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  • ร—
    Home ยป Soup

    Tomato Soup Recipe

    January 19, 2024 By Sam 51 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of tomato soup, top image of soup in dutch oven, bottom image of soup in white bowl with spoon

    My velvety smooth tomato soup recipe is never too acidic, thanks to a secret ingredient that you already have in your pantry. This one-pot recipe spends just 30 minutes on the stove, making it ideal for weeknight dinners or snow day lunches. Includes step-by-step photos and a video tutorial.

    velvety tomato soup topped with cheese and fresh basil in white bowl with spoon dipped into it

    The Coziest, Most Perfect Homemade Tomato Soup Recipe

    My tomato soup recipe is quick and easy to make, packed full of tomato flavor, and beautifully balanced, thanks to a few key ingredients weโ€™ll discuss below (including one that might surprise you!). It joins the ranks of some of my favorite soup recipes, and is a simple, classic family favorite.

    Why Youโ€™ll Want to Try This Recipe:

    • Dinner on your table โ€” quickly and easily. A one-pot dish that can be on the table in under an hour (and most of that time is just letting things simmer so the flavor can develop). Yes, please!
    • Never too acidic. Many tomato soup recipes have a reputation for being too acidic and unpleasant, but not this one. Thanks to carefully balanced ingredients and a sneaky secret ingredient that I guarantee you already have on hand (more on that below!) yours will always be beautifully flavored and never too acidic.
    • Uses basic ingredients that are available year round. I opt for canned tomatoes, which means itโ€™s perfect for these cold-weather nights when juicy summer tomatoes are a distant memory. I know you may be tempted to use fresh tomatoes, but I have several very good reasons for not do so, which you can see in the FAQ section below.
    • A solid, proven tomato soup recipe โ˜…โ˜…โ˜…โ˜…โ˜…. Since I first shared this recipe over two years ago, itโ€™s received nothing but 5-star reviews. Readers have called this one โ€œawesomeโ€, โ€œa regular family requestโ€, โ€œsimply incredibleโ€ and โ€œgeniusโ€. Yes, Iโ€™m blushing, and I canโ€™t wait to hear what you think!

    Letโ€™s dive in!

    What You Need

    overhead view of ingredients for making tomato soup
    Ingredients for tomato soup. Yes, thatโ€™s baking soda! Read below for more details on what a game changer this ingredient is!

    Every ingredient in this tomato soup recipe was meticulously chosen to create a balanced symphony of flavor in every spoonful. Sounds dramatic, yes, but once you taste it youโ€™ll see what Iโ€™m talking about. While I do mention a few substitutions for convenience, itโ€™s best to stick with the recipe as written for the best results.

    • Butter. This is the base of our smooth, flavorful soup. Stick with unsalted because ideally we control the salt ourselves.
    • Onion & garlic. For depth of flavor and some natural sweetness, weโ€™ll start this soup out with some sautรฉed onion and garlic.
    • Flour. A small amount of flour makes for a simple roux base and contributes to the velvety smooth flavor and consistency.
    • Chicken broth. Or use homemade chicken stock! You can use low-sodium or regular, youโ€™ll just need slightly more or less salt depending. For a vegetarian option, substitute vegetable broth.
    • Tomatoes. Use canned, whole peeled tomatoes. San Marzano are a great choice, but I canโ€™t always find them.
    • Basil. I recommend fresh basil for optimal flavor. Shred your basil so itโ€™s in fine strands that easily blend into the soup.
    • Sugar. Adding sugar doesnโ€™t make this soup sweet; instead, it counteracts the acidity of the tomatoes and is essential for a balanced flavor. I use this trick in many tomato-based recipes, including my popular baked ziti!.
    • Cream. Just a splash makes this soup velvety smooth without being too creamy or heavy (if youโ€™re looking for a creamy soup recipe, check out my potato soup!). Substituting milk could make your soup curdle, so stick with cream for this one.
    • Baking soda. It may be unexpected, but this ingredient is a key player in any good tomato soup recipe. While cream and sugar are great tools for counteracting acidity, too much can throw off the delicate balance of flavor and even overpower the robust tomato flavor that we actually want! A pinch of baking soda balances things beautifully. I picked up this technique from Cooks Illustrated (sorry, no direct link since itโ€™s behind a paywall!) and Iโ€™ve never looked back.

