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5 from 1 vote

Homemade Tomato Soup Recipe

Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 3919kcal


  • 1 tbsp olive oil
  • 1/2 medium onion chopped
  • 1/2 cup carrot grated finely
  • 3 cloves garlic minced
  • 2/3 cup sun dried tomatoes packed in oil
  • 2 1/2 cup canned diced tomatoes
  • 3/4 cup chicken broth
  • 1(10 3/4) oz can tomato soup
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil OR use fresh basil
  • 1/4 tsp red pepper flakes optional
  • 3 oz cream cheese cubed
  • 2 tbsp whole milk OR half and half
  • 1/4 cup parmesan freshly grated
  • 2 cup orzo pasta cooked


  • Place oil in a large skillet or pot over medium-low heat. Add onion, carrot and garlic. Cook for 4-5 minutes or until vegetables are tender, stirring often.
  • Add sun-dried tomatoes, canned tomatoes, tomato soup, chicken broth, sugar, salt, pepper, oregano, basil and red pepper flakes. Bring soup to a boil for 2-3 minutes, then reduce heat and simmer for 30 minutes.
  • Remove soup from heat. Transfer soup to a blender. Add cream cheese and whole milk or half and half. Remove center piece from blender to allow steam to escape. Cover with a paper towel to prevent splatters. Process for a few minutes until smooth, making sure the soup is creamy (I would pulse it for at least 2-3 minutes in order to avoid it being chunky- trust me!).
  • Return mixture to stove and heat for 5 minutes. Add additional salt and pepper to taste. Place two large spoonfuls or orzo pasta in bottom of individual bowls. Ladle soup over and garnish with parmesan.


Serving: 6g | Calories: 3919kcal | Carbohydrates: 878g | Protein: 91g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 21060mg | Potassium: 31320mg | Fiber: 64g | Sugar: 457g | Vitamin A: 23526IU | Vitamin C: 718mg | Calcium: 839mg | Iron: 35mg