Easy Tomato Soup Recipe

This 30-minute easy tomato soup recipe has only 5 ingredients and tastes about a million times better than canned. When it comes to tomato soup, once you go scratch, you can’t go back!

I’ve tried at least a dozen tomato soup recipes over the years. While they were all good, the conclusion I’ve come to is that there’s no need whatsoever to complicate things when it comes to tomato soup. As long as you start with good quality tomatoes (whether fresh or canned), just a few basic ingredients and minimal cooking yield the best flavor.

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Bowl of tomato soup garnished with cream and parsley, with a bowl of biscuits in the background

Since it’s winter and grocery store fresh tomatoes are pretty sorry looking these days, I went with canned. You don’t have to splurge on San Marzanos, but look for something of decent quality since tomato is mostly all you taste!

I have pared down the process and ingredients to the bare essentials for this recipe, and I find that with the right tomatoes, this is truly the BEST easy tomato soup recipe I’ve tried.

I like to stir in a little heavy cream at the end, for extra, well, creaminess, and to make it extra filling, but this is totally optional. You can also use half and half instead, or evaporated milk – a great low-fat cream substitute that I use a lot in soups and sauces. Or just skip it altogether!

Two bowls of tomato soup garnished with cream and parsley and a bowl of biscuits

Here’s How I Make this Easy Tomato Soup Recipe

Start by chopping up a large onion.

Melt the butter in a dutch oven or large pot over medium heat. (It may seem like a lot of butter but I think it adds a lot of flavor and a nice richness to the soup, which is otherwise low in fat.)

Cook the onion for about 10 minutes or so, until translucent but not browned.

Chopped onions on a wooden cutting board and cooking in a dutch oven

Add the tomatoes, chicken stock, and sugar and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

Purée the soup with an immersion blender, or in batches in a regular blender. Taste, season with salt and pepper and stir in a little cream, if you like.

Tomato soup cooking in a dutch oven, and being blended with an immersion blender

You’re done!

I love to serve this with some cheesy garlic bread, or grilled cheese, or the amazing flaky bacon cheddar biscuits you see in the image below (here’s the bacon cheddar biscuit recipe via Coco and Ash).

A bowl of tomato soup garnished with cream and parsley, with a biscuit being dipped into it.

Enjoy! xx

Sound good to you? If you make this easy tomato soup recipe, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later! ↓↓↓

Bowl of tomato soup garnished with cream and parsley, with a bowl of biscuits in the background

Here are a few more easy creamy soups to warm you up this winter.

Creamy Leek and Potato Soup

Creamy Roasted Pumpkin Pear Soup

Red Pepper Carrot Soup with Couscous

Indian-Spiced Carrot Ginger Soup

And if you’re looking for even more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

Products I Used to Make this Easy Tomato Soup Recipe

Bowl of tomato soup garnished with cream and parsley, with a bowl of biscuits in the background
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Easy Tomato Soup Recipe

This quick and easy 30-minute homemade tomato soup has only 5 ingredients and tastes about a million times better than canned. 

Course Soup
Cuisine American
Keyword cream of tomato, tomato soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 219 kcal
Author Ann

Ingredients

  • 6 tablespoons butter
  • 1 large onion chopped
  • 2 28 oz cans whole tomatoes packed in purée
  • 2 cups chicken stock
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1/4 cup heavy cream (optional)

Instructions

  1. In a large heavy pot or dutch oven, melt the butter over medium heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes.

  2. Add the tomatoes, chicken stock and sugar and bring to a boil. Reduce the heat to low and simmer for 20 minutes. 

  3. Remove from heat and blitz with an immersion blender, or in batches in a regular blender, until smooth. 

  4. Stir in cream, if desired. Season with salt and pepper to taste.

Nutrition Facts
Easy Tomato Soup Recipe
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 46mg 15%
Sodium 231mg 10%
Potassium 722mg 21%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 9g
Protein 4g 8%
Vitamin A 52.4%
Vitamin C 44.2%
Calcium 4.2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.



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