Easy Tomato Soup Recipe
This Creamy Tomato Soup is easy, comforting, and has a rich flavor profile. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.
You can make this tomato soup creamy or chunky if you prefer, but we love creamy soup recipes from Creamy Sweet Potato Soup to our velvety Carrot Soup and definitely Creamy Potato Soup.
This post may contain affiliate links. Read my disclosure policy.
My husband never loved tomato soup until he tried this Creamy Tomato Soup. The addition of parmesan and just 1/2 cup of cream makes it so satisfying. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love it all year round and whip up a batch any time we are craving Grilled Cheese Sandwiches.
Tomato Soup Video Tutorial
If you enjoyed this video for Tomato Soup, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video).
Ingredients for Tomato Basil Soup
Since this is a tomato-based soup, it is important to offset the acidity with some key ingredients. We use a combination of cream, parmesan, and a little sugar to balance the soup.
- Butter – use unsalted butter to sautee onions
- Yellow onion – it seems like a ton of onion but it dissapears into the soup adding a balanced sweetness
- Garlic – you’ll need 1 Tbsp minced from about 3 cloves
- Crushed tomatoes – with their juice, preferably San Marzano tomatoes
- Chicken stock – for the best flavor use homemade chicken broth
- Basil – chop and add 1/4 cup fresh basil, plus more to serve. Basil leaves are easily bruised so chop by stacking a bunch of leaves then roll them into a log and cut into thin strips.
- Sugar – It’s just 1 Tbsp, but necessary to combat the tomato acidity.
- Black pepper – start with 1/2 tsp and add more to taste
- Whipping cream – adds a creaminess to the soup and offsets acidity.
- Parmesan cheese – adds saltiness to the soup and balances acidity. Adding parmesan adds enough salt and I usually don’t add more.
How to Make Tomato Soup
- Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
- Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
- Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
- Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
- Serve – ladle into warm bowls and garnish with more parmesan and basil.
Pro Tip: If you prefer a chunky soup with bits of tomato (like our Broccoli Cheese Soup), you can skip the blending step and proceed with adding cream and parmesan then season to taste.
Important: Use a Non-Reactive Pot
Since this soup is tomato-based it is important to use a non-reactive pot. Avoid aluminum, cast iron, and copper which are all made of metals that can react with tomatoes and make the soup taste metallic.
Non-reactive pots that work well include: Stainless steel, enamel-coated cast iron, ceramic, and glass. We used our 5 1/2 Qt enamel-coated dutch oven pot.
You can use canned whole peeled tomatoes, but crush them by pulsing in a food processor before adding to the pot. Be sure to season to taste if substituting.
You can substitute the fresh basil with about 1 Tbsp of dried basil for the soup. I suggest adding dried basil when you add the crushed tomatoes to give them a chance to soften. Dried herbs work great in soups, but should not be used for garnish.
You’ll need to make your own crushed tomatoes which can be a time-consuming process. We find it is much simpler to buy crushed tomatoes.
We love chicken bone broth because it has a great depth of flavor, but you can substitute it with vegetable broth to keep this a vegetarian soup.
Make sure you aren’t using a reactive pot (see above) and add more sugar and cream to taste to balance the acidity.
How to Serve Tomato Soup
- Grilled Cheese – tomato soup and grilled cheese sandwiches are the perfect match (try dipping the sandwich into the soup).
- Parmesan – add shredded parmesan while the soup is hot so it melts over the top.
- Fresh Basil – sprinkle the top with thinly sliced basil.
- Croutons – sprinkle crunchy croutons over the soup.
- Toast – simple toasted bread or crostini (like we made for Bruschetta) are great for dunking into the soup.
More Comforting Soups
If you love this Tomato Soup, then you won’t want to miss these cozy soup recipes from our easy Chicken Noodle Soup to luxurious Beef Stew. There’s something here for everyone.
Creamy Tomato Soup Recipe
Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more to serve
- 1 Tbsp sugar, or added to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup heavy whipping cream, or to taste to combat acidity
- 1/3 cup parmesan cheese, freshly grated, plus more to serve
Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.
Read comments/reviewsAdd comment/review
Unfortunately I had to throw half of the batch out. I made is exactly as stated but I was expecting more. The bottom of the pan also burnt, not sure why. I used stainless steel. It was too acidic so I added sugar and cream as suggested, but It still wasn’t very good.
Hi Daisy, it definitely won’t taste right if the bottom is scorched and there’s not really anything you can do to remove the scorched flavor from the soup but to start over. If you experienced burning, it sounds like the heat may have been too high. Also, double-check that you are using a nonreactive stainless pot and not aluminum which can react with acidity. I also would highly recommend investing in a heavy-bottomed pot (whether it’s a coated cast iron pot like the one photographed above or a good quality heavy-bottomed stainless pot) – they have better heat distribution and are less likely to burn or get hot spots.
Hi, yes thank you, I used a stainless steel pot. I only mixed in the scorched portion at the end and that’s the part I had to throw out.
I’ve had that happen with cooking preserves – once you mix anything scorched, you bring that scorched flavor up to the rest of the pot and it’s such a bummer.
