Tomato Soup Recipe: Creamy, Rich & Ready In 50 Minutes

I used to think tomato soup only came from a can until one rainy autumn evening changed everything for me.

My pantry was nearly bare, but I had an abundance of ripe tomatoes from my garden that desperately needed using. I tossed them into a pot with some aromatics and cream, and within 30 minutes, I had created something magical. That first spoonful was a revelation: bright, tangy, velvety smooth, and infinitely better than anything I’d ever poured from a can.

Since then, this tomato soup recipe has become my go-to comfort meal. I’ve served it to skeptical friends who claimed they didn’t like tomato soup, and watched them ask for seconds. I’ve made it for sick family members, weeknight dinners, and even fancy dinner parties (served in small cups as an elegant starter).

What makes this version special is the balance. Fresh tomatoes give it brightness, while a touch of cream adds luxurious body. Garlic and onions build depth, and a hint of sugar balances the acidity perfectly.

The beauty of homemade tomato soup is how forgiving it is. Forgot to stir it for a few minutes? No problem.

Want to make it ahead? It actually tastes better the next day. Looking for something warm and satisfying on a cold day? This is your answer.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you’re looking for more comforting soup recipes, you might enjoy my Creamy Tomato Basil Soup which takes this classic in a slightly different direction.

Table of Contents

Why You’ll Love This Tomato Soup Recipe

This isn’t your average tomato soup. It’s the kind that makes you slow down, wrap your hands around the bowl, and savor every spoonful.

Here’s what makes it exceptional:

Incredibly creamy without being heavy – The secret is using just the right amount of cream and blending until silky smooth
Bursting with fresh tomato flavor – San Marzano tomatoes give an authentic Italian taste that canned varieties can’t match
Ready in under an hour – From chopping to serving, you’ll have homemade soup on the table faster than delivery
Budget-friendly comfort food – Simple ingredients that don’t break the bank but taste like a million bucks
Freezer-friendly for meal prep – Make a double batch and have comfort food ready whenever you need it
Naturally customizable – Add more cream for richness, fresh basil for brightness, or a pinch of red pepper flakes for heat
Perfect for dunking grilled cheese – Because let’s be honest, that’s what tomato soup was made for

Another favorite around here: Chicken Gnocchi Soup for when you want something equally comforting but heartier.

Ingredients

This recipe relies on quality ingredients but keeps things wonderfully simple. I learned early on that starting with good tomatoes makes all the difference.

For the soup base:

3 pounds (1.4 kg) fresh Roma tomatoes or 2 (28-ounce/794g) cans whole peeled tomatoes
3 tablespoons (45ml) olive oil
1 large yellow onion (about 10 ounces/280g), roughly chopped
4 cloves garlic, minced
2 tablespoons (30g) tomato paste
3 cups (720ml) vegetable broth or chicken broth
1 cup (240ml) heavy cream
2 tablespoons (30g) unsalted butter
1 tablespoon (12g) granulated sugar
1 teaspoon (6g) salt, plus more to taste
½ teaspoon (1g) black pepper
¼ teaspoon (0.5g) red pepper flakes (optional)
6-8 fresh basil leaves

For serving (optional):

Freshly grated Parmesan cheese
Extra basil leaves
Croutons or crackers
A drizzle of cream

For a heartier meal, consider pairing this with my Homemade Biscuit Recipe.

Kitchen Equipment Needed

The right tools make this recipe practically foolproof. I’ve made tomato soup with minimal equipment, but these items truly elevate the experience.

Essential equipment:

Large Dutch oven or heavy-bottomed pot (5-6 quart capacity) – For even heat distribution
Immersion blender or regular blender – For achieving that silky-smooth texture
Sharp chef’s knife – For chopping tomatoes and aromatics
Cutting board – Preferably one designated for produce
Wooden spoon – For stirring without scratching your pot
Measuring cups and spoons – Accuracy matters for balanced flavor
Fine-mesh strainer (optional) – For an ultra-smooth soup
Ladle – For serving

If you’re making my Panera Broccoli Cheddar Soup alongside this, you’ll use most of the same equipment.

Recommended Products for This Recipe

After making this soup countless times, I’ve discovered a few products that genuinely make the process easier and the results better. These aren’t necessary, but they’re investments that have served me well.

1. Le Creuset Enameled Cast Iron Dutch Oven

I resisted buying an expensive Dutch oven for years, thinking my cheap pot was fine. Then I borrowed a friend’s Le Creuset and understood what I’d been missing. The even heat distribution means your aromatics caramelize beautifully without burning, and your soup simmers perfectly without hot spots. The enameled interior cleans up effortlessly, even after cooking acidic tomato soup. It’s an investment that will last decades.

