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.
Want something lighter on the side? A cup of this tomato soup is delicious with a simple green salad, my kale Caesar salad, or a classic Caesar salad.
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!
Tomato Soup
Ingredients
- 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
Instructions
- 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.
Made this for dinner, quick, easy and delicious. At first the color was kind of brown and my husband was a little skeptical but after blending it turned more red and it was so tasty my husband no longer cared about the color.
Haha so glad you loved it!
Thank you so much for this recipe. It looks like you had cherry tomatoes in your soup. An Italian chef I took classes from said that he always uses cherry tomatoes in America. They’re the best flavor he said. So, I used some canned cherry tomatoes along with regular tomatoes.
I wasn’t going to use coconut milk, but ended up doing so. Can’t detect the coconut flavor, really, and it does certainly make for an ice cream and texture Without so much guilt.
Of course, I paired it with the classic grilled cheese sandwich.
Hi Tom, I’m so glad you loved the soup!
This was fabulous! We’ve had such a cold winter this year that all I want to make is soup.
I’m so glad you loved the recipe!
Hello!
This was a great soup! Like pizza in a bowl! Thank you.
So glad you loved it!
We got hit with a cold snap this weekend so I took the opportunity and made this soup for my husband and I. So delicious! Of course we had to pair it with some grilled cheese sandwiches. I will definitely make this recipe again.
It’s been a wee bit chilly California so really into soups right now so made this for dinner. I followed the recipe exactly and it was delicious. I tipped it off with Basil, Shredded Parmesan and homemade Garlic Croutons. Definitely will make it again.
Made this today, loved the fact that it used canned tomatoes and coconut milk. Served it with toppings of avocado, bacon and roasted butternut squash: yum!
Love this soup! Leaving a few cups out when blending to add some texture made a huge difference. It was the perfect soup for a chilly night!
This soup had a delicious flavour combination! My entire family enjoyed it with grilled cheese sandwiches. We will definitely make it again!
This soup was a delicious blend of flavors! My whole family enjoyed it with grilled cheese sandwiches. We will definitely make it again!
I’m so glad everyone loved it!
This was a delicious tomato soup and very flavorful! We love all of your recipes and will definitely be making this one a lot.
I’m so glad you enjoyed it!
This was soooo good! I made it tonight for dinner and may have to make it again this week. Thank you!
I’m so glad you loved it!
This is soooo good! Made is for dinner tonight and may have to make it again this week.
Huge hit at home and with a neighbor! Made toasted cheese sandwich as a side, used fresh basil garnish as advised, and got an “A Plus” from the neighbor. Will definitely make again.
So glad you loved it!
a great set of ingredients in this tomato soup, love the coconut milk too since I avoid dairy most days, impressive, thank you!
Looking forward to the answer re: total quantity of canned diced tomatoes neded for this recipe: 28 oz or 56 oz?
Hi Joan, Thanks for your comment! You need 2 28-oz cans, 56 oz total.
Looks great. Can leftovers be frozen?
Yep, this soup freezes great!
Thank you, you wonderful people, for your fabulous recipes.
Your recommdation/experience with regard to freeezing this soup.
Thanks,
Hi Susan, Allow the soup to cool to room temperature, then transfer it to airtight containers or jars. It freezes well for up to 3 months. Hope you enjoy!
I plan to make this, but canned tomato size has me confused. Did you mean two 14 oz, or two 28 oz? I have no seen 24 oz cans. Thanks! Love your recipes!
I was just about to ask the same question. I want to make this, too, but I don’t know whether to use two 14 oz. cans or two 28 oz. cans. Diced tomatoes don’t come in 24 oz. cans anywhere around where I live.
Two 28 oz cans!
Thanks for catching that mistake! It should be 2 28oz cans.
This looks delicious! Could I substitute almond milk with the understanding it would loose some of it’s creamy richness?
Hi Kayren, Yep, the soup will be less rich and creamy, but it should work fine!