None of what you mentioned is an issue with the recipe. Both issues you had are user error. Some tomatoes are more acidic than others, you have to adjust the amount of sugar and cream you add to balance the flavor. Also, the fact that you burned it is also not an issue with the recipe.
OMG, I made this Tomato, Basil, cream soup for our euchre card game. It was 10+ on the scale. So, now I HAVE to make it for friends, family etc..Thank you for the recipe, so easy, so simple!
So glad to hear that, Diane! Thank you for sharing.
This is a great easy to make soup for lent. I substitute veggie broth for chicken.
I’m so glad you enjoyed it, Jody!
Loved it! I added the coconut cream from a can of coconut milk since I didn’t have whipping milk on hand. Added some tomato paste as I needed to use some up. Came out perfect!
That’s wonderful, Kristin! Thank you for sharing.
Wow! Restaurant quality! The only change I made was to use 1/2 cup of parmesan cheese instead of 1/3 cup. Why dirty two dishes and more cheese is never a bad thing!! 😉 Great recipe!
Thank you so much for sharing that with me, Tanya!
Made this last night and it was one of the best tomato soups I made. Thank you!
That’s so great! It sounds like you have a new favorite, Neomi!
Delicious tomato soup recipe-the *one* I’ve been trying like crazy to find that is tasty, comforting, and flat out delicious. This is the one recipe for tomato soup I’ll be using.
Made a few changes based on what I had-dairy free cream, roasted garlic instead of fresh.
Wonderful! I’m so glad you found our recipe and loved it, Kathy.
OMGOSH! I have NEVER made tomato soup and the ones in cans, taste just like cans.. I followed this recipe as it was written out and I have to tell you, this was soooo Delicious that I’m making it again. This is now my go to soup. So easy and quick. It’s great with a grilled cheese sandwich or alone. Thank you Natasha for sharing your recipe ♥️♥️
I’m so happy you enjoyed that. Thank you for sharing that with us, Veronica!
I absolutely love this soup..So easy to make it’s delicious.This is now my go to soup!! I made it exactly like the recipe says.Thank You Natasha!!
That’s wonderful, Gladys! Thank you for sharing.
Excellent soup. I made this as written. After using the immersion blender it still was a little too Chunky for me, maybe I didn’t do it long enough, so I ran it through a chinois. The final product was great and this is how I will make it from here on! Just have to find a use for the tomato pulp, maybe turn it into a marinara sauce…thanks!
Hi Diane! I’m so glad you loved it. Thank you for the feedback.
Just made this…very good and easy recipe.. added a little more 1/2 and 1/2 to it so thin it out just a little…used fresh and dried Basil which I also added more…love Basil flavoring…and used the immersion blender to make it creamier…recommend you blend it or it’s kind of like a suace more than a soup. IMO.
Thank you so much for sharing that with me, Patty!
This pot of soup was finished in one night. My sons, not particularly tomato lovers, loved this creamy tomato soup. I didn’t even serve it with grilled cheese sandwiches. Thank you for yet another recipe my opinionated family all agrees on.
That is the best when kids love what we moms make. That’s so great!
I was craving Tomato Soup this weekend and just made it. Boy oh Boy is this soup DELICIOUS!!!
Highly recommend making this. No changes necessary. Love it.
So glad you love it, Cathy! Thank you for the feedback.
My favorite soup! My husband and I have made it several times and it’s everything I want from a tomato soup. Very delicious.
Hi Kristen! Thank you so much for your lovely feedback! I’m so glad you loved this recipe!
I made this soup the other day and it is just perfect! It was so satisfying to make it from scratch and it was so easy to make. I would make this again in a heartbeat.
So glad you loved it! Thank you for the feedback.
This was SO delicious. I only had vegetable stock on hand but it was so tasty all the same! This recipe is a keeper for sure!
Thank you for sharing, Nancy! Glad you loved it.
Added Salt at the end and did not blend. What a delicious soup. Added a loaf of French bread that I turned into a cheddar mozzarella grilled cheese.
That sounds amazing! Thank you for sharing your experience, Kevin!
I have made this soup several times and absolutely love it! It is so flavorful and the cheese as well as the fresh basil add to its yumminess! And, it does keep well in the fridge. Thanks so much for another great recipe Natasha!
You’re welcome! I’m so happy you enjoyed it, Carole!
I’m making this now can i substitute half n half for the whipping cream????
Hi Veronica! Some of my readers have used this or another type of milk successfully so it should be fine. For a thicker soup, you’ll need something higher in fat like the whipping cream.
Hi Natasha, can I use some large vine tomatoes chopped finely which I need to use from my fridge and add to the tins of chopped toms in your recipe? Can’t buy the large tins of tomatoes here in the UK and I do hate to waste food.
Hi Caroline! Yes, you can use fresh tomatoes but you’ll need to make your own crushed tomatoes out of them (which can be a time-consuming process). We find it is much simpler to buy crushed tomatoes but making your own would be a great way to use them up.
Thank you Natasha, I’ll stick to the tinned version I think. Like you said it’s too time consuming to use fresh tomatoes.
