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
This recipe looks delicious and easy! Does it matter if I use canned whole tomato instead of san Marzano?
That should be fine!
I made this for dinner tonight and WOW was it delicious! My family LOVED it! Super quick and easy to make. Will be making this often. Thanks for sharing this great recipe! 🙂
Love this soup! I made it with cashews and served with pesto & your homemade croutons.
My 6 year old daughter declared it “glorious”! Definitely a keeper – thanks for another delicious recipe!
Just made this soup Vegan-Style, using 1 cup of Veggie Broth instead of the water & bouillon cubes; olive oil; sugar and raw cashews (and the rest of the ingredients). And fresh from my Pacific Northwest Garden … tomatoes and basil. BEST tomato soup ever!
Super simple, super tasty. Didn’t think tomato soup could be this good!
so happy you liked htis Theresa!xo
Trying to decide between the cashews and the cream. Please help. 🙂 Does it taste much better with the cream?
I like the cream but the cashews are really good too. Sorry I’m not helping. Use what you have?
This recipe results in a soup that reminds us why tomato soup was invented. I made it as written with the cashews and celery option. It was the best tomato soup I have ever had. Thanks again Sylvia!
Awwwwww…. love it, this makes me so happy!
I just discovered your blog today (via szechuan aubergines.. Amazing). You can probably tell from the way I use aubergine instead of eggplant that I’m not in the US.. I am actually in Spain!
I wanted you to know I read your words about us being connected, and how bad you felt and I made a donation to our local food bank in your name.
Your words DID make a difference!
Awwww, that is so awesome. Thanks, very appreciated.
I haven’t personally tried the finished product yet (still in the works), but all of your recipes are fantastic!
I mainly wanted to comment on your experience: we have all been there and have had feelings of “I wasn’t my best self today.” We all need a little grace. After all, it’s having that feeling alone that proves we DO care, and CAN do better.
very good and super easy!
Absolutely delicious! And so easy. Possibly the best tomato soup I’ve ever had. Thanks Sylvia!
This was absolutely delicious! And easy! I followed the recipe as written (well almost . . . I added extra carrots and a red bell pepper to increase the vegetable base and cut back on the veg bouillon because of the high sodium content. You can always add salt at the table.) The only problem I had was that my immersion blender did not totally emulsify the mixture, leaving strips of tomato skin in the finished product. Next time, I will use the blender method. And I do plan to make this again–soon! Thanks Sylvia for this keeper!
I was never a tomato-soup-person but I gave this a go because my husband loves tomato soup and I’ve never been dissatisfied with your recipes. This was so easy to make and came out delicious! I substituted almond milk for the cream because that’s what I had in the house and I don’t think it made much of a difference. I served this with your simple cod with tomatoes and basil recipe because I was in a tomato mood. Thank you for all your great recipes and inspiration. Your blog is my every night go-to.
Delicious and easy!!
Delicious and easy. I made it with fresh tomatoes and basil from my garden.
I even had it for lunch the next day. yummy!
thanks so much Pamela- glad you liked it!
The BEST tomato soup! I didn’t use the bouillon, only water, and didn’t use the dairy or cashews and it was still awesome. My whole family ate it up. Served with grilled cheese and salad.
Great to hear!
So delicious! Thanks for another great recipe!
I loved this soup, so simple and so tasty!
My husband stumbled across your blog at the beginning of the pandemic – it feels like years ago, but in reality it has only been 6 months. Thanks to you, we no longer buy bread (hooray for no-knead sourdough!) AND we are trying at least one new recipe a week. Your blog provided delicious ways to enjoy our pandemic garden, and today I needed to use up some of our tomato bounty and I’m THRILLED with the result. The food you share feeds hearts and souls, not just bodies. Keep up the great, nourishing work. Thank you.
Thanks Susanna- really appreciate this. Glad you both are enjoying the blog. xoxo
I read thru the recipe but what really tugged at my heart was your story. I too have felt regret for not listening to my heart. Thanks for the reminder especially in these covid days when we dont think we can help. We can make a difference in one person’s life.
We can. thanks Karen.
Dear Sylvia,
The soup turned out wonderful, my hubby was delighted! I will surely be making it again and again.
Great to hear!
So good and such a great way to use our summer bounty of tomatoes! And loved your encouragement!! Thank you for reminding me that we can all do better!
Thanks Laura!
Sylvia, I don’t tell you often enough how much I love your blog. It is beautiful, totally educational, creative, and thoughtful. I adore the quotes and they inspire me. Especially during the pandemic, your blog has been an oasis of calm and beauty and such a gift. Thanks!
Thanks so much Terry. I really appreciate this. Hope you are doing well and hanging in.
Thank you for guidance, “we can help those who cross our path”
Your words and recipes will help many. Stay strong.
Thanks Judy, appreciate this.
Sylvia,
I love your heart. Though you may feel guilty for not helping that lady, you learned from that experience and now you are making a difference by using your words and platform to remind us to help and reach out to those that come into our paths. Thank you for sharing.
Awww thanks Suwanee. xo
Do the tomatoes need to be peeled?
No Donna! No peeling necessary.
Thank you for your recipe(s). Today, I am moved by your words. Last night, I drove past a young man carrying a heavy backpack. He was waiting at a four-way-stop and as I waved him through I could see the weariness in his gait. We were blocks away from any public transportation. I wanted to pull over and offer him a ride and I stopped myself — could I trust him to be Covid free? In the past, I would have said or done something. But now, I drove away with sadness. I was partially Covid, partially racial would I make him uncomfortable (I am white and middle age) he was young and ethnic. No matter, it didn’t settle well with me and your words gave me solace, I am not alone in this. I can do better. PS: Loved Mizuna.
THanks Mia. Appreciate you sharing.