This recipe for homemade tomato soup from scratch 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. See more Quick Healthy Recipes here.
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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.
But 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).
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?
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 homemade tomato soup – I promise this is the best tomato soup recipe and 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.)
- chopped tomatoes (both fresh and canned work)
- chicken or vegetable broth
- spices
How to Make Tomato Soup
Making homemade 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.
Homemade Tomato Soup Recipe
Ingredients
- 3 tablespoons butter
- 1 onion chopped
- 2 carrots peeled and chopped
- 1 clove garlic minced
- 1/2 teaspoon dried thyme optional
- 1 teaspoon dried basil or 1 TB. chopped fresh in season
- salt and pepper to taste
- 4 cups chopped tomatoes or 3 14-ounce cans
- 4 cups chicken or vegetable stock
Instructions
- Melt the butter in a 4-quart 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
Nutrition
Other easy soups you may like:
Slow Cooker Sausage-Bean Soup with Tomatoes and Spinach
Bone Broth Chicken and Vegetable Soup
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John Werner says
Made this today! We loved it!!! First time ever making homemade tomato. We did use the carrots.
Jami says
I’m so glad! It’s probably my favorite soup. 🙂
Elizabeth West says
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.
Jami says
What a terrific use of frozen tomatoes, Elizabeth. I’m so glad you enjoyed this recipe!
Karen says
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!
Jami says
Wow, that sounds wonderful, Karen!
Angle - Texas says
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😊
Jami says
Yay! So glad to read this and know that you feel the same we do about this recipe, too. 🙂
Christy Roppel says
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
Jami says
Yes, Christy, it’s a perfect candidate for freezing!
Lola says
The Tomato soup sounds so good I will be trying it soon Thanks for the recipe
Jami says
I hope you enjoy it, Lola!
Mindy Northrop says
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.
Jami says
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!).
Marilee says
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.
Marilee says
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.
Jami says
That’s a good work-around, Marilee!
Sharon H says
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?
Sharon H says
For some reason my iPad is having a bad day today. Sorry about that!
Jami says
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.
Sharon H says
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?
Jami says
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.
Anna says
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
Jami says
I hope it reminds you of that recipe, Anna!
Bessie says
Can I can this in a water bath ?
Jami says
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. 🙂
Yvonne Elsom says
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.
Elly says
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.
Usha says
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.
Dee says
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!
Dee says
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.
Jami says
Sounds super easy and a great ways to quickly preserve garden tomatoes, Dee. Oh, and welcome to AOC – so happy to have you!
Brook says
Sounds like a great idea! Thanks for explaining. 🙂
[email protected] An Oregon Cottage says
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. 🙂
Brook says
Your tomato soup recipe looks wonderful! This may be a stupid question, but how do you freeze tomatoes?
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