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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. So yummy! I used the carrots, red pepper and cashew option. Wish I doubled the recipe to have leftovers.

  2. 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.

  3. 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!

  4. 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.

  5. 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

  6. 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👌

  7. 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!

  8. Another outstanding recipe – quick, easy, and extremely tasty!
    I added 1 large red bell pepper and a smashed clove of garlic to the recipe.

  9. 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!!

  10. 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.

  11. 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!!!

  12. 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.

    1. Hi Stephanie- great question and honestly, I’m not an expert at canning, so I don’t know. Can anyone else answer this?

    2. I just made this tonight. I tasted it before and after the cream. It was good both ways. I prefer it without.

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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