The Best Homemade Tomato Soup Recipe

This quick and easy homemade tomato soup recipe uses pantry staples for a flavorful, not-too-acidic soup that is smooth and creamy.

We absolutely adore homemade tomato soup with buttery, crispy grilled cheese for dipping. It’s a family favorite dinner! This recipe has become our go-to because it’s fast and incredibly delicious!

Why You’ll Love This Homemade Tomato Soup Recipe

While I have several tomato soup recipes on this site, this one wins for being the best, and here’s why:

1. Quick and Easy: This recipe comes together in just 30-40 minutes, perfect for a weeknight meal. No complicated steps or long cooking times!
2. Pantry Staples: It uses basic ingredients you likely already have, making it easy to enjoy anytime.
3. Balanced Flavors: The tartness of the tomatoes is perfectly balanced with other ingredients, so it’s never too acidic.
4. Smooth and Creamy Texture: Blend it to your preferred consistency, from ultra-smooth to slightly chunky.
5. Make-Ahead & Freezer-Friendly: Prepare it in advance or freeze for later. Instructions are below!

Ingredients for Homemade Tomato Soup

While the ingredients are simple, here are some tips to ensure perfect taste and texture:

• Butter: I prefer salted butter. Olive oil can be substituted, but butter adds a richer flavor.
• Onions: White or yellow onions work well. Cook them until softened and lightly browned for the best flavor.
• Canned Tomatoes: Whole, diced, or crushed tomatoes can be used. Acidity varies by brand and type. San Marzano tomatoes are my favorite and highly recommended if you can find them!
• Broth: Chicken broth is my preference, but vegetable broth works for a vegetarian option. Beef broth is not recommended.
• Brown Sugar: A touch of brown sugar enhances the sweetness of the tomatoes and balances the flavors.
• Dried Basil: Enhances the aroma and flavor.
• Baking Soda: This is a crucial ingredient that mellows the acidity of the tomatoes.
• Heavy Cream: Adds creaminess and balances the sweet and tangy ingredients.

Remember to taste the soup at the end and adjust seasoning with salt and pepper as needed! Depending on the tomatoes and broth, minor adjustments can make all the difference.

Additional Notes for Perfect Tomato Soup

• Make-Ahead: Refrigerate for up to four days or freeze for several months. The flavors develop even more over time!
• Slow Cooker: Sauté onions in butter, then add to the slow cooker with the remaining ingredients (except cream). Cook on low for 6-8 hours or high for 3-4 hours. Blend, then stir in cream before serving. You might need extra broth if the liquid evaporates.
• Non-Reactive Pot: Use a non-reactive pot like stainless steel or enameled cast iron. Avoid copper or aluminum pans for tomato-based soups.

---

Nothing beats a grilled cheese sandwich dipped in rich, creamy tomato soup. This easy homemade tomato soup is truly the best I’ve ever tasted.

Even my picky eaters love this soup! It’s a winner, and I hope you enjoy it too!

The Best Tomato Soup {Easier Than Ever}

Yield:
6 servings

Prep
Time: 10
minutes mins

Cook
Time: 20
minutes mins

Total
Time: 30
minutes mins

★


★


★


★


★

5 star (1 rating)

Print
Pin
Rate

Ingredients

• 2 tablespoons
  butter
• 1 ½ cups
  chopped yellow or white onion (from 1 large
  onion)
• 2 cans
  (28-ounces each) whole tomatoes, diced tomatoes,
  or crushed tomatoes (see note)
• 2 cups
  chicken broth or stock
• 1 tablespoon
  brown sugar
• 1 ½ teaspoon
  dried basil
• ½ teaspoon
  baking soda
• ¼ teaspoon
  table salt
• 
  
  Pinch black pepper
• ½ to ¾ cup
  heavy cream

Optional
Garnishes:

• 
  
  Freshly grated Parmesan cheese
• 
  
  Croutons

Instructions

• Heat butter over medium heat in a stainless or enameled cast
  iron pot (see note). Add the onion and cook for 10 to 12 minutes, stirring often,
  until the onion is softened and lightly browned.
• Add the tomatoes (don’t drain before adding), broth, brown
  sugar, basil, baking soda, salt and pepper. Stir to combine. Bring to a boil over
  medium-high heat. Reduce the heat to medium and simmer for 10 to 15 minutes,
  stirring occasionally.
• Off the heat, use an immersion blender to puree the soup
  (alternately, the soup can be ladled into a blender and processed until smooth –
  don’t over fill the blender and make sure to vent the lid to allow steam to
  escape).
• Stir the heavy cream into the soup. Taste and add additional
  salt and pepper, if needed.
• Serve warm. Garnish with croutons and Parmesan cheese
  and/or serve with grilled cheese sandwiches.

Notes

Tomatoes: Different
brands or varieties of tomatoes will vary in acidity. My favorite tomatoes to use in this
soup are San Marzano tomatoes, but any variety of canned tomatoes will work.

Baking Soda: The baking soda helps mellow the
acidity of the tomatoes and balance the flavors, so don’t leave it out.

Author:
Mel
Gunnell

Course:
Soup

Cuisine:
American

Method:
Bake