    SAMโ€™S TIP: Some tomato soup recipes call for carrots, which can help sweeten the soup and detract from the acidity of the tomatoes. Personally, I donโ€™t care for this method or the flavor they impart in the soup (I left them out of my butternut squash soup for the same reason), and instead I opt for a combination of onions, a pinch of sugar, and baking soda instead.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Tomato Soup

    1. Melt butter in a large pot over medium heat. Add onions and cook until softened, then add garlic and cook until fragrant.
    2. Sprinkle flour over the garlic and onions and cook, stirring constantly, until smooth. Cook a minute longer while stirring, this toasts the flour and develops the flavor.
    3. Crush the tomatoes (use your hands before adding them or just crush in the pot with your spoon) and stir them (and all their juices!) into the soup.
    4. Stir in the seasonings and bring to a boil, then reduce your heat and simmer to let the flavor develop.
    5. Use an immersion blender (โฌ…๏ธadded an affiliate link for mine, I love it!) to puree the soup until completely smooth.
    6. Add the cream and baking soda. The soup will foam and lighten in color โ€” it should be looking gorgeous about right now. Always check seasonings and taste-test before serving. If the soup tastes bland at all, a bit more salt will do the trick, that doesnโ€™t just apply to this tomato soup recipe but just about anything youโ€™ll ever find yourself cooking.

    SAMโ€™S TIP: If you donโ€™t have an immersion blender, just puree the soup in batches using a traditional blender and then return it to the pot to finish.

    bowl of tomato soup in foreground with plate of grilled cheese sandwiches in background

    Frequently Asked Questions

    Can I use fresh tomatoes?

    While this is controversial, the truth is that some recipes should always be made with fresh tomatoes (like bruschetta or salsa), while others (like homemade pizza sauce or marinara sauce) do better with canned tomatoes. I prefer using canned tomatoes, and hereโ€™s why:

    Canned tomatoes are more uniform in flavor and will give you more consistent results. Fresh tomatoes will almost always yield a watery soup, even if they taste delicious straight off the vine, and truly excellent tomatoes are usually only available a few months out of the year. Your results and flavor will vary significantly with fresh tomatoes. If you opt to use them anyway, you should roast and peel them first.

    In summary: for consistency, texture, flavor, and ease, I recommend canned tomatoes for tomato soup.

    Can I substitute crushed tomatoes?

    They arenโ€™t my first choice in this tomato soup recipe as they donโ€™t break down as easily, typically have more additives than the whole-peeled variety, and donโ€™t generally taste as good, but in a pinch you can substitute an equal amount of crushed tomatoes.

    Can I substitute dried basil?

    Dried basil isnโ€™t ideal for best flavor, but in a pinch you could use a Tablespoon of dried basil in place of the fresh.

    Why is my tomato soup sour/acidic?

    If you reduced the amount or eliminated the baking soda, sugar, or cream, or if you cooked your soup in a reactive (aluminum, cast iron, or copper) pot, your soup may become acidic.

    Always make sure youโ€™re using a non-reactive pot when cooking tomatoes, and taste-test, adding more baking soda (very sparingly!), sugar, or cream if your soup needs it.

    SAMโ€™S TIP: A non-reactive pot is absolutely essential for this tomato soup recipe, or it will turn out bitter and metallic-tasting. Avoid cast iron (enameled cast iron is fine, black/non-enameled is not), copper, aluminum, or non-stainless steel. Instead, opt for an enameled cast iron, ceramic, or stainless steel.

    half of a grilled cheese sandwich being dipped into a bowl of tomato soup

    What can I serve with tomato soup?

    • For a complete meal: Serve with a side salad and grilled cheese or a crusty bread (artisan bread or sourdough are great homemade options).
    • Top it off with a sprinkle of fresh grated parmesan, fresh herbs, a dollop of sour cream, cheese crackers or sourdough crackers, croutons, or even crumbled bacon.
    • Just add bread! Serve in a homemade bread bowl or with a side of breadsticks or garlic knots for dipping.

    Enjoy!

    bowls of creamy tomato soup topped with parmesan, fresh basil, and black pepper

    Letโ€™s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube ๐Ÿ’œ

    white bowl of hearty homemade tomato soup garnished with parmesan cheese, fresh basil, and cracked black pepper

    Tomato Soup Recipe

    This velvety smooth tomato soup recipe has a beautiful tomato flavor that's enhanced with a common pantry staple. This soup spends just 30 minutes on the stove, making it ideal for weeknight dinners or snow day lunches.
    Recipe includes a how-to video!
    5 from 33 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 servings, approximately 1 cup per serving
    Calories: 149kcal
    Author: Sam Merritt

