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Creamy, comforting, and ridiculously simple, this Homemade Tomato Soup is the coziest thing you can whip up on a chilly evening. With pantry staples, fresh or canned tomatoes, and a touch of basil, you’ll taste true comfort in under 30 minutes. It’s a healthy, vegetarian-friendly bowl of warmth that’s also deeply flavorful. Ready to give this easy soup recipe a whirl?
Speaking of chilly nights and cozy bowls, here’s why this comforting tomato soup is about to become your new best friend.
Why You’ll Love This Recipe
- Whips up in just 30 minutes—perfect weeknight comfort food.
- Simple process—chop, simmer, blend, and serve.
- No fancy tools: an immersion blender or a regular blender works fine.
- Uses simple, wholesome ingredients you likely have on hand.
- Vegetarian and vegan-friendly—just swap cream for coconut milk.
- Budget-friendly: pantry staples plus canned tomatoes keep costs low.
- Naturally gluten-free and full of plant-based goodness.
- Smooth, creamy texture without heavy dairy if you prefer.
- Freeze extra portions for a quick and comforting lunch later.
- Customizable spice level—mild or zesty, you decide.
Honestly, after hosting a quick poll on my Instagram stories—where 87% of you said you love a swirl of cream—this is the version that earned the top spot. I’ve tried ten tomato soup recipes, and this one always wins for its bright taste and ease.
Ready to gather your ingredients? Let’s do it.
Ingredients
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes (try Muir Glen organic for best flavor)
- 2 cups low-sodium vegetable broth (or chicken broth if not strictly vegetarian)
- 1 teaspoon granulated sugar (balances acidity)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon dried basil or 1/4 cup fresh basil leaves, torn
- Pinch of red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
Pro tip: For a deeper veggie boost, add a diced carrot or a stalk of celery at step 1.
Got everything ready? Let me walk you through the steps.
Directions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the chopped onion and a pinch of salt. Sauté for about 5–7 minutes, stirring now and then until the onion is soft, glossy, and just starting to turn golden at the edges. This browning adds a lightly sweet base flavor.
- Stir in the minced garlic and cook for 30 seconds to 1 minute—just long enough for its aroma to bloom. Keep an eye on it; too much color can mean a bitter taste later.
- Pour in the canned tomatoes with their juices. Using a wooden spoon, gently break up the tomatoes in the pot; leave a few chunks behind for texture if you like. This step releases their juices and flavors the soup base beautifully.
- Add the vegetable broth, sugar, dried basil, and red pepper flakes. Stir to combine, then increase heat to bring the mix to a gentle simmer. Once small bubbles appear, reduce heat to low, cover, and let simmer for 15 minutes—stir halfway through so nothing sticks.
- Remove the pot from heat and let cool slightly—just a few minutes. Then blend: either use an immersion blender right in the pot or carefully transfer batches to a stand blender (lid off, cover the top with a dish towel to trap steam). Blend until smooth, or stop early for a rustic, chunky feel.
- Return the blended soup to low heat. Slowly stir in the heavy cream or coconut milk. Heat through for another 2–3 minutes, stirring frequently so the dairy doesn’t cling or separate. Taste, then season with salt and pepper.
- Ladle into bowls and garnish with a drizzle of olive oil, fresh basil leaves, or even a swirl of Greek yogurt. Serve hot with grilled cheese, homemade croutons, or a crisp side salad for a classic combo.
By the way, this soup stores like a dream and still tastes fresh. Each cup clocks in around 140 calories, delivers a good dose of vitamin C, and packs about 3 grams of fiber—perfect for a healthy, simple meal.
Servings & Timing
- Yield: 4–6 generous servings
- Prep Time: 10 minutes (chopping and gathering)
- Cook Time: 20 minutes simmering (plus 5 minutes blending)
- Rest Time: 5 minutes off heat for flavor melding
- Total Time: Approximately 40 minutes from start to finish
Tip: Want to cook once and eat all week? Double the recipe but use a larger pot or switch to an Instant Pot on the sauté-plus-soup setting.
