Tomato Soup Recipe
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This tomato soup recipe is carefully crafted to be velvety smooth, deeply tomato-flavored, and lightly creamy without being heavy. It’s made with canned tomatoes so it tastes just as good in January as it does in August, and a tiny pinch of baking soda mellows the tomatoes’ acidity. It’s ready in under an hour and is perfect served with a warm grilled cheese.
The Coziest, Most Perfect Homemade Tomato Soup Recipe
I developed this tomato soup recipe after being annoyed that so many versions fell into one of two camps: either sharply acidic or so sweet and creamy that the actual tomato flavor fell far into the background. This one lands neatly in the middle, with true tomato flavor and a perfectly creamy, velvety, balanced finish. It joins the ranks of some of my favorite soup recipes, and is a simple, classic family favorite.
What to know about this recipe:
- Balanced flavor, not harsh or acidic! The secret? Baking soda (yes, really). Just a pinch neutralizes the acidic taste of the tomatoes, plus a small amount of sugar and cream rounds out the flavor (without bullying the tomatoes into submission!).
- Creamy without being cloying. Just 1/3 cup of cream makes the whole pot silky without making it too heavy. It’s a perfectly creamy tomato soup recipe.
- Reliable, any time of year. Whole canned tomatoes (San Marzano are my preference, if you can find them!) will give you more consistent flavor and texture than out-of-season fresh tomatoes.
- Quick & easy. One pot and 45 minutes of your time. That’s it.
- A 5-star winner. Since I first shared this recipe (over six years ago!), it’s received quite a few 5-star reviews. Readers have called this one “awesome”, “a regular family request”, “simply incredible” and “genius”. Yes, I’m blushing, and I can’t wait to hear what you think!
Let’s dive in!
What You Need
Two things to know:
- Every ingredient in this tomato soup recipe was meticulously chosen to create a balanced symphony of flavor in every spoonful. Sounds dramatic, yes, but once you taste it you’ll see what I’m talking about.
- They’re all actually very simple, basic ingredients and you probably already have most of them hiding in your pantry! Let’s talk about them…
- Butter. This serves to build the flavorful base of the soup and softens the onion and garlic, and contributes to the silky mouthfeel. Truly, salted or unsalted will work fine here. You’ll likely need to taste-test the soup and add more salt as needed (due to the varying saltiness of broth brands… more on that below).
- Onion & garlic. For depth of flavor and some natural sweetness, we’ll start this soup out with some sautéed onion and garlic.
- Flour. A small amount of flour makes for a simple roux base and contributes to the velvety smooth texture and consistency. For gluten-free, I would recommend using a 1:1 gluten-free flour blend.
- Chicken broth. Regular or low-sodium broth will work, but know that saltiness varies significantly between brands. Because of this, I call for slightly less salt than I think you’ll ultimately need (to avoid over-salting, much harder to fix than under-salting) and you will need to taste-test and adjust accordingly. You can also substitute homemade chicken stock or substitute a good quality vegetable broth to make the soup vegetarian.
- Tomatoes. Canned tomatoes are key for consistent flavor, no matter the time of year. Whole peeled tomatoes are generally made with higher-quality tomatoes and undergo less processing than crushed tomatoes, giving you a better flavor and making them my preference. Crushed tomatoes can work if it’s all you have, but opt for whole peeled if you have the choice.
- Basil. There’s no way around it, fresh basil is best. Slice it into thin ribbons or shred it before blending into the soup. In a pinch, you could substitute a Tablespoon of dried basil.
- Sugar. Adding sugar doesn’t make the soup sweet; instead, it rounds out the naturally harsher flavors of the tomato. I use this trick in many tomato-based recipes, including my baked ziti!
- Cream. Just a splash makes this soup velvety smooth without being too creamy or heavy. Substituting milk could make your soup curdle, so stick with cream for this one.
- Baking soda. More expected in a chocolate chip cookie recipe than soup, this baking staple is the secret to a tomato soup recipe that is balanced in flavor, and not acidic. While the sugar in the recipe helps balance the perception of acidity, the baking soda actually neutralizes some of the acid in the tomatoes. A little bit goes a long way (don’t add more than called for!). I picked up this technique from Cooks Illustrated (sorry, no direct link since it’s behind a paywall!) and I’ve never looked back.
