Easy Tomato Soup

Homemade tomato soup is so easy to make that you’ll forget about store-bought versions. Canned tomatoes are simmered with onions, garlic, and a few other ingredients and then blended into the most delicious tomato soup you've ever tasted. You'll have a satisfying dinner ready in less than an hour!

Amy's Notes

Who doesn’t remember sitting down to a hot bowl of tomato soup with a grilled cheese sandwich? It’s the ultimate comfort food, perfect for a cozy day.

This homemade tomato soup is made with canned tomatoes, so you can enjoy it year-round. Worried about that “canned” flavor? Don’t be. We include two optional ingredients to smooth it out and boost the flavor.

Best of all, it’s quick, easy, and incredibly delicious. We think it’s the best tomato soup ever!

Enjoy!

Ingredients & Substitutions

• canned tomatoes: The best tomatoes for making a quick homemade tomato soup are whole, peeled San Marzano canned tomatoes. If those aren't available, canned plum or crushed tomatoes work great too. If you wish to use fresh tomatoes, you will need about 2 pounds. Roast them before making the soup for even more flavor. Cut each tomato in half and drizzle with olive oil on a baking sheet. Roast the tomatoes for 40 minutes at 400°F, and then proceed with the recipe.
• baking soda: Adding a small amount helps cut the tomatoes' acidity and reduces the soup's “canned” flavor.
• cinnamon: A pinch of cinnamon can also help mellow the canned tomato flavor. Just be sure to use less than ⅛ teaspoon so it doesn’t overpower the soup. You should barely be able to taste it.
• onions: Yellow or white onions are best for tomato soup.
• fresh garlic: You can substitute fresh garlic with 1 teaspoon of garlic powder. Add more if you like a stronger garlic flavor.
• chicken stock: Use vegetable stock instead of chicken stock to make this tomato soup vegetarian or vegan-friendly.
• uncooked white rice: Simmering a few tablespoons of uncooked rice with the soup helps release starches, creating a silky smooth texture when blended.
• seasonings: The soup is gently seasoned with fresh basil, red pepper flakes, salt, and pepper for a balanced, flavorful finish.
• butter/olive oil: Combining these two fats lowers the smoking point, letting you sauté at higher temps while adding a rich, buttery flavor to the soup. Vegan butter works too!

How to Make Easy Tomato Soup

Step 1

Melt the olive oil and butter in a saucepan over medium heat. Add the onions and sauté for about 10 minutes, until soft and tender.

Step 2

Add the garlic, basil, salt, black pepper, red pepper flakes, and cinnamon. Stir and cook for an additional minute.

Step 3

Carefully stir in the tomatoes, rice, and chicken stock. Cover the pot and simmer for 20-25 minutes, stirring occasionally to prevent the tomatoes from sticking to the bottom of the pan.

Step 4

Add the baking soda and then use an immersion blender to puree the ingredients until smooth. 

Note: The baking soda will cause the soup to fizz, this is normal.

Serve immediately topped with homemade croutons and shredded cheese or with the perfect grilled cheese sandwich. We love to enjoy this soup with sourdough cheddar herb quick bread or Red Lobster cheddar bay biscuits.

How to Store

How to Store: Store leftovers covered in the fridge for up to 1 week.

How to Freeze: To freeze homemade tomato soup, let it cool completely and transfer it to a freezer-safe bag. The soup can be kept frozen for up to 6 months.

Reheat: For the best results, heat the soup in a saucepan over low heat, or microwave it if preferred.

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Easy Tomato Soup

Homemade tomato soup is so easy to make that you’ll forget about the store-bought versions. Canned tomatoes are simmered with onions, garlic, and a few other ingredients and then blended into the most delicious tomato soup you've ever tasted!

Rate this recipe!

5 from 10 votes

SAVESaved! Print Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4 servings

Author: Amy Duska

Before You Begin

Read the NOTES section after the instructions for tips, substitutions, and other helpful info to ensure the best results!

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INGREDIENTS

• 2 tablespoons (28 g) butter
• 2 tablespoons (30 g) olive oil
• 1 small (70 g) diced onion
• 1 tablespoon (8 g) minced garlic
• 1 tablespoon (2 g) chopped basil leaves
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon (0.5 g) red pepper flakes
• ¼ teaspoon (0.5 g) black pepper
• 2 cups (480 g) chicken stock (vegetable stock or water)
• 1 28 oz. (795 g) can of whole peeled San Marzano or plum tomatoes (Do not drain)
• 2 tablespoons (30 g) uncooked white rice (optional: helps thicken soup)
• ¼ teaspoon (1 g) baking soda (optional: cuts acidity in tomatoes)
• 1 pinch (0.2 g) ground cinnamon (optional: helps mask the "canned" taste)

Optional Garnishes

• 1 cup (30 g) homemade croutons
• ½ cup (56 g) shredded cheese

INSTRUCTIONS

• Melt 2 tablespoons (28 g) butter and 2 tablespoons (30 g) olive oil over medium heat in a saucepan. Add 1 small (70 g) diced onion and saute for 10 minutes or until softened and translucent. Add the 1 tablespoon (8 g) minced garlic , 1 tablespoon (2 g) chopped basil leaves, 1 teaspoon (5 g) fine sea salt, ¼ teaspoon (0.5 g) red pepper flakes, ¼ teaspoon (0.5 g) black pepper1 pinch (0.2 g) ground cinnamon and cook while stirring for 1 additional minute.
• Carefully stir in the 1 28 oz. (795 g) can of whole peeled San Marzano or plum tomatoes, 2 cups (480 g) chicken stock, and 2 tablespoons (30 g) uncooked white rice. Cover the pot and lower the heat to a simmer for 20-25 minutes. Stir occasionally to prevent sticking.
• Add ¼ teaspoon (1 g) baking soda and stir. The soup will fizz and bubble which will subside quickly.
• Use an immersion blender to puree the ingredients until smooth. The soup can also be carefully poured into a stand blender to puree and transferred back into the pan to keep warm. Serve immediately topped with croutons and shredded cheese.

NOTES

• Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoon.
• How to Store: Store leftovers covered in the fridge for up to 1 week.
• How to Freeze: To freeze homemade tomato soup, let it cool completely and transfer it to a freezer-safe bag. The soup can be kept frozen for up to 6 months.
• How to Reheat: For the best results, heat the soup in a saucepan over low heat or microwave it if preferred.

Nutrition

Serving: 1bowl | Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g