I am a tomato basil soup fanatic, and this is the best I’ve ever tasted. I’ve used it also to make a veggie soup with potatoes, carrots and celery, too, which I cooked first in chicken stock. I’m trying your chicken tortilla soup next!
So glad you loved it, Fran! I hope you enjoy the chicken tortilla soup as well! 🙂
Fantastic recipe. Have a pot going now. It’s been so cold this Christmas even in north Florida. Second time making it. Thank you.
You’re welcome! I’m so happy you enjoyed it, Stephanie! I hope it warms up over there soon!
This was so good! I didn’t have stock so used water, and used oat milk instead of heavy cream. It was delicious!
That’s great! Thank you, Terri!
I am 76 years young and I have made many pots of soup over my life time. I want everyone to know and also all those cooks out there on television with there own cooking shows that is by far the best tasting tomato soup in the whole wide world.
Natasha when your cook book comes out in 2023 can please
let me know.
Since it will soon be Christmas 2022 I want to take this opportunity to wish you and your family the Happiest Blessed Christmas Ever and as well a very Heathy Prosperous 2023.
Thank You Muriel
This is amazing! Thank you so much for your kind words and good feedback, Muriel. It helps inspire us to do more recipes and become better at what we do. Wishing you all the best!
This will be my “go-to” tomato soup recipe from now on! Very easy and delicious. The whole family enjoyed it.
Great to hear that, Tracy! Thank you for sharing that with us.
I have made this soup countless times! It’s truly the best ever!
Thank you, Anne! We’re happy that you love this soup a lot.
I made this as described except added a little xtra chicken broth and cream. It was absolutely delicious better than Panera bread. This will be my go to when craving tomato soup.
So glad you loved it, David! Thank you for sharing.
Just made this soup today and it tasted great! I appreciated the clear instructions. This will be my go-to recipe from now on. 🙂
Happy to hear that you loved this recipe!
I have a lot of tomatoes left over from our garden, they’re ripening in the house and have made a lot of sauce, salsa etc. but was looking for a soup on a cold day. All I can say is OMG, this is the most delicious tomato soup recipe I’ve ever made, and I’ve made a lot. This is so good. In fact I’m using the rest of my tomatoes to can this soup, I’ll had the cream and parm when warming up. Looking forward to eating this on cold winter days. Thank you so much for this recipe.
You’re so very welcome, Bobbie! I’m glad you loved it. Thank you for the wonderful feedback.
I didn’t have two cans of San Marzano tomatoes so I substituted 1 can of San Marzano purée for the second one. Cut the onion to a half large onion. I followed the rest of the recipe as is but added two tsp of sugar instead of 1 TBS and added 1 TBS of balsamic vinegar at the end with the cream and Parm. This recipe is the bomb! Thank you!
Sounds good, I’m happy to know that the substitution that you used worked just fine. Thank you for sharing, Sheila!
This recipe is amazing and so easy!!! I used 18% cream instead of 35% but other than that followed the recipe exact. There is so much flavour in this, I highly recommend this!!!
Thank you so much for sharing that with me, Lisa! I’m so glad you enjoyed it!
Hello Lisa, thank you so much for your recommendation and good feedback! We appreciate your time and message.
Simple and delicious! My family asks for this recipe all the time. I make it dairy free by using olive oil to saute the onions and garlic, dairy free plant-based cream and dairy free parmesan. A little cream in a spiral, a little extra black pepper, a little truffle powder, and a basil chiffonade is all it takes to make it delicious!
Nice to know that the substitution that you used worked great! Thanks for sharing and we’re happy that you enjoyed this recipe!
Delicious! Makes canned soups taste pitiful by comparison. I used half SanMarzano whole tomatoes and half regular diced tomatoes. Used mixture of Vegetable and Chicken flavored Better Than Bouillon (BTB) in water for stock. Almost killed my poor basil plant! I added some bacon crumbles on top, but the crispy texture was jarring. I will omit them next time. Otherwise, made per recipe. Wonderful. Thanks for sharing.
Thanks for sharing your experience trying this recipe, we’re glad that you like it!
I made this recipe, it turned out delicious. One thing I did differently, I used fresh tomatoes that I peeled and put in the blender first before adding to the pot. I didn’t want to blend the hot ingredients. My family loved it!
Great to hear that your family enjoyed this!
Spent lots of time looking at lots of recipes for this and then said ‘wait’ !… let me see how Natasha makes it and so glad I did, It was so pleasant to make and fast and the best. Delicious! Love it.
That’s wonderful, Karen! Thank you for sharing.
I made this soup to drop off to my sick friend and I let my partner try the rest, both said it was restaurant quality! My partner doesn’t even like tomato soup so your recipe and tips are magic! I’m new to the kitchen so even your tip on hot food and blenders saved me from a scary mess!
Instead of running out to get canned tomatoes I diced some fresh ones I had which didn’t take too long (I made half the recipe). I didn’t have basil so I used Italian seasoning and it turned out well, next time I’ll definitely opt for fresh basil to elevate the flavour.
Thanks again, it’s the best soup recipe to make in a pinch and the quality’s amazing!
