• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • All Recipes
  • Recipe Collections
  • Shop
  • PLANT-BASED GUIDE!

Feasting At Home logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Recipe Collections
  • Shop
  • PLANT-BASED GUIDE!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Soups and Stews » Simple Tomato Soup

    Sep 17, 2020 66 Comments ★★★★★ 5 from 28 reviews

    Simple Tomato Soup

    Pin
    Share
    Yum
    Share
    Email
    855 Shares
    Jump to Recipe·Print Recipe

    This recipe for Tomato Soup is simple and easy and can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. 

    Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    The soul has been given its own ears to hear things the mind does not understand. ~ Rumi 

    For the last month, this Simple Tomato Soup has become a weekly occurrence at our home. Both Brian and I are kind of addicted to it.  I’ve been making jars of it to give away to busy friends and serving it up as dinner with a few slices of homemade sourdough (or sourdough croutons) and a swirl of Arugula Pesto.

    Even though it’s just soup, it feels like a meal.

    What I love about this recipe is that it can be made with fresh tomatoes like we are using right now, or with canned Roma tomatoes in winter when fresh tomatoes are long gone. It can also easily be made vegan.

    Our neighbors have a big basil patch which they’ve generously shared, so I wander over there and a handful of basil to make the arugula pesto to go with this. But the soup doesn’t need the arugula pest0 – it’s just as good on its own.

    Simple Tomato Soup | 60-Sec Video

    sautéing onion for tomato soup

    Ingredients in Tomato Soup:

    1. olive oil, butter or ghee
    2. onion
    3. carrot (or celery)
    4. tomatoes (fresh or canned)
    5. broth
    6. seasonings
    7. basil
    8. cream or cashews

    use fresh or canned tomatoes

    How to make tomato soup (in a nutshell):

    1. Saute onion and carrots.
    2. Add tomatoes, broth, and salt and simmer 10 minutes.
    3. Add basil and blend
    4. Add cream (or sub cashews)

    sautéing carrots and onion

    Use Fresh or canned tomatoes. If using canned, use San Marzano, if you can find them.

    I love using fresh tomatoes when in season- it makes the BEST tomato soup.

    chopping the tomatoes for tomato soup

    Quarter the tomatoes and simmer with the broth, covered, until broken down, about 10-15 minutes.

    cooking tomatoes down for tomato soup

    Using an immersion blender makes this especially quick and easy.

    Blending the tomato soup

    Then add cream or half and half. (Or, for a vegan option, add raw cashews to the simmering tomatoes to soften before blending.)

    Serve the tomato soup up with a few basil ribbons, homemade arugula pesto, sourdough bread, or sourdough croutons!

    Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    Keep it simple or add chopped tomatoes for more texture.

    The best Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    For extra richness, add pecorino or parmesan to the homemade tomato soup.

    The best Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    On the homefront:

    The morning sun is dusty orange on my hands as I type. The smoke from the fires reached us a week ago and it has been eerily dark and gloomy here. We’ve been inside waiting it out.

    I am reminded of how connected everything is. The fires, though far from here, affect us here hundreds of miles away. Even the earth echos the idea, that when one person suffers, we all suffer.

    It’s easy to create a bubble around ourselves. Around our families. I’m guilty of this. But we are not bubbles. Like trees, our roots connect underneath the ground, hidden, whether we choose to believe this or not.

    I walked past a woman the other day that looked forlorn. She had a suitcase and looked as if she had traveled miles. It tugged at my heart. But I did not stop to ask if she was ok.

    I debated. I got in my car and deliberated. I can’t help everyone, I thought. I’m haven’t eaten all day- I’m starving and in a hurry. And then, This will open a whole can of worms I don’t want to “deal” with right now, I kept arguing with myself.

    So, I drove off.

    Guess what? In the middle of the night, the time around 2 am, when your conscious comes to call, that scenario came back to me.  I felt ill. I totally failed that day. I knew it in my core. I knew she was hungrier than me.

    Later the next day I heard a whole town burnt to the ground, just a couple hours from here. Out of one hundred homes, eight remained. I think of that woman, and wonder if she was from there. I’ll never know, I didn’t bother to ask.

    So I’ve been feeling pretty disgusted with myself, truthfully. I realize I can’t help everyone, but I can help those who cross my path. Those, who tug at my heartstrings. Not out of guilt, but of a knowing, that we are all connected. 

    Why is it, I’m telling you this? So maybe you can do better than I did. We all need to be better than this.

    Our hearts know. Our heads talk us out of loving every single time. 

    So there’s that. Still learning…

    Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    Other recipes you might like:

    • Coconut Ginger Tomato Soup 
    • Arugula Pesto
    • Roasted Tomato Soup with Halloumi Croutons
    • Roasted Tomato Sauce
    • Glowing Carrot Soup
    • Simple Celery Soup
    • Our 25 Most Popular Vegetarian Soups!

