Nothing soothes the soul quite like a warm bowl of homemade tomato soup. It’s the kind of recipe that feels like a hug in a bowl—comforting, simple, and full of love. I still remember the first time I made it with my grandmother; the kitchen smelled like heaven, and we sat together with grilled cheese sandwiches, dunking and laughing as if time didn’t exist.
If you’ve been craving something that’s both nourishing and nostalgic, this recipe will quickly become a favorite in your home too.
Table of Contents
Why You’ll Love This Homemade Tomato Soup
- Quick and simple: Ready in under an hour.
- Comfort food approved: Creamy, flavorful, and perfect with crusty bread or a grilled cheese.
- Flexible: Works with canned or fresh tomatoes.
- Family-friendly: Even picky eaters usually go back for seconds.
What Does Homemade Tomato Soup Taste Like?
Think smooth, velvety texture with a balance of natural sweetness from ripe tomatoes, a little tang, and just enough creaminess to make it comforting without feeling heavy. Basil adds a fresh pop, while onion and garlic bring depth. It’s cozy in a spoonful.
Ingredients for Homemade Tomato Soup
One of the reasons I adore making homemade tomato soup is because the ingredients are simple, wholesome, and usually things you already have in your pantry. No fancy shopping list required—just real food that comes together beautifully. Here’s what you’ll need:
- Olive oil or butter (2 tablespoons): This is the base that helps sauté your onions and garlic until fragrant. Olive oil brings a light, fruity flavor, while butter makes it rich and cozy. Honestly, you can’t go wrong either way.
- Onion (1 medium, finely chopped): The humble onion adds natural sweetness and depth of flavor once it’s cooked down. Don’t skip this step—it’s what gives your soup that homemade warmth.
- Garlic (2 cloves, minced): Fresh garlic is essential for a savory punch. If you love garlic (like I do), you can toss in an extra clove for good measure.
- Tomatoes: You’ll need either two 28-ounce cans of whole peeled tomatoes or about 3–4 pounds of fresh ripe tomatoes. If fresh, make sure they’re juicy and red for the best flavor. Roasting them before adding to the pot can create an even deeper, sweeter taste.
- Vegetable or chicken broth (2 cups): This adds body and helps thin out the tomatoes to the perfect soup consistency. Go with vegetable broth for a vegetarian-friendly option.
- Tomato paste (1 tablespoon, optional): While not required, this little spoonful can add a big boost of richness and that “slow-cooked all day” flavor.
- Sugar (1 teaspoon): Tomatoes can be tangy, and just a touch of sugar balances out the acidity. Grandma always swore by this little trick, and now I do too.
- Basil (1 teaspoon dried or 1 tablespoon fresh, chopped): Basil is the signature herb in homemade tomato soup, lending that classic Italian-inspired taste. Fresh basil makes the soup especially fragrant and bright.
- Oregano (1 teaspoon, optional): For those who like an herby kick, oregano brings a little extra flavor.
- Salt and pepper (to taste): Simple but essential. Always taste at the end to see if your soup needs a little more seasoning.
- Heavy cream or whole milk (1/2 cup): This is what makes the soup creamy and indulgent. For a lighter option, you can skip it or swap in cashew cream.
- Fresh basil leaves (optional, for garnish): That final sprinkle of basil on top not only makes your bowl look pretty but also adds fresh flavor.
👉 If you enjoy pairing cozy soups with a sweet treat, you’ll love my pumpkin crumb muffins. They’re tender, cinnamon-spiced, and go surprisingly well with a savory bowl of soup.
With just these simple pantry staples and fresh produce, you’ll have the makings of a warm, comforting homemade tomato soup that feels like something Grandma lovingly stirred all afternoon.
Instructions: How to Make Homemade Tomato Soup (Step by Step)
The beauty of making homemade tomato soup is that it’s both simple and satisfying. You don’t need fancy equipment—just a sturdy pot, a blender (or immersion blender), and a little patience while those flavors come together. Here’s the step-by-step breakdown:
Step 1: Sauté the Aromatics
- Start by heating 2 tablespoons of olive oil or butter in a large pot over medium heat.