That’s wonderful, Gwen! I’m so glad it was loved.
This is the absolute best creamy tomato soup recipe! I adjusted the serving size to 20 to make for a crowd and it was delicious!
Hi Kim! I’m so glad it was enjoyed! Thank you for the review.
Easy recipe and so delicious! Because we’re a lactose intolerant house, I used a pinch of baking soda to reduce the acidity and it turned out perfectly!
Great to hear that your substitution worked! Thanks a lot for sharing that with us.
Just made this tonight and love it. I paired it with grilled cheese, Yum! Can you freeze the left over? Thank you Natasha for another wonderful recipe 😀
Yes! We love it with grilled cheese also, Aileen! Usually, tomato soup freezes well! Since this has heavy whipping cream, I worry it may separate once defrosted. But it may work; if you try freezing it, I’d love to know if it works out.
I scrolled through the comments and didn’t see this question. What is a nonreactive pot?
Hi Joni, Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive”. I hope that helps!
Made this for dinner this evening and it was amazing! I used Vegetable broth (all I had) and I added red pepper flakes (if I didn’t my family would add them anyway). I will definitely be saving this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Tiffany!
This sounds amazing! Do you think I could cook this in a crock pot instead?
Hi Allison! I have not tested it bur one of my readers said, “I cooked in a crock pot overnight, served with shredded parmesan and crispy bacon crumbled.” I hope that helps! 🙂
Made this once and going to make it again. Perfect recipe.
The touch of fresh basil…on the money.
That’s just awesome! Thank you for sharing your wonderful review, Eric!
Hello Natasha, I commented last year on the tomato soup and tested freezing it. Just wanted to let you know that after a year, I pulled the last bag out and it is still just as good. Love this soup and love that we can have it year round made with my own tomato’s. Thank you for all the wonderful recipes. XO MJ
Wow! That’s just awesome, Mary Jane! Thank you for sharing that great review with us!
This was theeee easiest Tomato Soup recipe! Simple ingredients and the recipe left room for error/adjustments. I whipped it up this morning for my family which we will enjoy with Pesto Grilled Cheese sandwiches.
Thank you for the great recipe 🙂
You’re so welcome! Thank you for sharing your comments and reviwe with us.
Dear Natasha: PLEASE, Please consider publishing a cookbook. I have tried MANY of your recipes and they have all turned out. The only changes I make to your recipes is salt. I use very little salt to no salt when cooking. THANK YOU, Natasha.
Hi Sandy! Thank you for that wonderful compliment! I don’t have a cookbook out yet, but it is on track to be released in the Fall of 2023. Stay tuned!
So excited to get my hands on it! Tired of scrolling on the phone or going back and forth when cooking! Can’t wait
First and last tomato soup recipe I’ll ever need. Was absolutely delicious. Easy to follow recipe and approved by my 12 year old. Thank you for the consistently easy and enjoyable recipes. I appreciate you.
That’s so great! It sounds like you have a new favorite, Luzy!
So yummy and easy to make. Made it with some grilled chess’s for dipping and it was the perfect fall comfort meal. Will be using this recipe again.
Nice, thanks for your good comments and feedback, Andrea!
Finally an easy tomato soup recipe that worked for me. I used canned tomatoes and dried basil as that’s all I had and it was fine. The heavy cream balanced off the soup perfectly. Such a nice soup with cooler temps. My 8 year old son enjoyed it too. Thank you
Nice to know that your family enjoyed this recipe! Thank you for sharing that with us.
Hello Natasha, I love this recipe would you say about 350 g of onion for this recipe? I’m a little OCD and 3 cups of chopped onions can vary so much depending on your chef skills. 🤣 Thanks so much!!
Hi Hugh, to be honest, I haven’t tried capturing the weight measurement of the onion specifically.
Very tasty, whole family enjoyed. Very easy to make, great ingredients, thanks for sharing😊
That’s wonderful! So glad it was enjoyed. Thank you for sharing.
Love your recipes. I would substitute honey for the sugar.
Looking forward to making this tomato soup Mmm, with 1/2 a grilled cheese sandwich.
Thank you, Karry! I’m glad you love my recipes.
Yes freezes great. I make large batches and freeze in 12 ounce Tupperware.
I have made this dozens of times. Quick, easy, delicious and freezes great.
I’m happy you love this recipe, Kenna! Thank you for sharing.
This soup turned out perfectly! I used dried basil because that’s all I had on hand. Sooo good.
That’s great, Stacie! I’m glad it was enjoyed.
Super easy and great. The kids are on a tomato soup and grilled cheese kick.
That’s great! 🙂 I’m glad they enjoy this recipe.
Excellent recipe. I rarely make tomato soup for some crazy reason but always enjoy it. I used San Marzano whole tomatoes that I crushed by hand. I puréed with my immersion blender. My daughter and I agreed it blew away the lousy Panera T soup I had the other day. Thanks!
So glad you loved this recipe. Thank you for the wonderful feedback. 🙂
OMG – this is so good! I did my own subs as well. I hate fresh basil so I used dried (I know but it tastes different) along with dried oregano and celery seed. The cream I used was 18% for heart friendlier. It’s soooo goooood!!! Thank you!