Get it on Amazon

2. Mueller Austria Immersion Blender

This immersion blender has been my kitchen workhorse for years. It blends the soup right in the pot, saving you the dangerous step of transferring hot liquid to a countertop blender. The powerful motor handles even chunky tomatoes with ease, and it creates an incredibly smooth, velvety texture. Plus, cleanup is as simple as rinsing it under hot water.

Get it on Amazon

3. Cento San Marzano Tomatoes

When fresh tomatoes aren’t in season, these canned San Marzano tomatoes are my secret weapon. They’re grown in the volcanic soil near Mount Vesuvius and have a naturally sweet, low-acid flavor that makes all the difference. Once you taste soup made with real San Marzanos, you’ll never go back to regular canned tomatoes.

Get it on Amazon

4. Maldon Sea Salt Flakes

I finish every bowl of this soup with a small pinch of Maldon sea salt flakes. The delicate, flaky crystals add a subtle crunch and burst of flavor that elevates the soup from homemade to restaurant-quality. A little tin lasts forever since you only need a pinch per serving.

Get it on Amazon

Step-by-Step Instructions: How to Make Tomato Soup

I’ll walk you through every step of making perfect tomato soup. Take your time with the aromatics at the beginning, as that’s where you build all the flavor.

1. Prepare the Tomatoes

If using fresh tomatoes, bring a large pot of water to a boil
Score an “X” on the bottom of each tomato with a sharp knife
Blanch the tomatoes in boiling water for 30-60 seconds until the skins start to split
Transfer immediately to a bowl of ice water using a slotted spoon
Once cooled, peel off the skins (they should slip right off)
Quarter the tomatoes and remove the seeds if desired (I usually leave them in for extra flavor)
If using canned tomatoes, drain them and reserve the liquid for later

2. Sauté the Aromatics

Heat the olive oil in your Dutch oven over medium heat until it shimmers
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning
You’ll know it’s ready when your kitchen smells absolutely amazing

3. Build the Flavor Base

Stir in the tomato paste and cook for 2-3 minutes, stirring frequently
This step caramelizes the tomato paste and removes any raw, metallic taste
The paste should darken slightly and become fragrant
Don’t skip this step – it’s crucial for depth of flavor

4. Add the Tomatoes

Add your prepared fresh tomatoes or drained canned tomatoes to the pot
Stir everything together, breaking up the tomatoes slightly with your wooden spoon
Cook for 3-4 minutes, allowing the tomatoes to release their juices
Season with salt, black pepper, and red pepper flakes if using

5. Simmer with Broth

Pour in the vegetable broth and stir well to combine
If you reserved any liquid from canned tomatoes, add that too
Bring the mixture to a boil over medium-high heat
Once boiling, reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes
The tomatoes should break down completely and the liquid should reduce slightly
Stir occasionally to prevent sticking

6. Add Fresh Basil

Tear the fresh basil leaves and add them to the pot
Stir them in and let the soup simmer for 2 more minutes
The basil will infuse the soup with aromatic flavor

7. Blend Until Smooth

Remove the pot from heat and let it cool for 5 minutes (this prevents dangerous splattering)
If using an immersion blender, blend the soup directly in the pot until completely smooth (about 2-3 minutes)
If using a regular blender, work in batches, filling the blender only halfway and holding the lid down with a kitchen towel
For ultra-smooth soup, strain through a fine-mesh strainer to remove any seeds or skin bits

8. Add Cream and Butter

Return the blended soup to the pot (if you used a regular blender)
Stir in the heavy cream, butter, and sugar over low heat
Mix until the butter melts completely and everything is well combined
The soup should turn a beautiful coral-pink color

9. Adjust Seasoning

Taste the soup and adjust the seasoning as needed
Add more salt if it tastes flat, more sugar if it’s too acidic, or more cream if you want it richer
Remember that the flavors will develop more as the soup sits

10. Serve and Garnish

Ladle the hot soup into bowls
Drizzle each serving with a little cream and swirl it with a spoon for a pretty presentation
Top with freshly grated Parmesan cheese, fresh basil leaves, or croutons
Serve immediately with grilled cheese sandwiches or crusty bread

You might also enjoy my Italian Wedding Soup for another Italian-inspired comfort meal.

Tips for The Best Tomato Soup

I’ve learned these lessons through trial and error, so you don’t have to. These tips will take your soup from good to absolutely spectacular.

