Mmmm…nothing goes better with grilled cheese than tomato soup. But don’t get it out of a can. Make it yourself and you can dress it up for an elegant dinner or let your kids go wild dunking their sandwiches into it. Everyone loves this delicious and healthy homemade tomato soup recipe!
Best Tomato Soup Recipe
I grew up on that canned tomato soup and you probably did too. It’s comforting, but it’s processed. So give your family the wholesome version made from scratch with real ingredients that make it taste even better than you ever dreamed!
Easy Tomato Soup Recipe
This simple creamy tomato soup only requires 20 minutes of prep. Another 20 minutes of cook time which is mostly you waiting for things to simmer and cook, and you’ll be ready to serve this easy tomato soup!
Creamy Tomato Soup Recipe Ingredients
- Canned whole tomatoes – You can’t have tomato soup without them!
- Butter – Use unsalted and be sure to separate the tablespoons out first.
- Extra virgin olive oil – It will unite with your butter when you sauté the onion and garlic.
- Onion and garlic – Both of these are going to add naturally delicious flavor to your soup.
- Chicken stock – Helps turn the tomatoes into soup.
- Heavy cream – To get that rich, creamy texture. A staple in any creamy tomato soup recipe.
- Sugar – Just a little for balance of flavor
- Seasonings – Crushed red pepper, oregano, celery seed, salt, and pepper are what you’ll need to season the soup
- Rustic country white bread – So you can make your own croutons!
How do you Make Tomato Soup from Scratch?
In a large saucepan on medium-high heat, melt 2 tbsps of butter if about 1 tbsp of olive oil. Toss in the garlic and onion, sautéing until softened and the onion is slightly translucent. Once the garlic and onion have softened, add in the tomatoes with their juice, water, heavy cream, sugar, red pepper, celery seed, and oregano. Season with desired amount of salt and pepper. Bring the mixture to a boil, crushing the tomatoes fully with the back of a spatula or spoon. Once the tomatoes have been broken up, reduce the heat to a light simmer. Simmer the soup for 10-12 minutes, then melt the rest of the butter to cook the diced bread. Use an immersion blender to puree the soup and then serve!
Expert Tips and Tricks for the Perfect Tomato Soup Every Time
- Use the best canned tomatoes. I’ve found that choosing a quality brand brings out the best flavors in your soup.
- Don’t have cream? You can use half and half. You could even use milk, though it won’t be quite as creamy.
- Be sure to blend. The soup won’t be creamy and smooth if you don’t blend it. If you don’t have an immersion blender, you can use a regular blender to get it to the right consistency.
I love you from my head tomatoes.
How to make homemade Tomato Soup?
Homemade tomato soup is made on the stove-top in a large saucepan. You’ll also need a skillet to make the homemade croutons.
How do you make creamy tomato soup?
This recipe will show you how to make creamy tomato soup. The secret is using an immersion blender at the end to get everything to the right texture.
How do you make creamy tomato soup from scratch?
You can make creamy tomato soup that tastes better than the canned stuff following this simple recipe. With a few easy ingredients, you cook them together and then blend it for a creamy texture.
Can you make tomato soup from tomato sauce?
You probably could do so if you don’t have those canned tomatoes. However, it may taste completely different because the tomato sauce will already be seasoned, depending on the variety.
What can I add to tomato soup to make it taste better?
Aromatics like onion and garlic need to go in. You’ll also want seasonings that include crushed red pepper, oregano, and celery seed. A little sugar also brings balance.
What goes good in tomato soup?
Croutons, fresh herbs, a drizzle of quality olive oil, toasted nuts, a poached egg, or even some shrimp can all be added in. Have fun being creative with your tomato soup!
What’s the difference between regular tomato soup and tomato bisque?
It once was true that bisques were made with a shellfish base (think lobster bisque). But these days, the thing that seems to distinguish the two is adding heavy cream. Technically, this recipe would be a bisque then by that definition.
Can you add milk to tomato soup?
Yes, you can if you don’t have any heavy cream or half and half. It will make it creamy, just not as thick and luscious as cream.
How do you thicken tomato soup?
This recipe should churn out a properly thick and creamy tomato soup. If yours seems too thin, you can add in a slurry of cornstarch and water to thicken it to your liking.
Is tomato soup better with milk or water?
Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.
What goes well with Tomato Soup?
Grilled cheese will forever be the first thing that comes to mind with tomato soup. Flanked with a salad, it’s a nutritious choice. But if you want to serve this soup in a more elegant way, top it with the croutons and serve with a Greek salad, sauteed green veggies (like spinach, broccoli, or asparagus), sausages, shrimp dishes, or loaded baked potatoes.
How to Store Tomato Soup?
Once it cools, you’ll need to put your tomato soup in the fridge.
How Long Does Tomato Soup Last?
In your fridge, tomato soup will last 3 to 4 days.
Can You Freeze Tomato Soup?
Yes, but because of the cream, it won’t freeze quite as well as other types of soup. Still, if you have a bounty, it’s better than wasting it. You can freeze it for about 4 months.
How to Reheat Tomato Soup?
If frozen, thaw overnight in the fridge first. From there, heat it gently on the stove over medium heat until it heats through.
Watch How To Make Tomato Soup (Video)
Homemade Tomato Soup Recipe
- 4 tbsp unsalted butter (separated)
- 2-4 tbsp extra virgin olive oil
- 1 large onion (thinly sliced)
- 5 tbsp garlic (minced)
- 5 1/4 cups canned whole tomatoes
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1/2 tbsp sugar
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano
- 1/2 tsp celery seed
- salt (to taste)
- black pepper (to taste)
- 1 loaf rustic country white bread (chopped into 1 inch-thick cubes)
- In a large saucepan on medium-high heat, melt 2 tbsps of butter if about 1 tbsp of olive oil. Toss in the garlic and onion, sauteing until softened and the onion is slightly translucent. Once the garlic and onion have softened, add in the tomatoes with their juice, water, heavy cream, sugar, red pepper, celery seed, and oregano. Season with desired amount of salt and pepper. Bring the mixture to a boil, crushing the tomatoes fully with the back of a spatula or spoon. Once the tomatoes have been broken up, reduce the heat to a light simmer. Simmer the soup for 10-12 minutes.
- While the soup simmers, make your croutons. In a skillet on medium-high heat, melt the remaining butter, allowing it to sightly brown without burning. Add in the olive oil and the diced bread. Toss the diced bread in the olive oil and butter until evenly coated. Once the bread has been evenly coated and toasted, remove from skillet and set aside.
- Once the soup has fully cooked, use an immersion blender to puree until smooth. Serve the soup with a swirl of extra virgin olive oil and top with your home-made croutons and basil if desired.
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