I’m so glad you enjoeyd that, Maureen! Thank you so much for sharing that with me!
This is the best soup ever you should try it. super easy to make
THanks for the good feedback, Ana!
My husband’s traditional birthday meal is tomato soup with green chili bacon grilled cheese, and I made this for him yesterday. We like it creamy since we make a lot of pasta sauces and don’t want it to be too similar.
I blended the sautéed aromatics with a can at a time of tomatoes instead of cooking first and trying to blend hot soup in batches. Anything to save an extra pot! We added a little chili powder and Italian seasoning and saved the cheese as a garnish only. It was a hit!
Thank you so much for sharing that with me, Angel! I’m so happy you enjoyed that!
I made this soup today because our tomatoes seem to be getting bugs and cracks. To use them up, I cut them up, cooked slightly and put into blender. Followed the recipe but added 2 small cans of tomato paste, additional sugar and used smoked Gouda cheese because that’s what I had. It turned out great. I would definitely make this again!
So glad to hear that, Sharon! 🙂
I used fresh tomatoes from the garden (large Roma and cherry) as I was tired of canning. This was absolutely delicious. I served it with toasted garlic bread.
That’s wonderful! So glad it was enjoyed. Thanks for sharing.
Do you know if this freezes well? I have waaaaay too many tomatoes in my garden right now and would love to make a huge batch to freeze!
Hi Susan! I honestly haven’t tried freezing this to advise. I usually refrigerate the leftovers just for a few days.
Can tomato soup be preserved in cans for future use. Do you put the cream or milk in when canning?
I have not tested canning this soup to advise. If you experiment, please let us know how it goes.
My husband made your tomato soup and it was the best we’ve ever eaten! Made the grilled cheese to go along with it and it was amazing! Keep these great recipes coming!
Will do it, Donna. Thanks a lot for the awesome review!
We make this soup all the time! We can our own tomatoes which makes this soup super delicious! Thank you for asking a difference in our lives!
That’s good to hear! Homemade is always better, thanks for the good feedback.
Love love this recipe. My family now enjoys the grilled cheese that I perfected along side with this very yummy Tomato Basil Soup. I have been making this 2x already, a good soup to store in the refrigerator. And it’s always gone so fast. Another easy delicious recipe. Thanks Natasha.
You’re welcome! Thanks for the wonderful feedback and review.
This soup was amazing
Thank you so much 😊😊 it was easy to make , easy to follow and delicious. I actually used tuttorosso can crushed tomatoes.
Hi Nel, you’re welcome. So good to know that you enjoyed this soup and thanks for sharing the substitution that you used.
The flavor of this soup is incredible! I would like to be able to use it as a spaghetti sauce. Any recommendations on making it a bit thicker? Not sure if less liquid or adding paste is a better way to thicken but also retain the flavor!
Hi Kim, I’m so glad you loved the tomato soup. I’m not sure how to make this one thicker though. We do have a really good spaghetti sauce recipe as well which is thicker.
This is the absolute best homemade tomato soup. I’ve been testing multiple recipes and came across this one, it was great. I tweaked to our liking but overall it’s perfect as it is. I add 1, 15oz can of diced tomatoes to the 56oz cans.i also let it simmer for 25 minutes much richer I use greek yogurt after blending instead of heavy cream. Perfect, never know it wasn’t. Thanks for sharing this recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Tabitha!
made this tomato basil soup today. outstanding. i tripled the basil and added a tablespoon of balsamic vinegar. I used 2 15 oz cans of diced tomatoes and 4 twelve oz cans of tomato sauce iin place of the crushed tomatoes. made grilled cheese to eat with it. wife says its fantastic. thanks for sharing.
You’re welcome! Great to hear that you both enjoyed this recipe, Jim.
I had never made homemade tomato soup before trying your recipe. I only ordered from restaurants. This is the BEST tomato soup I’ve ever had. I used Thai Basil that I grew myself. Loved it! Thanks for sharing.
I’m so happy this is your new favorite, Debbie! That’s just awesome!
I am wondering how long you can store left overs…can you freeze this? Thanks
Hi Polly, I honestly haven’t tried freezing this to advise. I usually refrigerate the leftovers just for a few days.
if you plan on freezing it omit the cream. it will separate when it thaws out. you can add the cream to thawed tomato soup.
I plan on making this soup tomorrow, can I add shredded mozzarella cheese instead of the parmesan?
Hi Sandi! Real, fresh parmesan cheese melts really well and adds to the creamy texture in the soup. Mozarella melts well but doesn’t get creamy and can remain string-like. I’m sure it will still taste great if that is all you have on hand.
This was delicious!! My kids (3 and 6) licked their bowls clean, which never happens! Only adjustment I made was that I used two shallots instead of onions because that is what I had in the house.
That is the best when kids love what we moms make. That’s so great!
Does this come out more like a bisque? My family likes it thick and not watery.
Hi Dot, it is not thin. It has a thicker consistency.
