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

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 219kcal
Author Ann Otis


  • 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)


  • 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.
  • Add the tomatoes, chicken stock and sugar and bring to a boil. Reduce the heat to low and simmer for 20 minutes. 
  • Remove from heat and blitz with an immersion blender, or in batches in a regular blender, until smooth. 
  • Stir in cream, if desired. Season with salt and pepper to taste.


Calories: 219kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 231mg | Potassium: 722mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2620IU | Vitamin C: 36.5mg | Calcium: 42mg | Iron: 0.9mg