• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Soups > Tomato Soup Recipe

    Tomato Soup Recipe

    by Jenny Park · Published: Nov 3, 2022

    Jump to Recipe
    The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!
    Tomato soup recipe in two bowls with garlic bread on the side.
    Tomato soup recipe in two bowls with garlic bread on the side.
    Tomato soup recipe in two bowls with garlic bread on the side.
    Tomato soup recipe in two bowls with garlic bread on the side.

    I get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes the best tasting tomato soup.

    Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters every time I think about this soup! It’s incredible on its own, with a gooey grilled cheese (classic!) or with our buttery garlic bread!

    How to Make Delicious Tomato Soup

    Ingredients for tomato soup.
    Jump to Recipe

    Process

    1. Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
    2. Roast tomatoes.
    Tomatoes on a baking sheet about to be roasted to make tomato soup.
    Roasted roma tomatoes on a baking sheet.
    1. While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté.
    2. Stir in the garlic and thyme and sauté.
    Onions cooking in a pot to make tomato soup.
    Cooking onions with garlic and thyme.
    1. Add crushed tomatoes, basil leaves, dried basil, and sugar. Season with salt and pepper.
    2. Stir the mixture and reduce the heat to medium or medium-low and simmer.
    Tomato soup with basil in a pot.
    Simmering tomato soup in a stock pot.
    1. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
    2. Continue to simmer soup, stirring occasionally.
    Tomato soup base with roasted tomatoes and broth added.
    Tomato soup simmering in a stock pot.
    1. Carefully pour hot soup into a blender.
    2. Place a clean dish towel over the closed lid and blend until smooth.
    Tomato soup in a blender about to be blended.
    Freshly blended tomato soup in a blender.
    1. Pour soup back into the pot.
    2. Stir in the cream until fully incorporated.
    Tomato soup simmering in a stock pot.
    Heavy cream added into a stock pot full of tomato soup.
    1. Simmer tomato basil soup for 2 to 3 minutes before ladling into bowls. Top each serving of tomato soup with fresh basil leaves. Serve.
    Tomato soup recipe in two bowls with garlic bread on the side.

    Tools You Will Need

    • cutting board
    • knife
    • measuring spoons
    • dry measuring cups
    • liquid measuring cups
    • mixing bowl
    • wooden spoon
    • blender (if using)
    • large pot or Dutch oven

    Fresh vs Canned Tomatoes for Our Tomato Soup Recipe

    I mentioned earlier that I love using fresh roma tomatoes at their peak ripeness for our recipe and it’s true! Fresh roma tomatoes are my first preference because they have amazing flavor (that become even more concentrated and delicious once they’re roasted).

    That doesn’t mean you can’t get amazing results with whole canned tomatoes. I love that high quality canned tomatoes are so readily available. The flavors are also already nicely concentrated, so the roasting step can be skipped all together (which will save you about 45 minutes!). Just add a 28 ounce can of whole peeled tomatoes to the pot, as you would with the roasted tomatoes.

    Overall, the most important aspect of out tomato soup recipe is to use high quality tomatoes that have great flavor!

    Why This is the BEST Tomato Soup Recipe!

    • We roast our tomatoes, which really concentrates the delicious, sweet and acidic tomato flavor!
    • We add basil (both fresh and dry…just trust us on this one) to our soup and it’s hard to find a better combo than tomato and basil!
    • We add a touch of cream which adds a subtle, rich and creamy flavor to this extra cozy tomato basil soup recipe.
    • The our homemade tomato soup truly has the best tomato forward flavor that’s super smooth, creamy, well balanced with the basil, and will warm you right up!
    Tomato soup with bread dipped in.

    Make Ahead and Freezing Instructions

    Make Ahead

    Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.

    Freezing

    Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.

    Variations

    • As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
    • We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
    • If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
    • If you have an immersion blender, you can use that to puree the soup instead of a blender.
    Tomato soup recipe in two bowls with garlic bread.