What is brand name of your can opener ( the one you used for tomato soup
KitchenAid. Here is my amazon affiliate link where I purchased it.
could I substitute sour cream for the heavy cream?? I always have sour cream on hand but seldom have heavy cream
Hi Cynthia, I haven’t tried that to advise. If you do an experiment, please share with us how it goes.
I usually substitute whole milk Yoghurt instead of sour creme and or cream as it is always at hand. Lower calorie, however, I am unsure if one wants to add another acidic flavor (sour creme or yoghurt) to tomato soup.
OMG, this soup is SO GOOD! i always thought home made tomato soup was really hard. i made my first batch last weekend and I’m currently simmering my 2nd batch! thanks!
Thank you so much for sharing that with me, Marie! I’m so happy you enjoyed that!
Natasha – made this soup this morning, and wow, was it delicious. I used Hunt’s brand of San Marzanos, and it was pretty acidic – but hey, no problem – all the comments about a pinch of baking soda was MAGIC – it lost the acidity and made the perfect soup. Thank you for all of your work!
Aww, you’re so nice! Thank you so much for sharing that with me.
I’m one of those cooks who read other recipes then I create my own. I had a tomato soup I perfected, even wrote it down, but then I couldn’t find it after I moved from Colorado to Florida. I found your recipe most compatible with my family’s taste. However, I made some substitutions and additions. I’ll be brief, I used crushed tomatoes, tomato sauce and paste, scallions, and fresh garlic. I minced everything in my food processor along with fresh mushroom, shredded carrots and fresh basil, parsley, and cilantro. I substituted sugar with Marsala, and coconut milk for heavy cream. I also added vegan sour cream for extra creaminess. For spice, I added white pepper, celery salt, sage, cumin, curry, and turmeric. I cooked in a crock pot overnight, served with shredded parmesan and crispy bacon crumbled. Thanks for the tasty ingredients.
Hi there, thanks for sharing that with us. Good to know that the substitutes that you used worked well! Thanks for the review and for sharing that with us.
Since becoming Gluten-free. I do not use canned soups. This recipe is quick and flavorful. Thank you for sharing.
Thanks for the review, Patricia!
Sounds like you made a whole different recipe, why don’t you publish your own instead of altering this one a ton and commenting on it? Sorry it’s a pet peeze to comment on something that they didn’t even make, almost as bad as rating something 5 stars, only to read comments that say this looks so good, can’t wait to try it!
Thanks for addressing that; also a pet peeve of mine. If someone significantly changes the recipe, then they really aren’t rating the recipe as posted. Better not to post at all. p.s. Made this last night (as per recipe) & it turned out terrific!
I made it and it was fantastic! I subbed Gouda for the parmesan, Gorilla Glue for the chicken broth( watered down of course) crushed the tomatoes by hand and then threw them in the garbage. Added butternut squash and handful of dog food as my husband likes the crunch.
Turned out great ! 😉
I’m glad you loved it, Susan! The butternut squash sounds delicious! 🙂
Hi. My husband can’t have heavy cream. Can I substitute lactaid milk?
Hello there, I saw someone else commented and shared this “Use almond milk and corn starch since i cannot have heavy cream. It is perfect. ” I hope it helps!
I used Cento crushed tomatoes and the soup was excellent, not too tart as others have mentioned. I paired this with tuna melts, which turned out perfectly. Thank you for a delicious soup recipe!
You’re welcome! I’m so happy you enjoyed it, Stacy!
Could we substitute vegetable broth for the chicken stock on non meat eating days? I still try to abstain from meat on Fridays.
Any other vegetarian suggestions to substitute for the chicken broth?
Hi Ron, I think that will work. I haven’t personally tried that yet but I imagine that will be okay. If you try that, please share with us how it goes.
I just made a broth using rinds from gouda (I think it is more common to use parmesean rinds, but gouda is what I had), and I am about to try using it for this recipe! I’ll let you know how it goes!
Hi Ron, when I make this soup, I always use vegetable broth (we have a vegan family member). I also add Almond milk in replace of the heavy cream and avoid the parmesan. We also don’t eat meat on Friday. Hope this helps!!
I usually love strong, and or very spicy flavors, so I was surprised that I found this soup too tart. As per your suggestion, I added another Tblsp. of sugar and another 1/2 cup cream, and it was still too tart for me. Not wanting to blow the calories and sugar content up, I then used 1.5 tsp. baking soda, and this did the trick. I am not rating this recipe. I’ve never had a bad recipe from you, and this could totally be me and my taste buds, but I do think the baking soda suggestion is worth mentioning. The soup is delicious with the baking soda addition.
I wonder if it could be the brand of tomato you used? I haven’t had that experience either but that could be why. Using baking soda is interesting – I hadn’t heard of that but it makes sense.
I did see that several of your other commenters had the same problem, but not many. It is curious. I used Furmano tomatoes, and I’ll switch brands next time to see if there’s a difference, but I am keeping the baking soda option in my notes for others.
I made a half batch and immediately regretted my decision to do so. I followed the directions as written but cut the ingredients in half. I’ll be serving this with warm yummy grilled cheese sandwiches for my Beloved tonight on this very cold day.
