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I keep everything for this homemade tomato soup in my pantry all year. It’s a thick, hearty soup made from canned whole tomatoes simmered with onion, garlic, dried thyme, and dried basil, with a little heavy cream stirred in at the end. A half cup of flour cooked with the onions thickens it right in the pot, and you can leave it chunky or blend it partway. Two big cans of tomatoes make six bowls: supper tonight with grilled cheese, plus a few containers for the freezer.
Figuring out what to make for dinner can be a frustrating thing for a parent who’s just come in from a long day at work or all day dealing with kids. Throw in being a single parent to that mix, and sometimes it feels impossible to get a nutritious meal on the table.
I wasn’t much of a cook when my boys were little, and supper was often frozen fish sticks, boxed macaroni and cheese, and canned green beans. That’s all I had the time or money to do.
These days I want meals with fresher ingredients that I can pull together on a weeknight, and this tomato soup is one of them. I use dried herbs because they’re always in my pantry, but if I’ve planned ahead or it’s summertime, then I add fresh, chopped basil when serving.
My husband loves this soup so much that as soon as there’s a hint of fall in the air, he’s asking if we’re having tomato soup. It’s become our start-of-fall tradition.
Testing results for homemade tomato soup
- I’ve made this soup with fresh summer tomatoes, and it’s certainly delicious that way. However, in the dead of winter it’s hard to find a good tomato, so I prefer making it with good-quality canned tomatoes.
- I have scorched this soup a time or two when I wasn’t paying enough attention during the flour step. Don’t be like me! Take the time to stand there and stir while adding the flour. It only takes about 5 minutes, and after that you’ll only need to stir occasionally.
I hope you make this recipe. I think you’ll love it!
Homemade tomato soup thickened in the pot
A little flour is all it takes to thicken this soup. I add just half a cup of flour, which goes in right after the garlic and before the tomatoes. Stir it into the onions over medium heat and keep stirring for about five minutes. The onions will turn thick and gummy, and that’s fine. Turn the heat down if the mixture starts to stick or brown on the bottom of the pot. Stir pretty continuously during this step to keep the onions and flour from sticking to the pot.
Once the tomatoes and stock go in, that cooked flour gives the soup its body as it simmers. You can stop there for a rustic, chunky soup. If you like it smoother, run an immersion blender through the pot for a few seconds at the end.
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Cook it in stainless steel or enameled cast iron, which is my favorite. Aluminum and copper react with the acid in the tomatoes and can give the soup a metallic taste.
Related 📖 ➡️ Best tools for soups
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What I use for tomato soup
You’ll need a large Dutch oven and an immersion blender. If you don’t have an immersion blender, please get yourself one! It’s so handy for pureeing soups right in the pot—no more scooping hot soup in and out of the regular blender.
Canned tomatoes and dried herbs
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Whole peeled tomatoes: Two 28-ounce cans, undrained, so all the juice goes into the pot. I like Muir Glen fire-roasted, but any good quality tomatoes will work.
Sugar: Just a teaspoon to cut the tomatoes’ acidity.
Dried herbs: Thyme, basil, a bay leaf, and red pepper flakes. Start with the smaller amount of red pepper flakes and taste before adding more.
Chicken stock: This gives the soup good flavor. You can also use vegetable stock.
Heavy cream: Anywhere from half a cup to a cup. Start with half a cup and taste.
Serve it with grilled cheese
We love this soup with a grilled cheese sandwich, and together they make a whole supper. For a Southern version, fill the sandwich with pimento cheese made with extra-sharp Cheddar instead of sliced cheese.
You can also top each bowl with crispy bacon, freshly grated Parmesan, and croutons. A plate of crispy Southern cheese straws on the side is good too, and they keep in the freezer.
When company’s coming on a cold night, keep the pot warm on the stove, set the toppings out in little bowls, and let everybody fix their own bowl. Make it the first cold night this fall, and it might turn into a cold-weather tradition at your house, too.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Homemade Tomato Soup Recipe
Video
Equipment
Ingredients
- 3 tablespoons olive oil
- 5 tablespoons butter
- 2 onions, chopped (about 2 heaping cups)
- 4 cloves garlic, minced
- ½ cup flour
- 2 28-ounce cans whole peeled tomatoes, undrained
- 6 ounces tomato paste 1 small can
- 4 cups chicken stock
- 1 teaspoon sugar
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- ½ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2-1 cup heavy cream
Instructions
- Heat 3 tablespoons olive oil and 5 tablespoons butter in a large soup pot over medium-high heat. Saute 2 onions, chopped (about 2 heaping cups), for about 5 minutes, then add 4 cloves garlic, minced. Sauté for 30 seconds, then add 1/2 cup flour and stir until well-blended. Cook onions with flour over medium heat for about 5 minutes, stirring constantly.
- Slowly pour in 2 28-ounce cans whole peeled tomatoes, undrained, 6 ounces tomato paste, and 4 cups chicken stock. Add 1 teaspoon sugar, 1 bay leaf, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1/2 teaspoon red pepper flakes, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Bring to a boil, then turn down to a simmer. Stir occasionally to keep from sticking.
- After 45 minutes, stir in 1/2-1 cup heavy cream and simmer for 15 more minutes. Remove the bay leaf. At this point, you can use an immersion blender to partially puree the soup if you like it smoother.
- Season with additional salt and pepper to taste. Serve warm with freshly grated Parmesan cheese, crispy bacon, fresh basil, and croutons.
Notes
Best Pro Tips for Homemade Tomato Soup:
- Use a non-reactive pan, so the tomatoes’ acid doesn’t cause a metallic taste. Non-reactive pans include stainless steel or enameled cast iron, which is my favorite. Avoid aluminum or copper for this recipe.
- When adding the red pepper flakes and cream, start with small amounts, then taste and add more if needed.
Nutrition
Questions and tips
Storage
To freeze tomato soup, let it cool completely. Store it in a freezer-safe container for up to three months. Thaw it in the refrigerator, then heat and serve.
Yes. Leave out the cream; the soup will still be thick from the flour, just less creamy.
Yes, in the summer when you can get good fresh tomatoes. You might need to add a little tomato juice, too.
No. You can serve it chunky if you like it that way. Blend it partway with an immersion blender if you like it smoother.
Sounds delish. Our fresh tomatoes are at their best now so will probably use half fresh. Am hoping to serve this chilled.
Surprised u didn’t use basil ? May slip in a few chipped leaves. Will report back once I have made it. Have a merry Christmas. Love from CapeTown.
I used dried basil because it’s always available. If I have fresh then I’ll usually add a little when I serve it. Thanks!