Pro tips for perfection:

Use ripe, in-season tomatoes for the best flavor – Summer tomatoes make the sweetest soup, but good canned San Marzanos work beautifully year-round
Don’t rush the aromatics – Properly caramelized onions and garlic create the flavor foundation that makes this soup sing
Roast your tomatoes for deeper flavor – Toss halved tomatoes with olive oil and roast at 400°F (200°C) for 30 minutes before adding to the soup
Add sugar gradually – Different tomatoes have different acidity levels, so add sugar ¼ teaspoon at a time and taste as you go
Let it simmer long enough – The 20-25 minute simmer time allows flavors to meld and concentrate beautifully
Use room temperature cream – Cold cream can cause the soup to separate, so let it sit out for 15 minutes before adding
Blend while hot for the smoothest texture – Hot soup blends more easily than cooled soup
Strain for restaurant-quality smoothness – If you want that silky-smooth texture, pass the blended soup through a fine-mesh strainer
Make it a day ahead – The flavors deepen overnight, making next-day soup even better
Don’t skip the butter – That tablespoon of butter adds incredible richness and helps marry all the flavors
Finish with fresh basil – A chiffonade of fresh basil on top adds brightness and visual appeal
Warm your bowls – Pour hot water in serving bowls for a minute before serving to keep the soup hot longer

For more comforting soup ideas, check out my Beef Barley Soup.

What to Serve with Tomato Soup

Tomato soup is wonderful on its own, but these pairings turn it into a complete, satisfying meal. My family loves the classic grilled cheese combo, but we’ve discovered some other fantastic options too.

Perfect accompaniments:

Classic grilled cheese sandwich – The ultimate pairing that never gets old
Homemade Biscuit – Flaky, buttery biscuits for dipping
Crusty sourdough bread – Toasted with butter or olive oil for dunking
Avocado Toast – For a lighter, modern twist
Broccoli Salad – Adds crunch and freshness to balance the soup’s richness
Caesar salad with grilled chicken – Makes it a complete, hearty meal
Cheese quesadillas – Another melty, cheesy option that kids love
Deviled Eggs – For a more substantial appetizer spread
Parmesan crisps – Low-carb alternative to crackers that adds salty, cheesy crunch
Healthy Hummus with vegetables – For a lighter, veggie-forward pairing

My Zuppa Toscana is another soup that pairs beautifully with many of these same sides.

Variations of Tomato Soup

Once you master the basic recipe, these variations let you customize the soup to your taste or dietary needs. I rotate through these depending on what I have on hand and who I’m feeding.

Delicious variations to try:

Roasted Red Pepper Tomato Soup – Add 2 roasted red peppers (jarred or fresh) when blending for a smoky, sweet twist
Tomato Tortellini Soup – Stir in 8 ounces (225g) of cheese tortellini during the last 10 minutes of cooking for a heartier meal
Spicy Tomato Soup – Add 1-2 diced jalapeños with the onions and increase the red pepper flakes for heat
Creamy Tomato Coconut Soup – Replace heavy cream with coconut cream for a dairy-free, slightly tropical version
Italian Tomato Soup – Add 1 teaspoon dried oregano, ½ teaspoon dried thyme, and a bay leaf while simmering
Fire-Roasted Tomato Soup – Use fire-roasted canned tomatoes and add 1 teaspoon smoked paprika for a campfire flavor
Tomato Bisque – Double the cream and add 2 tablespoons of sherry for an elegant, restaurant-style soup
Chunky Tomato Soup – Skip the blending step and leave the soup rustic and chunky
Vegan Tomato Soup – Replace butter with olive oil and cream with cashew cream or oat milk
Sun-Dried Tomato Soup – Add ¼ cup chopped sun-dried tomatoes for concentrated tomato flavor

If you enjoy playing with soup variations, you’ll love my Manhattan Clam Chowder which offers a different take on tomato-based soups.

Storage and Reheating

Proper storage keeps this soup fresh for days, and it actually tastes better after the flavors have had time to meld. I often make a double batch specifically for leftovers.

Storage guidelines:

Refrigerator – Store cooled soup in an airtight container for up to 5 days
Freezer – Freeze in portion-sized containers or freezer bags for up to 3 months
Freezing tip – Leave 1 inch of headspace in containers as the soup will expand when frozen
Best containers – Use glass containers with tight-fitting lids to prevent freezer burn
Reheating from refrigerator – Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through (about 10 minutes)
Reheating from frozen – Thaw overnight in the refrigerator, then reheat on the stovetop, or reheat directly from frozen over low heat (about 20-25 minutes)
Microwave reheating – Heat in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot
Cream separation – If the cream separates during reheating, whisk vigorously or blend briefly to re-emulsify
Make-ahead tip – Prepare the soup through step 7 (before adding cream), then add cream when reheating for the freshest taste

Another great make-ahead soup: Lentil and Vegetable Soup.