Sounds like a good plan. I’m sure you will be making more of this soup moving forward. Thank you for sharing!
Made this for lunch after my son hinted last week he would like grilled cheese and tomato soup. I didn’t have crushed tomatoes but just put the whole can in a blender and pulsed a couple of times and voila crushed tomatoes. You can crush by hand as well. Added a little more sugar as my tomatoes were quite acidic.
Thank you so much for sharing that with me.
tried it and i is good. seems like its a lot of onion. could i cut back on it??
Hi Stephan, we believe we found the perfect balance, but you can reduce the onion if you’d like. A reader of mine mentioned omitting it all together since they don’t like onion, but that will impact the flavor. I hope this is helpful!
Hi Natasha! I’ve cooked several of your recipes and loved ALL of them. I’m so excited to try this one tonight! I will be pairing it with your grilled cheese! Yum!
Thank you for your fantastic feedback, Paulinna! I’m so happy you love my recipes! This tomato soup is so cozy and perfect for chilly December! I hope it warms you up and you love it!
This recipe for easy tomato soup looks delicious and I can’t wait to try it. With some items being scarce at the grocery stores right now, all I could find were whole peeled San Marzano tomatoes in the can. How can I get these ready to use in the soup, instead of the crushed tomatoes?
Hi Arlene, we used San Marzano tomatoes. We used crushed though, so maybe you can help them along by crushing them, but that may work!
It was tasty! Just a question, though. I’m not in the U.S. What are crushed tomatoes like there? Our crushed tomatoes are like a very, very thick tomato sauce with no chunks. We have diced tomatoes here and I’m wondering if our diced is closer to your crushed. 🤔 As a result, my soup turned out very tangy and I had to double the cream. If you could let me know, I’d appreciate that!
Hi Marie, I used diced tomatoes the last time I made this soup and it worked great. If yours is more of a sauce, then I recommend using diced tomatoes in the can with their juice.
Made it for my kids with some grilled cheese sandwiches. It was a hit!!
The best combination! I’m so glad you and the kids enjoyed it, Karine!
Came out delicious will be keeping this recipe as a fav.
First time making tomato soup.
I’m so glad this was a hit!
I added roasted bell pepper . It turned out great . Original recipe is great . is my new go to recipe for tom soup.
Hello Jose, I’m happy to hear that the recipe turned out great! Thank you for sharing that with us.
Don’t have any whole tomatoes right now, can I use San Marzano tomato puree?
Hi Crystal, I haven’t tested it that way but I have used canned diced tomatoes with great results. You would have to adjust seasoning to taste.
My whole family loved this soup! It is now my only tomato soup recipe. Thank you!
That’s perfect! Thank you for sharing that with us, Linda.
Made this last night and it was good. Followed recipe except omitted onions cuz we don’t like them. I added more cream and sugar. It was still very acidity. I guess I’ll have to add more sugar and cream.I got some serious heartburn from the acidity. 😟
Thank you so much for sharing that with me, Juanita! I haven’t had that experience, but with all things tomato that may happen.
The quality of tomatoes is where that issue is. Not all can tomatoes are created equally. And the butter and onion do make a difference so if you leave them out it changes the recipe.
You can add 1/4 teaspoon of baking soda instead of more sugar. It will bubble up a bit, and take out acidity. No more than 1/4 tsp or your soup will taste flat.
Look for quality tomatoes, San Marzano is top quality, and so much less acidic than others. They cost more, but there’s a good reason for that.
I’m like your husband, I’ve never been a fan of tomato soup. (probably because I don’t even like tomatoes!) But then Natasha rolls in and makes something that looks fabulous and I think to myself …… I’m just going to try it! And today I did just that. OMG, guess who loves tomato soup??!! This is beyond good! Thank you so much!
Yay, glad you finally tried it! I hope you’ll love all the recipes that you will try, Tracey.
Omgosh, this is the cutest review! I’m going to make it now for sure b/c of your response! Thanks for sharing!
Has anyone tried this in the InstantPot? If so, how long did you cook it?
Hi Brooke, I took a look through the comment, and I don’t see anyone mentioning that just yet. If you happen to experiment, I’d love to know how it goes!
In the instantpot, I sautéed the onions and added the garlic at the last minute of cooking. I added all the rest of the ingredients EXCEPT the heavy cream and parmesan. I cooked on high pressure for 15 minutes and then natural released for 10 minutes. Then I added the cream and parmesan. 😊
I just made it in my Instant Pot. Sautéed the onions for maybe ten minutes until I started to see some browning on the bottom. Then I scraped that up, added in the other bits except the cream and set it on high for seven minutes. Then just a quick release and added the cheese and cream and it was great.
Thank you so much for sharing that with us!
Very good and easy soup. I used fresh tomatoes. Love all your recipes, Natasha!
Hi Natasha, I am going to make this and take a batch to my son who lives two hours away when I visit him this weekend. Question, can you substitute the sugar was Stevia or will it change the taste?
Aww, that’s so sweet of you, Kim! I haven’t tried that substitution to advise, but it may work!
