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Tomato Soup Recipe

Homemade Tomato Soup

Wholesome Cove
This homemade tomato soup is a creamy, velvety comfort classic made from scratch in under an hour. Fresh Roma tomatoes (or San Marzano canned tomatoes) are sautéed with aromatics, simmered in broth, then blended silky-smooth and finished with a touch of heavy cream and butter for luxurious body. Bright, tangy, and infinitely better than anything from a can, it's the perfect companion to a grilled cheese on a cold day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 245 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot - 5–6 quart capacity
  • Immersion blender or regular blender - For silky-smooth texture
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Fine-mesh strainer - (optional) For ultra-smooth soup
  • Ladle - For serving

Ingredients
  

For the Soup Base

  • 3 lbs fresh Roma tomatoes - 1.4 kg; or substitute 2 (28 oz/794g) cans whole peeled tomatoes
  • 3 tbsp olive oil - 45 ml
  • 1 large yellow onion - about 10 oz/280g, roughly chopped
  • 4 cloves garlic - minced
  • 2 tbsp tomato paste - 30g
  • 3 cups vegetable broth or chicken broth - 720 ml
  • 1 cup heavy cream - 240 ml; use room temperature
  • 2 tbsp unsalted butter - 30g
  • 1 tbsp granulated sugar - 12g; add gradually to taste
  • 1 tsp salt - 6g, plus more to taste
  • ½ tsp black pepper - 1g
  • ¼ tsp red pepper flakes - 0.5g; optional
  • 6 fresh basil leaves - torn; plus extra for garnish

For Serving (Optional)

  • freshly grated Parmesan cheese
  • fresh basil leaves
  • croutons or crackers
  • heavy cream - a drizzle for garnish

Instructions
 

  • If using fresh tomatoes, blanch in boiling water for 30–60 seconds until skins split, then transfer to ice water and peel. Quarter the tomatoes and remove seeds if desired. If using canned tomatoes, drain and reserve the liquid.
  • Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until softened and translucent, then add the minced garlic and stir for 1 minute until fragrant.
  • Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and becomes fragrant — this step is key for depth of flavor.
  • Add the prepared tomatoes to the pot, breaking them up slightly with a wooden spoon, and cook for 3–4 minutes until they release their juices. Season with salt, black pepper, and red pepper flakes if using.
  • Pour in the broth (and any reserved canned tomato liquid), bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until the tomatoes have fully broken down and the liquid has reduced slightly.
  • Tear the basil leaves into the soup and stir to combine, then simmer for 2 more minutes to infuse the flavor.
  • Remove the pot from heat, let cool 5 minutes, then blend with an immersion blender until completely smooth (or carefully blend in batches in a countertop blender). For ultra-smooth soup, strain through a fine-mesh strainer.
  • Return the soup to low heat and stir in the heavy cream, butter, and sugar until the butter is fully melted and the soup turns a beautiful coral-pink color.
  • Taste and adjust — add more salt if flat, more sugar if too acidic, or more cream if you want it richer. The flavors will deepen as the soup sits.
  • Ladle the hot soup into bowls and garnish with a cream swirl, fresh basil leaves, grated Parmesan, and/or croutons. Serve immediately with grilled cheese or crusty bread.

Notes

  • Use ripe, in-season Roma tomatoes in summer; Cento San Marzano canned tomatoes are the best substitute year-round and often superior to mediocre fresh tomatoes.
  • Don't rush the aromatics — properly softened onions and caramelized tomato paste create the flavor foundation for the entire soup.
  • For deeper flavor, roast halved tomatoes with olive oil at 400°F (200°C) for 30 minutes before adding to the pot.
  • Add sugar gradually, ¼ teaspoon at a time — different tomatoes vary in acidity, so taste as you go.
  • Use room temperature cream; cold cream added to hot soup can cause separation.
  • For a dairy-free version, substitute coconut cream for heavy cream and olive oil for butter. Soaked and blended raw cashews also create a beautifully creamy vegan texture.
  • To make ahead: prepare the soup through the blending step (before adding cream), then refrigerate. Stir in fresh cream when reheating for the best flavor and texture.
  • Refrigerate cooled soup in an airtight container for up to 5 days, or freeze (without cream) for up to 3 months. Leave 1 inch of headspace in freezer containers.
  • If the soup separates when reheating, simply whisk vigorously or blend briefly to re-emulsify.
  • This soup tastes even better the next day as the flavors meld — make a double batch and enjoy leftovers all week.

Nutrition

Serving: 1BowlCalories: 245kcalCarbohydrates: 17gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 685mgPotassium: 620mgFiber: 3gSugar: 11gVitamin A: 35IUVitamin C: 45mgCalcium: 8mgIron: 10mg
Keyword comfort food soup, creamy tomato soup, fresh tomato soup, homemade tomato soup, tomato soup
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