Tomato soup is the definition of comfort in a bowl—warm, rich, and deeply satisfying. Whether you’re craving a cozy lunch, prepping an easy dinner, or just need something soothing, this homemade version is everything you love about the classic. Made with simple pantry staples, it’s smooth, naturally creamy, and bursting with fresh tomato flavor. Pair it with crusty bread or a grilled cheese, and you’ve got a timeless meal that never fails.
Table of Contents
Why You’ll Love This Recipe
- Minimal ingredients — Just a few basics for big flavor
- Naturally creamy — Butter and blending give silky texture, no cream needed
- Quick & easy — Ready in under an hour
- Freezer-friendly — Great for meal prep
- Customizable — Make it vegan, spicy, or herb-infused
Ingredients
- 2 tbsp unsalted butter (or olive oil for vegan option)
- 1 medium yellow onion, peeled and halved
- 2 cans (28 oz each) whole peeled tomatoes, or 10–12 ripe tomatoes, chopped
- 1 cup vegetable or chicken broth (optional)
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
Instructions
- Start the Base
In a large pot, melt butter over medium heat. Add the halved onion and the tomatoes (with juices if canned). Pour in broth if using. - Simmer Gently
Bring to a gentle simmer and cook uncovered for 35–40 minutes. Stir occasionally and adjust salt and sugar to balance acidity. - Remove Onion & Blend
Discard the onion. Use an immersion blender to puree until smooth. For a chunkier texture, pulse a few times instead. - Adjust Consistency
Too thick? Add a splash of broth or water. Too thin? Simmer 5–10 minutes more to reduce. - Serve
Ladle into bowls, garnish with basil or parsley, and serve hot with crusty bread or grilled cheese.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4 bowls
- Course: Lunch, Dinner
- Cuisine: American
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 180
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Sugar: 8g
- Fiber: 3g
- Protein: 4g
- Sodium: 420mg
- Cholesterol: 15mg
Tips & Variations
- Roast for depth: Roast the tomatoes and onion first for a richer, smoky flavor
- Go vegan: Use olive oil and veggie broth
- Make it creamy: Stir in a splash of coconut milk or cashew cream for richness
- Spice it up: Add red pepper flakes or smoked paprika
- Herb it: Toss in thyme or basil while simmering for extra aroma
FAQs
Can I use fresh tomatoes?
Yes! Just chop 10–12 ripe ones. For best flavor, peel and core them first if time allows.
Do I need to use broth?
It adds depth but isn’t required—water works too. For a stronger flavor, use chicken broth.
How do I make it chunkier?
Blend only half the soup or mash with a potato masher for a rustic texture.
Can I freeze it?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw and reheat on the stove.
Tomato Soup
Equipment
- – Large pot
- – Immersion blender (or countertop blender)
- Ladle
- Knife and cutting board
Ingredients
- – 2 tbsp unsalted butter or olive oil
- – 1 medium yellow onion halved
- – 2 28 oz cans whole peeled tomatoes, or 10–12 fresh tomatoes
- – 1 cup vegetable or chicken broth optional
- – 1 tsp sugar
- – Salt and pepper to taste
- – Fresh basil or parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion halves and tomatoes with juices. Pour in broth if using.
- Bring to a simmer and cook uncovered for 35–40 minutes. Stir occasionally.
- Remove onion and blend until smooth.
- Adjust consistency with broth or water as needed.
- Serve hot, garnished with fresh herbs.
Notes
– Roast tomatoes and onion first for deeper flavor
– Add red pepper flakes for a spicy kick
– Pairs perfectly with grilled cheese
Conclusion
Homemade tomato soup is a year-round staple—simple, satisfying, and endlessly comforting. With only a few ingredients and one pot, it brings warmth and flavor to any table. Whether you’re curled up on a cold day or need a fast weeknight dinner, this soup is always a good idea.