Sam’s Note
Some tomato soup recipes call for carrots, which can help sweeten the soup and help to mellow out the acidity of the tomatoes. Personally, I don’t care for this method or the flavor the carrots add to the soup (I left them out of my butternut squash soup for the same reason), and instead I opt for a combination of onions, a pinch of sugar, and baking soda instead.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Tomato Soup
- Cook the aromatics and flour. Cook the onions in butter (adds a lot of flavor!), then, once they’re softened, cook the garlic until it’s nice and fragrant (just about a minute). Next, add the flour and stir until it’s cooked into the onions. This helps build a slightly thicker base and helps give the soup its velvety texture.
- Crush the tomatoes (use your hands before adding them or just crush in the pot with your spoon) and stir them (and all their juices!) into the soup. Add the rest of the spices/seasonings and bring everything to a boil, then reduce the heat and allow the soup to simmer so the flavor has time to develop.
- Puree the soup until smooth. You can do this with an immersion blender (my preference, that’s an affiliate link for mine) since it lets me blend the soup right in the pot.
- Add the cream and baking soda. The tomato soup will foam a bit and will lighten to a paler, gorgeous orange color. After stirring in the cream and baking soda, taste-test! If the soup tastes bland or flat at all, a bit more salt will do the trick. The exact amount of salt you’ll need will vary depending on the broth you use, so it’s very possible you’ll need more than listed.
SAM’S TIP: If you don’t have an immersion blender, just puree the soup in batches using a traditional blender and then return it to the pot to finish. Make sure you don’t fill the blender more than halfway and that you do vent the lid slightly so steam can escape!
Frequently Asked Questions
Some recipes should always be made with fresh tomatoes (like bruschetta or salsa), while others (like homemade pizza sauce or marinara sauce) do better with canned tomatoes. I prefer using canned tomatoes for this specific recipe, and here’s why:
Canned tomatoes are more uniform in flavor and will give you more consistent results. Fresh tomatoes can create a watery soup, even if they taste delicious straight off the vine, and truly excellent tomatoes are usually only available a few months out of the year. Your results and flavor can vary significantly with fresh tomatoes.
For the most consistent flavor, texture, and ease, I recommend canned tomatoes for this particular recipe. If you happen to have an abundance of ripe summer tomatoes you’d like to use, try my tomato basil soup recipe instead, which was specifically developed to make the most of fresh tomatoes.
I’ve found that the secret to a really good tomato soup is balancing the natural acidity from the tomatoes without burying them under too much cream or sugar (no matter how much I love those two ingredients elsewhere). While a bit of sugar and a splash of cream do help soften the way the acidity tastes, a pinch of baking soda actually neutralizes some of the acid. Sugar, cream, and baking soda, all carefully balanced against whole peeled tomatoes, are key to a really good tomato soup.
If your soup tastes overly acidic, first check that you used the full amounts of sugar, cream, baking soda, and enough salt. Different brands of tomatoes and broth vary in flavor, and an under-seasoned soup might taste harsher than one that’s properly salted. I recommend taste-testing and not being afraid to add more salt.
If the soup tastes metallic rather than acidic, your pot may be the culprit. Always use a non-reactive pot when cooking tomatoes. This means opt for stainless steel or enameled cast iron, and avoid aluminum, copper, or bare cast iron. The latter can react with the tomatoes and cause a metallic flavor in the finished soup.
What to Serve with Tomato Soup:
- For a complete meal: Serve with a side salad and grilled cheese or a crusty bread (artisan bread or my sourdough loaf are great homemade options).
- Top it off with a sprinkle of freshly grated parmesan, fresh herbs, a dollop of sour cream, cheese crackers or sourdough crackers, homemade croutons, or even crumbled bacon.
- Just add bread! Serve in a homemade bread bowl or with a side of breadsticks or garlic knots for dipping.
Enjoy!
Psst… did you know I wrote a cookbook!? Available for preorder now!
Tomato Soup Recipe
Equipment
- Large non-reactive soup pot such as stainless steel or enameled Dutch oven. Avoid reactive metals such as non-enameled cast iron, copper, or aluminum which will make the soup taste metallic.
