By Susan Bronson Recipe by Josh Rink, Milwaukee, Wisconsin Tested by Taste of Home Test Kitchen Taste of Home's Editorial Process Updated on Aug. 20, 2024 If you're looking for the best tomato soup recipe, you've found it! Bursting with bright tomato flavor, this easy-to-make soup is the perfect partner for a gooey grilled cheese. When it comes to comfort food, it’s hard to beat a bowl of tomato soup. This simple recipe features canned tomatoes, fresh vegetables and simple seasonings. Play around with the seasonings and toppings—fresh herbs, homemade croutons and crumbled bacon are all delicious places to start. Learn how to make tomato soup from scratch and you’ll never go back to the store-bought stuff! Tomato Soup Ingredients Olive oil and butter: Butter adds a ton of flavor. The oil helps increase the smoke point for sauteing vegetables. Use regular olive oil in this recipe; save the more delicate extra virgin olive oil for flavor-forward non-cooked recipes. For a vegan soup, sub more olive oil for the butter. Red pepper flakes: Crushed red pepper adds heat to the soup. Vegetables: Carrots and onions add complex savory flavors. Tomatoes: This recipe calls for canned whole peeled tomatoes. Chicken stock: Use low-sodium chicken broth to control the amount of salt in the finished soup. For a vegetarian soup, simply substitute vegetable broth. Tomato paste: Tomato paste helps deepen the tomato flavor in the soup. Sugar: A touch of sugar adds a little sweetness to counterbalance the acidity in the tomatoes. Seasonings: Enhance the soup’s flavor with garlic, basil, salt and pepper. Heavy whipping cream: For an ultra-creamy tomato soup, don’t skip the heavy cream. To make vegan tomato soup, substitute full-fat unsweetened coconut milk. (Don’t worry, you won’t taste the coconut.) Toppings: Add thinly sliced fresh basil leaves and grated Parmesan cheese to each bowl. Step 1: Cook the veggies In a 6-quart stockpot or Dutch oven, heat the oil, butter and pepper flakes over medium heat until the butter is melted. Add the chopped carrots and onion. Cook, uncovered, over medium heat, stirring frequently, until the vegetables are softened, 8 to 10 minutes. Add the garlic and basil. Cook and stir a minute longer. Stir in the tomatoes, chicken stock, tomato paste, sugar, salt and pepper. Mix well. Bring to a boil, then reduce the heat. Simmer, uncovered, to let the flavors blend, 20 to 25 minutes. Remove the stockpot from the heat. Using a blender, puree the soup in batches until smooth. To make a creamy tomato soup, slowly stir in heavy cream, stirring continuously to incorporate. Return the pot to the stove to heat through. Top servings with fresh basil and Parmesan cheese if desired. Test Kitchen Tip : You can also use an immersion blender to puree the soup in the stockpot. Tomato Soup Variations Herb tomato soup: Instead of, or in addition to, basil, try dried sage, oregano, marjoram or thyme. An herb blend like Italian seasoning or herbes de Provence is also tasty. Harissa tomato soup: To add sweet, tangy, spicy and smoky undertones to your tomato soup, add a tablespoon of harissa . This North African chili paste is made with dried chiles and warm spices. Vegan tomato soup: For vegan tomato soup, replace chicken broth with vegetable broth and use all olive oil in place of the butter. Skip the heavy cream or replace with full-fat unsweetened coconut milk. How to Store Tomato Soup This soup makes four quarts (16 servings), so you’ll have leftovers unless you’re planning to feed a crowd. To store leftovers, allow the soup to cool completely, then keep in an airtight container in the refrigerator for up to four days. Can you freeze tomato soup? Yes! Tomato soup is a perfect make-ahead freezer meal ! To freeze, cool the soup completely. Then, transfer to a freezer bag or other freezer-safe container. Label and freeze for up to three months. How do you reheat tomato soup? To reheat a large serving, heat in a saucepan over medium heat until heated through, 10 to 15 minutes. If reheating individual servings, transfer to a microwave-safe dish, cover, and microwave for 1 minute, stir, then heat in 20-second increments until heated through. To reheat from frozen, first thaw overnight in the refrigerator. Then transfer to a saucepan and reheat on the stovetop over medium heat until heated through. Tomato Soup Tips Can you make tomato soup with fresh tomatoes? Yes. When your garden is bursting with fresh tomatoes, follow this roasted tomato soup recipe . What toppings can you put on tomato soup? Keep this soup simple by adding fresh basil, bread crumbs and cheese on top. (For the cheese, in addition to freshly grated Parmesan, shredded mozzarella, crumbled feta or goat cheese are all delicious options.) Croutons add the perfect amount of crunch. What can you serve with tomato soup? Is it even possible to serve tomato soup without at least half a grilled cheese sandwich on the side? Other tasty pairings include panini, crusty garlic bread , a green salad or fresh fruit salad . Watch How to Make The Best Ever Tomato Soup The Best Ever Tomato Soup

3 tablespoons olive oil 3 tablespoons butter 1/4 to 1/2 teaspoon crushed red pepper flakes 3 large carrots, peeled and chopped 1 large onion, chopped 2 garlic cloves, minced 2 teaspoons dried basil 3 cans (28 ounces each) whole peeled tomatoes, undrained 1 container (32 ounces) chicken stock 2 tablespoons tomato paste 3 teaspoons sugar 1 teaspoon salt 1/2 teaspoon pepper 1 cup heavy whipping cream, optional Optional toppings: Thinly sliced fresh basil leaves and grated Parmesan cheese 1 In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and basil; cook and stir 1 minute longer. Stir in tomatoes, stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. 2 Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate. Return pan to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired. Nutrition Facts We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. We recommend our users to update the browser. Mozilla Firefox Recipes More Items SEE ALL RECIPES Cooking Gear & Gadgets Cuisines Cooking Styles Dishes & Beverages Health & Wellness Holidays & Events Ingredients Meal Types Techniques SEE ALL RECIPES Cooking Gear & Gadgets Dishes & Beverages Health & Wellness Holidays & Events News More Items SEE ALL NEWS People in Food Grocery Stores New Products Recalls Restaurants Trends Health & Wellness More Items SEE ALL HEALTH & WELLNESS Healthy Eating Healthy Lifestyle Tips Nutrition Tips SEE ALL HEALTH & WELLNESS Healthy Lifestyle Tips Holidays & Events More Items SEE ALL HOLIDAYS & EVENTS Christmas Easter Halloween St. Patrick’s Day SEE ALL HOLIDAYS & EVENTS St. Patrick’s Day Home & Living More Items SEE ALL HOME & LIVING Cleaning & Organizing Entertaining & Hosting Family & Parenting Grocery Shopping Home Decor Outdoor Living Travel SEE ALL HOME & LIVING Cleaning & Organizing Entertaining & Hosting Family & Parenting Grocery Shopping Test Kitchen More Items SEE ALL TEST KITCHEN Cooking Gear & Gadgets How To Meal Planning Taste Tests Test Kitchen Tips SEE ALL TEST KITCHEN Cooking Gear & Gadgets Test Kitchen Tips Submit a Recipe Follow Us More Items Facebook Pinterest Instagram Twitter Feedly