    Ingredients

    • 4 Tablespoons unsalted butter
    • 3 cups (400 g) sweet or yellow onion diced (about 2 medium-sized onions)
    • 1 ยฝ Tablespoons (10 g) minced garlic about 5 cloves
    • 1 ยฝ Tablespoons all-purpose flour
    • 2 28 oz (793 g) cans whole peeled tomatoes I like to use Cento or other brands of San Marzano when I can find them
    • 2 cups (473 ml) chicken broth
    • ยผ cup finely sliced basil
    • 2 Tablespoons granulated sugar
    • ยผ teaspoon table salt
    • ยฝ teaspoon ground black pepper
    • โ…“ cup (80 ml) heavy cream
    • ยผ teaspoon baking soda
    • Shredded or grated parmesan cheese for topping

    Recommended Equipment

    • Large non-reactive soup pot such as stainless steel or enameled Dutch oven. Avoid reactive metals such as non-enameled cast iron, copper, or aluminum which will make the soup taste metallic.
    • Immersion blender (or regular blender)
    Prevent your screen from going dark

    Instructions

    • Place butter in a large pot over medium heat and cook until melted.
      4 Tablespoons unsalted butter
    • Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).
      3 cups (400 g) sweet or yellow onion
    • Add garlic and cook until fragrant (about 30 seconds).
      1 ยฝ Tablespoons (10 g) minced garlic
    • Sprinkle flour into the pot and use a spatula to stir until no lumps remain. Continue to cook another 30-60 seconds, while stirring.
      1 ยฝ Tablespoons all-purpose flour
    • Add tomatoes and their juices, crushing and smashing them with your spatula and scraping the bottom of the pot as you add them until no large pieces remain.
      2 28 oz (793 g) cans whole peeled tomatoes
    • Stir in chicken broth, basil, sugar, salt and black pepper and stir well.
      2 cups (473 ml) chicken broth, ยผ cup finely sliced basil, 2 Tablespoons granulated sugar, ยผ teaspoon table salt, ยฝ teaspoon ground black pepper
    • Bring soup to a boil. Once boiling, reduce heat and simmer, uncovered, for 20-30 minutes to allow the flavors to develop.
    • After simmering, use an immersion blender to puree the soup until completely smooth (alternatively, puree the soup in batches using a traditional blender and then return to the pot).
    • Stir in cream and baking soda, stirring until smooth, cohesive in color, and not foamy. Taste-test and add salt and pepper as needed.
      โ…“ cup (80 ml) heavy cream, ยผ teaspoon baking soda
    • Portion into bowls and serve topped with grated parmesan cheese. This soup is excellent for dipping grilled cheese or just served with a side salad and some crusty artisan bread!
      Shredded or grated parmesan cheese

    Notes

    Tomatoes

    This recipe was specifically written for canned whole tomatoes, as fresh tomatoes simply do not guarantee the same flavor and results (you can see my post for more information on this).
    Crushed tomatoes may be substituted in a pinch but are not my preference.

    Heavy cream

    Heavy cream, whipping cream, double cream, or heavy whipping cream will work well in this recipe. I donโ€™t recommend using whole milk or anything with less fat as it could cause the soup to curdle. While I have not tried this recipe with full-fat coconut milk, I suspect it could work as a non-dairy alternative.

    Baking soda

    A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.

    Storing

    Store in an airtight container in the refrigerator for up to 5 days. This recipe also freezes well and will keep frozen for several months.

    Nutrition

    Serving: 1serving | Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 481mg | Potassium: 355mg | Fiber: 2g | Sugar: 8g | Vitamin A: 488IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Reader Interactions

      Comments

      1. Brian W

        October 16, 2022 at 1:51 pm

        5 stars
        Simply incredible. This, coming from someone who doesnโ€™t like tomato soup (from a can), but whoโ€™s wife does. I wanted to treat her to something, but I prefer to do everything homemade. So I stumbled upon this and decided to give it a try and it was amazing. I loved it. Devoured it. It was perfect in every way and was exactly what I was looking for. Thank you!

        Reply
        • Sam

          October 16, 2022 at 9:42 pm

          I am so glad everyone enjoyed it so much, Brian! ๐Ÿ™‚

          Reply
      2. Nicole

        October 11, 2022 at 12:50 pm

        I have never been able to counter the acidic taste in tomato soup until I tried the baking soda in this recipe. Itโ€™s genius! I used half the sugar and added a couple of dashes of hot sauce and it was perfect. Iโ€™ll definitely be keeping this recipe!