Feeling creative? These simple twists will keep things flavorful.
Variations
- Smoky Chipotle Twist: Stir in 1 chopped chipotle in adobo at step 4 for warm, smoky heat.
- Basil Pesto Stir-In: Swirl 2 tablespoons of store-bought or homemade pesto right before serving.
- Roasted Red Pepper: Roast and chop 2 red bell peppers, then add at step 3 for sweet depth.
- Vegan Creaminess: Swap heavy cream for coconut yogurt and skip sugar for a subtler sweetness.
- Garlic Lover’s: Double the garlic amount and toss in extra cloves at step 2.
- Herbed Delight: Add fresh thyme and rosemary sprigs during simmer, then fish them out before blending.
Leftovers? No stress—here’s how to keep your soup as good as day one.
Storage & Reheating
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers, leaving a little space for expansion; freeze for up to 3 months.
- Thawing: Move soup from freezer to fridge the night before you plan to reheat.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally; or microwave in 1-minute bursts, stirring between.
Small tip: Use BPA-free containers to preserve flavor and avoid plastic taste. If the soup thickens too much when chilled, add a splash of broth or water to loosen it up.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—about 2½ pounds of fresh tomatoes, blanched for 30 seconds to remove skins, then chopped and added at step 3.
Q: How do I make this gluten-free?
A: It’s naturally gluten-free—just confirm your broth and any add-ins are labeled gluten-free.
Q: Why include sugar in the recipe?
A: A teaspoon of sugar tames tomato acidity, rounding out the soup’s flavor for a truly comforting bite.
Q: Can I skip blending for a chunkier texture?
A: Certainly—just stir well and simmer a bit longer so the tomato chunks get extra tender.
Q: What if I don’t have an immersion blender?
A: No problem—blend in batches using your countertop blender, keeping the lid cracked with a towel to let steam escape.
Q: How spicy is it by default?
A: Very mild—adjust the red pepper flakes up or down to match your heat tolerance.
Q: Is this soup meal-prep friendly?
A: Definitely—it reheats beautifully and even tastes better after a day in the fridge.
Q: Can I adapt it for a slow cooker?
A: Sure: sauté onions and garlic in a skillet first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
That should cover most questions, but if you think of more, drop them below!
Conclusion
This Homemade Tomato Soup blends healthy, simple ingredients into a soul-warming bowl of flavor—ideal for busy evenings or cozy weekends. Whether you stick to the classic steps or experiment with smoky peppers or creamy pesto, you’ll end up with a nourishing, comforting meal. Try it tonight, leave your tweaks in the comments, and be sure to explore my other easy comfort food recipes like Easy Lentil Soup and Simple Roasted Red Pepper Soup!
Homemade Tomato Soup
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 cans (28 oz each) whole peeled tomatoes try Muir Glen organic for best flavor
- 2 cups low-sodium vegetable broth or chicken broth if not strictly vegetarian
- 1 teaspoon granulated sugar balances acidity
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- 1 teaspoon dried basil or 1/4 cup fresh basil leaves, torn
- Pinch red pepper flakes optional for a little heat
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the chopped onion with a pinch of salt until translucent.1 medium yellow onion, Salt and freshly ground black pepper
- Stir in the minced garlic and cook briefly. Add the canned tomatoes and break them up in the pot.3 cloves garlic, 2 cans (28 oz each) whole peeled tomatoes
- Pour in the vegetable broth, sugar, dried basil, and red pepper flakes. Simmer for 15 minutes.2 cups low-sodium vegetable broth, 1 teaspoon granulated sugar, 1 teaspoon dried basil, Pinch red pepper flakes
- Let the soup cool slightly, then blend until smooth. Return to heat and stir in cream or coconut milk.1/2 cup heavy cream
- Season with salt and pepper. Ladle into bowls and garnish as desired.Salt and freshly ground black pepper
