The Best Homemade Tomato Soup – You’ll Never Go Back To Canned
Looking for the perfect soup to warm your heart and soul? This easy, no-milk homemade tomato soup recipe is a game-changer! Made with canned or fresh tomatoes and ready in 30 minutes, it’s a delicious, nutritious, and oh-so-satisfying meal that you’ll crave any time of the year – say goodbye to canned tomato soup!
Looking for more quick, good-for-you recipes like this? Definitely check out this list of go-to quick healthy recipes, this quick bone broth chicken vegetable soup, or this amazing list of 39 simple healthy main meals.
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Tomato soup and cheesy something – tuna melts, open face melts, grilled cheese or quesadillas – was a favorite basic, comforting meal from my childhood that I often served to my kids (which they loved, too).
It’s one of those “fall-back/back pocket recipes” to have in your menu planning arsenal for busy days.
Can you guess what I grew up on? Yep – canned tomato soup. So that was what I served my family later – I actually didn’t even think about making it from scratch. Did anyone really do that? Not anyone that I knew.
But then, as you know, came the curse blessing of label-reading. Yuck. And that’s all I’m going to say about what I found on the label.
Side Note: Really, though, I can’t believe how many years I just bought things completely oblivious to what was in them. And if I’m being honest (and I try to be here…), part of me looks back with fondness on the time when I just threw things in my cart and went on my merry way.
The other part of me is horrified. So that part wins.
And you know what? Once I finally did make tomato soup from scratch I realized how easy it is.
But more importantly, I found out how much better it tastes. Way more like tomatoes and a lot less like watery ketchup (thanks to all the added sugar in canned soups).
And it’s not just me – I’ve served this to many people and I always get requests for the recipe!
Can you make this with fresh tomatoes?
Yes you can – that’s another great thing about this easy recipe, it works just as well with chopped fresh tomatoes as it does with canned tomatoes! So when you’ve got lots of fresh tomatoes coming in from the garden, this is the recipe for you.
What about the skins on fresh tomatoes?
You can skin the tomatoes if you’d like before chopping so they’re more like canned (here’s a quicker way to peel tomatoes), but I’ve found that after cooking and blending, the skins aren’t really noticeable. So it’s up to you.
Okay, let’s make some easy homemade tomato soup – I promise this is the best tomato soup recipe and you really will never go back to canned!
Ingredients
You’ll need the following ingredients to make this delicious homemade tomato soup recipe:
Ingredient Notes
- Tomatoes – both canned and fresh work in this recipe.
- Butter – I use this for the creaminess it adds to the soup, but if you’re avoiding dairy completely, you can use olive or avocado oil.
- Carrots – while you don’t have to add carrots, this soup went from “good” to “wow” after I did so I don’t list them as optional.
- Broth – you can use either chicken or vegetable broth.
- Herbs – I like basil and thyme either dried or fresh, though you can use any herb you’d like.
How to Make Homemade Tomato Soup
Note: The full instructions with exact ingredients can be found in the printable recipe card below.
Making homemade tomato soup from scratch is as simple as:
- Sauté onions in butter.
- Add the rest of the ingredients and boil.
- Blending everything up until smooth.
Yep, it’s that easy!
Jami’s Biggest Tip
I used to pour the soup (in batches) into a blender and would often get sprayed with hot liquid. Not fun, plus there were more things to wash.
Then I discovered immersion hand-held blenders and was in love!
I started with a cheap-o plastic one because it was only seven bucks and I wasn’t sure how good they would work (little did I know). It lasted for a few years, but the plastic didn’t hold up well in hot soup (duh…since then I’ve read all about how plastic and hot things should never go together!!).
Now I use a Cuisinart Immersion Blender with an all metal, removable neck and blade. It’s not too expensive and works perfect, holding up to hot soups and sauces (like our favorite pizza sauce) with no problems.
Recipe Tips & Variations
TIP 1: When I first started making homemade tomato soup I used only onions and tomatoes as the vegetables. We all liked it, but it was when I added leftover carrots to use them up that the soup from went from good to great.