Ingredients
- 4 Tablespoons unsalted butter
- 3 cups (400 g) sweet or yellow onion, diced (about 2 medium-sized onions)
- 1 ½ Tablespoons (10 g) minced garlic, about 5 cloves
- 1 ½ Tablespoons all-purpose flour
- 2 28 oz (793 g) cans whole peeled tomatoes, I like to use Cento or other brands of San Marzano when I can find them
- 2 cups (473 ml) chicken broth, (may substitute vegetable broth)
- ¼ cup finely sliced basil
- 2 Tablespoons granulated sugar
- ½ teaspoon table salt, plus more as needed
- ½ teaspoon ground black pepper
- ⅓ cup (80 ml) heavy cream
- ¼ teaspoon baking soda
- Shredded or grated parmesan cheese, for topping
Instructions
- Place butter in a large pot over medium heat and cook until melted.4 Tablespoons unsalted butter
- Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).3 cups (400 g) sweet or yellow onion
- Add garlic and cook until fragrant (about 30 seconds).1 ½ Tablespoons (10 g) minced garlic
- Sprinkle flour into the pot and use a spatula to stir until no lumps remain. Continue to cook another 30-60 seconds, while stirring.1 ½ Tablespoons all-purpose flour
- Add tomatoes and their juices, crushing and smashing them with your spatula and scraping the bottom of the pot as you add them until no large pieces remain.2 28 oz (793 g) cans whole peeled tomatoes
- Stir in chicken broth, basil, sugar, salt and black pepper and stir well.2 cups (473 ml) chicken broth, ¼ cup finely sliced basil, 2 Tablespoons granulated sugar, ½ teaspoon table salt, ½ teaspoon ground black pepper
- Bring soup to a boil. Once boiling, reduce heat and simmer, uncovered, for 20-30 minutes to allow the flavors to develop.
- After simmering, use an immersion blender to puree the soup until completely smooth (alternatively, puree the soup in batches using a traditional blender and then return to the pot).
- Stir in cream and baking soda, stirring until smooth, cohesive in color, and not foamy. Taste-test, if the soup tastes flat at all, add a bit more salt (¼ teaspoon at a time). Since different broths contain varying amounts of salt, it's very possible you will need to add more than indicated.⅓ cup (80 ml) heavy cream, ¼ teaspoon baking soda
- Portion into bowls and serve topped with grated parmesan cheese. This soup is excellent for dipping grilled cheese or just served with a side salad and some crusty artisan bread!Shredded or grated parmesan cheese
Notes
Tomatoes
This recipe was specifically written for canned whole tomatoes, as fresh tomatoes simply do not guarantee the same flavor and results (you can see my post for more information on this). Crushed tomatoes may be substituted in a pinch but are not my preference.Heavy cream
Heavy cream, whipping cream, double cream, or heavy whipping cream will work well in this recipe. I don’t recommend using whole milk or anything with less fat as it could cause the soup to curdle. While I have not tried this recipe with full-fat coconut milk, I suspect it could work as a non-dairy alternative.Baking soda
A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.Storing
Store in an airtight container in the refrigerator for up to 5 days. This recipe also freezes well and will keep frozen for several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This post was originally published in September of 2021. It has since been updated to include more tips and helpful information, the recipe itself remains unchanged!
Simply incredible. This, coming from someone who doesn’t like tomato soup (from a can), but who’s wife does. I wanted to treat her to something, but I prefer to do everything homemade. So I stumbled upon this and decided to give it a try and it was amazing. I loved it. Devoured it. It was perfect in every way and was exactly what I was looking for. Thank you!
I am so glad everyone enjoyed it so much, Brian! 🙂
I have never been able to counter the acidic taste in tomato soup until I tried the baking soda in this recipe. It’s genius! I used half the sugar and added a couple of dashes of hot sauce and it was perfect. I’ll definitely be keeping this recipe!
I’m so glad you enjoyed it so much, Nicole! 🙂
Going to try tonight.
Just curious what the baking soda is for and if it’s necessary so I know next time.
Hi Angela! It’s actually very important here. I cover this topic in the post. 🙂
I only have diced tomatoes. Would that work? My husband loves tomato soup.
Hi Miriam! They will work, but you won’t get the same flavor. The whole peeled tomatoes really are the best and if you can wait until you can get them I would definitely recommend doing so. 🙂
I did use the diced tomatoes and it tasted very good, but I will try whole tomatoes next time. Thank you!
Have you made this dairy free before? Butter is okay but not sure about cream. Love all you’re recipes, they’re my go to for everything!
