With over one hundred 5-star reviews, this homemade tomato soup recipe is simply the best! Make it with fresh summer tomatoes or use canned tomatoes in winter- either way, it’s a nourishing meal in under 30 minutes. Cozy and comforting, vegan-adaptable. Video!
The soul has been given its own ears to hear things the mind does not understand.
Rumi
This Is The Best Tomato Soup Recipe
We have a ton of Vegetarian Soup Recipes on the blog, but this Tomato Soup recipe is my personal favorite. It’s just so comforting and nourishing, especially when tomatoes are in season.
It makes a great gift, and I’ve been making jars and jars of it to give to busy friends, serving it up as dinner with homemade sourdough bread (or sourdough croutons) and Arugula Pesto.
What makes this tomato soup so delicious is the addition of carrots (or bell peppers), which add a lovely sweetness, along with fresh basil.
Perfectly creamy, the soup is luscious and rich without being overly creamy, and the best part is that it can easily be made vegan.
What our readers are saying!
Veronica: This is the best tomato soup I’ve ever had. Love it! I’ll keep the recipe for sure. Thank You
Melanie: 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.
Danielle: Absolutely the best tomato soup!
Tomato Soup Recipe Ingredients
- Ghee– We love the flavor this gives, but butter or extra virgin olive oil works great, too.
- Carrot– This adds sweetness and body to the soup. You can also replace it with bell pepper, or even better- add both!
- Tomatoes– Fresh summer tomatoes elevate the soup, but canned tomatoes work too! San Marzanos are our favorite choice here.
- Broth– We keep it easy with bullion cubes veggie bouillon paste but ready-made broth works too! Especially this flavorful homemade Vegetable Broth.
- Cream– or half & half, and vegans can use cashews for a dairy-free version- still so rich and delicious!
*See the recipe card below for a full list of ingredients and measurements.
Best Tomatoes For Tomato Soup
Fresh ripe tomatoes of most any variety; roma tomatoes, cherry tomatoes, Campari, Early Girls, and heirloom tomatoes work best. If using canned tomatoes opt for whole San Marzano tomatoes.
How to Make Homemade Tomato Soup
Step One– Saute onion and carrots in a heavy-bottomed pot or dutch oven, stir occasionally. Add a red bell pepper if you like!
Step Two– Add fresh tomatoes (or canned tomatoes) veggie broth or chicken broth, seasonings, pepper and salt.
Simmer with the broth, covered, until the tomatoes break down, about 10-15 minutes.
Step Three– Add fresh basil and blend. Using an immersion blender makes this especially quick and easy.
Step Four– Then add heavy cream or half and half. (Or, for a vegan option, add raw cashews to the simmering tomatoes to soften before blending.)
Best Tomato Soup Recipe Tips
- To make vegan tomato soup 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.
- Use broth or stock instead of bouillon cubes, but you may need to increase the salt to taste.
- For added flavor, add garlic or celery when you add the carrots.
How to Serve Tomato Soup
Top the tomato soup with parmesan cheese, a swirl of pesto, or add croutons if you like.
- Easy Sourdough Bread
- Our Favorite Homemade Cornbread
- Soft Sourdough Rolls
- Rosemary Olive Sourdough Bread
- Sourdough Biscuits
- Cheddar Scones with Caramelized Onions
Storage and Make Ahead
Tomato soup will last up to 5 days in a sealed, airtight container in the refrigerator or can be frozen for up to 6 months. Thaw overnight in the fridge before reheating.
Tomato Soup FAQS
Use fresh ripe tomatoes if possible, but canned tomatoes work too – if using canned, use San Marzano tomatoes for the best flavor- a fast, easy pantry meal! Using fresh tomatoes when they are in season- elevates, and makes the BEST tomato soup.
The easiest, healthiest, and tastiest way to thicken tomato soup is to add carrots to the soup. Not only will they thicken the soup, but they will also add a lovely sweetness.
Yes it does! Best to leave out the dairy and add it in after reheating. it can be frozen in mason jars leaving an inch of headroom for expansion.
To make vegan tomato soup, simmer cashews in the soup before blending. It will whip up creamy and delicious!
More Favorite Tomato Recipes
- Tomato Tart
- Tomato Bruschetta (Elevated!)
- Grilled Tomatoes
- Roasted Tomato Soup with Halloumi Croutons
- Mediterranean Split Pea Soup
- Potato Leek Soup
- Simple Cabbage Soup
- Glowing Carrot Soup
- Simple Celery Soup
- Our Most Popular Vegetarian Soups!
Enjoy this Tomato Soup. Make it for a friend, or do something kind with it this week!
xoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Homemade Tomato Soup | Video
Tomato Soup Recipe With Fresh Tomatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-5 cups
- Category: soup, vegan,
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Tomato Soup made with fresh or canned tomatoes, in under 30 minutes. Creamy, easy and delicious! Vegan-adaptable (see notes). Watch the video!
Ingredients
- 4 tablespoons olive oil, ghee, or butter (the ghee elevates!)
- 1 extra-large onion, diced
- 1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!)
- 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
- 1 cup water plus 1-2 bouillon cubes (chicken or veggie)
- 2 tablespoons sugar, honey or maple syrup (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 heavy cream or half and half (or sub-cashews-see notes)
- 1–2 tablespoons sour cream– optional!
Optional toppings:
- Add chopped tomatoes for more texture.
- Add a few basil ribbons
- Arugula almond pesto
- Sourdough croutons!
- parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!
Instructions
- 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.
- 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.
- Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
- Return it to the pot. Stir in the cream.
- Taste and adjust salt and sugar. Add a little pinch of cayenne.
- Whisk in the sour cream if you like.
- Serve in bowls with basil ribbons, arugula almond 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.
Feel free to add: garlic or celery when you add the carrots.
STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).
Nutrition
- Serving Size: 1 cup
- Calories: 284
- Sugar: 21 g
- Sodium: 758.7 mg
- Fat: 18.4 g
- Saturated Fat: 4.6 g
- Carbohydrates: 30 g
- Fiber: 5.1 g
- Protein: 4.4 g
- Cholesterol: 12.4 mg
We love this tomato soup recipe.
I have made it a few times.
Thank you!
Wonderful to hear Cynthia! Appreciate you taking time to leave a review.
I have not been diligent in commenting on all your recipes I have
used but I loved this tomato soup recipe. I am vegan so use coconut milk. thank you. Sandra
Thanks Sandra, so nice to hear you are enjoying!
catastrophically awesome—couple this with that amazing grilled cheese special, and consider yourself ‘made’
Thanks Frank! Appreciate you taking time to review.
I have made this soup often and shared it as well. It’s easy to make and so yummy. My foodie friends were very impressed!
Great to hear this Cindi! Appreciate you taking time to review.
I learned something about myself while making this soup–I realized that don’t think I have ever had homemade tomato soup in my many decades on this Earth…I have never liked tomato soup, until NOW!!! This was so flavorful and perfect to pair with a grilled ham and cheese sandwich on a cold night.
Ha…that’s amazing! So glad it was an tasty experience. Thanks so much for the review!
I have been looking for a cream of tomato soup recipe that I like for a long, long, long time. Found it!!! I’ll be making this a lot as Tomatoes are one of my favorite foods! I made it exactly as the recipe said to do. I did not add red peppers or garlic. I probably won’t, as I like it exactly as it is.
Yay! So happy to hear this Diana!
This is the BEST tomato soup I’ve ever had. I’ve made it every which way and it’s always successful. I’ve found the best way to ensure a smooth soup is to use frozen carrots. I think I just don’t have the patience to cut the carrots thin enough, lol. Thank you!!
Oh, that’s a good tip Sarah, I will have to try that! So glad you enjoyed this.
Well, I am posting again on the fantastic recipe. Celebrating the Solstice with a gathering after a walking and reflecting in candlelit labyrinth, grilled cheese bar and yummy, warm, cozy tomato soup. Cookies and ice cream sundaes for dessert. This has become a holiday tradition over the last several years. So fun, so festive, so easy! Happy Holidays!
Love this tradition Karen! Simple food is often the best. Happy Solstice✨
outstanding! so yummylicious!
Yay! Glad you gave it a try.
This was really delicious and I tried it before adding the dairy and didn’t think it needed it! Really easy and will 100% make again with some crusty bread.
Great Emily!
This was so wonderful! Thank you Sylvia! A definite keeper!
So glad you gave it a try Toni!
Love this! It is my favorite soup!!!
Awesome, thanks Sue!
As always, perfect recipe! Thank you for all of your fabulous recipes!!
Wonderful. Thanks so much for the review Michelle!
this tastes excellent with vegan heavy cream as well!
Yum!
Well, I know I have reviewed this before. A chilly weather favorite! The absolute best and you can change it up a bit each time you make it! Chilly fall night tomato soup and better than average grilled cheese. When I told my husband what was for dinner his reply, “Spectacular!”.
Aw..love that Karen. Comfort food at it’s best! Great to hear you are still enjoying. 🙂
Fantastic. Easy and sooooo much better than canned soup
Great to hear this Janet! Thanks for the review. 🙂
Best tomato soup I’ve ever had!!!!
Fabulous! One of your very best! I made with a variety of garden tomatoes and included your suggestions of a bell pepper and carrots and included a little smoked paprika in addition to the cayenne. I could have drank the whole pot! Added your croutons and was VERY happy! Absolutely delish!
Yay! So glad you gave it a try Sandra. Really appreciate the review!
This soup was absolutely delicious and I didn’t even add the cream!! I was going to share some with my daughter but ate it all myself!! :)) Maybe next time!
Ha..well its the thought that counts.😉 Thanks for the review Wanda!
Made this today and it was a big hit with my family. I added a red pepper along with the carrots and 2 large cloves of garlic. I used an immersion blender and left it a bit chunky. It had so much flavour and was absolutely delicious.
Sounds great Debbie! Glad you gave it a try!
First your photography is truly lovely! Second, the tomato soup is divine! Since I was using garden tomatoes, I added a few more than the 2lbs and seriously, it will not make it to the freezer as I planned! Love you website!
So great to hear Dana! Garden tomatoes make it the best!!
We LOVE this soup! We like spicy, so I add two chili peppers in adobo. It’s so good with grilled cheese sandwiches. Thanks for the recipe!
Thanks for the review Gillian!
My whole family loves this recipe. I make extra in the summer when the garden is overflowing with tomatoes and freeze it. It’s always such a treat during the winter.
Glad you are enjoying this Amy!
Such a fantastic simple recipe! The first batch was so delicious that we already prepared a second batch to freeze for winter as you shared. Of course used fresh tomatoes coming in from the garden.
A tip if you don’t have basil on hand : use 1-2 Tbsp of pesto (if you have) to add more depth!
Love it Janine!