This easy tomato soup is ready in under an hour. Made with canned tomatoes, dried herbs, onion and a touch of cream — perfect with a grilled cheese.
Deciding what to cook for dinner after a long day can be tiring. Instead of picking up fast food, you can quickly make a wholesome meal at home like this homemade tomato soup.
When my kids were young, dinner was often convenience foods because time and budget were tight. Now I aim for meals with fresher ingredients that come together in about an hour, keep a decent level of nutrition, and still taste great — simple dishes such as baked fish sticks, quick mashed potatoes or skillet pork chops with vegetables.
Tomato soup tips
If you want a lighter version, omit the cream. You can also skip the flour, though the soup will be thinner. Use vegetable stock instead of chicken and cook the onions in only olive oil rather than a butter-and-oil blend.
Small swaps like these can make a recipe healthier while preserving flavor and texture.
Tools
A large Dutch oven and an immersion blender are helpful for this recipe. An immersion blender makes pureeing hot soup fast and safe — no transferring to a countertop blender required.
Ingredients
This recipe uses common pantry and fridge staples so you can make it without an extra shopping trip.
- Olive oil
- Butter
- Canned tomatoes — whole peeled or fire-roasted
- Tomato paste
- Flour — for thickening (optional)
- Sugar — about a teaspoon to balance acidity
- Onion
- Garlic
- Chicken stock (or vegetable stock)
- Heavy cream — optional, 1/2 to 1 cup depending on preference
- Dried herbs — thyme, bay leaf, basil, and a pinch of red pepper flakes
Easy tomato soup recipe instructions
Step 1. Cook the vegetables
Heat butter and olive oil in a large Dutch oven over medium-high heat. Add the chopped onions and cook about 5 minutes until they begin to soften. Stir in the minced garlic and cook for about 30 seconds.
Step 2. Thicken with flour (optional)
Stir in 1/2 cup flour to help thicken the soup. The mixture may become thick and somewhat gummy at first — keep stirring for about 5 minutes and reduce the heat if it starts to stick or brown.
Step 3. Add tomatoes
Add two 28-ounce cans of tomatoes (undrained) and a small can of tomato paste, stirring to combine.
Step 4. Add stock and seasonings
Pour in 3 to 4 cups of chicken stock (or vegetable stock for a vegetarian version). Add a teaspoon of sugar, one bay leaf, thyme, basil, red pepper flakes (about 1/4 teaspoon), salt and pepper. Bring to a boil, then reduce to a gentle simmer.
Step 5. Simmer and finish
Simmer the soup for about 45 minutes, stirring occasionally to prevent sticking. Stir in 1/2 to 1 cup heavy cream, depending on how rich you like the soup, and simmer a few more minutes to meld the flavors. Remove the bay leaf.
Cook’s tip: start with 1/2 cup cream and add more if you prefer it creamier.
Serving suggestions
This tomato soup is excellent with a grilled cheese sandwich, a Cajun-style grilled cheese, or simple homemade croutons. Top bowls with grated Parmesan and crispy bacon if you like.
Storage and freezer options
Can you freeze tomato soup?
Yes. Let the soup cool, then transfer to freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove. Individual portions are handy to have on busy nights.
- To freeze: cool completely, seal in freezer-safe containers, freeze up to three months, thaw in the refrigerator and reheat before serving.
Substitutions and best tips
- Use a non-reactive pan (stainless steel or enameled cast iron) so the tomatoes won’t develop a metallic flavor. Avoid aluminum or copper.
- When fresh, ripe tomatoes are available you can substitute them for canned; you may need to add some tomato juice to reach the right consistency.
- Fresh herbs work well, though a small amount of dried herbs adds reliable flavor.
- Add red pepper flakes and cream gradually, tasting as you go so you end up with the heat and richness you prefer.
Easy Tomato Soup Recipe
Ingredients
- 3 tablespoons olive oil
- 5 tablespoons butter
- 2 onions, chopped (about 2 heaping cups)
- 4 cloves garlic, minced
- ½ cup flour
- 2 28-oz. cans whole peeled tomatoes, undrained
- 1 small can tomato paste
- 4 cups chicken stock
- 1 teaspoon sugar
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- ½ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½-1 cup heavy cream, depending on preference
Instructions
-
Heat olive oil and butter in a large Dutch oven over medium-high heat. Sauté the chopped onions about 5 minutes, then add garlic and sauté about 30 seconds. Add the flour and stir until blended, cooking about 5 minutes while stirring constantly.
-
Slowly add the tomatoes (undrained), tomato paste and chicken stock. Stir in sugar, bay leaf, thyme, basil, red pepper flakes, salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking. After 45 minutes, stir in the cream and simmer an additional 15 minutes. Remove the bay leaf. Use an immersion blender to partially or fully puree the soup if you prefer a smoother texture.
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Adjust salt and pepper to taste. Serve warm topped with freshly grated Parmesan and croutons, if desired.
Notes
Best pro tips for homemade tomato soup:
- Use a non-reactive pot, such as stainless steel or enameled cast iron, to avoid metallic flavors from tomato acid.
- Substitute fresh, ripe tomatoes in summer if available; you may need to add tomato juice for extra liquid.
- Fresh herbs work well, though a small amount of dried herbs adds consistent flavor.
- Add red pepper flakes and cream gradually, tasting as you go to reach the desired heat and richness.
Nutrition
Calories: 328kcal,
Carbohydrates: 20g,
Protein: 5g,
Saturated Fat: 11g,
Cholesterol: 55mg,
Sodium: 1189mg,
Fiber: 1g,
Sugar: 6g