Homemade Tomato Soup (2024)

Jun 21, 2024 by Amy Duska | 8 Comments | We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

Homemade tomato soup is made with tomatoes, onions, basil and just a few other ingredients. It’s so easy to make, you can forget about the store-bought stuff.

This classic tomato soup recipe is restaurant quality!

Who doesn’t remember sitting down as a kid to a hot bowl of condensed tomato soup with a grilled cheese sandwich? This food combination is classic comfort food at it’s best. The perfect way to cozy up on a cold day.

Because this is a homemade tomato soup made with canned tomatoes, it can be enjoyed anytime of the year. There’s no need to worry about the soup having a “canned” taste. We provide you with 2 optional ingredients to get rid of the canned tomato flavor.

Best of all, it’s quick and easy and we know you’ll enjoy every bite. It's the best tomato soup ever!

What you need

canned tomatoes: The best canned tomatoes for homemade tomato soup arewhole, peeled, San Marzano tomatoes. If you can’t find this particular type of tomato, use canned plum tomatoes or crushed tomatoes.
baking soda: A small amount of baking soda cuts the acidity of the tomatoes which in turn helps mask the canned flavor.
cinnamon: A pinch of cinnamon also helps to hide the canned flavor of the tomatoes. Make sure you only use a pinch, less than ⅛ teaspoon, to avoid over seasoning it. You should barely be able to taste the cinnamon.
onions: Yellow or white onions are best for tomato soup.
fresh garlic: Fresh garlic can be substituted with 1 teaspoon of garlic powder. Add more to taste.
chicken stock:Vegetable stock can be used instead of chicken stock to make this a vegetarian or vegan tomato soup recipe.
uncooked white rice:A couple of tablespoons ofuncooked riceare simmered along with the other ingredients. As they cook, the starches in the rice are released, creating a silky smooth soup once pureed.
seasonings: The soup is lightly seasoned with fresh basil, red pepper flakes, salt and pepper.
butter/olive oil: The combination of these two fats keeps the smoking point down, allowing you to cook at higher temperatures when sautéing. It also gives the soup a rich buttery flavor. Vegan butter can be substituted.

How to make it

Canned tomatoes are simmered with onions, garlic and a few other ingredients and then blended into the most delicious tomato soup you've ever tasted!

Step 1: Meltthe olive oil and butter over medium heat in a saucepan.Addthe onions and saute for10 minutes, until they are softened.

Step 2: Addthe garlic, basil, salt, black pepper, red pepper flakes and cinnamon, stir andcookfor1 additional minute.

Step 3: Carefullystirin the tomatoes, rice and chicken stock.Coverthe pot andsimmerfor20-25 minutes.Stiroccasionally to prevent the tomatoes from sticking to the bottom of the pan.

Can I use fresh tomatoes?

If you wish to use fresh tomatoes, you will need about 2 pounds. Roast them before making the soup for even more flavor. Cut each tomato in half and drizzle with olive oil on a baking sheet. Roast the tomatoes for 40 minutes at 400°F then proceed with the recipe.

How to store it

Storeleftovers covered in the fridge for up to 1 week. Tofreezehomemade tomato soup, allow it to cool completely and transfer to a freezer-safe bag. The soup can be kept frozen for up to 6 months.

Tomato soup is bestreheatedin a saucepan over low heat but it can also be reheated in a microwave.

More easy comfort food recipes

We are sharing all of our favorite comfort food recipes with you. Make sure to check them out for big bowl of coziness!

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chicken noodle soup
broccoli cheese soup
hot and sour soup

Homemade Tomato Soup Recipe

Homemade tomato soup is made with tomatoes, onions, basil and just a few other ingredients. It’s so easy to make, you can forget about the store-bought stuff. This classic tomato soup recipe is restaurant quality!

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INGREDIENTS

2 tablespoons (30 g) butter
2 tablespoons (30 g) olive oil
1 small onion (chopped)
3 cloves garlic (minced)
2 leaves basil (chopped)
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
1 pinch ground cinnamon (optional: helps mask the "canned" taste)
2 cups (480 g) chicken stock (vegetable stock or water)
1 (28 oz.) can whole peeled tomatoes (San Marzano or plum tomatoes)
2 tablespoons uncooked white rice (optional: helps thicken soup)
¼ teaspoon baking soda (optional: cuts acidity in tomatoes)

Garnishes

homemade croutons
shredded cheese

INSTRUCTIONS

Meltthe olive oil and butter over medium heat in a saucepan.Addthe onions and saute for10 minutesor until they are softened and translucent.Addthe minced garlic, basil, salt, black pepper, red pepper flakes and cinnamon andcook while stirringfor1 additional minute.
Carefullystirin the canned tomatoes, rice and chicken stock.Coverthe pot and lower the heat to a simmerfor20-25 minutes.Stiroccasionally to prevent sticking.
Addthe baking soda and stir. The soup will fizz and bubble which will subside quickly.
Usean immersion blender to puree the ingredients until smooth.The soup can also be carefully poured into a stand blender to puree and transferred back into the pan to keep warm. Serve immediately topped with croutons and shredded cheese.

NOTES

Store leftovers covered in the fridge for up to 1 week.
Tofreeze tomato soup, allow it to cool completely and transfer to a freezer-safe bag. The soup can be kept frozen for up to 6 months.
Tomato soup is bestreheatedin a saucepan over low heat but it can also be reheated in a microwave.

Nutrition

This recipe was originally published on Amy in the Kitchen.