     

    Enjoy this simple Tomato Soup. Make it for a friend, or do something kind with it this week.

    xoxo

    Sylvia

     

    Print
    clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
    Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

    Simple Tomato Soup

    ★★★★★ 5 from 28 reviews
    • Author: Sylvia Fountaine | Feasting at Home
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 4-5 cups
    • Category: soup, vegan,
    • Method: stovetop
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!


    Ingredients

    • 4 tablespoons ghee, butter or olive oil (the ghee is good!)
    • 1 extra-large onion, diced
    • 1 cup carrots, thinly sliced (or sub celery or red bell pepper)
    • 2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano Tomatoes)
    • 1 cup water plus 2 bouillon cubes (chicken or veggie)
    • 2 tablespoons honey or sugar (or sugar alternative)
    • 1 teaspoon salt, more to taste
    • 1/2 teaspoon pepper
    • 10–15 basil leaves
    • pinch cayenne (optional, but good)
    • 1/2 cup cream or half and half (or sub-cashews-see notes)
    • 1–2 tablespoon sour cream- optional!

    Instructions

    1. Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
    2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
    3. Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.
    4. Return it to the pot. Stir in the cream.
    5. Taste and adjust salt and sugar. Add a little pinch of cayenne.
    6. Whisk in the sour cream if you like.
    7. Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

     


    Notes

    If making this vegan, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little longer.

    To use broth or stock instead of bouillon cubes- feel free, but you will need to increase the salt to taste.

    STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).

    Keywords: tomato soup, tomato soup recipe, easy tomato soup, vegan tomato soup, creamy tomato soup, best tomato soup, tomato basil soup

    Did you make this recipe?

    Tag @feastingathome on Instagram and hashtag it #feastingathome

    Sylvia Fountaine, Feasting at Home Blog

    Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

    Pin
    Share
    Yum
    Share
    Email
    855 Shares

    Categories: Adaptable Recipes

    Reader Interactions

    Comment and Rate the Recipe! Cancel reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Comments

    1. Angela says

      April 05, 2021 at 8:20 am

      Great recipe for tomato soup. It was just off the hob when my daughter and her partner appeared. The whole pot was scoffed along with croutons and small hunks of cheddar. Very good. She’s just txt me for the recipe. Ps, I added Greek yogurt instead of cream which we prefer. Lovely

      Reply
    2. Veronica Crawford says

      February 28, 2021 at 6:33 pm

      This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper & 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

      ★★★★★

      Reply
      • Sylvia Fountaine | Feasting at Home says

        March 01, 2021 at 7:59 am

        thanks Veronica!

        Reply
    3. Ahmu says

      February 15, 2021 at 12:18 am

      Nice recipe, my mum’s new favourite soup recipe.

      You’ve set the bar of expectations pretty high for me now hehe

      I made the vegan version as I was curious, cashew was a great substitute for milk/cream.

      Thank you 🙂

      ★★★★★

      Reply
      • Sylvia Fountaine | Feasting at Home says

        February 15, 2021 at 9:24 am

        Awesome 🙌

        Reply
    4. Amber says

      January 30, 2021 at 5:08 pm

      This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

      ★★★★★

      Reply
    5. Liz H. says

      December 14, 2020 at 7:07 pm

      Wonderful! I’ve been looking for a really good vegan tomato soup recipe, and this is it!

      ★★★★★

      Reply
    6. Melanie K says

      December 05, 2020 at 6:37 pm

      Made this for dinner. Excellent. I used carrots, celery and red bell pepper in it. I doubled the recipe. I’ll freeze some and use some in a creamy Parmesan pasta sauce.

      ★★★★★

      Reply
    7. Danielle Grillo says

      November 30, 2020 at 1:41 pm

      Absolutely the best tomato soup!

      ★★★★★

      Reply
    8. cindy says

      November 21, 2020 at 9:35 am

      Hi! Thanks for all these extremely fresh and quality vegetable recipes! For the cream, could I sub a can of coconut milk?

      Reply
      • Sylvia Fountaine says

        November 21, 2020 at 5:53 pm

        Yes, and you may not need the whole can- start light, add more to taste. 🙂

        Reply
    9. faye mosher says

      November 15, 2020 at 9:16 am

      Absolutely the best tomato soup I’ve ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

      ★★★★★

      Reply
    « Older Comments

    Comment and Rate the Recipe! Cancel reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    FOLLOW

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
    Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

    Never miss a new recipe!

    Popular this Week

    20 Vegetarian Dinner Recipes!
    40 Mouthwatering Vegan Dinner Recipes!
    Easy to Make Pad Thai w/ Chicken, Shrimp or Tofu
    No-Knead Sourdough Bread
    Simple Sourdough Starter
    How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe
    Easy Crunchy Asian Slaw
    Our 25 BEST Lentil Recipes!
    20 Simple Healthy Fish & Seafood Recipes
    Chipotle Mayo (aka Mexican Secret Sauce)

    Footer

    ^ back to top

    Privacy Policy

    Accessibility Policy

    Photo & Recipe Policy

    Comment Policy

    Sign up for emails and updates!

    Copyright © 2020 Feasting at Home