Homemade Tomato Soup Recipes

Homemade tomato soup can be smooth and creamy, light and broth-based, or filled with tender vegetables. These three recipes teach different soup-making techniques while using familiar pantry ingredients.

Choose a classic blended soup thickened with a butter-and-flour roux, a simple creamy tomato basil soup, or a quick chunky tomato vegetable soup. Serve your soup with grilled cheese, toasted bread, crackers, croutons, or a simple salad.

New to making soup? Start with our How to Make Soup lesson to learn about broth, simmering, thickening, seasoning, and safely blending hot soup.

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Start Here: Choose a Tomato Soup

Want a traditional blended soup? Make the Homemade Tomato Soup with tomatoes, broth, tomato paste, and a simple roux.
Prefer a rich, smooth soup? Try the Creamy Tomato Basil Soup.
Want visible vegetables and texture? Choose the Quick Chunky Tomato Vegetable Soup.
Cooking for young children? Add alphabet pasta to one of the finished soups for an easy alphabet soup variation.
Using garden tomatoes? Peel them if desired, remove tough stem portions, and simmer until completely tender before blending.

Kid Chef Jobs

Measure tomatoes, broth, milk, herbs, flour, and tomato paste.
Wash fresh tomatoes and herbs.
Tear basil leaves into small pieces.
Stir cooled ingredients together before the pot goes on the stove.
Help choose toppings such as Parmesan cheese, croutons, or crackers.
Taste the cooled soup and help decide whether it needs more herbs or pepper.

Adult job: Handle knives, the hot stove, splattering soup, and all blending of hot ingredients.

Blending Hot Soup Safely

An immersion blender is often the easiest way to purée soup directly in the pot. When using a countertop blender, allow the soup to cool slightly, work in small batches, leave room for steam to escape, and have an adult hold the lid securely with a folded kitchen towel.

Homemade Tomato Soup

This classic tomato soup begins with onion, butter, olive oil, flour, and tomato paste. The flour creates a light roux that thickens the broth before the tomatoes are added and blended.

Yield: About 6 servings

Cooking method: Stovetop

Ingredients

4 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped or grated
1/4 cup all-purpose flour
3 tablespoons tomato paste
3 1/2 cups low-sodium chicken or vegetable broth
2 cans (28 ounces each) tomatoes (see our Tomato Facts page)
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste

Directions

Melt the butter with the olive oil in a large saucepan over medium heat.
Add the chopped onion and cook for about 4-5 minutes, stirring occasionally, until softened.
Sprinkle in the flour and whisk until it is completely combined with the butter and oil.
Stir in the tomato paste and cook for about 1 minute.
Slowly pour in the broth while whisking to prevent lumps.
Add the tomatoes and Italian seasoning.
Bring the soup to a gentle simmer, then reduce the heat to low.
Cook uncovered for 20-30 minutes, stirring occasionally.
Use an immersion blender to purée the soup until smooth, or carefully blend it in small batches.
Taste and season with salt and black pepper before serving.

Texture Tip: Blend the soup completely for a smooth finish, or pulse it only a few times to leave small pieces of tomato. Learn more about using a roux in the Basic White Sauce lesson.

Creamy Tomato Basil Soup

This easy cream soup uses puréed tomatoes, tomato juice or broth, basil, and your choice of milk, half-and-half, or cream. Dairy is added at the end so it stays smooth, just like when making a basic white sauce.

Yield: About 6 servings

Cooking method: Stovetop

Ingredients

4 cups chopped fresh tomatoes or canned tomatoes
4 cups tomato juice, vegetable broth, or chicken broth
1 tablespoon dried basil or 3 tablespoons chopped fresh basil
1 cup milk, half-and-half, or heavy cream
Salt and black pepper, to taste
Grated Parmesan cheese, for serving

Optional Flavor Base

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced

Directions

Purée the tomatoes in a blender or food processor until they reach your preferred texture.
If using the optional onion and garlic, heat the olive oil in a soup pot over medium heat.
Cook the onion for about 4 minutes, then add the garlic and cook for another 30 seconds.
Pour the puréed tomatoes into the pot.
Stir in the tomato juice or broth and basil.
Bring the soup to a gentle simmer.
Reduce the heat and cook for about 25-30 minutes, stirring occasionally.
Turn the heat to low and slowly stir in the milk, half-and-half, or cream.
Heat gently without allowing the soup to boil.
Season with salt and black pepper.
Serve with grated Parmesan cheese, if desired.

Dairy Tip: Add milk or cream over low heat. Boiling the soup after adding dairy may cause it to separate or become grainy.

Quick Chunky Tomato Vegetable Soup

Print the Chunky Tomato Vegetable Soup recipe

This light tomato soup keeps the tomatoes and carrots chunky instead of blending them. Fresh herbs are stirred in at the end so their flavor stays bright.

