Homemade creamy tomato soup is simple to make, incredibly smooth and flavorful, and ready in just 30 minutes. And the extras freeze great for another day!
It’s apparently soup week here on the blog. 🎉🍜
I just shared easy chicken tortilla soup at the beginning of the week and now, with today’s recipe, I’m making up for a bit of a blindspot.
This creamy tomato soup is one of those rare recipes that I make ALL the time and somehow hadn’t thought to put here on the blog.
I seriously make this on repeat.
My kids beg for tomato soup all year long. So I make a big batch - and sometimes a double batch - and then after they’ve enjoyed it that week, I freeze the rest. Then we pull it out and voila, tomato soup ready to go.
Since they eat it almost weekly, I make this soup pretty much every month. Sometimes more often if my husband and I decide to get in on the goodness.
And yet, I hadn’t though to pause and take photographs of this gorgeous soup until recently. I don’t know why; total blogger oversight. I’m so sorry!
But I’m sharing it with you today, however long overdue. And because I’ve made it a gazillion times, I have all sorts of tips and tricks to share with you.
And I promise, you will fall in love with this smooth and creamy soup.
It’s perfectly seasoned, perfectly simmered and perfectly scrumptious! You’ll be amazed you can make homemade tomato soup that’s this delicious!
Plus, it’s super easy to make and is ready in about 30 minutes. Score!
(Check out this easy chicken noodle soup for another one we make all the time. So comforting!)
Now, I’ve got some notes and substitutions coming up on how to make tomato soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making creamy tomato soup:
- I recommend using a good quality crushed tomatoes brand, like San Marzano, to get the best flavor. (No, this is not in any way sponsored.)
- In a pinch, it’s fine to use cans of whole tomatoes. I’ve had to do that before and it was fine.
- Either way, it’s important to puree the soup to help incorporate the onions and ensure a really smooth texture for the soup. (Check out those photos just above to see what a difference it makes. 👆)
- You can either use a hand/immersion blender (I use mine all the time) or carefully transfer the soup to a blender, blend it and return it to the pot.
- I tend to use dried basil since I don’t always have fresh on hand year-round. However, you could substitute a small handful of fresh basil if you prefer. Or use both and make it a tomato basil soup.
- Choosing vegetable broth will ensure this recipe is vegetarian, but it’s fine to substitute chicken broth if that’s what you have on hand.
- You can use half-and-half or heavy creamy for the creamy element of this soup. Or, if you want this to be dairy free, you can leave that off completely.
Very simple, very adaptable, very do-able.
I love my soup topped with plenty of freshly cracked black pepper, but there are lots of other ways to serve this up.
Here’s a few ideas to get you thinking.
Topping ideas for tomato soup:
- Chopped fresh basil
- Chopped fresh chives
- Cracked fresh black pepper
- Drizzle of olive oil
- Drizzle of sour cream or Greek yogurt
- Crunchy croutons
- Oyster crackers
- Grilled cheese triangles
- Freshly grated Parmesan cheese
And of course, you can go well beyond toppings and make this soup part of your main meal with some smart pairings.
What to pair with tomato soup:
- Grilled cheese is a classic pairing with tomato soup and they go so well together. I think my kids fell in love with this soup first as a dip for their grilled cheese. (My daughter prefers pizza grilled cheese, my son goes classic.)
- Toasted panini sandwiches also go great here. It can be a chicken or turkey panini, Caprese panini, or any other kind you like.
- Toasted baguettes or bread also work well paired with this soup. You could even broil it with some melty cheese on top.
- Or opt for something like a slice of cornbread or a cornbread muffin as a small pairing.
Finally, let’s talk about any leftovers you might have.
(As mentioned earlier, I tend to make extra of this since we eat it so often, and it stores great. I love being able to pull it out for a weekend lunch.)
Can you freeze tomato soup?
- Yes, this soup freezes great! Once it’s cooled down, pack it into a freezer-safe bag or container. Label it, date it and pop it in the freezer.
- You can freeze tomato soup for up to 6 months.
- Defrost overnight in the refrigerator. (I like to put bags into a bowl in case of a leak.) Then reheat on the stove and serve!
You could also reheat it in the morning, stick it in a thermos, and take it to the office or send it with your kids to school. 👍
I hope you give this a try. It truly is a staple recipe in our home, and I bet it becomes one in yours too.
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 3 cloves garlic, minced
- 2 (28 oz.) cans San Marzano crushed tomatoes
- 1 cup low-sodium vegetable broth (or sub chicken broth)
- 1 teaspoon dried basil (see notes)
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 teaspoons sugar (optional)
- 1 cup half and half or heavy cream
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute.
- Add the tomatoes, broth and seasonings and bring to a simmer. Reduce the heat to medium low and simmer for 15 minutes.
- Use an immersion blender and blend the soup until it’s smooth. (Or carefully transfer the soup to a blender and blend it, working in batches and covering the blender. Return the blended soup to the pot.)
- Stir the half and half or heavy cream into the soup and turn off the heat.
- Season to taste with salt and pepper and serve hot with any desired toppings.
I recommend using San Marzano crushed tomatoes. They have the best flavor in my mind of the varieties I’ve tried. (And no, this is not in any way sponsored.) In a pinch, it’s fine to use cans of whole tomatoes. I’ve had to do that before and it was fine. Either way, it’s important to puree the soup to help incorporate the onions and ensure a really smooth texture for the soup.
I tend to use dried basil since I don’t always have fresh on hand. However, you could substitute a small handful of fresh basil if you prefer. Or use both and make it a tomato basil soup.
Choosing vegetable broth will ensure this recipe is vegetarian, but it’s fine to substitute chicken broth if that’s what you have on hand.
You can use half-and-half or heavy creamy for the creamy element of this soup. Or, if you want this to be dairy free, you can leave that off completely.
Topping ideas: Chopped fresh basil, chopped fresh chives, cracked fresh black pepper, drizzle of olive oil, drizzle of sour cream or Greek yogurt, crunchy croutons, oyster crackers, freshly grated Parmesan cheese
Leftovers: This soup freezes great! Once it’s cooled down, pack it into a freezer-safe bag or container. Label it, date it and pop it in the freezer for up to 6 months. Defrost overnight in the refrigerator. (I like to put bags into a bowl in case of a leak.) Then reheat on the stove and serve!
Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 358mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 2g