This easy tomato soup recipe is hearty, flavorful, and fast! If you're looking for a delicious tomato soup that's better than the condensed variety but doesn't require a lot of effort, this is your recipe.
I occasionally make homemade tomato soup, but I never really wrote down my usual method for making it until lately. I'd make it a little different each time and never measure anything out. Well, the stars finally aligned. 😛 I used this particular concoction as base for my tomato tortellini soup, and I loved it so much that I decided to
actually write it down make it a standalone recipe on here.
My favorite thing about this soup is that it's pretty thick but also has some tomato pieces in it. This gives it a more hearty/filling and rustic texture than just a standard puréed soup.
Tomato soup ingredients
- Olive oil
- Flour - adds body/thickness to the soup
- Chicken or veggie broth
- Canned diced tomatoes - feel free to use petite diced if you want smaller pieces
- Canned crushed tomatoes
- Italian seasoning
- Brown sugar - this takes some of the acidic edge off
- Cream - gives it a better texture, mellows out the tomatoes, adds richness
- Basil optional - and you can either use fresh or dried
Sugar in tomato soup? Yup. It's an old trick. Along with the cream, it's just enough to make the tomato taste pop without it feeling like heartburn city. 😉
This soup isn't super creamy to me, but I always think a bit of cream makes most tomato soups better. In fact, I do occasionally eat the good ole classic Campbell's tomato soup, and when I make it, I add less water and a bit of cream to kick it up a notch. What can I say... I always like to put my own little twist on things involving food.
Making tomato soup with canned tomatoes is my preference. I just find it so much simpler than using fresh tomatoes, and to me the flavor is all there.
Try adding my tasty homemade garlic parmesan croutons to this soup!
How to make tomato soup
- Sauté the onion;
- Add the garlic and flour;
- Whisk in the chicken broth;
- Add the tomatoes and remaining ingredients;
- Simmer for 8 minutes or so.
- If adding fresh basil, add it close to when you're about to serve the soup.
So easy and delicious. I'll make a pot all for myself and eat it over a few days. Dipping fresh sourdough in it = yum.
I topped the photos here with a bit of freshly shaved parmesan cheese and some croutons. That's optional but tasty. And so is serving it with a grilled cheese sandwich.
Love comforting soups? Try my creamy tomato gnocchi soup.
Will you give this soup a try?
Let me know in the comments!
Easy Tomato Soup Recipe
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 2 dashes Italian seasoning
- 1 tablespoon (packed) brown sugar
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- 1 tablespoon fresh basil chopped/torn (optional)
- Add the olive oil and butter to a soup pot over medium-high heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup comes to a boil, reduce the heat to a simmer. Let it cook for 8 minutes or so. Season with salt & pepper as needed. If using the fresh basil, add it in a few minutes prior to serving. Serve soup with freshly grated parmesan over top if desired.
- You could use dried basil instead of fresh - I use a few dashes and add it in at the same time as the Italian seasoning.
- If you're not a fan of tomato pieces in the soup, replace the diced tomatoes with another can of crushed tomatoes or use petite diced for smaller pieces.
- If you don't want the cream, you can add a bit less or leave it out, but IMO the soup won't be as tasty. I don't recommend subbing half-and-half or something with less fat, because the acid from the tomatoes will likely curdle/separate it, and the soup will look a bit grainy.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.