This quick and easy homemade tomato soup recipe uses pantry staples to create a soup that’s flavorful, not too acidic, and smooth and creamy.
We love, love, love homemade tomato soup with buttery, crunchy, melty grilled cheese for dipping. It’s one of my kids’ favorite dinners! This became our tomato soup recipe. It comes together quickly and is incredibly delicious!
Why We Love This Tomato Soup Recipe
There are several tomato soup recipes on this website. It’s all delicious though This recipe won an award. Best Tomato Soup Recipe For the following reasons:
- The recipe comes together quickly. It can be made in 30-40 minutes and requires no fussy or lengthy cooking steps.
- You’ll need all the ingredients you need in your pantry. You can enjoy tomato soup all year round because the ingredients are basic and easy to carry around.
- The flavors are perfectly balanced. The tart tomatoes balance out the other ingredients so that the flavor isn’t overly acidic.
- The texture is smooth and creamy. Blend the soup to your personal preference. We prefer it very soft, but you can leave it a little chunkier if you like!
- It freezes well if made in advance. Here’s more on how to freeze and make ahead! ⬇️
Homemade Tomato Soup Ingredients
The ingredients for this tomato soup are very basic; Here are some additional tips: Make sure the flavor and texture of the soup is presented properly.
- butter: I always use salted butter. You can add olive oil instead of butter (although butter is better and gives a richer flavor).
- onion: You can use white or yellow onions. For best flavor, cook until onions are completely soft and lightly browned.
- Canned Tomatoes: You can use whole, chopped, or crushed tomatoes in this recipe. Acidity varies depending on the brand or variety of tomato. My favorite tomato in this soup is San Marzano TomatoesAnd if you can find it, I highly recommend it (my local Costco sells it).
- broth: I prefer to use chicken broth or stock. However, you can add vegetable stock to the vegetarian version (we do not recommend using beef stock or stock).
- Brown sugar: A little brown sugar will enhance the sweetness of the tomatoes and help balance the flavor of the soup.
- Dried Basil:
- Baking Soda: This is one of the most important ingredients in soup. Baking soda softens the bright acidity of tomatoes.
- Heavy cream: This ingredient adds a bit of creaminess while also homogenizing the sweet and tangy ingredients so they mix well together.
Don’t forget to taste the soup at the end and add salt and pepper if needed! Depending on the type of tomatoes and broth used, your soup may require some seasoning adjustments, which can make a completely different final product.
A few additional notes
- Prepare in advance: Refrigerate the soup (up to 4 days) or freeze (for several months). It tastes better over time!
- Slow Cooker: To make this soup in a slow cooker: Add the onions to the buttered skillet and scrape them into the slow cooker. Add remaining ingredients (except heavy cream) and cook over low heat for 6 to 8 hours, or over high heat for 3 to 4 hours. mix Return the soup to the slow cooker, add the heavy cream, stir well and serve. Depending on how your slow cooker cooks, you may need to add a little more broth when cooking if the liquid evaporates during cooking.
- Non-responsive ports: It’s important to use a non-reactive pot for tomato-based soups like this. Stainless steel or enameled cast iron pans are best (avoid copper or aluminum pans).
There’s nothing better than a grilled cheese sandwich dipped in rich, creamy tomato soup. This Easy Homemade Tomato Soup is the Best I’ve Ever Had.
Even my child who doesn’t like tomatoes really likes this soup. It’s a winner. I hope you like it too!
The Best Tomato Soup {Easier Than Ever}
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equipment
- Immersion Blender
- Double-sided measuring spoon
- best can opener
ingredient
- 2 tablespoon butter
- 1 ½ cup Finely chopped yellow or white onion (1 large onion)
- 2 can (28 ounces each) whole, diced, or crushed tomatoes (see notes)
- 2 cup Chicken broth or broth
- 1 tablespoon brown sugar
- 1 ½ teaspoon dried basil
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- pinch of pepper
- ½ to ½ cup heavy cream
Optional decoration:
- Freshly grated Parmesan cheese
- Croutons
guideline
- Heat butter in a stainless steel or enameled cast iron pot over medium heat (see notes). Add the onions and cook, stirring frequently, until the onions are soft and lightly browned, 10 to 12 minutes.
- Add tomatoes (do not drain before adding water), broth, brown sugar, basil, baking soda, salt, and pepper. Stir to combine. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, stirring occasionally.
- Remove from the heat and puree the soup using an immersion blender (or you can place the soup in a blender and process until smooth; do not overfill the blender and leave the lid open to allow steam to escape).
- Stir the heavy cream into the soup. Taste and add salt and pepper if needed.
- Serve warm. Garnish with croutons and Parmesan cheese or serve with grilled cheese sandwiches.
memo
Baking Soda: Don’t throw away the baking soda, as it helps tone down the sourness of the tomatoes and balances the flavor.
nutrition
Recipe Source: At Mel’s Kitchen Cafe
Other recipes you can try:
Creamy Beef and Tomato Noodle Soup
Homemade Chicken Noodle Soup
Instant Pot Chicken Parmesan Soup
Easy Beef Stroganoff Soup
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