This recipe for homemade tomato soup is easy to make and fairly quick, making it a weeknight option, plus it tastes so good you’ll never go back to soup out of a can.
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Tomato soup and cheesy something – tuna melts, open face melts, grilled cheese or quesadillas – is one of my favorite basic, comforting meals from my childhood that I often served to my kids. It’s one of those “fall-back recipes” to have in your menu planning arsenal for busy days.
Back in the day, canned tomato soup was a staple in our house. I actually didn’t even think about making it from scratch – did people really do that? Not anyone in my circle.
MY LATEST VIDEOSBut then, as you know, came the curse of label-reading. Uck. And that’s all I’m going to say about what I found on the label.
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).
So let’s make some homemade tomato soup – I promise you really will never go back to canned!
Homemade Tomato Soup Recipe
These are the ingredients needed to make a basic tomato soup. Occasionally I’ll add orange juice (I know it sounds weird, but it adds sweetness and flavor) and in fall always fresh basil, but this is the basis for all the variations:
- butter
- onion
- garlic
- carrots (No, you don’t have to add carrots technically, but this recipe went from “good” to “wow” when I did.)
- tomatoes (either fresh or canned)
- chicken or vegetable broth
- spices
How to Make Tomato Soup
Making tomato soup from scratch is as simple as sautéing onions in butter, adding the rest of the ingredients and boiling for a bit before blending everything up until smooth. Yep, it’s that simple.
I used to pour the soup (in batches) into a blender and would often get sprayed with hot liquid. Not fun, plus there were extra dishes 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.
When I first started making homemade tomato soup I used only onions and tomatoes as the vegetables. We all liked it, but when I added some leftover carrots one time to use them up, that’s what took the soup from good to great. Really – I’ve had guests say it’s the best tomato soup they’ve ever had!
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 which is still a quick meal.
While it’s cooking, you can prepare your cheesy side and have a quality, real food meal on the table for any weeknight.
No cans needed.
Click the arrow for the full tomato soup recipe (with print options)!
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Jami, this was my first time making soup. I had a few more romas leftover and some fresh basil. I sooo enjoyed the recipe and I will definitely make again. I halved the recipe based on the ingredients I had and it turned out wonderfully as well.
THANKS!
★★★★★
Wonderful, Julia – I’m so glad you like this!
Hi, do you peel the tomatoes if fresh? Thanks!
Here’s my easier way to peel tomatoes, Kelly: How to Peel Tomatoes the Easy Way
This recipe was absolutely delicious and simple to follow. We grow our own tomatoes and have been looking for a way to use them up and this is by far the best tomatoe soup I have ever had and the best part is that it is home grown and home made!! Thanks for a great recipe!
Wow, I am so glad you enjoyed this recipe as much as we do! You know it’s a good one when you kids ask for tomato soup for dinner. 😉
★★★★★
home made tomato soup AHHH carrots WOW – Yum this is a great recipe – I had fresh thyme, a very special Tie Sage, Basel and fresh grown garlic. The carrots were bought but not from a package- salt and pepper – so Good
(I had a tiny bit of rosemary – I do not recommend putting that in- not because of the taste but unless it is really cukt or powdered the pieces stay hard.
★★★★★
Made this today! We loved it!!! First time ever making homemade tomato. We did use the carrots.
I’m so glad! It’s probably my favorite soup. 🙂
★★★★★
I just made this with my frozen tomatoes from last summer that I grew and didn’t get around to using. It was DELICIOUS. And quick!
I didn’t have any thyme and not as much carrot as the recipe called for, just a little dab of frozen ones. But it was still pretty tasty. I think I’ll save this. And next time I’ll remember to thaw the tomatoes beforehand; that took the most time.
What a terrific use of frozen tomatoes, Elizabeth. I’m so glad you enjoyed this recipe!
Made this soup recently with carmelized onions, Chicken Better Than Bouillon, and about 1/2 cream at the end. Absolutely spectacular! Next time I’d like to add the carrots and orange juice. Thanks, Jamie!
Wow, that sounds wonderful, Karen!
Husband said best tomato soup he’s ever had. I’ve never liked tomato soup but due to my lifestyle change I thoughd I’d give it a try.
LOVE IT!!
Read thru some of the comments will try orange juice when grandkiddos visit😊
Yay! So glad to read this and know that you feel the same we do about this recipe, too. 🙂
Hi! I haven’t tried this yet, but it looks delicious and I plan to make it tomorrow! My question is this: Have you frozen this before? Does it “do” well? Thanks!!
Christy
★★★★★
Yes, Christy, it’s a perfect candidate for freezing!
The Tomato soup sounds so good I will be trying it soon Thanks for the recipe
I hope you enjoy it, Lola!
I was JUST having this conversation last week. I, Mindy, have never made tomato soup from scratch. Which sounds ridiculous for as long as I’ve been cooking. And, of course, with three littles, it’s definitely on the request list often. I vow to make your recipe in the next five days. I mean, these are pantry staples, for cryin’ out loud. Thanks for the label reminder. Sometimes it’s easy to forget when buying something is just a habit.
