Easy Tomato Soup Recipe

Name: Easy Tomato Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 28 ounces crushed tomatoes; 1 parmesan rind (or 1/4 cup ground parmesan cheese); 1 1/2 teaspoons kosher salt; 1 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon ground black pepper; 32 ounces chicken stock; 1/2 cup heavy cream; 1 tablespoon sugar (or to taste)

ByAllie September 19, 2023July 21, 2025 July 21, 2025

39 Comments

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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.

Easy tomato soup recipe, prepared and served in white crocks.

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!

White crock of tomato soup with a text label reading "The Easiest Tomato Soup You'll Ever Make!"

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

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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 ¼-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.

Crushed tomatoes and seasonings in a large, enameled cast iron Dutch oven.

Step 2: Add the stock and cream

Pour in the stock.

Adding chicken stock to crushed tomatoes and seasonings.

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.

Homemade tomato soup served with fresh basil on a distressed wood tabletop.

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 ½ cup. The nutritional info included in the recipe card below is for ½-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.

How to make tomato soup served in white crockery with fresh basil and homemade croutons.

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Ok I'm a weirdo. This is going to sound really strange, but- I just feel like I need to talk to you guys! It feels like it's been too long, since I really, you know, talked to you. You, invisible friends out there.

How are things? How is your end of summer/beginning of Fall going?

Last week was back to school week here. My older son is back in school, second grade now! And my little guy is off to kindergarten. What a milestone. Watching him walk in through those huge glass doors put a lump in my throat.

So, I've been a mom for 7-½ years now. Sounds like a long time but it sure doesn't feel that way. I remember when I first came home from the hospital with my first-born. My mom kept asking me how I was doing. I was like "It's hard right now, I'm learning the ropes, but I know it will get easier once I get the hang of it."

What can I say. I was wrong. You never really get the hang of it. Or rather, just when you think you do, everything changes. Just when you get the hang of nursing, they're on to solids. Just when you think you've got their sleep schedule down, they start teething. Just when you think you know what they like to eat, they change their minds. You master teaching them to put on their own shoes, only to face the next challenge of potty training. And then ABC's & 123's. Put your dirty clothes in the hamper, please (times infinity). Then bullies, homework, cavities, sports, dating...

I made mistakes at this time last year. Failures I want to learn from. They would come home from school, scatter backpacks, shoes and jackets all over the downstairs, eat snacks on top of snacks, and watch tv until boredom had them picking fights with each other. I was always busy with other chores, and I would get irritated and nag at him to start his homework, but there were countless days where the folder didn't get opened until after 7 pm.

I want to do better. I want to be the kind of mom that has everything under control.

Easy, Make Ahead Blender Tomato Soup | Baking a Moment

We're working on a new game plan for this year. Mornings and afternoons will get the real attention they deserve. Wholesome, healthy foods will be offered, right from the start. My day will be restructured, so they'll have my full attention. Jackets on hooks, before anything else. Sit down, eat this food I made for you, tell me about your day, show me your homework folder and let's get this out of the way so the rest of the afternoon can be yours.

There will be extra-curricular activities. We don't live in the kind of neighborhood where kids come knocking at the door to play. Winter was tough last year. They got stir crazy. I didn't know to expect it, and before I knew it, we were in the thick of it and all the signups were over and done with.

Jill from Foodtastic Mom inspired me to do better with nightly reading. We are wrapping up The One and Only Ivan; reading aloud at bedtime has quickly become a routine that we all look forward to. I'm keeping my tablet queued up with more great books to keep up the momentum. If you have any suggestions I'd love to hear; leave me a comment. I've got two boys, 7 and 5, if you didn't already know 😉

I'm feeling good about my New {school} Year's resolutions. But I have no doubt that some new challenge will arise in the very near future.

What should I expect next? How can I be prepared for it? What are your tricks for balancing home, career, and motherhood? How do you squeeze it all in to just 24 hours? Do you have a difficult time transitioning your kids into a new routine at this time of year? Do you set New {School} Year's Resolutions too? Are you a weirdo?

Easy Blender Tomato Soup | Baking a Moment

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