Easy Homemade Tomato Soup is warm, creamy, and packed with rich tomato flavor. It is perfect for busy weeknights, chilly afternoons, or whenever you are craving comfort food. Serve it with a buttery grilled cheese sandwich for the ultimate cozy meal!
Why You'll Love This Recipe
- Quick and easy to prepare
- Made with simple pantry ingredients
- Smooth, creamy, and comforting
- Easy to make ahead and reheat
- Perfect with grilled cheese, crackers, or crusty bread
Please let us know what you think in the comments or ratings below!
Try some of our other favorite soups: Zuppa Toscana Soup, Chicken Tortilla Soup, Chunky Chicken and Corn Chili, or Loaded Potato Soup.
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Ingredients for Tomato Soup
- canned tomatoes
- chicken stock/broth
- heavy cream
- onion
- black pepper
- butter
- basil
- salt
- dry white wine
- parmesan
- garlic cloves
- sugar
FAQs
Yes. Replace the canned tomatoes with approximately 4 pounds of ripe tomatoes. Peel and chop them before adding them to the soup, and allow a little extra simmering time so they can soften completely.
Absolutely. You can leave out the cream for a lighter tomato soup or replace it with half-and-half, whole milk, evaporated milk, or unsweetened coconut milk.
Tomatoes naturally contain acid. A small amount of sugar can balance the flavor without making the soup taste sweet. A pinch of baking soda can also reduce acidity, but use only a tiny amount because the soup will foam temporarily.
Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wine, which can overpower the natural flavor of the tomatoes.
Store leftover tomato soup in an airtight container in the refrigerator for up to four days. Reheat it slowly on the stovetop over medium-low heat, stirring occasionally. Avoid boiling it because the heavy cream can separate.
For the best results, freeze the soup before adding the heavy cream. Store it in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator, reheat it gently, and stir in the cream before serving.
Pro Tips for the Best Tomato Soup
⭐ Allow the onions to cook until completely soft. This brings out their natural sweetness and helps balance the acidity of the tomatoes.
⭐ Keep the immersion blender fully submerged while blending to prevent hot soup from splashing.
⭐ If the soup is thinner than you prefer, simmer it uncovered for another 5-10 minutes before adding the cream.
⭐ Crushed tomatoes create a smooth consistency, but whole peeled tomatoes can also be used if you plan to blend the soup.
⭐ The small amount of sugar is optional, but it can help balance the acidity of the tomatoes. Taste the soup before adding it because some tomato brands are naturally sweeter than others.
⭐ For an extra-smooth soup, blend it thoroughly and pour it through a fine-mesh strainer before adding the cream.
⭐ Keep the heat low after stirring in the heavy cream. Boiling dairy-based soup can sometimes cause the cream to separate.
How to make Tomato Soup
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent.
- Stir in minced garlic and cook for about 1 minute, just until fragrant.
- Mix in sugar, salt, pepper, and dried basil.
- Add the San Marzano tomatoes with their juices, broth, and white wine (if using). Break the tomatoes apart with a wooden spoon. Bring the soup to a gentle boil.
- Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Keep the blender head submerged to prevent the hot soup from splattering.
- Return the pot to low heat and stir in the heavy cream.
- Add the Parmesan cheese, stirring until completely melted and incorporated. Do not allow the soup to boil once the cream and cheese have been added.
- Taste and adjust the salt and pepper as needed. Serve warm with fresh basil, croutons, grilled cheese, or additional Parmesan.
Tomato Soup
Ingredients
- 4 tablespoon unsalted butter
- 1 medium onion, diced
- 1 tablespoon granulated sugar
- 3 teaspoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- 2 28 oz. cans of crushed or peeled tomatoes
- 3 cups chicken stock or broth
- ½ cup dry white wine
- ½ cup heavy cream
- ⅓ cup parmesan
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent.
- Stir in minced garlic and cook for about 1 minute, just until fragrant.
- Mix in sugar, salt, pepper, and dried basil.
- Add the San Marzano tomatoes with their juices, broth, and white wine (if using). Break the tomatoes apart with a wooden spoon. Bring the soup to a gentle boil.
- Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Keep the blender head submerged to prevent the hot soup from splattering.
- Return the pot to low heat and stir in the heavy cream.
- Add the Parmesan cheese, stirring until completely melted and incorporated. Do not allow the soup to boil once the cream and cheese have been added.
- Taste and adjust the salt and pepper as needed. Serve warm with fresh basil, croutons, grilled cheese, or additional Parmesan.
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