Yes, I am surprised at that, Mindy! I hope you like this recipe (oh and adding the orange juice may add a bit of sweetness that could help your kids like it if they’re used to canned…. just a thought!).
Another comment after reading other posts. I’ve had good luck freezing fresh tomatoes to be used at a later date in cooked dishes. Just wash, core, bag and freeze. After they have thawed the skins slip right off when you squeeze them.
Just a small note: I have had a plastic immersion blender for about 12 years and keep swearing that I’m going to get a metal one as soon as this one wears out as I am familiar with the warnings against combining plastic and heat. In order to circumvent that toxic combination, if I know the recipe is going to end up being pulverized (such as the tomatoes) I do that before putting them in the pan. In this case, I’d either par boil or nuke the carrots or use left overs and puree them the same time I do the tomatoes.
★★★★★
That’s a good work-around, Marilee!
Jami, I grew up on grilles chees sandwiches and Campbell’s tomato soup…..mmmm, mmmm, good! LOL, but I never liked it with water, only milk. Have ÿou tried this in a “creamed” version? How was it? You know, I was thinking it would be easy to can your own tomato soup, don’t you think?
For some reason my iPad is having a bad day today. Sorry about that!
Yes, tomato soup is a good canned item – I’d just make sure to use a tested recipe for it (this is one, ha!).
And I’m just the opposite – I never liked it with milk! This recipe could easily be made with a bit of cream or milk, just replace the broth with however much you’d like of the milk.
LOL, that’s funny Jami, because YES, I was referring to this recipe! Okay, and I will follow your suggestion on decreasing an equal amount of broth per milk. But, come to think of it….if I decided to can some of this, knowing I would want to add milk or cream when I use it, how would I go about the broth ratio during the canning process if I don’t know how much broth I would want to substitute?
Oh! Well, this definitely hasn’t been tested for canning and it has way too much low-acid ingredients to make it safe, so I can’t give a recommendation even for pressure canning. Sorry.
Thank you so much for this recipe Jami, I can’t wait to try it. I always loved to cook and remember as a very young teenager making a tomato soup that my dad took to work where he worked at a factory. He fell in love with it but I could never remember how I made it in order to replicate it. Will give your recipe a shot. Anna
I hope it reminds you of that recipe, Anna!
Can I can this in a water bath ?
No, it’s not been tested for canning and anything with broth in it will not be safe for water-bath since it brings the acid levels down from the tomatoes. You can freeze it, though. 🙂
Homemade tomato soup is eay to make and delicious. If I am out fresh tomatoes I use canned tomatoes, and always add 1/2 teaspoon of baking soda to the soup, as I find this takes away the acid taste that canned tomatoes sometimes have. Mix it in with the vegetables and spices after cooking them. Hope this helps.
First time I made tomato soup, glad I used this recipe. I change a bit of it though, I used all gmo free organic veggies and I added organic wheat grass, organic kale, organic celery, bay leaves and organic raspberries for color and sweet flavor. I try to avoid sugar, but my twin girls (16 months old) loved it. Made them grilled cheese with Daves killer bread(gmo free pesticide free organic wheat bread) and colby jack cheese and dipped in the soup, they went crazy over it. 🙂 though I will say the kale and wheat grass made it a little more green lol.
Was looking for an easy and yet tasty tomato soup recipe to serve with Fiesta Kale Slaw Wrapps. Store bought soups even the organic ones just don’t cut it when rest of the meal is healthy and made from scratch. This recipe looks wholesome, easy to make and quick. I may add organic raspberries as someone has suggested for little sweetness and color.
I forgot to add — DUH! I’m new to your site and am enjoying “getting to know you.”
I will give YOUR Homemade Tomato Soup a try too!
I freeze tomatoes too — I peel mine (boiling water 1-2 minutes) peel, core then put in food processor. Process to your likeness.
Use pint size baggies — 2 cups to each bag. Put in freezer. Done this for years.
Real old fashioned tomato soup — heat tomatoes– for two or us, I use one frozen baggie. Add 1/8th tsp. soda. Add milk — maybe a cup –not too much, some cream makes it richer, salt, pepper, to taste. This might be an acquired taste but it sure is good with a grilled cheese sandwich.
Sounds super easy and a great ways to quickly preserve garden tomatoes, Dee. Oh, and welcome to AOC – so happy to have you!
Sounds like a great idea! Thanks for explaining. 🙂
No stupid questions here, Brook! A lot of people I know just throw the tomatoes in a baggie and put them in the freezer (I’ve done this, too at the end of the season when I’ve run out of time). The skins slip off and are usable in soups and sauces (they’re mushy). I used diced,peeled tomatoes left over from a canning session, covered them in water and froze them. They worked great this way and I didn’t have to touch ice cold tomatoes. 🙂
Your tomato soup recipe looks wonderful! This may be a stupid question, but how do you freeze tomatoes?
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