Homemade Tomato Soup

Rich, vibrant, and bursting with summer’s leftover vine-ripe flavor, this homemade tomato soup warms you from the inside out. With a 4.9-star rating from over 150 home cooks, and over 27,000 monthly searches for “tomato soup” on Google, this simple, healthy recipe is the comforting, flavorful bowl you’ll make again and again.

Why You’ll Love This Recipe

• No oven needed—just stovetop simplicity for quick weeknight dinners.
• Ready in under 35 minutes, perfect for busy schedules.
• Vegetarian by default and easily made vegan.
• Pantry staples plus fresh herbs deliver big flavor.
• Tomatoes brim with lycopene, a nutrient linked to heart health.
• Smooth, creamy texture without heavy cream.
• Gluten-free, dairy-free options available.
• Budget-friendly ingredients that won’t break the bank.
• Freezer-friendly for spontaneous dinners on demand.
• Comforting warmth that feels like a hug from the inside out.

Ingredients

• 2 tbsp extra-virgin olive oil (I like California Olive Ranch)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 28 oz can whole peeled tomatoes (Muir Glen or Hunt’s no salt added)
• 1 cup low-sodium vegetable broth (use Pacific Foods brand)
• 1 tbsp tomato paste
• 1 tsp honey or pure maple syrup (adjust to taste)
• 1/2 tsp dried basil (or 1 tbsp chopped fresh)
• 1/4 tsp red pepper flakes (optional for a kick)
• Salt & freshly ground black pepper, to taste
• 2 tbsp Greek yogurt or heavy cream (optional garnish)
• Fresh basil leaves or parsley for garnish

Directions

1. Heat olive oil in a medium pot over medium heat until it shimmers. Add the diced onion and a pinch of salt, then cook until the edges turn translucent—about 5 minutes. This gentle start builds a sweet base without burning the garlic later.
2. Stir in the minced garlic and sauté for 30 seconds until fragrant. Keep stirring so it doesn’t brown too fast—overcooked garlic can taste bitter.
3. Pour in the canned tomatoes with all their juices and break them up with a wooden spoon. If you prefer little tomato chunks, leave some bits intact for texture; it’s your call.
4. Add the tomato paste, vegetable broth, honey, basil, and red pepper flakes. Bring to a gentle boil, then lower the heat to maintain a soft simmer. My grandma used to say that waiting until it thickens a bit is the secret to rich flavor.
5. Let the soup simmer, uncovered, for 15–20 minutes, stirring occasionally. Keep the lid slightly ajar to reduce splatter but still let steam escape.
6. Turn off the heat. Use an immersion blender straight in the pot, or carefully transfer small batches to a countertop blender with a kitchen towel over the lid—steam release trick included. The residual heat makes blending safer; just hold that lid down.
7. Taste the pureed soup and adjust the seasoning. You know what? Tomatoes vary in sweetness, so trust your palate and add more salt, pepper, or honey as needed.
8. For an ultra-smooth finish, stir in Greek yogurt or cream off the heat. Greek yogurt adds a bright tang, while coconut cream works if you’re keeping it dairy-free.
9. Ladle the soup into bowls and swirl a drizzle of olive oil or balsamic glaze on top for extra flair. A sprinkle of fresh basil or parsley adds a bright color pop.
10. Serve hot with crusty bread, garlic croutons, or the ultimate sidekick—my gooey grilled cheese (find that recipe here: https://myfoodblog.com/grilled-cheese).

Servings & Timing

Serves: 4 generous bowls
Prep Time: 10 minutes (chopping and measuring)
Cook Time: 25 minutes simmering
Total Time: about 35 minutes from stove-off to table

Approximate Nutrition per Serving:

• Calories: 130
• Fat: 5 g
• Carbs: 18 g
• Fiber: 5 g
• Protein: 3 g
• Vitamin C: 35% DV
• Vitamin A: 20% DV

Based on average dietary guidelines, this makes a light lunch or a starter for dinner.

Variations

• Roasted Red Pepper: blend in 1 fire-roasted red bell pepper for a smoky-sweet twist.
• Coconut Cream: swap Greek yogurt for coconut milk to go dairy-free and add tropical notes.
• Smoky Spice: stir in 1/2 tsp smoked paprika or chipotle powder for depth.
• Fresh Herb: fold in chopped basil or cilantro at the end for a garden-fresh punch.
• Cheesy Croutons: top with shredded Parmesan or crispy panko-toasted bread cubes.
• Autumn Blend: add roasted butternut squash cubes for a seasonal spin.

Feel free to mix and match these tweaks based on what’s in your pantry or garden.

Storage & Reheating

• Fridge: Let the soup cool fully, then transfer to an airtight container. It keeps fresh for up to 4 days.
• Freezer: Pour into freezer-safe jars or heavy-duty bags, leaving about ½-inch headspace; freeze for up to 3 months.
• Thawing: For best taste, thaw overnight in the fridge or pop the sealed bag in a cold-water bath for 30 minutes.
• Reheating: Warm on the stovetop over low heat, stirring often; add a splash of broth if it thickens too much.

Pro tip: I once froze this soup in ice cube trays, then tossed those cubes into sauces and stews for an extra tomato kick—zero waste, extra flavor.

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Sure—about 2 pounds of ripe tomatoes, roughly chopped and peeled if you like; you may need an extra splash of broth as fresh produce holds more water.

Q: Why does my soup taste too acidic?
A: Add a little honey or sugar, or stir in a teaspoon of butter—it smooths out the tang.

Q: Is this recipe vegan?
A: Yes—just skip the Greek yogurt or cream and use vegetable broth for a fully plant-based treat.

Q: Can I make this in a slow cooker?
A: Absolutely. Sauté the onion and garlic first, then set everything on low for 4–5 hours or high for 2–3 before blending.

Q: What’s the trick for silky smooth soup?
A: Strain it through a fine-mesh sieve after blending for a restaurant-style finish.

Q: How long will leftovers last in the freezer?
A: Up to 3 months for peak flavor—label and date your containers.

Q: My blended soup has bubbles—how do I get rid of them?
A: Let the soup sit for a few minutes after blending, then stir gently; foam settles quickly.

Q: Can I pack this soup for lunch?
A: Yes—use a thermos to keep it hot, or let cool and use a leak-proof container for a cold-weather lunch that feels special.

Conclusion

This homemade tomato soup is the perfect blend of simple, healthy ingredients and comforting flavor—ready fast and loved by everyone. Give it a try tonight, and don’t forget to share your tweaks or drop a comment below. If you loved this, you might also enjoy my cozy homemade bread recipe or gooey grilled cheese roundup—happy cooking!