The BEST tomato soup recipe! It's rich, flavorful, and made with pantry ingredients. Pair it with a grilled cheese for a delicious, comforting meal!
Homemade tomato soup is like a hug in a bowl, which, when the weather is as gray as it has been here lately, is exactly what I need.
This tomato soup recipe is a cold weather staple in our house. It couldn’t be simpler to make, and the ingredients are largely pantry basics that I always keep on hand. But more importantly, this tomato soup is creamy, comforting, and full of rich flavor. The tomatoes make it tangy, balsamic vinegar adds sweetness, and red pepper flakes give it a warming kick of heat. You could serve it on its own, topped with a swirl of olive oil, black pepper, and fresh basil leaves…or you could pair it with a grilled cheese sandwich. If you’re craving cozy comfort food as much as I have been recently, I definitely vote for the latter.
Tomato Soup Recipe Ingredients
Here’s what you’ll need to make this homemade tomato soup recipe:
- Tomatoes, of course! Canned diced tomatoes, to be exact. If you’d prefer to make a tomato soup recipe that calls for fresh tomatoes, check out this tomato basil soup recipe instead.
- Olive oil and butter – They create the soup’s rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter.
- Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor.
- Balsamic vinegar – It adds sweetness and tang.
- Vegetable broth – Use store-bought, or make your own. Water works here too!
- Full-fat coconut milk or heavy cream – Honestly, both are fantastic! They make the soup equally creamy. If you go the dairy-free route, I promise, you won’t taste the coconut one bit!
- Dried thyme – For warm, earthy flavor.
- Red pepper flakes – For heat.
- Fresh basil leaves – You can’t beat the combination of tomatoes and basil! I shower the basil over the soup to add bursts of fresh flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Tomato Soup
This homemade tomato soup recipe is so simple to make! Here’s how it goes:
First, sauté the veggies. Melt the butter in a large pot or Dutch oven over medium heat, and add the olive oil. Add the onion, carrots, garlic, and a pinch of salt, and cook, stirring occasionally, until the veggies soften, about 8 minutes.
Stir in the vinegar.
Next, add the remaining ingredients and simmer. Add the canned tomatoes, water, coconut milk or heavy cream, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, until the carrots are tender, 20 to 25 minutes.
Then, blend part of the soup. This step makes it sooo creamy! Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender, and blend until smooth. If you like, you could use an immersion blender for this step, though I prefer the smoother texture I get when I use my upright blender. Return the pureed soup to the pot, along with the 4 cups of chunky soup. Stir to combine.
Finally, season to taste and serve. That’s it!
Homemade Tomato Soup Serving Suggestions
When you’re ready to eat, top your bowl with a swirl of olive oil, a drizzle of coconut milk or heavy cream, lots of fresh black pepper, and fresh basil. Enjoy the soup with a side of crusty bread, or top it with homemade croutons for crunch. And of course, you can’t beat pairing it with a grilled cheese sandwich.
Leftovers keep well for up to 4 days in an airtight container in the refrigerator. For longer storage, freeze the tomato soup for up to 3 months!
More Favorite Soup Recipes
If you love this tomato soup recipe, try one of these homemade soups next:
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Minestrone Soup
- Tortellini Soup
- Best Lentil Soup
- Cabbage Soup
- Many-Veggie Vegetable Soup
- Or any of these 35 Best Soup Recipes!
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
- Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
- Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.