Nutritional Facts

Here’s the nutritional breakdown per serving (based on 6 servings). Keep in mind that this will vary depending on the specific ingredients and brands you use.

Per serving:

Calories: 245
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 685mg
Total Carbohydrates: 17g
Dietary Fiber: 3g
Sugars: 11g
Protein: 4g
Vitamin A: 35% DV
Vitamin C: 45% DV
Calcium: 8% DV
Iron: 10% DV

Looking for a lighter option? Try my Carrot Ginger Soup.

Health Benefits of Key Ingredients

Beyond tasting incredible, this soup is actually packed with nutrients. I feel good about serving it to my family knowing it’s both delicious and nourishing.

Nutritional highlights:

Tomatoes are rich in lycopene – This powerful antioxidant has been linked to reduced risk of heart disease and certain cancers. Cooking tomatoes actually increases lycopene availability.
Garlic supports immune function – Contains compounds that have been shown to boost immune response and may help fight colds and flu.
Olive oil provides healthy fats – Rich in monounsaturated fatty acids and antioxidants that support heart health and reduce inflammation.
Onions contain quercetin – A flavonoid antioxidant that may help reduce inflammation and support cardiovascular health.
Basil has anti-inflammatory properties – Contains essential oils with antimicrobial properties and compounds that may reduce inflammation.
Vitamin C from tomatoes – One serving provides nearly half your daily vitamin C needs, supporting immune function and skin health.
Low in calories but satisfying – The combination of fiber from tomatoes and healthy fats from cream keeps you feeling full without excess calories.

For more healthy, wholesome meals, explore my Easy Healthy Dinner Recipes for Family.

FAQs About Tomato Soup

I get asked these questions all the time. Here are the answers to help you make perfect tomato soup every time.

1. Can I make this tomato soup without cream?

Absolutely! You can substitute the heavy cream with whole milk, half-and-half, or coconut cream for a dairy-free option. Keep in mind that the soup won’t be quite as rich, but it will still be delicious. For a vegan version, blend in ½ cup of raw cashews that have been soaked in hot water for 30 minutes, then drained – this creates an incredibly creamy texture without any dairy.

2. Why is my tomato soup bitter?

Bitterness usually comes from overcooking the garlic, using tomatoes that aren’t ripe enough, or not adding enough sugar to balance the acidity. Try adding an extra teaspoon of sugar, a pinch of baking soda (which neutralizes acidity), or a tablespoon of honey. If you burned the garlic, unfortunately you’ll need to start over – burned garlic permeates the entire soup with bitterness.

3. Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes work beautifully, especially when they’re in season. You’ll need about 3 pounds of Roma or plum tomatoes. I recommend blanching and peeling them first for the smoothest texture, but you can also roast them cut-side down at 400°F (200°C) for 30 minutes for incredible depth of flavor. Just note that canned San Marzano tomatoes are actually superior to mediocre fresh tomatoes, so don’t feel pressured to use fresh if it’s winter.

4. How do I make my tomato soup thicker?

There are several ways to thicken tomato soup. The easiest is to simmer it uncovered for an additional 10-15 minutes to reduce the liquid. You can also add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, or stir in an extra tablespoon of tomato paste. Another option is to blend in a peeled, cooked potato or a slice of white bread – both add body without altering the flavor.

5. Can I freeze tomato soup with cream in it?

You can, but cream-based soups sometimes separate or become grainy when frozen and thawed. For best results, I recommend freezing the soup before adding the cream. When you’re ready to serve, thaw and reheat the soup, then stir in fresh cream. If you’ve already added cream and need to freeze it anyway, it will still be perfectly safe to eat – just whisk it vigorously or blend it briefly after reheating to restore the smooth texture.

Check out my Pasta Fagioli for another Italian soup favorite.

Final Thoughts

There’s something deeply satisfying about making a pot of homemade tomato soup from scratch. The way your kitchen fills with the aroma of simmering tomatoes and fresh basil, the gorgeous color when you swirl in that cream, the first taste that’s somehow both comforting and exciting.

This recipe has become one of those dishes I turn to again and again. On busy weeknights when I need something quick and nourishing. On sick days when only soup will do. On cold winter Sundays when I want the house to smell amazing.

I hope this tomato soup becomes a staple in your home too. Whether you serve it with grilled cheese, crusty bread, or just enjoy it on its own, I think you’ll find it hits the spot every single time.

Give it a try and let me know what you think in the comments below. Did you add any creative twists? What did you serve it with? I’d love to hear about your experience!

Recommended: