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
incredibly yummy soup!
Thanks Marsha! Glad you enjoyed this!
WOW! This tomato soup has such a bright and savoury flavour! I was a little worried mine wouldn’t be as good because I used canned tomatoes but I was wrong – it’s delicious! I’m sure it would be amazing with garden fresh tomatoes.
also – very easy to make!
I’m so glad you enjoyed this Elise!
This recipe is awesome! It is easy and very flavorful, especially if you garnish with the arugula almond pesto (I used some basil as well as arugula to make this). I also think that ghee makes this more flavorful as well as using better than bullion paste.
thanks Lynn!
Hi, Am I missing something, I don’t see any measurements of the ingredients?
Thank you!
Scroll to the recipe card at the bottom of each post Mar!
I’m sorry can you use MilK as a cream substitute?
Yes, you can. It won’t be as creamy but still good.
Everyone loves this recipe! Thank you! It’s simple and delicious!
Great to Hear Sonya!
Everyone loves this recipe! Thank you! It’s delicious!
Made this soup and it was delicious. I added minced garlic and since I didn’t have cream substituted evaporated milk. It was very good. Definitely will make again. Thanks.
Perfect Alicia! Thanks!
Beautiful Fall soup, and very adaptable. I added red peppers and some leftover sweet potato for sweetness and cut back on the sugar. I will definitely add this recipe to my repertoire.
Perfect Jo-glad you liked it!
Such a delicious soup! Second time making it today and I made a double batch to eat durning the week. Now that weather is changing it is a perfect fit for dinner.!
This is the best flavored Tomato soup that I have ever made. Thank you for this.
Thanks so much Victoria!
So delicious and so easy to make! I made the croutons and the arugula pesto. The pesto added some great flavour to the soup. Loved it!
Perfect Ingrid! Sounds good!
I have probably made this recipe at least 10 times already using my fresh tomatoes from my garden. I have shared the recipe with many friends who also love it.
Thanks so much Bernie! Glad you like it! Appreciate your sharing too!
Love it! Even a hit with my picky 3 year old! Thank you so much for your delicious recipes! I haven’t had one fail me yet!
Great to hear Rain!
What beautiful presentation! I can’t wait to make this. I just finished eating your lovely fennel and artichoke soup, sooo delicious! Now I’m on a bit of a soup kick and looking forward to trying this tomato treat xx
Awesome Faye- I hope you enjoy this one too!
Oh wow! I made it and I stand by the five stars, it was fantastic! I doubled the recipe and froze a bacth, so now I have something to look forward to!! XD
The almond pesto topping was a great addition too! I’ve already used the rest of it (mixed with coconut yogurt) as a pasta sauce, lovely! The colours look beautiful together. Sorry, I ramble but I’m just so in love with your recipes!
Thanks so much Faye! I’m so glad you liked this and make it with the Arugula Pesto!
All I can say is “YUUUUUUMMMMM”
Sharin, Huntsville ON
Yay Sharin! Glad you liked it!
This was so delicious! The best tomato soup ever! I was amazed at how such simple ingredients could be packed with so much flavor. Nothing but winners on your web site. I am so grateful for all your excellent recipes and cooking tips. Thank you!!!!!
Thanks Debbie- glad you are enjoying the recipes!
Excellent recipe! Have made it twice so far. I only added some fresh minced garlic, just a personal preference! Thank you for this great recipe!
Thanks Patricia- glad you enjoyed this!
So easy and so good! I used fresh tomatoes, cashews as I didn’t have cream on hand and broth powder from a Central Washington company. It was wonderful without any additional toppings, although I love the Vegan Cheesy Sprinkle recipe and will try that next time when I have the ingredients on hand.
Great to hear Sherie!!!
So delicious! I’m a private chef and I made this as part of lunch. I made it vegan so I used plant based butter not ghee. I did not add cream either. I made my own macadamia nut/basil vegan pesto. I’ll be making this at home a lot! Everyone raved how flavorful it was. And IT IS!! Thanks !
Great to hear Dawn!
I used the red peppers instead of carrots. Excellent! I did not need to add a thing, I even skipped the pesto and croutons, with fresh garden tomatoes and basil it tasted like summer.
I’m so happy you enjoyed this Susan!
Delicious! Love the tip to add cashews directly to the cooking soup to soften!
Thanks Lori and happy you enjoyed this!
I’m new to vegan should I just add the 1/2 cup raw cashews to tomatoes? Does it dissolve?
Hi Ursula- the cashews will soften as they simmer (not dissolve) and then be easier to blend ( giving the soup a creamy texture). You can also soak the cashews in water for 8 hours but this way is faster. 😉
This is the absolute best tomato soup we have ever eaten! My hubby said “Its like the soup you don’t get enough of, before your meal in a fancy restaurant”! LOL
I used tomatoes and basil from my garden, onions, carrots, celery and several sweet peppers (just because I like veggies) and doubled the recipe. The cayenne was sprinkled on each serving to individual tastes. Yum, Yum, Yum!!!
I’m so happy you both like this Julie!
Absolute delicious! I opted for the half cup of raw cashews and it was really good. I had so much cherry and other small tomatoes from my garden that needed to be used and this recipe was more than welcome. Thank you so so much for all your fabulous recipes.
Thanks, Cindy- glad you liked this one!