Homemade Tomato Soup is creamy, flavorful, and the ultimate fall dish. Ripe tomatoes flavored with garlic and onion are blended with chicken broth and cream to make the most flavorful homemade tomato soup you’ll ever try!
Soup is food for the soul. I’m convinced there is nothing that makes me happier than a bowl of homemade soup. I just know you’re going to love the nostalgia that this recipe will bring! And not to mention the amazing and fresh flavor. If you are looking for a great grilled cheese recipe to go with this tomato soup, you’ve got to try My All-Time Favorite Grilled Cheese Recipe, or this quick and easy Air Fryer Grilled Cheese. If you want to try something a little different and heartier, this Monte Cristo has your name on it!
Homemade Tomato Soup Recipe
This quick and easy 30-minute tomato soup recipe will knock your socks off. The flavor is incredible! If you have never made tomato soup from home before, get ready to make your new favorite recipe! I like to use canned tomatoes because it really speeds up the process. If you want to make this recipe from fresh tomatoes I have some tips on how to do that later on in this post.
For years I have made this delicious Tomato Basil Soup and I realized the other day, I haven’t shared my classic tomato soup recipe with you! I love a good tomato soup for a lot of reasons. I used to eat tomato soup and grilled cheese sandwiches all the time growing up. Now I get to serve a next level version to my kids! They love the homemade soup and usually request a grilled cheese pull apart or pizza grilled cheese to go with it.
Ingredients
These simple ingredients will come together to make the most flavorful homemade tomato soup you’ve ever had. I am in love with this recipe because it’s so easy to whip up and way better than canned. You could also add some croutons, olive oil, and fresh basil to top it off for a really stunning presentation! You can find the exact measurements at the bottom of the page in the recipe card.
- Butter: I would use unsalted butter in this recipe because you will be adding salt.
- Yellow Onion: You will want to dice it up evenly so it all cooks at the same time. I love the flavor and aroma onions add to this dish!
- Garlic: Garlic is a must for this recipe, it compliments the flavors of the tomatoes perfectly!
- Canned Whole Peeled Tomatoes: This really cuts down on the amount of prep time you will need to make this recipe. The flavor is still divine and it’s half the work!
- Chicken Broth: This adds so much depth of flavor to the soup. You could try other broths or stocks if you don’t want to use chicken.
- Heavy Cream: This is what gives the soup its silky smooth texture. You will miss it if you don’t add cream!
- Kosher Salt: You can use regular salt if you don’t have Kosher, but a higher quality salt will make a difference in flavor. You can salt to taste or follow my recommended amount.
How to Make Tomato Soup
It’s just four simple steps! This recipe is so easy and quick, you’ll find yourself wanting to make it all the time! You will be blown away by how flavorful homemade tomato soup is compared to the canned version. This recipe is a total crowd-pleaser!
- Saute: Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
- Stir: Stir in the garlic and stir until fragrant for 30 seconds.
- Simmer: Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.
- Blend: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.
How to Make Homemade Tomato Soup From Fresh Tomatoes
If you have fresh tomatoes from the garden or just want to make it from scratch, I have a few tips for how to prep your tomatoes. It’s hard to beat fresh homegrown tomatoes in a warm soup! Follow these tips to adapt this recipe for fresh tomatoes.
- Blanch and Peel: You don’t want the skins in the soup because they won’t blend up smoothly and add a different flavor than you will want. To remove the peel, boil a large pot of water. Cut an x on the bottom of each tomato. Drop the tomatoes in the boiling water for 60-90 seconds. Then pull them out and drop them in a bowl of ice water. This shock will loosen the skins off of the tomatoes.
- Halve and Scrape Seeds (optional): If you don’t want any seeds in your soup, you can cut the tomatoes in half. Then using a spoon, you can scoop out the seeds.
- Saute: After you have sauteed the onions and garlic, add the tomatoes and a little bit of broth. Saute until the tomatoes break apart when stirring, which would be about 10 minutes. Then add the broth and blend.
Storing Leftovers
Homemade tomato soup is so delicious and makes wonderful leftovers. You can even make extra and freeze it, and you might want to because this recipe is one you’ll want again and again!
In the Refrigerator: Put your cooled tomato soup in an airtight container and store it in the fridge for up to 4 days.
In the Freezer: Put your tomato soup in a plastic airtight bag and freeze for up to 6 months. I would recommend leaving out the heavy cream if you plan to freeze the soup. You can add it in when you are reheating the soup on the stove.
Other Soup Recipes to Try
Dinner
8 Can Chicken Taco Soup
Soup Recipes
Award Winning Cheeseburger Soup
Soup Recipes
Creamy Zuppa Toscana
Soup Recipes
Literally the BEST Chicken Noodle Soup
Tomato Soup
Ingredients
- 1/4 cup butter
- 1/2 yellow onion, minced
- 1 teaspoon garlic, minced
- 28 ounces canned whole peeled tomatoes, with liquid
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
Instructions
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Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
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Stir in the garlic and stir until fragrant for 30 seconds.
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Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.
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Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.
