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
What about the seeds and skins?
I leave those in!
Super delicious! Creamy and filling, would recommend. I dont usually make or eat soups, but had leftover tomatoes and wanted to try a soup recipe. This was easy enough to make, and so delicious! I also made the pesto and put on top of the bread i had with this soup.
Perfect Janita- glad you enjoyed the soup!
We enjoy a lot of homemade soup recipes throughout the year. I made this soup the other night and we LOVED it! It is now one of our favorite soups! I love the fact that I have all of the ingredients always on hand! Thank you very much!
So happy you enjoyed it!
amazing recipe per usual Sylvia! I have been referring to your recipes so often since finding this blog, I’ve yet to make anything I didn’t like.
Thanks so much Emily!
Wow it’s so nice on a cold winter’s night, so fast to make, my boyfriend loved it even asked for more, made it on a few kilos of tomatoes, very happy family and friends. Got asked to make more before winter is over
Awesome Delilah!
I used fresh tomatoes, veg, broth, cream, spices and pesto at the end, WOW
Thanks for this fast dish
perfect Claudia!
Thanks for such a fantastic recipe. I used cashews and tinned tomatoes. I can’t wait to make it with fresh next time. I might halve the sugar, just because it’s not something l use often. I’ve even made the croutons. I’ll definitely be making a double batch next time. Thanks
Thanks Bails!
This soup is incredible- I’ve made it many times. I like to use fresh tomatoes and add feta at the end. Perfect with grilled cheese!
So happy you are enjoying!
This soup is delicious! I skipped the cream/ half and half and added a little plain Greek yogurt instead.
Perfect! Glad you enjoyed.
Absolutely delicious and so fresh tasting. I did not use cream, but instead added about a half a cup of Oat milk to give it just a hint of creaminess. Will definitely make again.
Perfect Tracey!
This was so good. I’m new to cooking, but thought I’d give it a shot since my daughter loves tomato soup. She raved about it and so did my sister (the cook In the family). Used fresh tomatoes, and dried basil and also reduced the recipe for just a few small bowls and it still turned out amazing! Thank you for a wonderful recipe, it’s going in my favorites file!
Glad you enjoyed this!
Loved this recipe!! Easy and the flavors are fantastic! I used the San Marizano tomatoes and did not add cream and it was just as good. I also used carrots and red peppers, it really kicked it up a notch!!! One more for the files.
Glad you enjoyed this Carmen!
I have now made this recipe three times as tomatoes are coming out of our ears and what a great recipe this is; after years of making really bitter tomato soup and preferring Heinz tinned I now have the best recipe and have no compunction of inviting friends over for a meal of it with fresh rolls; I am at this minute making a double batch for freezing. Thank you.
This is amazing Gill! And I am very envious of your fresh tomato abundance!
Wow!! This classic tomato soup is so excellent I never could have imagined loving a tomato soup so much! We ate it the other night as a side with your salmon cakes on top of a bed of greens. Great combo! I’m having it leftover for lunch today and I think it’s even better after sitting in the fridge for a few days!
So happy you liked it Joanna!
Really nice soup, although next time I think I’d make it without the honey/sugar because it was quite sweet to my taste. I prefer a more savory flavour. Otherwise great recipe 😁 very rich soup.
Yes, feel free to adjust- also keep in mind tomatoes vary in acidity, so adding sweetness to taste is always an option.
THIS. IS. INCREDIBLE. I made this over Christmas and it was SUCH a huge hit! Then I lost the recipe. I spent forever trying to find it again–I never saw a recipe that called for both carrots and bell peppers but it totally makes the recipe. I even went so far as to go back into my internet history to find it, and was thrilled when I did! I’m off to make a double batch! (Believe me, you will NEED a double batch!)
thanks Megan!
This is honestly the best tomato soup I’ve ever tasted. I used canned tomatoes and I don’t think I’d change it at all. New staple and so simple to make. Thankyou!!
Awesome Jordan! Glad you enjoyed it!
Always excellent. And my kids love it, too.
Great Laura!
Incredible beyond incredible! This is exactly how I want tomato soup to taste. I paired it with your homemade cornbread recipe. Lovely pairing 🙂
Great to hear Angeli!
Do you not peel the tomatoes?
I don’t but feel free to if that is your preference. 🙂
Loved this recipe and by far the best I’ve tasted. I added celery, red pepper and garlic. I also used tomato sauce grown from fresh tomatoes from my garden but canned tomatoes, I cut the water but used better than bouillon because I like the richness. I doubled the recipe. And I canned them without adding the cream. When I served the soup I added cream and more basil. I also topped the soup with homemade croutons
Sounds lovely Diane!
Amazing! I made it exactly as instructed. Next time I will try 1.5 tbsp sugar to cut sugar down a bit but this was a fantastic recipe and the first thing I’m doing after eating it is writing this review and adding it to my cookbook!
Glad you enjoyed it!
Wow.. I honestly wasn’t expecting more than standard homemade tomato soup but after making your mushroom wild rice soup, I thought I’d give it a whirl. It’s the best tomato soup I’ve ever had!! That’s even with using dried basil and no toppings (don’t worry..I’ll use all the good stuff next time I have all the ingredients). I used cashew cream and tofutti sour cream to keep it vegan. No oil tho..yet still amazing..
Thanks Sylvia!!🙏
Yay Kristina! Great to hear!
Your recipe does not specify when to add the half and half. It’s unclear.
Hi CJ, it is in step 4, right after blending it. 😉
I love reading recipes but don’t often make them. I’ve hankering for tomato soup for a while but nothing about it. Today i decided to find a récipé to make my soup. I read à number of recipes and stopped at yours. I’m so glad I did. It was delicious. I used my blender and made a total mess. So tomorrow my son Is taking me to buy a new immersion blender. I will be making your recipe time and time again. Thank you
Glad you enjoyed it Jocelyn and sorry about the mess.