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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. This is hands down the best homemade tomato soup I’ve ever had. So delicious!! I love the convenience if having canned “meals” on the shelf. Has anyone ever tried canning this? (without the cream?)

  2. A perfect recipe and gets great response from all the family including the picky eater in my life.

  3. Wow! An easy flavoursome soup that isn’t too tart on the tastebuds! Used cheap bland shop bought tomatoes and leftover jar of passata. Added the red pepper which I thought came through in the taste very well and the cayenne pepper. Wished I’d made double! Son loved it too! Just what you need on a cold and damp afternoon in Scotland! Best tomato soup ever. Thanks Sylvia 🙏🏻

  4. My mother in law has a tomato soup recipe that is very complex and takes hours to make – I tried this one instead and it’s FAR better and so simple! Best tomato soup I’ve ever eaten – restaurant quality.

  5. Another excellent recipe! I substituted the carrots with orange pepper and added about 1 T fresh thyme and 3 chopped sage leaves to the cooking tomatoes. I used broiled halloumi cheese as a garnish, which was like a topping of grilled cheese.

  6. So creamy and tasty. Had never used cashews this way before. Took some to my mum’s as we watched our Queen’s funeral. Cheered us up tons, mum loved it. Made lots so we both had some for next day. Your recipes are truly delicious and full of flavour, Sylvia. Can’t wait to try another one! Thanks. xx

  7. This is the second year that I have made this soup with garden fresh tomatoes. Everyone raves about it. Absolutely delicious and easy to make. Freezes well too.

    1. Thanks so much Pamela- I just made this again this week too. So good with fresh tomatoes. 🙂

  8. And…. Another winner. Had the last of home grown tomatoes to use up. l used half fresh and one regular sized tin of tomatoes. Didn’t have a red pepper so just used the carrots. It was simply amazing!

  9. Made this and it tasted wonderful. Added pimentos (alergic to bell pappers) to it and it gave the soup a little different flavor. A very good flavor. Both soups are great for serving as an appetizer.

  10. I have never been a fan of tomato soup but when I had an abundance of tomatoes last fall I decided to give this recipe a try. I absolutely loved it!!
    This year when I had another basket of tomatoes, this recipe was the first thing that came to mind. I added a sweet potato with the carrots as I had one that needed to be used up and it turned out wonderful. I doubled the batch and ending up omitting the milk/cream thinking I would add it in later but when I warmed it up later to serve I decided it didn’t need it, it was creamy enough (and I eat enough dairy as it is). I did add some crumbled goat cheese on top, love the tangy creaminess of goat cheese with any puréed soups.
    I shared this with family and friends and everyone loved it too, a gem of a recipe. Thank you!

  11. This tomato soup is outstanding! I used half-and-half instead of cream but otherwise followed the recipe. My husband, who has had problems in the past with tomato soup being too acidic, declared this recipe to be a ‘keeper’. I guess the addition of carrots is what makes the difference? Anyway, thanks for this simple but delicious soup!

    1. So glad you enjoyed! I bet the carrot do make it less acidic! Also the type of tomatoes you use makes a difference, orange and yellow tomatoes are less acidic.

  12. I’ve made this soup today after buying fully ripened tomatoes at farmers market. I’ve used ghee, carrots and bleached almond flour ( instead raw cashews) for a little different texture plus fresh basil and touch of organic half and half. What an amazing recipe Sylvia! Perfect flavors for fall or anytime. Thank you!🌹

  13. An absolute keeper. I skipped the sugar as I used mostly cherry tomatoes from my garden. That, plus the carrots, gave us a soup that wasn’t half as acidic as standard tomato soup.
    I added some short-grain rice after blending because we wanted a full meal without bread.
    Thank you for another lovely dinner idea!

  14. Made this for an impromptu family gathering and it was a phenomenal hit. The pesto was an awesome addition. Finished it with a swirl of creme fraiche for even more creaminess – spectacular, just spectacular! Thanks for another great (yet simple) recipe!

  15. This soup was easy to make and so delicious! I used a combo of fresh garden tomatoes and a can of San Marzano Tomatoes along with fresh basil. I had not made tomato soup before and thought it would be difficult. The immersion blender was a game-changer for making this an easy to make soup. I made fresh Parmesan toast to accompany the soup. Try this recipe… you will not be disappointed!

  16. Hey, I am going to make this but was wondering if I make a bigger batch do I have to just double the ingredients? thanks

  17. Absolutely delicious! Was looking for something to do with all the “ugly” tomatoes from my garden, and my kids requested tomato soup for their school lunches this week, so this was perfect. I didn’t have fresh basil, so I used 1tsp dried basil plus veggie broth, carrots, red peppers, ghee, and cashews (because I didn’t have cream). It turned out incredible! So creamy and flavorful. I’ve made tomato soup before, but this is definitely my new favorite. Thanks so much for the fabulous recipe!

  18. Oh my goodness – this is amazing! First time making tomato soup, and it was so easy and delicious! I did add about 1/2 c celery, and used bone broth that I had on hand instead of the bouillon. When serving, added a dollop of sour cream and some diced avocado, and paired with grilled cheese. It was a hit! Even my two toddlers ate it which is magic in itself 😂 Next time going to try adding some hot sauce when serving and also some oyster crackers if having alone to add some bulk. Can’t wait to make this all fall and winter!

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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