Easy Tomato Soup Recipe
This is the easiest tomato soup recipe you’ll ever make! Takes just 5 minutes and it’s loaded with robust tomato flavor, garlic, parm & herbs.
I just made the easiest tomato soup recipe ever, and I couldn’t be happier to be sharing it with you here!
My kids absolutely adore grilled cheese and tomato soup. And they come home seriously hungry, so it’s one of their favorite after-school snacks to make. A steamy hot bowl of this plus a handful of homemade Oreos, peanut butter oatmeal cookies, or a chocolate mug cake and they’re raring to go on their homework, and good until dinnertime.
Recently my younger one started ordering cans of Campbell’s tomato soup on Amazon. Huh???
Just no. I told him homemade tomato soup is so easy to make! And we have all the ingredients stocked in our pantry at all times.
So, to prove it to him, I whipped this tomato basil soup recipe up in no time flat.
It was miles better than the canned stuff, plus it makes a big pot so it’s way more economical.
Not to mention the taste. The tomato flavor is just off the charts, and the balance of herbs and spices is totally on point.
When he tried it, he said it was the best tomato soup recipe he’d ever tasted.
I think I made him a convert!
Table of Contents
- What’s great about this recipe
- What does this recipe for tomato soup taste like?
- Ingredients
- Special equipment
- How to make this easy tomato soup recipe
- How to serve tomato soup
- Expert tips
- Frequently asked questions
- What is the serving size?
- How to store
What’s great about this recipe
- Tastes incredible: This creamy tomato soup has a bold tomato flavor and a perfect balance of seasonings.
- Few ingredients: It’s only got 8 ingredients and I bet you already have them all on hand.
- Easy to make: It literally takes 5 minutes to make. What?!
- Versatile: You can add all sorts of different toppers to make it your own.
What does this recipe for tomato soup taste like?
This cooks up super tomato-forward. The most dominant flavor is tomato!
But it’s also rich and creamy.
Parmesan adds a nuttiness that really balances out the tanginess of the tomatoes, as does garlic.
And there are herbs such as such as basil, oregano, rosemary, thyme, and marjoram, that bring a really traditional, fresh flavor to the mix.
I think you’re really going to love it!
Ingredients
Here’s what you’ll need to make this classic recipe.
Tomatoes: I use a can of crushed tomatoes, just because I always have one on hand for making all sorts of things. But you could use fresh tomatoes from your garden too if you like! Just peel and de-seed them, give them a squish to break them down a little, and you’re good to go!
Cheese: Do you buy parmesan cheese in a wedge? I do, and it’s so much better than the pre-grated stuff! Plus you get a little strip of the rind, which is fantastic in soups and risotto.
Save that rind in a little zip-top bag in your fridge or freezer!
Toss it into this soup and it will perfume it with the most delicious cheesy, nutty, salty flavor.
If you don’t happen to have a parm rind on hand, just whisk in about 1/4-cup of your favorite shredded cheese.
Seasonings: This recipe is seasoned with salt and pepper, as well as garlic powder, Italian seasoning, and a pinch of sugar to balance the acidity of the tomatoes.
Stock: I’m using chicken stock here, but vegetable stock would work equally well. Plus it’s vegan!
Cream: We love a creamy tomato soup, so a touch of cream is added to give the soup added richness and help the flavors to linger on the palate.
Special equipment
You really don’t need anything too crazy to make this! Just a few basic kitchen tools.
- Burner: I like to cook this recipe on my stovetop because I’m kind of a minimalist when it comes to appliances, but you could also make this on a hot plate or in a slow cooker or instant pot.
- Pot: I like a large, heavy-bottomed pot. An enameled cast-iron Dutch oven is my go-to.
- Measuring cup: You’ll need a liquid measuring cup for the cream and measuring spoons for the seasonings.
- Whisk: This will blend all the ingredients together and create a lovely, velvety texture.
How to make this easy tomato soup recipe
This is so quick and simple to make! There are really just 3 steps.
