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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.
The 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
Ingredients
- olive oil, butter or ghee
- onion
- carrot (or bell pepper)
- tomatoes (fresh or canned)
- broth
- seasonings
- basil
- cream or cashews
How to make Tomato Soup from Scratch
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.)
Delicious Toppings!
Keep it simple and serve with crusty bread, or add any or all of these toppings.
- Add chopped tomatoes for more texture.
- Add a few basil ribbons
- Arugula almond pesto or Basil Pesto
- Sourdough croutons!
- parmesan cheese, pecorino or Vegan Cheesy Sprinkle!
FAQS
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.
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!
Other recipes you might like:
- Coconut Ginger Tomato Soup
- Arugula Almond Pesto
- Roasted Tomato Soup with Halloumi Croutons
- Roasted Tomato Sauce
- Glowing Carrot Soup
- Simple Celery Soup
- Our 25 Most Popular Vegetarian Soups!
Enjoy this Easy Tomato Soup. Make it for a friend, or do something kind with it this week.
xoxo
Homemade Tomato Soup
- 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, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!
Ingredients
- 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
- 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 tablespoon 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 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
So yummy! I used the carrots, red pepper and cashew option. Wish I doubled the recipe to have leftovers.
★★★★★
So happy you enjoyed this!
The soup was tasty and easy to make. Used cashew nuts to thicken as suggested. Skipped honey as I did not have that much tomatoes on hand. Therefore soup was not acidic which required honey to be added. Used paprika instead of cayenne.
★★★★★
I’m so happy you enjoyed this!
This is the best tomato soup I have ever tasted in my life. One of the top recipes on the site!
Awwww! Thanks so much Cassie!
I used cashew yogurt in place of the heavy cream (about 1/4 cup) since I did not have cashews on hand, and it is amazing! Added some garlic and yellow bell pepper too. YUM!
★★★★★
Perfect Paula!
Excellent soup.
★★★★★
Thanks Sandra!
This was the best tomato soup! We used an orange pepper and it was fantastic.
★★★★★
Yum, love that!
Made this for Christmas eve dinner. Everyone loved it. I’ve been looking for a good tomato soup for a long time. This is it! not too acidic. Very creamy. I’m making it again today.
Thanks Anne!
Haven’t made this yet but it looks super good! Just had one question, where does the protein come from? Looking at the ingredients, I can’t figure it out
Thanks for catching that. Had the wrong recipe in the nutrient calculator- all fixed now. 🙂
Yum! I did this with cashews instead of milk. What a delicious way to add creaminess without the dairy. Blended it all in my Vitamix at the end with a touch of extra basil. The soup was a big hit! Very filling, too👌
★★★★★
Perfect Rachelle, glad all enjoyed!
Love this soup! Comes together easily and quick and oh so tasty! Wonderful with grilled cheese for an easy, warm and cozy supper by the fire! Yet another winner!
★★★★★
Thanks Karen- we love this one too. 😉
So yummy in my tummy hahaha! Hubby loved the soup so much he begged me to make them again!
★★★★★
Great to hear Alex!
Superb! My new go to recipe!
Thanks Lynda!
Another outstanding recipe – quick, easy, and extremely tasty!
I added 1 large red bell pepper and a smashed clove of garlic to the recipe.
★★★★★
Thanks Gab, perfect. I love adding both the carrot and the bell pepper- really elevates!
Excellent!! I’ve tried so many recipes and have been disappointed. This one was perfect. I added a jalapeño to the 3rd batch but that’s because I have oodles of those to go with my tomatoes! Five stars!!
★★★★★
Yum Roberta- love the addition of jalapeno!
I read an Amish cookbook that used a little baking soda – its a base to neutralize some of the acidity. And someone mentioned canning – if its very think (as mine was) you may need to pressure can it. But dont neutralize it and try to can it. You need the acidity for safety.
I did the version with cashews (1/2 cup), carrots, red bell pepper, celery, onion and honey. This is the best tomato soup ever and I have tried several. Mind blowingly delicious. Thank you so much for your recipes!!!
★★★★★
Awesome Ellimay! Glad to hear it. 😉
Hey there, this looks delicious! I have a lot of tomatoes so I’m wondering if I could can this soup if I leave out the cream? I would add it when heating to serve.
Hi Stephanie- great question and honestly, I’m not an expert at canning, so I don’t know. Can anyone else answer this?
I just made this tonight. I tasted it before and after the cream. It was good both ways. I prefer it without.
★★★★★