If you’re searching for the ultimate comfort food to brighten your kitchen and warm your soul, The Best Homemade Tomato Soup absolutely fits the bill. This classic soup brings together sweet-tart tomatoes, velvety cream, and aromatic herbs in a quick, weeknight-friendly recipe that tastes like it simmered all day. Whether paired with grilled cheese or simply savored solo, this soup delivers pure coziness in every spoonful with the kind of flavor that only comes from carefully chosen, simple ingredients.

The Best Homemade Tomato Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in The Best Homemade Tomato Soup has its own flavorful mission—nothing is wasted or extra. Together they create a beautifully balanced soup: sweet, tangy, herbaceous, and irresistibly creamy. Here’s why each one matters:

Olive oil: Brings out the savory notes in the onion and garlic and adds a lovely richness as your base.
Onion (1 medium, chopped): Provides lovely sweetness and rounds out the sharpness of the tomatoes.
Garlic (2 cloves, minced): Elevates the aroma and offers subtle warmth to the soup’s backbone flavor.
Tomato paste (2 tbsp): Intensifies the tomato flavor for extra depth and body.
Whole peeled tomatoes (1 can, 28 oz): The star of the show—give you that classic, slightly chunky, and juicy tomato base.
Vegetable broth (2 cups): Loosens the soup to the perfect texture and enhances the natural flavors without overpowering them.
Sugar (1 tsp): Just a touch to offset acidity and bring out the tomatoes’ sweetness.
Dried basil (1/2 tsp): Lends a classic Italian herbal aroma and a gentle earthy note.
Salt (1/2 tsp): Essential for balancing all the flavors and bringing everything together.
Black pepper (1/4 tsp): Adds subtle heat at the back of every spoonful.
Heavy cream or whole milk (1/2 cup): The finishing touch for creamy lusciousness without overpowering the tomato’s brightness.
Fresh basil leaves (for garnish, optional): For a pop of color and that just-picked garden aroma.

How to Make The Best Homemade Tomato Soup

Step 1: Sauté the Onion

Start by heating olive oil in a large pot over medium heat. Add your chopped onion and cook for about 5–6 minutes, stirring occasionally, until they’re soft and translucent. This step is where the flavor foundation is built, so don’t rush—let the onion go tender and sweet for the best results.

Step 2: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for 1–2 minutes. You’ll know this step is ready when the garlic smells fragrant and the paste takes on a richer, caramelized hue. This is the secret for unlocking big, bold tomato flavor in every bowl of The Best Homemade Tomato Soup.

Step 3: Add Tomatoes and Broth

Pour in the whole peeled tomatoes (juices and all) and the vegetable broth. Sprinkle in the sugar, dried basil, salt, and black pepper. Give everything a good stir to combine, making sure to break up the tomatoes with your spoon. These ingredients will mingle and become wonderfully aromatic as they cook together.

Step 4: Simmer

Bring the pot to a gentle boil, then immediately reduce the heat to low and let the soup simmer uncovered for 15–20 minutes. Stir now and then—this helps the flavors deepen and prevents sticking. You want everything to gently meld while some of the liquid reduces slightly, thickening the soup and concentrating its cozy taste.

Step 5: Blend Until Creamy

Using an immersion blender, carefully blend the soup in the pot until it’s silky smooth. If you don’t have an immersion blender, just blend in batches in a regular blender and return the soup to the pot—just be cautious with the hot liquid! Make it as smooth as you like; a completely velvety texture is classic for The Best Homemade Tomato Soup.

Step 6: Add Cream and Finish

With the soup off the heat, gently stir in the heavy cream or milk. Simmer on low for another 2–3 minutes to heat everything through, but don’t let it boil after the cream goes in. Taste and adjust the seasonings—a pinch of salt or basil at the end makes it pop. The Best Homemade Tomato Soup is ready to ladle, cozy, and irresistible!

How to Serve The Best Homemade Tomato Soup

Garnishes

The finishing touches can transform a humble bowl of soup into something restaurant-worthy. Try a swirl of cream, fresh basil leaves, toasted croutons, or even a dash of cracked black pepper. These simple toppings add texture, flavor, and that Instagram-ready touch to The Best Homemade Tomato Soup.

Side Dishes

A classic grilled cheese sandwich is the undisputed BFF of tomato soup, and for good reason: crispy bread and melty cheese are the ultimate partners for dipping. But crusty bread, warm baguettes, or buttery crackers all make excellent accompaniments, turning The Best Homemade Tomato Soup into a rounding, craveable meal.

Creative Ways to Present

If you want to get playful, serve the soup in mugs for a cozy, casual feel or in shot glasses as a fun appetizer at a dinner party. Hollowed-out bread bowls add a wow factor and let guests scoop up every last drop. However you present it, The Best Homemade Tomato Soup shines when served with a big, welcoming smile.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to airtight containers. It’ll keep happily in the fridge for up to four days, making it a brilliant option for meal prep or quick lunches. The flavors even deepen as it sits, so leftovers can taste even more amazing!

Freezing

For longer storage, pour cooled tomato soup into freezer-safe containers, leaving just a bit of space for expansion. It freezes beautifully for up to three months. If you’re planning to add cream, hold off and stir it in during reheating for the silkiest texture.

Reheating

Warm soup gently on the stovetop over medium-low heat, stirring occasionally so it reheats evenly. If it’s thickened a bit in the fridge or freezer, add a splash of broth or water. If you left out the cream before freezing, now’s the perfect time to stir it in and enjoy The Best Homemade Tomato Soup as though it was made fresh.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! In late summer when tomatoes are abundant, use about 2 1/2 pounds of ripe, peeled tomatoes. Roasting them first intensifies their flavor and makes The Best Homemade Tomato Soup even more special.

Is it possible to make this soup vegan?

Yes, it sure is! Swap the cream or milk for full-fat coconut milk or a favorite non-dairy substitute. The soup is naturally vegetarian, but this adjustment makes it fully plant-based while keeping all the creamy goodness.

How can I make the soup thicker?

If you prefer a heartier texture, let the soup simmer uncovered a bit longer to reduce and concentrate. For an extra boost, stir in a cooked, peeled potato or a handful of cooked rice before blending The Best Homemade Tomato Soup.

What should I do if my soup is too acidic?

This is where that small spoonful of sugar works its magic! If you still find the soup too tart, add another half teaspoon of sugar or a splash more cream—it’ll round out the acidity perfectly.

Can I make The Best Homemade Tomato Soup ahead for guests?

Definitely! It holds up beautifully in the fridge for several days and reheats like a dream. Just wait to add garnishes right before serving, so they stay fresh and vibrant.

Final Thoughts

There’s something heartwarming and satisfying about a homemade classic, and The Best Homemade Tomato Soup delivers every single time. I wholeheartedly encourage you to make it for yourself, your family, or anyone who could use a spoonful of comfort. It’s simple, nourishing, and proof that the very best flavors are made from a few great ingredients mixed with lots of love.

The Best Homemade Tomato Soup Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy and flavorful homemade tomato soup recipe. Perfectly seasoned and easy to make, it’s a classic that never fails to satisfy.

Ingredients

Scale

For the Soup:

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream or whole milk

For Garnish:

fresh basil leaves for garnish (optional)

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Instructions

Saute Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft. Stir in garlic and tomato paste.
Add Ingredients: Pour in canned tomatoes, vegetable broth, sugar, basil, salt, and pepper. Simmer for 15–20 minutes.
Blend: Use an immersion blender to puree the soup until smooth. Stir in the cream or milk and heat gently.
Adjust and Serve: Taste and adjust seasoning. Serve warm, garnished with fresh basil.