    More Delicious Soup Recipes You Will Love

    • Bowls of broccoli cheddar soup with a spoon.
      Easy Broccoli Cheddar Soup
    • Bowls of loaded baked potato soup with spoons.
      Loaded Baked Potato Soup
    • French onion soup with a spoon in it.
      French Onion Soup
    • Zuppa toscana in two bowls with bread on the side.
      Zuppa Toscana
    YouTube video

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Tomato soup recipe in two bowls with garlic bread on the side.

    Tomato Soup Recipe

    5 from 78 votes
    PRINT RECIPE Pin Recipe
    The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 1 hr 20 mins
    Total Time: 1 hr 30 mins
    Servings: 4

      INGREDIENTS  

    • 1 ½ pounds Roma tomatoes, sliced lengthwise
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, diced
    • 4 garlic cloves, minced
    • 1 tablespoon fresh thyme, minced
    • 1 (28 ounce) can crushed tomatoes
    • 2 cups basil leaves, roughly chopped
    • 2 tablespoons dried basil
    • 1 tablespoon sugar
    • 2 cups low sodium chicken broth
    • salt and pepper to taste
    • ⅔ cup heavy cream

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
    • Roast tomatoes for about 45 minutes.
    • While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
    • Add onion and sauté for 5 minutes.
    • Stir in the garlic and thyme and sauté for another 5 minutes.
    • Add crushed tomatoes, basils and sugar. Season with salt and pepper.
    • Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
    • Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
    • Continue to simmer soup, for about 15 minutes, stirring occasionally.
    • Carefully pour soup into a blender and blend until smooth.
    • Pour soup back into the pot and stir in the cream until fully incorporated.
    • Simmer the soup for 2 to 3 minutes before ladling into bowls.
    • Top each soup with fresh basil leaves. Serve.

      NOTES  

    **Makes about 1 3/4 quarts, each serving is about 1 1/4 cups**
    Make Ahead and Freezing Instructions
    Make Ahead
    Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.
    Freezing
    Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.
    Variations
    • As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
    • We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
    • If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
    • If you have an immersion blender, you can use that to puree the soup instead of a blender.
    Calories: 364kcal Carbohydrates: 17g Protein: 6g Fat: 32g Saturated Fat: 14g Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 0.2g Cholesterol: 60mg Sodium: 60mg Potassium: 696mg Fiber: 4g Sugar: 10g Vitamin A: 2907IU Vitamin C: 32mg Calcium: 135mg Iron: 3mg
    CUISINE: American
    KEYWORD: creamy soup, pureed soup, tomato-basil
    COURSE: dinner, lunch
    DIET : Vegetarian

    You Might Also Love...

    • Homemade garlic bread recipe on a cutting board with some cut up.Garlic Bread
    • A bowl of roasted tomato salsa on a plate of tortilla chips with a drink.Roasted Tomato Salsa
    • Butter Roasted Cherry Tomato Pasta recipe in a bowl.Butter Roasted Cherry Tomato Pasta

    November 3, 2022 / 92 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Clam Chowder Recipe
    Next Post: Mini Hasselback Potatoes Next Post >

    Reader Interactions

    November 3, 2022 / 92 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Corinne

      January 16, 2022 at 9:04 pm

      5 stars
      I have made this exact recipe 4 times now since it was posted and twice in the last week. Didn’t make any changes. I used an immersion blender which kept some texture and am totally ok with that. So wonderful and satisfying during the winter months. ESP with fresh baked bread

      Reply
    2. Gabby

      November 23, 2021 at 7:38 pm

      5 stars
      This is delicious. I just made it and it was so easy. Thank you. Definitely a keeper with this one :)

      Reply
    3. bc in edmond

      September 20, 2021 at 11:49 am

      We love the soup, but how did you make that yummy looking garlic/cheese bread pictured with it? Love the texture on the top of it – please share!

      Reply
      • Jenny Park

        September 20, 2021 at 8:43 pm

        Hi! That’s actually our garlic bread recipe, which is new, and will be posted tomorrow! If you subscribe to our newsletter, you’ll be alerted via email when it’s live! :)

        Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Air fryer chicken tenders with a variety of sauces. Air Fryer Chicken Tenders

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!