- Add the finely chopped onion and let it cook for about 5–7 minutes, stirring occasionally, until soft and translucent. Don’t rush this step—it’s what builds the foundation of your soup’s flavor.
- Next, stir in the minced garlic and cook for about 1 minute until fragrant. The smell at this point is heavenly, and you’ll know your base is ready.
👉 Tip: If you’ve ever made my chicken noodle soup, this first step will feel familiar—it’s all about layering flavor from the very beginning.
Step 2: Add the Tomatoes and Broth
- Now for the star of the show: the tomatoes! Add either two 28-ounce cans of whole peeled tomatoes (with their juices) or your fresh chopped tomatoes if you’re going that route.
- Pour in the 2 cups of broth (vegetable or chicken—your choice).
- Stir in the tomato paste (if using), the sugar, basil, and a touch of oregano if you like an herby kick.
- Bring the mixture up to a boil, then reduce the heat and let it simmer uncovered for 30–40 minutes. This simmering step is where the magic happens—the tomatoes soften, the flavors meld, and your kitchen fills with the cozy aroma of homemade tomato soup.
Step 3: Blend Until Smooth
- After simmering, it’s time to create that creamy texture. Use an immersion blender directly in the pot to puree until smooth.
- If you don’t have one, carefully transfer the soup in batches to a regular blender. Blend until silky, then return it to the pot. (Just remember: hot soup expands in the blender, so work in small batches and keep the lid slightly vented.)
Step 4: Stir in the Cream and Season
- Once blended, stir in the half cup of heavy cream or whole milk. This step transforms your soup into a velvety, comforting bowl.
- Heat it gently on low—don’t let it boil, or the dairy may curdle.
- Taste and adjust seasoning with salt and freshly ground black pepper until it’s just right.
Step 5: Serve and Enjoy
- Ladle the warm soup into bowls. Garnish with fresh basil leaves for a pop of color and freshness.
- Pair with crusty bread or the classic grilled cheese sandwich (my kids’ favorite).
At this point, you’ll be sitting down to a steaming bowl of creamy, flavorful homemade tomato soup that feels like pure comfort.
Tips and Tricks for Perfect Homemade Tomato Soup
- Don’t skip the sugar—it balances acidity.
- Want it dairy-free? Use coconut milk or cashew cream.
- For extra depth, roast fresh tomatoes first before adding them in.
- Make it ahead: this soup tastes even better the next day!
- Freeze in portions for quick weeknight dinners.
Storage for Homemade Tomato Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently.
FAQs
Can I make this soup vegan?
Yes! Just swap the cream for coconut milk or another plant-based option.
What can I serve with tomato soup?
Grilled cheese, garlic bread, or even a slice of apple cinnamon loaf makes it complete.
Can I use fresh tomatoes instead of canned?
Absolutely. Just make sure they’re ripe and juicy.
Conclusion
This homemade tomato soup is proof that simple ingredients create the best meals. Whether you’re making it for your family, hosting a cozy dinner, or just treating yourself on a chilly evening, it’s guaranteed to warm your heart (and your belly).
So go ahead—grab that pot, toss in those tomatoes, and let your kitchen smell like Grandma’s did. And hey, if you pair it with grilled cheese, I won’t judge if you double-dip.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Homemade Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy, comforting bowl of Grandma’s homemade tomato soup made with ripe tomatoes, herbs, and a touch of cream.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes or 3–4 lbs fresh ripe tomatoes, chopped
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste (optional)
- 1 teaspoon sugar
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or whole milk
- Fresh basil leaves, for garnish (optional)
Instructions
1. In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir occasionally.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the tomatoes to the pot, including juices if using canned. Add the chopped fresh tomatoes if using. Pour in the broth. Stir in tomato paste (if using), sugar, basil, and oregano.
4. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-40 minutes to develop flavor.
5. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender and puree carefully.
6. Return the soup to the pot if needed, stir in the heavy cream or milk, and heat gently. Avoid boiling.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh basil leaves if desired.
Notes
For a dairy-free version, omit the cream or use coconut milk.
You can also roast the tomatoes beforehand for extra depth of flavor.
Pairs wonderfully with grilled cheese sandwiches or crusty bread.
