Tomato soup is one of those timeless comfort foods that never goes out of style. Whether you’re cozying up on a chilly day or looking for a light lunch that’s both nourishing and satisfying, this easy homemade tomato soup delivers all the flavor with minimal fuss. Made with pantry staples like canned tomatoes, onion, and a bit of butter, it blends into a silky, rich soup—no cream required. You’ll love how quick, budget-friendly, and deeply flavorful this version is.
Table of Contents
Why You’ll Love This Recipe
- Velvety smooth texture without any cream
- Just 6 ingredients, all pantry-friendly
- Ready in under an hour
- Easy to make vegan or vegetarian
- Freezer-friendly and perfect for meal prep
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- 1 medium yellow onion, peeled and halved
- 2 cans (28 oz each) whole peeled tomatoes, with juice
- 1 cup vegetable or chicken broth (optional, adds depth)
- 1 teaspoon sugar
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion halves, cut side down.
- Add the tomatoes (including juices) and broth. Stir to combine.
- Bring to a gentle simmer. Cook uncovered for 35–40 minutes, stirring occasionally.
- Remove the onion halves and blend the soup using an immersion blender until smooth.
- Adjust seasoning with salt, pepper, and a pinch of sugar if needed.
- If too thick, thin with a splash of broth or water. If too thin, simmer longer.
- Serve hot, garnished with fresh herbs and a swirl of olive oil or croutons if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 bowls
Skill Level: Beginner
Nutrition Facts (Per Serving – Approximate)
- Calories: 180
- Fat: 10g
- Carbs: 18g
- Protein: 4g
- Fiber: 3g
- Sodium: 420mg
- Sugar: 8g
Tips & Variations
- For extra richness, stir in a knob of butter before blending.
- Want smoky depth? Roast your tomatoes and onions before simmering.
- Use fresh tomatoes when in season (about 10–12 ripe ones, chopped).
- For a vegan version, just swap butter for olive oil and use veggie broth.
- Add spices like smoked paprika, red pepper flakes, or thyme for variety.
FAQs
Can I freeze tomato soup?
Yes! Let it cool fully, then freeze in airtight containers for up to 3 months.
Do I need cream to make it creamy?
Nope. Butter and blending create a luscious texture on their own.
Can I use fresh tomatoes?
Absolutely. Just peel and chop 10–12 ripe tomatoes and simmer a bit longer.
What pairs well with tomato soup?
Grilled cheese, garlic bread, croutons, or even a light green salad.
Creamy Tomato Soup
Equipment
- – Large soup pot
- – Immersion blender or standard blender
- Ladle
- Knife and cutting board
Ingredients
- – 2 tablespoons unsalted butter
- – 1 medium yellow onion peeled and halved
- – 2 cans 28 oz whole peeled tomatoes
- – 1 cup vegetable or chicken broth
- – 1 teaspoon sugar
- – Salt and pepper to taste
- – Fresh basil or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add onion halves, tomatoes with juice, and broth.
- Simmer uncovered for 35–40 minutes.
- Remove onion and blend soup until smooth.
- Adjust thickness and seasoning to taste.
- Serve hot with garnish and sides.
Notes
– Add roasted garlic or smoked paprika for depth.
– Freezes well for up to 3 months.
Conclusion
This simple, satisfying tomato soup proves you don’t need cream or complicated ingredients to create a bowl full of comfort. It’s a nostalgic recipe with modern-day ease—quick enough for weekday lunches and cozy enough for weekend dinners. Make a batch, garnish with fresh herbs, and enjoy spoonfuls of warmth whenever you need it.