Yield: About 6 servings

Cooking method: Stovetop

Ingredients

2 teaspoons butter or olive oil
3/4 cup chopped onion
1 can (28 ounces) diced tomatoes with their juice
3-4 carrots, peeled and diced, optional
2 tablespoons tomato paste
1 can (14 1/2 ounces) low-sodium chicken or vegetable broth
2 tablespoons chopped fresh basil, parsley, oregano, or a mixture
Salt and black pepper, to taste

Directions

Melt the butter in a saucepan over medium heat, or heat the olive oil.
Add the chopped onion.
Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the onion is tender.
Stir in the diced tomatoes, tomato juice from the can, tomato paste, and carrots, if using.
Pour in the broth and stir until combined.
Increase the heat and bring the soup to a gentle boil.
Reduce the heat and simmer for 10-15 minutes, or until the carrots are tender.
Remove the soup from the heat and stir in the fresh herbs.
Taste and add salt and black pepper as needed.

Add More Vegetables: Stir in frozen corn, peas, green beans, chopped spinach, zucchini, or cooked beans. Add quick-cooking vegetables during the last few minutes so they do not become mushy.

Which Tomato Soup Should You Make?

Recipe	Best For
Homemade Tomato Soup	Learning how a roux thickens soup
Creamy Tomato Basil Soup	Practicing blending and adding dairy safely
Chunky Tomato Vegetable Soup	Keeping vegetables tender while maintaining texture

Easy Tomato Soup Variations

Alphabet soup: Cook alphabet pasta separately and add a spoonful to each bowl of tomato soup.
Tomato rice soup: Stir cooked rice into the chunky soup before serving.
Tomato tortellini soup: Add cooked cheese tortellini for a more filling meal.
Tomato bean soup: Add drained white beans or chickpeas for protein and fiber.
Roasted tomato soup: Roast fresh tomatoes, onion, and garlic before blending them with broth.
Spicy tomato soup: Add crushed red pepper, chili powder, or a small spoonful of salsa.
Italian tomato soup: Add basil, oregano, garlic, Parmesan cheese, and small pasta.
Vegetarian soup: Use vegetable broth instead of chicken broth.
Pizza soup: Add pepperoni, mozzarella, Italian seasoning, and cooked pasta.
Mexican tomato soup: Stir in black beans, corn, taco seasoning, and shredded cheese.
Garden tomato soup: Add zucchini, yellow squash, spinach, and fresh basil.

Tomato Soup Toppings and Serving Ideas

Grilled cheese sandwich strips
Homemade croutons
Grated Parmesan or cheddar cheese
Chopped fresh basil or parsley
Crackers or toasted bread
A spoonful of cooked alphabet pasta
A swirl of cream or plain yogurt
Toasted pumpkin or sunflower seeds

For a complete meal, serve tomato soup with a sandwich, salad, quesadilla, baked potato, or homemade bread.

Storing, Freezing and Reheating Tomato Soup

Cool leftover soup promptly and place it in covered containers.
Store tomato soup in the refrigerator for 3-4 days.
Tomato soups made without dairy generally freeze better than creamy soups.
Freeze soup in meal-size portions and leave room for expansion.
Thaw frozen soup in the refrigerator before reheating.
Reheat creamy soup gently over low heat to help prevent the dairy from separating.
Add a little broth or milk if the soup becomes too thick after storing.

How to Make Tomato Soup Video

Watch this tomato soup demonstration for another look at preparing and blending homemade soup.

Frequently Asked Questions About Tomato Soup

What tomatoes are best for homemade tomato soup?

Ripe fresh tomatoes and good-quality canned tomatoes both work well. Canned whole, crushed, or diced tomatoes are convenient because they are available throughout the year and are already peeled.

Can I use fresh tomatoes instead of canned tomatoes?

Yes. Use ripe tomatoes and remove tough stem portions. You may peel them for a smoother soup, although this is optional when the finished soup will be thoroughly blended.

How can I make tomato soup less acidic?

Cook the tomatoes long enough to develop their natural sweetness. Onion, carrots, cream, milk, or a very small pinch of sugar can also soften a sharp tomato flavor. Make small adjustments and taste before adding more.

How do I thicken tomato soup?

Use a flour-and-butter roux, simmer the soup uncovered, blend in cooked vegetables, or add a small amount of tomato paste. Cream and milk add richness but do not always create a substantially thicker soup.

Can tomato soup be made without cream?

Yes. Use broth or tomato juice and blend the tomatoes until smooth. For a naturally creamy texture, blend in cooked carrots, potatoes, white beans, or another mild vegetable.

Why did the milk separate in my tomato soup?

Tomatoes are acidic, and dairy may separate when heated too quickly or boiled. Reduce the heat before adding milk or cream, stir it in slowly, and warm the soup gently without boiling.

Can homemade tomato soup be frozen?

Tomato soup made without dairy usually freezes well. For the best texture, freeze the soup before adding milk or cream, then add the dairy after thawing and reheating.

Can I add pasta or rice to tomato soup?

Yes. Cook pasta or rice separately and add it to individual bowls. This prevents it from absorbing too much soup and becoming soft while leftovers are stored.

What can kids help with when making tomato soup?

Children can measure ingredients, wash tomatoes and herbs, tear basil leaves, stir cooled ingredients, choose toppings, and taste cooled soup. Adults should handle knives, hot cookware, and blending.