        Reply
        • Sam

          October 11, 2022 at 9:28 pm

          Iโ€™m so glad you enjoyed it so much, Nicole! ๐Ÿ™‚

          Reply
      3. Angela

        October 10, 2022 at 5:13 pm

        Going to try tonight.
        Just curious what the baking soda is for and if itโ€™s necessary so I know next time.

        Reply
        • Sam

          October 10, 2022 at 9:21 pm

          Hi Angela! Itโ€™s actually very important here. I cover this topic in the post. ๐Ÿ™‚

          Reply
      4. Miriam Rose Blanar

        October 03, 2022 at 1:00 pm

        I only have diced tomatoes. Would that work? My husband loves tomato soup.

        Reply
        • Sam

          October 03, 2022 at 10:13 pm

          Hi Miriam! They will work, but you wonโ€™t get the same flavor. The whole peeled tomatoes really are the best and if you can wait until you can get them I would definitely recommend doing so. ๐Ÿ™‚

          Reply
          • Miriam Rose Blanar

            October 03, 2022 at 10:15 pm

            5 stars
            I did use the diced tomatoes and it tasted very good, but I will try whole tomatoes next time. Thank you!

      5. Sophia

        September 25, 2022 at 9:28 am

        Have you made this dairy free before? Butter is okay but not sure about cream. Love all youโ€™re recipes, theyโ€™re my go to for everything!

        Reply
        • Emily @ Sugar Spun Run

          September 26, 2022 at 1:40 pm

          Hi Sophia! Unfortunately we donโ€™t have experience with dairy-free recipes. Sometimes coconut cream can be substituted for heavy cream, but weโ€™re not sure how that would work here ๐Ÿ™

          Reply
      6. sue

        March 14, 2022 at 11:41 am

        I made the tomato soup twice, it is delicious and so easy to makeโ€ฆLove this

        Reply
        • Emily @ Sugar Spun Run

          March 14, 2022 at 4:45 pm

          Weโ€™re so happy you enjoyed it, Sue ๐Ÿ˜Š

          Reply
      7. Peggy R

        February 26, 2022 at 4:05 pm

        Made this as shown, and it turned out great. Lots of onion and generous amount of garlic. How can you go wrong? Did not have fresh basil, so put in a bit/1 tsp of dried. Did not want to add too much, as you canโ€™t take it out and have found that dried herbs can overpower the dish. Next time, and I will definitely make this again, I might tuck a few bay leaves in. I did add baking soda as I wanted to rely on your expertise and tips. Have sampled it this morning, YUMM, and will serve it tonight for a light dinner with baked brie (wrappedin crescent rolls). My version of grilled cheese kicked up a notch. Always a perfect pairing with tomato soup. Happy to see the soup freezes well, especially after adding the cream. Thanks for the inspiration and a great recipe.

        Reply
        • Emily @ Sugar Spun Run

          February 28, 2022 at 11:26 am

          Weโ€™re so happy you liked the soup, Peggy! It sounds like the perfect pairing for your gourmet grilled cheeseโ€“yum! Enjoy โค

          Reply
      8. Laurel

        February 04, 2022 at 9:17 pm

        5 stars
        This is delicious! Thanks for a solid recipe! I ended up using half and half (because thatโ€™s what I had and the kids were begging for homemade tomato soup) and it turned out great!

        Reply
        • Emily @ Sugar Spun Run

          February 07, 2022 at 12:25 pm

          Weโ€™re happy it turned out for you, Laurel! Thanks for giving our recipe a shot ๐Ÿ˜Š

          Reply
      9. Lark

        January 18, 2022 at 7:42 pm

        5 stars
        Best tomato soup ever. I used diced tomatoes and didnโ€™t have enough fresh basil so I used about 1tbsp dried and the few leaves from the dying basil plant at the end lol. I paired it with homemade sourdough grilled cheese. Everyone loved it and I will be saving this recipe. Thanks!

        Reply
        • Emily @ Sugar Spun Run

          January 19, 2022 at 11:05 am

          Weโ€™re so happy everyone loved it, Lark! We canโ€™t think of a better combo than tomato soup and grilled cheese. Enjoy! ๐Ÿ˜Š

          Reply
      10. Ruth

        January 13, 2022 at 10:12 am

        Just checkingโ€ฆ..will fat free half and half work? If not, no big deal. the amount of heavy cream isnโ€™t much. Thank You

        Reply
        • Emily @ Sugar Spun Run

          January 13, 2022 at 11:17 am

          Hi Ruth! It could work, but there is a chance it may make the soup curdle. It also wonโ€™t be as velvety in texture. Hope that helps!

