The best tomato soup is rich, creamy and makes the perfect comfort food! It’s loaded with fresh and delicious tomato flavor and it’s super easy to make.
This tomato soup is everything you want tomato soup to be. It’s rich, creamy and comforting but also light and fresh!
It’s the kind of soup you crave year round – light and fresh enough for summer days, but hearty and comforting enough for cold winter nights. A soup for all seasons!
It’s made with a mix of fresh ripe tomatoes and canned tomatoes for the best tomato flavor. It’s easy to make and leftovers keep extremely well in the fridge so it’s great for meal planning too.
And if you love this tomato soup, you’ll also love our tomato basil soup.
Ingredients For Homemade Tomato Soup:
Ingredient Notes
- Whole peeled tomatoes – should be canned whole peeled tomatoes.
- Light brown sugar – simply cuts the acidity perfectly in this recipe and balances the flavors.
- Heavy cream – adds creaminess and also lightens the acidity. For a dairy-free option you can use canned coconut milk or coconut cream (unsweetened).
- Red pepper flakes – add a touch of heat. You can omit them if you like or switch for cayenne pepper.
- Fresh ripe tomatoes – choose the reddest ripest firm tomatoes for the best flavor.
- Vegetable stock – or vegetable broth. If your stock/broth is low sodium then you may need to add extra salt to the soup at the end, just taste test and see.
How To Make Tomato Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onion and celery and sauté them until softened.
- Add crushed garlic, dried oregano, dried basil and red pepper flakes and sauté briefly with the onions and celery until the garlic is fragrant.
- Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and mix in.
- Bring to the boil and then turn down the heat and simmer for 30 minutes, giving it a stir occasionally so that it doesn’t stick to the bottom of the pot or burn.
- After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer it in stages to your blender jug and blend it, returning it to the pot when it’s all blended.
- Add heavy cream and stir in.
- Add sea salt and ground black pepper to taste.
Serving Suggestions
Serve your tomato soup in bowls topped with fresh chopped parsley, a swirl of cream and a sprinkle of ground black pepper. It’s divine with bread on the side for dipping.
A classic pairing of course is a grilled cheese! If you’re in the mood to bake some fresh focaccia then that would also be totally divine with this.
Chef’s Tips
Season to taste. Adding enough salt/pepper to a recipe can make all the difference and take it from bland to amazing. Taste test before serving and make sure you add enough salt and pepper to make the flavors come alive.
Immersion blend. The best kitchen tool when you’re making soups is an immerson blender. You can blend your soup directly in the pot and it’s the most fuss free method for blending soups. I highly recommend getting one if you don’t already have one. However, you can also transfer the soup in stages to a regular blender jug, blend it and then gradually return it to the pot when it’s all blended.
Make it dairy free. It’s SO easy to make this soup dairy-free. Substitute canned coconut milk or coconut cream (unsweetened) for the heavy cream. It works wonderfully and tastes just as good.
Storing and Freezing
Keep leftover soup stored in the fridge in a covered container for 4-5 days. You can reheat it in the microwave or on the stove.
It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave or on the stove. If any separation has occurred (from the cream) then just re-blend it in the pot with an immersion blender.
More Delicious Soup Recipes
- Creamy Zucchini Soup
- Sweet Potato Soup
- Creamy Carrot Soup
- Middle Eastern Lentil Soup
- Roasted Butternut Squash Soup
- Pumpkin Soup
Did you make this recipe? Be sure to leave a comment and rating below.
Tomato Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 2 Medium Stalks Celery Finely Chopped
- 2 Cloves Garlic Crushed
- 1 teaspoon Oregano
- 1 teaspoon Dried Basil
- ⅛ teaspoon Red Pepper Flakes or Cayenne Pepper
- 28 ounces Canned Whole Peeled Tomatoes (800g)
- 6 Medium Fresh Tomatoes Chopped
- ¼ cup Fresh Parsley Finely Chopped
- 2 Tablespoons Light Brown Sugar
- 1 cup Vegetable Stock (240ml) or Broth
- 1 cup Heavy Cream (240ml)
- Sea Salt To Taste
- Ground Black Pepper To Taste
Instructions
- Add olive oil to a pot along with chopped onion and celery and sauté until softened.
- Add crushed garlic, dried oregano, dried basil and red pepper flakes and sauté briefly with the onions and celery until the garlic is fragrant.
- Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and mix in.
- Bring to the boil and then turn down the heat and simmer for 30 minutes, giving it a stir occasionally so that it doesn't stick to the bottom of the pot or burn.
- After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a few minutes and then transfer it in stages to your blender jug and blend it, returning it to the pot when it's all blended.
- Add heavy cream and stir in.
- Add sea salt and ground black pepper to taste.
- Serve in bowls topped with fresh chopped parsley, a swirl of cream and a sprinkle of ground black pepper, with bread on the side for dipping.
Notes
- Season to taste. Taste test before serving and make sure you add enough salt and pepper to make the flavors come alive.
- Make it dairy free. It’s SO easy to make this soup dairy-free. Substitute canned coconut milk or coconut cream (unsweetened) for the heavy cream.
- Storing: Keep leftover soup stored in the fridge in a covered container for 4-5 days. You can reheat it in the microwave or on the stove.
- Freezing: It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave or on the stove. If any separation has occurred (from the cream) then just re-blend it in the pot with an immersion blender.
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