This Tomato Soup is simply the BEST- just read the reviews! 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. Watch the video!
The soul has been given its own ears to hear things the mind does not understand.
Rumi
We have a ton of Vegetarian Soup Recipes on the blog but this Tomato Soup has become a weekly occurrence at our home for the last month. I’ve been making jars and jars of it to give away to busy friends and serving it up as dinner with homemade sourdough bread (or sourdough croutons) and Arugula Almond Pesto. Even though it’s just soup, it feels like a nourishing treat. Cozy, homey, and comforting, any time of year.
Table of Contents
Why You’ll Love This Recipe!
- Fast and Easy– Whip it up in 30 minutes with simple ingredients.
- Flexible– 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. Add bell peppers or carrots for sweetness.
- Completely Adaptable– It can easily be made vegan!
- Perfectly creamy! The soup is perfectly creamy, not overly, just enough!
Ingredient Notes
- Ghee– We love the flavor this gives, but butter or olive oil work 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 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.
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.)
What To Serve With 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
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!
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!
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
The Best Tomato Soup Recipe!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4–5 cups 1x
- 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
Oh my gosh, this is GOOD, Amazingly creamy and rich, presumably because most of the flavor comes from the tomatoes and isn’t diluted out by large amounts of excess broth. I used a variety of heritage garden tomatoes and a cup of homemade chicken broth (no extra salt needed!). No need for the optional sour cream. Planning to make at least a quadruple (or larger) batch to can with our overflow of garden tomatoes so that we can enjoy this fantastic soup all winter.
I’m so happy you enjoyed this Mary!
Do you blanch the tomatoes first to remove the skins, or just include them?
I just include them
I have to share that I made this tonight [with some amazing tomatoes from our garden] and from his first spoonful ALL his could say was, “This is the MOST DELICIOUS tomato soup I have EVER eaten!” This is really saying something, since he’s a tomato soup lover! I’m just SURE I’ll be making this again [and again!] Thank you for this amazing recipe!
I’m so glad you enjoyed this Diane!
This is the most amazing tomato soup I have ever had.
We grew yellow tomatoes this year and used them, and also put in some red cherry tomatoes to help with the coloring.
I also used 1 of each of my red, yellow, and green peppers with about 1 cup of celery in addition to the onion and carrots.
ABSOLUTELY AMAZING FLAVOURS!!!!!
I am going to make a lot more and freeze for use later.
Thank you!
Alan
thanks So much Alan!
First time making tomato soup. Used tomatoes and bell peppers from my garden. Added half and half. Absolutely delicious. Best soup ever. Must try
Made this with orange and yellow tomatoes, a mixture of carrots, celery and orange bell pepper. Wonderfully delicious! No need to add cream as it has a nice creamy consistency using the immersion blender. Will be making more to freeze for a taste of summer this winter. Thank you for sharing your recipe.
Love it Linda – appreciate this!
This is the first time I’ve made tomato soup and this is a good starter recipe. Very easy and room to play. (I added garlic and smoked paprika.) It is a little sweet so next time I’ll cut back the sugar. I haven’t tried adding the cream yet, as I’m enjoying it right now I don’t think it needs it. I put in just enough cayenne to give my tongue a bit of a tingle. Chilled, this would be a good base for gazpacho.
thanks Jan!
Absolutely amazing!! Had some Roma tomatoes with some sugar sweet cherry tomatoes. This will definitely be my go-to tomato soup recipe.
Thanks and so happy you enjoyed this David!
Absolutely delicious, didn’t have heavy cream so I tried cashews, it tastes wonderful, I’ll never use cream again, also added minced garlic and used real honey, ghee options, OMG ITS GREAT! Thanks for sharing this recipe
Great to hear!!!
I love how light and fresh this tomato soup is, which (for me) is a nice change from the intense concentrated flavor and acidity that sometimes comes with roasted tomato soup. I opted to use ghee (yum!) and full fat coconut milk since I always have both on hand. I also added a chopped shallot in addition to the onion as well as a generous twig of fresh thyme while the tomatoes and carrots simmered. I never have bouillon cubes so just used water and added extra salt as suggested. What a delicious way to enjoy Summer’s lovely bounty – thank you so much for the inspiration!
Thanks Dana!
I’m looking forward to making this soup. Did you peel the tomatoes before cooking them?
No, I never peel them. 🙂
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
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
thanks Veronica!
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 🙂
Awesome 🙌
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!
Wonderful! I’ve been looking for a really good vegan tomato soup recipe, and this is it!
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.
Absolutely the best tomato soup!
Hi! Thanks for all these extremely fresh and quality vegetable recipes! For the cream, could I sub a can of coconut milk?
Yes, and you may not need the whole can- start light, add more to taste. 🙂
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!!
I’m not usually a big fan of tomato soup, but this recipe is amazing!!! I used coconut cream in place of cream, I used a little more than half a cup, probably about 3/4! I used fresh tomatoes and didn’t take the seeds out, I honestly don’t think it matters but if you are weird about texture maybe take them out. I needed more sweetener (I used maple syrup) and a little more salt.
I also didn’t use the carrots because I didn’t have them!
Do you have a favorite foolproof pesto recipe? Could you drizzle with your basil oil?
You know I do need to add a good pesto recipe. Basil oil would work great!
My partner used up all of our basil to make fresh pesto. Could I use the pesto as a substitute in some way for the basil? That seems like it might be yummy but I’m not sure how to do it. Please advise. Thanks!
I would just stir some in at the end, topping each bowl with a swirl- it will be delicious!
Thank you, great idea!
Love this site. Not spammed with a bunch of ads, beautiful photos…incredible step-by-step instructions…seriously you’ve done a great job…can’t wait to use your sourdough starter / bread recipes and steps.
All the best!
Thanks- you must have your ad blocker on. There are ads…. but glad they aren’t driving you too crazy 🙂
Made this with a friend on a cold night to pair with a grilled cheese and it was perfect! Flavourful and comforting! My only concern would be that the texture of the soup was a bit gritty, I think because of the carrots but with the grilled cheese you really didn’t notice.
Oh I wonder if the carrots didn’t get soft enough to blend. Maybe cook them just a little longer next time? sounds divine with Grilled Cheese.