Homemade Tomato Soup
When it comes to comfort food, Tomato Soup is at the top of the list! My tomato soup is creamy, smooth, and can be made with canned or fresh tomatoes. Best of all it can be made in under 30 minutes!
Of course, we always think of grilled cheese sandwiches when thinking of what to pair our soup with, but I also love to serve it with my Cheesy Garlic Bread, or No-Knead Artisan Bread or a large tossed salad!
Can’t Beat Homemade
Many of us grew up having tomato soup with grilled cheese sandwiches for either lunch or dinner. If you grew up eating canned tomato soup then you have to give this recipe a try! Not only is it better (can anyone deny that homemade is always better), but it’s super easy, quick to make and will please even your pickiest of eaters!
We like to make this soup with either FRESH or CANNED tomatoes. The best time of year to use fresh tomatoes is summer, but they’re typically available all year long. And the best-canned tomatoes to use are whole tomatoes because they are the highest quality of canned tomatoes!
My Favorite brand to use is Cento San Marzano Peeled Whole Tomatoes!
How to Make Tomato Soup
Begin making your soup by sauteing in butter your onions, carrots, and garlic. This helps give your soup an extra boost of flavor!
Then add canned whole tomatoes, broth, basil, seasonings, and bring to a boil. Then turn the heat down and let it all simmer for 30 minutes! Add in the cannellini beans and simmer for another 5 minutes.
Then remove from heat, add the rest of the butter and cream! Blend it all up, using either your blender or immersion blender! We like ours very smooth and creamy, but feel free to blend to your desired consistency!
Using fresh tomatoes: if you want to use fresh tomatoes, then dice them up and place them on a roasting pan. Roast them and your other ingredients and seasonings until the edges of the vegetables are slightly charred. While they are roasting bring broth to a boil. Then add your roasted veggies to your broth and blend!
Ways to Cook It
I love cooking this Tomato Soup Recipe on my stovetop but it can easily be made in an instant pot or slow cooker!
Slow Cooker: It is so easy! Just place on the ingredients in the slow cooker, (except the cream) and cook for 3-4 hours on high or 6-8 on low. Then blend with either your blender or immersion blender. Finally, add the cream and mix till completely blended!
Instant Pot: Saute onions and garlic in the instant pot. Then add whole tomatoes, broth, carrots, basil, and other seasonings. Set to High pressure for 15 minutes. Then natural pressure release for 10 minutes. Blend and then add your cream and mix thoroughly!
Variations + Additions
This recipe is already very keto and gluten-free friendly (just make sure to use a gluten-free broth). For a vegan variation, omit the cream and use coconut milk instead! Also, use vegetable broth instead of chicken broth!
Also, consider adding different ingredients to make your soup a little more filling! Some favorites are rice, tortellini, Cream cheese or chicken!
- Fresh Basil
- Parmesan Cheese
Storing and Reheating
This soup can be stored for up to 4 days in an airtight container in the refrigerator.
To freeze, place soup in a freezer safer container, leaving about an inch of space at the top (soup can expand when frozen). However, soups with cream in them don’t freeze well. So after blending your tomato soup base, take out the amount you want to freeze before adding your cream. When you reheat then you can add in the cream! It can last up to 6 months.
To reheat let the soup defrost in the refrigerator and then reheat on the stovetop or microwave, making sure to stir frequently.
I hope you love this creamy, comforting Tomato Soup Recipe! It’s so easy and you can eat it year-round!
For more creamy soup recipes:
- Pumpkin Soup
- Roasted Butternut Squash Soup with Maple Candied Bacon
- Spring Pea Soup with Leeks and Lentils
- Butternut Squash Bisque
Homemade Tomato Soup Recipe
- 4 tbsp butte - divided
- 1 medium yellow onion - thinly sliced
- 1 medium carrot - peeled and grated
- 2 cloves garlic - minced
- 1 (28) ounce can whole San Marzano tomatoes
- 2 cups low-sodium chicken broth - or vegetable broth
- 1 1/2 tsp granulated sugar
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 2-3 fresh basil leaves - (optional)
- 2/3 cup cooked cannelini beans - rinsed and drained
- 1/3 cup heavy cream - (optional)
- Set a Dutch oven or large pot over medium heat. Add 2 tablespoons of butter and melt. Once melted add the onion. Cook for 5-6 minutes or until soft. Add the carrot and garlic, continue cooking for an additional minute.
- Add tomatoes, broth, sugar, salt, pepper, and basil (if desired). Bring mixture to a boil, then reduce heat and simmer for 30 minutes. Add the beans and cook an additional 5 minutes.
- Remove from the heat and stir in remaining butter and cream (if desired). Carefully pour into a high speed blender (or use an immersion blender). Blend soup until creamy and smooth.
- Serve hot. Store in an airtight container for up to 4 days.