Really – I’ve had guests say it’s the best tomato soup they’ve ever had!
TIP 2: If you’d like to brighten the flavor even more, use 1/4 cup of orange juice in place of the same amount of stock. I know it sounds odd, but it adds sweetness and a unique flavor.
TIP 3: If you prefer a milk-based creamy tomato soup, substitute 1 cup of milk for the same amount of broth or 1/2 cup of heavy cream. To keep it dairy free, try a can of coconut milk (in place of the same amount of broth).
Your Questions Answered
Yes! This is perfect for freezing in airtight containers. I’ve had it for 6-8 months and it’s been great, so it’s a great way to preserve the tomato harvest.
No, the ratios haven’t been tested for any type of canning, either water bath or pressure canning. Freezing is the only way to preserve this specific recipe.
Personally, I think it’s great with either, though using fresh tomatoes takes longer to prepare. Many sources state that canned are best because they are canned at their peak of flavor and are more consistent than fresh. Maybe the best option? Using your own home-canned tomatoes!
Obviously I don’t think so! If you’d like to lessen the acidity, you can add a pinch of sugar (some use baking soda for this reason, too). In this recipe the sweetness of the carrots is enough to cut the acidity, which is one reason I really recommend using them. Or, use the milk option I give if that’s what you’re used to.
Tomatoes are a great source of vitamin C as well as vitamin K1, and the soup contains lycopene and potassium which is good for heart health. (source) This soup in particular has under a 100 calories for a cup with 9 grams of carbs, 4 of protein, 5 grams of fat and 2.5 grams of fiber, making it a nutritious meal.
While making soup from scratch is obviously not as quick as opening a can, this recipe takes only 20 to 30 minutes from start to finish.
And as it cooks you can prepare your cheesy side and have a quality, real food meal on the table for any weeknight – no cans needed.
Best Comments
Just made this, it is so fresh and delicious. Will be making another batch so I have plenty in the freezer for this winter. -Diane
JUST wanted you to know I made your tomato soup this evening with garden tomatoes. It is so delicious, my hubby can’t stop telling me how delicious it is. -Luaan
Fabulous recipe. No complaints at all from my picky family. Will definitely make again.
-Bridget
I stumbled on this site by accident made this tomato soup once and you are right never will I ever go back to canned soup. I tell everyone I know about it, because I try to add other veggies to it for nutrition so sometimes it gets celery, red or green peppers and I’m always happy. Freezes well….Thank you -Cathy
More Easy Soup Recipes To Try
- Amazing Cauliflower Cheese Soup
- Slow Cooker Sausage-Bean Soup with Tomatoes and Spinach
- Cajun Chicken Barley Vegetable Soup (Easy & Healthy)
I hope you love this delicious homemade tomato soup! If you make it, be sure to leave a recipe rating so I know how you liked it!
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Homemade Tomato Soup Recipe
Equipment
- 3 quart or larger soup pot
- Immersion hand held blender
Ingredients
- 3 tablespoons butter or oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme -optional
- 1 teaspoon dried basil or 1 tablespoon chopped fresh
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 4 cups chopped tomatoes or 3 14-ounce cans
- 4 cups chicken or vegetable stock
Instructions
- Melt the butter or oil in a 3-quart or larger saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
- Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
- Blend with an immersion blender (or in batches in a blender) until smooth.
- When serving, garnish with sliced green onions, parsley, or fresh basil.
Notes
- The thyme and basil gives it a pizza-like flavor, leave out if you’d prefer or replace with oregano or other herb of choice.
- You can replace 1/4 cup of the stock with orange juice for a unique, bright flavor.
- To make it creamy, substitute 1 cup of broth with 1 cup of milk or 1/2 cup of broth with 1/2 cup of cream. Or use a can of coconut milk instead of an equal amount of broth.
Nutrition
This recipe has been updated – it was first published in 2013, updated in 2018 and 2024.
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