Step 1: Combine the tomatoes and seasonings
Start by placing the crushed tomatoes in a large pot, along with the cheese, salt, garlic powder, Italian seasoning, and pepper.
Step 2: Add the stock and cream
Pour in the stock.
And the cream.
Step 3: Simmer
Place the pot over medium-low heat and bring the soup up to a low simmer, whisking occasionally to blend the ingredients and prevent things from burning on the bottom.
The longer you simmer this soup, the thicker it will become. And the flavors will intensify too, so taste it frequently to see if it’s where you like it to be.
If it seems too tangy, add sugar to balance out the flavors. If it’s becoming too cheesy-tasting or salty, fish out the parmesan rind with a slotted spoon.
How to serve tomato soup
Ladle the soup into bowls or mugs, and enjoy!
For what you see in the photos here, I added a drizzle of olive oil, a pinch more parmigiano reggiano, some fresh cracked black pepper, croutons, and a few fresh basil leaves.
And I’ve got ideas for more add-ins below!
Expert tips
Reduce
Simmering the soup with the lid off or ajar will result in a heartier texture as well as intensifying the flavors.
So if you like a milder taste and a brothier consistency, go ahead and serve it right away.
If you prefer something more robust, let some of the liquid evaporate away as steam and you’ll have a thicker soup with a bolder taste.
Make it your own
A lot of times, I’ll toss in a few extras. Some of our favorites include:
- Cooked ditalini, pastina, or rice
- Mini meatballs, crumbled sausage, or bacon
- Caramelized onion (This cuts down on the need to add sugar, and can be blended in or left chunky.)
- Crushed red pepper flakes
- Pine nuts, soup crackers, or cheese crackers.
Frequently asked questions
My soup came out too thin. Why?
You just need to simmer it a little longer and allow some of the liquid to evaporate away as steam. This is called “reducing.”
My soup is too thick and salty. Why?
You probably reduced it down a little too much. Whisk in some water to dilute everything down and you should be good to go.
Can this be processed and kept in sterile jars?
Yes! But you’ll need a pressure canner.
Make a big batch, pour it into sterilized jars, screw on fresh lids, and pop them in the pressure canner. Process according to the individual instructions given with your appliance, then allow the jars to cool. You should hear the button pop as the jars are cooling. This lets you know the seal is good!
If done properly, your tomato soup should last for up to a year at room temperature.
Can this be made in an instant pot or crock pot?
One hundred percent!
You don’t even really have to change anything about the recipe. Just dump, stir, and simmer until you achieve the consistency you’re after.
What is the serving size?
The serving size is 1/2 cup. The nutritional info included in the recipe card below is for 1/2-cup of soup, and the batch makes about 4 cups if you simmer and reduce it by half.
How to store
This should keep at room temperature for an hour or two.
If you have any leftovers, pour them into an airtight container, allow them to cool completely, then stash them in the fridge or freezer. They should be good for several days in the fridge, or around 6 months in the freezer.
Thaw in the fridge and reheat in a pot on the stove or in your slow cooker or instant pot, or microwave until heated through.
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Easy Tomato Soup Recipe
Ingredients
- 28 ounces (793.79 g) crushed tomatoes
- 1 (1 g) parmesan rind, or 1/4 cup ground parmesan cheese
- 1 1/2 teaspoons (9 g) kosher salt
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (1 g) Italian seasoning
- 1/4 teaspoon (0.5 g) ground black pepper
- 32 ounces (907.19 g) chicken stock
- 1/2 cup (119 g) heavy cream
- 1 tablespoon (12 g) sugar, or to taste
Instructions
- Place the tomatoes, parmesan, salt, garlic powder, Italian seasoning, and pepper in a large pot and whisk in the stock and cream.
- Bring the soup up to a simmer over medium-low heat and cook, whisking occasionally, until the desired consistency is reached.
- Taste, and add sugar as needed.
I just made this recipe and it is amazing! The only changes I made were to use my homemade chicken stock and fresh garlic then purée at the end with an immersion blender. Yes, it’s in my permanent collection now.
Yay!! That’s so awesome Dean thank you so much for the positive feedback!