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.
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!
Even though you can make this with fresh tomatoes, this is a classic easy pantry recipe that can use your home-canned or store bought tomatoes (or frozen!) any time of the year! You can find more easy pantry meals like this here.
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 (I’m using canned in the photo above).
- 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.
Reader Raves
“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
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
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)
This recipe has been updated – it was first published in 2013, updated in 2018 and 2024.
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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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