Tomato Soup Recipe
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This easy tomato soup recipe is comfort in a bowl. It’s mostly made from canned ingredients and a dollop of cream cheese. No farm-to-table fairytales here—just good ol’ pantry staples turning into a bowl of lusciousness. Perfect for those “I can’t even” days, this soup is where convenience meets indulgence.
Want to make this a more filling meal? Try serving with a side salad and our favorite grilled cheese recipe!
Why You’ll Love This Soup Recipe
- Flavor Control: Making your own tomato soup means you’re the boss of your bowl. Homemade soup lets you tweak the flavors to match your mood or impress your guests.
- Quick and Easy: Think homemade means hours in the kitchen? Think again! With canned ingredients and a few pantry staples, you can whip up a delicious tomato soup in less time than it takes to binge an episode of your favorite show.
- Impress Factor: There’s something about homemade soup that just screams “I’ve got my life together.” Whether you’re serving it to guests or just treating yourself, the effort (minimal as it may be) never goes unnoticed.
I grew up with the classic tomato soup from a can. It was my mom’s specialty (not even kidding). She worked full time and ran my two sisters and I to all of our events. By the end of the day, when we were all exhausted, she would grab a can of Campbell’s from the pantry. Five minutes and dinner was ready.
While this creamy tomato soup doesn’t take five minutes, it is completely worth the added time. Rich, creamy, and delicious. those are the three words my very picky eater used to describe this soup. It’s also fairly simple to put together! Carrots and onions give it a great base and crushed tomatoes round things off!
Homemade Tomato Soup Ingredients
The beauty of this recipe is that it is so incredibly simple to customize. I love topping mine with fresh basil and grated Parmesan. My husband likes a dash of red pepper. The kid? A good dash of fresh ground pepper. Play around with the seasonings and I’m sure you will fall in love.
- Vegetables: Specifically, you will need an onion, carrots, and garlic. I like to purchase pre shredded carrots, they’re typically around $1, to save prep time.
- Canned Goods: Here’s the secret, this recipe combines fresh with canned for ultimate flavor. Pick up sun dried tomatoes, diced tomatoes, and chicken broth.
- Spices: You will need salt, pepper, Italian seasoning, red pepper flakes, and a little sugar to cut acidity.
- Cheese: OR cream. I like to use cream cheese to add a little depth and richness, but this is also so delicious with a splash of cream.
Easy Tomato Soup Recipe
- PREP: Chop the veggies and measure out all of the other ingredients. This is such a helpful step and makes the process run extra smooth.
- VEGGIES: Add the oil to a large dutch oven or pot and heat over medium heat. Add the onion and carrots. Cook for five minutes, or until soft. Add the garlic and cook one minute more.
- SIMMER: Stir in the sun dried tomatoes, diced tomatoes, chicken broth, sugar, salt, pepper, Italian seasoning, and red pepper flakes. Bring to a boil. Reduce the heat to a simmer, cover, and allow it to cook for 30 minutes or until the vegetables are soft.
- BLEND: Remove the soup from the heat. Carefully transfer to a blender and add the cream cheese, or cream. Since the soup is hot you will need to remove the center piece of the blender lid to let the steam escape. Pulse until your soup reaches the desired consistency. I like mine a little chunky, so I blend a little less. However, my husband likes it smooth so we blend it more and it’s perfection.
- ENJOY: Serve with your favorite toppings. I like a generous sprinkle of parmesan and a grilled cheese!
Helpful Tools
- Immersion Blender:
Why You Need It: Say goodbye to transferring hot soup to a blender. An immersion blender lets you puree your soup right in the pot, making for a smoother, safer experience.
Why Buy: Convenience meets efficiency. Plus, it’s a multi-use tool perfect for smoothies, sauces, and more. - Ladle:
Why You Need It: A ladle makes serving your soup mess-free and easy, ensuring that perfect ratio of broth to goodies in every bowl.
Why Buy: A good ladle is like a trusty sidekick—always there to make you look good when serving up your culinary creations. - Measuring Spoons:
Why You Need It: Accurate measurements are key to a well-balanced soup, especially when you’re playing with spices and seasonings.
Why Buy: These are the unsung heroes of the kitchen. A good set will last you a lifetime and improve the accuracy of all your recipes.
Recipe Notes:
While fresh tomatoes are great, this recipe is designed for convenience using canned tomatoes. Trust us, it still packs a flavorful punch!
You can use either whole or diced canned tomatoes. If you’re feeling fancy, fire-roasted canned tomatoes add an extra layer of flavor.
The cream cheese adds a creamy, tangy twist. If you’re not a fan, you can substitute it with heavy cream or even coconut milk for a dairy-free option.
Stored in an airtight container, this tomato soup should keep for up to 5 days. Reheat and stir well before serving.
Yes, this soup freezes well. Just skip adding the cream cheese until you’re ready to reheat and serve.
A classic grilled cheese sandwich never fails, but you can also go with garlic bread, croutons, or a simple side salad.
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Homemade Tomato Soup Recipe
Ingredients
- 1 tablespoon avocado oil (or cooking oil of choice)
- 1½ cups onion (diced)
- 3/4 cup carrots (shredded)
- 4 cloves garlic (minced)
- 2/3 cup sun dried tomatoes packed in oil (oil drained)
- 1 (28 oz) can diced tomatoes
- 1½ teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 3 oz cream cheese (or heavy cream)
- Parmesan Cheese
Instructions
- Add the oil to a large dutch oven or pot and heat over medium heat.
- Add the onion and carrots. Cook for five minutes, or until soft. Add the garlic and cook one minute more.
- Stir in the sun dried tomatoes, diced tomatoes, chicken broth, sugar, salt, pepper, Italian seasoning, and red pepper flakes.
- Bring to a boil. Reduce the heat to a simmer, cover, and allow it to cook for 30 minutes or until the vegetables are soft.
- Remove the soup from the heat. Carefully transfer to a blender and add the cream cheese, or cream. Since the soup is hot you will need to remove the center piece of the blender lid to let the steam escape. Be sure to hold a paper towel over the top for splatter.
- Pulse until your soup reaches the desired consistency. I like mine a little chunky, so I blend a little less. However, my husband likes it smooth so we blend it more and it’s perfection.
- Serve with your favorite toppings. I like a generous sprinkle of parmesan and a grilled cheese!
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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