Hi Sophia! Unfortunately we don’t have experience with dairy-free recipes. Sometimes coconut cream can be substituted for heavy cream, but we’re not sure how that would work here 🙁
I made the tomato soup twice, it is delicious and so easy to make…Love this
We’re so happy you enjoyed it, Sue 😊
Made this as shown, and it turned out great. Lots of onion and generous amount of garlic. How can you go wrong? Did not have fresh basil, so put in a bit/1 tsp of dried. Did not want to add too much, as you can’t take it out and have found that dried herbs can overpower the dish. Next time, and I will definitely make this again, I might tuck a few bay leaves in. I did add baking soda as I wanted to rely on your expertise and tips. Have sampled it this morning, YUMM, and will serve it tonight for a light dinner with baked brie (wrappedin crescent rolls). My version of grilled cheese kicked up a notch. Always a perfect pairing with tomato soup. Happy to see the soup freezes well, especially after adding the cream. Thanks for the inspiration and a great recipe.
We’re so happy you liked the soup, Peggy! It sounds like the perfect pairing for your gourmet grilled cheese–yum! Enjoy ❤
This is delicious! Thanks for a solid recipe! I ended up using half and half (because that’s what I had and the kids were begging for homemade tomato soup) and it turned out great!
We’re happy it turned out for you, Laurel! Thanks for giving our recipe a shot 😊
Best tomato soup ever. I used diced tomatoes and didn’t have enough fresh basil so I used about 1tbsp dried and the few leaves from the dying basil plant at the end lol. I paired it with homemade sourdough grilled cheese. Everyone loved it and I will be saving this recipe. Thanks!
We’re so happy everyone loved it, Lark! We can’t think of a better combo than tomato soup and grilled cheese. Enjoy! 😊
Just checking…..will fat free half and half work? If not, no big deal. the amount of heavy cream isn’t much. Thank You
Hi Ruth! It could work, but there is a chance it may make the soup curdle. It also won’t be as velvety in texture. Hope that helps!
This is by far the best tomato soup I’ve ever had. I have shared it with several others and they asked for the receipt.
Thank you for this recipe I will be making it weekly and thank you for working to put all your information and recipes out for us to enjoy. Looking forward to the next one!
Diane
I made this today as written but added a bit more heavy cream. Very good. I had it with goat cheese end mushroom quiche.
That sounds like a delicious combination, Natalie! We’re so happy you enjoyed the soup ❤
Hi Sam, another great recipe! Easy and absolutely delicious!! Made exactly as written.
I’m so happy to hear this, Pat! Thank you for letting me know how you enjoyed! 🙂
You never indicated when to put in the chicken broth. That would have helped.
Hi Susan! I’m not sure what you mean, step 6 states to add the chicken broth and the video shows and discusses adding the broth as well.
I love tomato soup and order it everytime I go out somewhere that has it. I’m so happy to have this recipe. It also gave me a reason to buy an immersion blender. I followed it exactly and it is absolutely the best, freshest tasting tomato soup I have ever had! Thanks so much! I know you put a lot of time into developing your recipes and they never dissappoint!
I am so, so happy to hear that you enjoyed, Kim! Thank you so much for trusting and trying my recipes, that means a lot to me and I really appreciate it! <3
I used fresh tomatoes, blanched and peeled, with a heaping tbsp of tomato paste. Simmered for 50 mins – 1 hr. The result was delicious, smooth, rich, and velvety. It was not overly acidic, so I omitted the baking soda. Basil and parmesan were also omitted. Just good old-fashioned tomato soup with saltines. Yum.
So glad you enjoyed, Mary! 🙂
Hi Sam, made your tomato soup recipe for dinner tonight. It was delicious! Everyone loved it.
I did want to mention that it seems that you left out adding the chicken broth in the written recipe? I looked twice but didn’t see it. Not a big deal – it’s kind of intuitive and I did watch the video too. But just thought I’d mention it.
Thanks for the recipe!
I am so thrilled to hear that everyone enjoyed, Kelly! Taking a look about the accidental chicken broth omission, thank you for pointing that out to me, definitely something I want to get fixed, thank you!! <3
I loved the tomato soup recipe….Made exactly as printed. I too noticed you did not mention the broth and though I was losing it. My husband and I really enjoyed it and it was enough for a couple more servings. Served it with grilled cheese sandwiches. Have also passed it on to several friends. Thanks again Sam!
This was my first try at making a homemade tomato soup and this recipe is a keeper!
It was super easy and doesn’t require a lot of ingredients, not to mention how quickly it comes together. I am allergic to dairy and because of the holidays my grocery has not restocked the dairy free heavy cream.
So I used a extra creamy oat milk, keeping my fingers crossed that it would not curdle. It turned out delicious. I will however try it with the non dairy heavy cream next time. Thanks for another delicious recipe!
We’re so happy it was a hit for you, Missy! Thanks for letting us know how the oat milk worked. Enjoy! 😊