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
Why You’ll Love This 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!
Ingredient Notes
- 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.
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.)
Serving Suggestions
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
The Best Tomato Soup Recipe!
- 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, 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
Great recipe! I peeled fresh heirloom tomatoes, and didn’t need any salt or sugar.
I bet that had so much flavor, yum!
How much dried basil if fresh is not available?
about 1 teaspoon.
This was delicious!
The recipe says to use the same amount of canned tomatoes, regardless of number of servings. Guessing that’s incorrect? How many cans should I use if I want to double the recipe.
Hi Sarah- yes that is incorrect. Double the cans- 2!
Outstanding recipe, Sylvia! I used organic heirloom toms, threw in a couple regular ones that needed to be used. Ended up with about 3 1/2 pounds, but that’s ok. Also I ended up not adding the water because I liked the consistency and thickness after blending it all together. I threw together some grilled cheese/onion tomato sandwiches to go on the side (just for fun). The flavors of the soup were incredible. My husband is loving that I was able to send it to work with him for his lunches — so yummy! Thank you again, friend!
Sounds amazing Kiersten! Those heirlooms put it over the top.😋
I always wanted a simple and delicious Tomato Soup recipe, this is it! Nutritious and tasty! Thanks Sylvia.
Yay, perfect!
This is the best tomato soup I’ve ever tasted! I have missed tomato soup so much since going gluten and dairy free. It’s been so challenging trying to find any decent options in stores. I had no idea it was so easy to make at home. Now I can make tomato soup anytime I want, thank you so much!
So glad to hear this Faith!
Yum!
Yum!
Great recipe, make it often – thanks. I use coconut milk to keep it vegan.
Great to hear Jim!
I discovered this soup recipe last year but gave just made it again for the first time of this winter season. Still as delicious as we remembered. I use the vegan options and soak the cashews in hot water for a while then blend them in a mini chopper before adding to the soup. Also 1 tsp hot red pepper flakes instead of paprika. Otherwise exactly as per recipe. Best homemade tomato soup ever..
Awesome Clare! Thanks for the review.
The very best tomato soup recipe I have come upon. It is the “go to” every year when the tomato crop comes in and the frozen soups see us through to the following harvest.
Thank you Sylvia!!
I’m so happy you are enjoying this!
Excellent!
So delicious! Used mixed variety of my garden tomatoes, & both red pepper & carrots. In place of basil, used mix of herbs from garden: rosemary, tarragon, flat & curly parsley, & thyme. Using dutch oven & stick blender made for easy cleanup.
Sounds just perfect! Glad you enjoyed.
So delicious! Used mixed variety of my garden tomatoes, & both red pepper & carrots. In place of basil, used mix of herbs from garden: rosemary, tarragon, flat & curly parsley, & thyme. Using dutch oven & stick blender made for easy cleanup.
Great! Sounds perfect.
So delicious! Used mixed variety of my garden tomatoes, & both red pepper & carrots. In place of basil, used mix of herbs from garden: rosemary, tarragon, flat & curly parsley, & thyme. Using dutch oven & stick blender made for easy cleanup.
This by far is the most delicious tomato soup. I make this so often, and my son has NO IDEA that there are peppers and carrots in it!!! 🙂 I love this soup
Love that Raine, gotta get those nutrients in where you can! So glad you are enjoying.
I have been looking for a tomato soup recipe and this one is the keeper. I had added cashews hoping for a creamy texture after blending, but my dear old blender burnt out its motor half way through and I had to finish with a stick blender, so it was not as smooth as I had hoped but the flavor was great. I’ll try it again when I get a new blender! As always, thanks for sharing your talents with us!
Oh Shoot! Sorry Mert. Did you simmer the cashews first a bit? That will help to soften. You might try blending again after it sits and soaks a bit. 🙂
Excellent and easy!
Glad you enjoyed!
Fabulous!!! Made the arugula pesto. Will make it again!
Awesome to hear!
Big YUMMM! This was so delicious. Made as written (except I just used 1 Tbsp. sugar, reasoning I could add the rest later and it was fine). Stirred in some Greek yogurt. Tasted like Health in a bowl! Thanks.
Great to hear!
This is my favourite tomato soup. I also used one kapia pepper and I think it contributed to the fabulous taste. I will remake it. Thank you
That sounds divine Anca!
I have made this soup many, many times. Sometimes adding garlic, using kabocha squash or sweet potatoes in place of carrots, adding basil leaves or pesto, sometimes using fresh roasted tomatoes or simply canned. Every time it turns out delicious!! Such a wonderful and versatile recipe. Thank you, Sylvia!
Awesome to hear Julia!
This Tomato soup was very easy to make and very tasty! Will definitely make this again!
So happy you are enjoying!
Your recipes are the best! So easy and you make me look good when I have guests. 🙂
Thank you.
Awww… thanks Vicky! Very Appreciated!