This classic, easy recipe for Tomato Soup is BEST made with fresh tomatoes, but canned work too in a pinch! It’s simple and delicious and can be made in under 30 minutes. Cozy, comforting and perfect for bridging the seasons 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! #tomatosoupThe soul has been given its own ears to hear things the mind does not understand. ~ Rumi 

For the last month, this classic Tomato Soup has become a weekly occurrence at our home. 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 Almond Pesto. Even though it’s just soup, it feels like a meal.

What I love about this easy 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.

 Tomato Soup Recipe Video


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

How to make Tomato Soup from Scratch

sautéing onion for 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!

sautéing carrots and onion

Step two:

Add fresh tomatoes (or canned tomatoes) veggie broth or chicken broth, seasonings, pepper and salt.

chopping the tomatoes for tomato soup

Simmer with the broth, covered, until the tomatoes break down, about 10-15 minutes.

cooking tomatoes down for tomato soup

Step three

Add fresh basil and blend. Using an immersion blender makes this especially quick and easy.

Blending the tomato soup

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.)

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

Delicious Toppings!

Keep it simple and serve with crusty bread, or add any or all of these toppings.

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


What tomatoes should I use?

  • Use fresh tomatoes if possible, but canned will work too. An easy pantry meal!
  • If using canned, use San Marzano, if you can find them.
  • Using fresh tomatoes when they are in season- elevates, and makes the BEST tomato soup.

How do you thicken homemade tomato soup?

  • The easiest 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.


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

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! 

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:

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




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

Homemade Tomato Soup

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-5 cups 1x
  • Category: soup, vegan,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


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


Units Scale
  • 4 tablespoons ghee, butter or olive oil (the ghee is good!)
  • 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 honey or sugar (or sugar alternative)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1015 basil leaves
  • pinch cayenne (optional, but good)
  • 1/2 cup heavy cream or half and half (or sub-cashews-see notes)
  • 12 tablespoon sour cream– optional!

Optional toppings:


  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 immersion 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, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).


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).


  • Serving Size: 1 ½ cups- made with butter and ½&½
  • Calories: 354
  • Sugar: 28 g
  • Sodium: 1013.7 mg
  • Fat: 21.3 g
  • Saturated Fat: 13 g
  • Carbohydrates: 40 g
  • Fiber: 6.8 g
  • Protein: 6 g
  • Cholesterol: 57.2 mg

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

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Recipe rating


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.!

  6. 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!

  7. 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.

  8. 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!

  9. 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

      1. 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!

        1. Thanks so much Faye! I’m so glad you liked this and make it with the Arugula Pesto!

  10. 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!!!!!

  11. 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!

  12. 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.

  13. 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 !

  14. 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.

    1. 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. 😉

  15. 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!!!

  16. 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.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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