Homemade Tomato Soup Recipe

Bowl of homemade tomato soup garnished with a basil leaf.

4.86 from 21 votes

For ultimate comfort, try my creamy Homemade Tomato Soup. Ready in just 30 minutes this soup is a classic that will warm your soul.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 164kcal

Author: Andrea

Ingredients

4 tbsp butter 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 cannellini beans rinsed and drained
1/3 cup heavy cream (optional)

Instructions

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, and continue cooking for an additional minute.
Add tomatoes, broth, sugar, salt, pepper, and basil (if desired). Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Add the beans and cook for an additional 5 minutes.
Remove from the heat and stir in the 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.

Notes

To STORE Homemade Tomato Soup, place it in an airtight container in the refrigerator for up to 4 days. To FREEZE, transfer the soup to a freezer-safe container, leaving an inch of space at the top for expansion.

Note that soups with cream don’t freeze well, so blend your tomato soup base and remove the portion you want to freeze before adding cream. It can last up to 6 months in the freezer.

To REHEAT, thaw the soup in the refrigerator overnight. Warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, covered, on medium power for 2-3 minutes, stirring halfway through. Add cream after reheating if needed.

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