          Reply
      11. Diane

        November 01, 2021 at 2:35 pm

        5 stars
        This is by far the best tomato soup Iโ€™ve ever had. I have shared it with several others and they asked for the receipt.
        Thank you for this recipe I will be making it weekly and thank you for working to put all your information and recipes out for us to enjoy. Looking forward to the next one!
        Diane

        Reply
        • Natalie Jeffrey

          March 18, 2022 at 1:08 pm

          5 stars
          I made this today as written but added a bit more heavy cream. Very good. I had it with goat cheese end mushroom quiche.

          Reply
          • Emily @ Sugar Spun Run

            March 18, 2022 at 3:10 pm

            That sounds like a delicious combination, Natalie! Weโ€™re so happy you enjoyed the soup โค

      12. Pat

        October 31, 2021 at 5:21 pm

        5 stars
        Hi Sam, another great recipe! Easy and absolutely delicious!! Made exactly as written.

        Reply
        • Sam

          October 31, 2021 at 10:28 pm

          Iโ€™m so happy to hear this, Pat! Thank you for letting me know how you enjoyed! ๐Ÿ™‚

          Reply
          • Susan Schway

            November 12, 2021 at 7:46 pm

            You never indicated when to put in the chicken broth. That would have helped.

          • Sam

            November 13, 2021 at 12:26 pm

            Hi Susan! Iโ€™m not sure what you mean, step 6 states to add the chicken broth and the video shows and discusses adding the broth as well.

      13. Kim

        October 17, 2021 at 2:36 pm

        5 stars
        I love tomato soup and order it everytime I go out somewhere that has it. Iโ€™m so happy to have this recipe. It also gave me a reason to buy an immersion blender. I followed it exactly and it is absolutely the best, freshest tasting tomato soup I have ever had! Thanks so much! I know you put a lot of time into developing your recipes and they never dissappoint!

        Reply
        • Sam

          October 17, 2021 at 10:47 pm

          I am so, so happy to hear that you enjoyed, Kim! Thank you so much for trusting and trying my recipes, that means a lot to me and I really appreciate it! <3

          Reply
      14. Mary Cyr

        October 16, 2021 at 12:59 am

        5 stars
        I used fresh tomatoes, blanched and peeled, with a heaping tbsp of tomato paste. Simmered for 50 mins โ€“ 1 hr. The result was delicious, smooth, rich, and velvety. It was not overly acidic, so I omitted the baking soda. Basil and parmesan were also omitted. Just good old-fashioned tomato soup with saltines. Yum.

        Reply
        • Sam

          October 18, 2021 at 1:03 pm

          So glad you enjoyed, Mary! ๐Ÿ™‚

          Reply
      15. Kelly Stevens

        October 14, 2021 at 9:06 pm

        5 stars
        Hi Sam, made your tomato soup recipe for dinner tonight. It was delicious! Everyone loved it.
        I did want to mention that it seems that you left out adding the chicken broth in the written recipe? I looked twice but didnโ€™t see it. Not a big deal โ€“ itโ€™s kind of intuitive and I did watch the video too. But just thought Iโ€™d mention it.

        Thanks for the recipe!

        Reply
        • Sam

          October 14, 2021 at 10:28 am

          I am so thrilled to hear that everyone enjoyed, Kelly! Taking a look about the accidental chicken broth omission, thank you for pointing that out to me, definitely something I want to get fixed, thank you!! <3

          Reply
        • Diana

          October 21, 2021 at 2:37 pm

          I loved the tomato soup recipeโ€ฆ.Made exactly as printed. I too noticed you did not mention the broth and though I was losing it. My husband and I really enjoyed it and it was enough for a couple more servings. Served it with grilled cheese sandwiches. Have also passed it on to several friends. Thanks again Sam!

          Reply
        • Missy

          January 07, 2022 at 5:40 pm

          5 stars
          This was my first try at making a homemade tomato soup and this recipe is a keeper!
          It was super easy and doesnโ€™t require a lot of ingredients, not to mention how quickly it comes together. I am allergic to dairy and because of the holidays my grocery has not restocked the dairy free heavy cream.
          So I used a extra creamy oat milk, keeping my fingers crossed that it would not curdle. It turned out delicious. I will however try it with the non dairy heavy cream next time. Thanks for another delicious recipe!

          Reply
          • Emily @ Sugar Spun Run

            January 07, 2022 at 6:48 pm

            Weโ€™re so happy it was a hit for you, Missy! Thanks for letting us know how the oat milk worked. Enjoy! ๐Ÿ˜Š

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