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    Home > Blog > Soups > Tomato Soup Recipe

    Tomato Soup Recipe

    by Jenny Park · Published: Oct 13, 2024

    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.

    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 the BEST Tomato Soup Recipe

    Ingredients

    Ingredients for tomato soup.

    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

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    • 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

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

    Tomato Soup Recipe

    5 from 80 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 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Total Time: 1 hour hr 30 minutes 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

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    October 13, 2024 / 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

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    Reader Interactions

    October 13, 2024 / 92 Comments

    Comments

      5 from 80 votes (13 ratings without comment)

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    1. William

      September 17, 2021 at 11:44 am

      If you use canned tomatoes, do you add the juice as well?

      Reply
      • Jenny Park

        September 17, 2021 at 12:29 pm

        Just the tomatoes, no juices!

        Reply
    2. Yessica H

      November 25, 2020 at 11:13 am

      5 stars
      I loved it! Thank you for sharing this recipe.

      Reply
    3. Danielle

      November 03, 2019 at 9:21 am

      5 stars
      I love this recipe and so do my neighbors. I love this soup with a grilled cheese, bacon, basil and drizzle of hot honey sandwich.

      Reply
    4. Danielle

      February 24, 2019 at 2:49 pm

      5 stars
      The soup is amazing. Creamy rich and full of flavor. I love making this soup on the weeking with a gourmet grilled cheese sandwich.

      Reply
    5. Corbin

      May 31, 2017 at 2:13 pm

      Do you know how many calories are in a serving?

      Reply
      • Teri Lyn Fisher

        April 01, 2020 at 12:59 pm

        Hi Corbin, we have updated the recipe with this information. Thanks!

        Reply
    6. Cesar Montes

      January 26, 2017 at 5:15 pm

      5 stars
      This is my daughter’s favourite recipe for tomato sup, I love it too!

      Go for it!!!

      Reply
    7. Cheryl

      April 09, 2016 at 12:52 pm

      Making this for my parents tonight! Looks lovely! I’m going to bake some pita chips for the side. Thank you for the recipe!

      Reply
    8. Monica Dubsky

      February 01, 2015 at 2:18 am

      What a fantastic recipe. Will definitely try this! Tomatoes are always the best!

      Monica from Mama Bee Simple

      Reply
    9. Jeanne

      January 05, 2015 at 6:40 pm

      5 stars
      I was dying for my tomato soup, but couldn’t find my standby recipe. It was so good and the lose – I felt I lost a friend. So started to look into recipes on the internet. After reading many – looking at the calories, etc. I read yours. And the comments is what kept me reading. It certainly sounds like you have a winner. I am using my canned tomatoes as I have done before when fresh are all gone, and my canned soup is also gone. I have true confidence that this will be my #1 recipe. Thanks

      Reply
    10. Erika

      November 01, 2014 at 8:18 am

      5 stars
      I made this with goat cheese in place of the heavy cream… It was so good I could have cried

      Reply
    11. Monica

      August 17, 2014 at 10:32 am

      5 stars
      I just made this soup!!! OMG!!! Everybody licked their plates!!! So good!
      Thank you for the recipe

      Reply
    12. Andrea

      July 23, 2014 at 9:23 am

      It’s freaking hot here in Texas But I think i’m gonna make it anyway! I can’t wait til Winter! Looks good!

      Reply
    13. Anna

      June 24, 2014 at 3:39 pm

      5 stars
      This is the best tomato soup I have ever had. Am making it again for the second time. I make a big pot and I freeze it. Thank you so much for sharing this recipe with us!

      Reply
    14. chalea

      May 10, 2014 at 6:24 pm

      5 stars
      OMG! falling over with how great this tasted!!! I had to comment, LOVE,LOVE,LOVE!

      Reply
    15. Morgan

      January 19, 2014 at 12:33 pm

      5 stars
      I have made this too many times to count [paired with grilled cheese it is my boyfriends favorite meal ever]. Thank you for such a wonderful recipe!

      Reply
    16. Natasha

      November 10, 2013 at 1:24 pm

      5 stars
      I made this soup and it was amazing! I added chopped crispy bacon as a topping and it was perfect! Thanks for the wonderful recipe!

      Reply
    17. colette

      October 29, 2013 at 6:19 pm

      I live in the town you grew up in and my entire family loves that soup. They opened a small shop next door where you can buy the soup out of the cooler and heat it up at home for dinner. It’s the best tomato basil ever. I make a close one, but will try your variety to see if it’s more dead on. The noodle rocks.

      Reply
    18. Elaine

      October 27, 2013 at 2:04 pm

      Yummy recipe! Is that a fried basil leaf I see? Flash-Deep frying basil leaves are absolutely DIVINE, when you add them to an egg-white breakfast taco…MMM Jam packed with flavor!

      Reply
    19. M Hartman

      October 14, 2013 at 5:22 am

      5 stars
      OMG!!! I made this soup yesterday, WOW!!! Great taste & very easy to make. I left my soup a little chunky. I will make this again & again.
      Thank you for posting!!!

      Reply
    20. Kim

      September 27, 2013 at 12:43 pm

      5 stars
      This turned out great! I used veggie broth to make it vegetarian. Next time it will definitely get paired with grilled cheese.

      Reply
    21. Gaëlle

      August 29, 2013 at 11:53 am

      5 stars
      Oh YUM. Just made this with only a few student budget/diet tweaks and it was delicious. Added some piment d’Espelette for a little kick and it mixed really well with the basil. The pot is still full and I can’t wait for tomorrow to have some for lunch!

      Reply
    22. Marnie

      August 25, 2013 at 9:39 pm

      Can you post directions to making this in a Vitamix?

      Reply
      • Jenny Park

        August 26, 2013 at 7:35 am

        Hi Marnie,

        All the instructions are the same, you just sub out your blender for vitamix! I have a vitamix and it’s my favorite thing to purée with!

        Reply
    23. charlotte

      February 07, 2013 at 4:23 pm

      I need some freezing instructions for the tomato basil soup. Leave out the fried basil and goat cheese when freezing and add when serving? Any other freezing tips?

      Reply
    24. Ron

      January 13, 2013 at 4:06 pm

      5 stars
      Made it. Loved it. Actually made a double batch!

      Reply
    25. Bec

      September 09, 2012 at 10:27 am

      5 stars
      Two thumbs up! We made this last night and it was delicious!! We just used the ugly “canners” from the farmers market because they were a dollar a pound and used milk instead of cream. We served it with pesto grilled cheese. Yum! Thanks for the great recipe!

      Reply
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    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.

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