
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, vegetable broth, salt, and pepper, and bring the mixture to a simmer. Continue to simmer uncovered, for 40 minutes. Add the fresh basil, then, use an immersion blender to blend the soup until smooth and consistent.
- Ladle the tomato soup into bowls and serve with more fresh basil, if desired.
Notes
- My Top Tip: 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.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
- Freezing: Let the soup cool, then transfer it to a freezer-safe container. It’ll keep for up to 3 months! Just thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Nutrition
Serving: 2cups, Calories: 225kcal, Carbohydrates: 26g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 1284mg, Potassium: 72mg, Fiber: 5g, Sugar: 12g, Vitamin A: 2019IU, Vitamin C: 11mg, Calcium: 138mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add toppings. I like to add a swirl of heavy cream and homemade croutons to each bowl!
- Add spices. Stirring ½ teaspoon of smoky paprika and ¼ teaspoon of red chili flakes into the onions after step 1 adds the perfect amount of heat.
- Add protein. Crispy chickpeas are actually one of my favorite soup toppings! You could add crumbled feta or grated cheddar cheese, too.
Recipe Tips
- Shop for high-quality ingredients. This creamy tomato soup recipe only uses 6 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 this soup smooth! If you don’t have an immersion blender, you can also pour it carefully into a blender and blend it that way. Just hold the lid down with a kitchen towel so the steam from the hot soup doesn’t blow it off!
- Make it more creamy. I think the best tomato soup recipe is perfect as-is, but you can stir in ¼ to ⅓ cup of heavy cream.
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
If I don’t have an immersion blender or a blender, can make this soup?
Yes, you can! I would just chop everything finely so it’s easy to eat.
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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