Followed the recipe exactly, and this is the best tomato soup I’ve ever had! I used a couple jars of the tomato juice I canned this summer from tomatoes in our garden. Love, love, love this website!!
That’s so great! It sounds like you have a new favorite, Laura!
Delicious as is, but added just a splash of sherry and it was over the top delicious! Thank you, Natasha! I can always count on your recipes.
Yum! That’s a great idea! Thank you so much for sharing that with me, Tresa!
Just today made the cloverleaf rolls. Awesome and delicious. Thank you.
You’re so welcome, Hope. I’m glad you enjoyed it!
I made your tomato soup last night. We have a ton of San Marzano tomatoes ripening fast. That is great for us. This soup was fantastic. I will freeze some of this batch to see how it does. I hope it is good as I would like to make several batches to have this winter. Will let you know how it goes. Thank you for all the great recipes. XO
I’m so glad to hear that MJ! I’m looking forward to your feedback about the freezing process! I hope it works well for you!
Hi Natasha, I have good news to share. I thawed out some tomato soup for lunch today and it was perfect. No separation with the cream and it tasted as good as the first time around. I now have even more San Marzano’s ripe so I am making a triple batch of your soup to freeze for the winter months. Thank you again for the great soup recipe and all the others as well. XO MJ
You’re so welcome, MJ and thank you for sharing that with us!
How did you freeze the soup? I put my leftover soup in 2 containers that hold 6 cups each. I thought I would freeze both and when they were frozen enough to hold their shape I would transfer it to a sealing bag. Then I could defrost overnight and either reheat the soup in the bag or a pot. Thank you in advance for your response.
Im excited to try this recipe and wondering if Can I use fresh tomatoes instead of canned?
Hello there, yes that would work. I saw someone else share this comment “Very good and easy soup. I used fresh tomatoes. Love all your recipes, Natasha!” I hope that helps.
Your tomato soup looks wonderful and I am looking forward to making it. Unfortunately my wife is allergic to tomatoes so I will be cooking it for myself only. Do you think that this soup will freeze well?
Hi Ron! Normally tomato soup freezes really well! Since this has heavy whipping cream in it, I worry it may separate once defrosted. But it may work; if you happen to try freezing it, I’d love to know if it works out. Also, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post), and you can use the serving size slider to adjust the recipe and make half of it if you’d like.
i also would like to freeze it. i am thinking of waiting to add the cream and add it when I heat it up after it has been frozen.
Great idea, Sandy! I hope it works out well!
Hi Natasha, this is tata from the Philippines! I just tried the recipe tonight and it sure was a winner! My family loved it. Ran out of fresh basil so I just added fresh pesto sauce instead which I made previously and it still worked magic. Thanks for this recipe, Natasha! 😊🙏
You’re welcome! That’s good to know that the substitution that you used worked well. Thanks for your review!
Hi Natasha, thank you for all the great receipes! I was just wondering, can I use fresh tomatoes? I have so many from my garden this year that I am running out of ideas (I love tomatoes, but you can only eat so much in a day!) Thank you
Hi Annie, please see the “common questions” section above.
Looks great! Can it be frozen?
Could it be canned?
Hi Suzi, it will last a couple of days in the fridge; I haven’t tried freezing that yet to advise.
Made this today. Super easy and very tasty. Use almond milk and corn starch since i cannot have heavy cream. It is perfect. I didn’t splash my kitchen using then emulsifier but did get soup on my shirt. Be careful and don’t lift it when running. Yummy. Made the 8 servings separate for me and my cousin for lunch this week.
That’s great to hear that using almond milk works great too, Rose! Thank you for sharing that with us.
The crushed tomatoes make te soup very thick and rich so I added another 2 cups of beef broth.I used Glen Muir crushed tomatoes
Hi Margriet, thanks for sharing. You can thin it out if you want to have more of a broth soup with small bits of tomato.
Amazing tomato soup. Made it just like the recipe says, no adjustments. My husband loved it too. Too bad I’m still on calorie watching. Next time I will make it with the grilled cheese:) Now I’m intrigued:))
Hello Susanna, thanks for sharing your good comments and feedback with us. It is perfect with grilled cheese, hope it becomes your new favorite combo!
Another great one. I decided to use my vitamix instead of the immersion blender. I’m sure I would’ve had tomato soup everywhere. This was delicious. I needed to add a bit more sugar and chicken stock to thin it out a bit. But, wow…amazing.
Hi Alesia, I’m so glad you enjoyed the tomato soup recipe.
I made this for a quick dinner and my husband and I absolutely love it!! Neither of us are big tomato soup fans but I gotta recommend this to anyone who is in the fence about tomato soup!! Loaded with so much flavor!! Didn’t use the immersion blender but definitely will for the leftovers! Thanks Natasha, keep the recipes coming!
I’m so happy to hear that! Thank you for sharing your great review, Jennifer!
Excellent! I made this soup tonight exactly as your instructions say. We had it with the grilled cheese sandwiches also your recipe. We loved it! Thanks for the delicious recipes.
You’re welcome! I’m so happy you enjoyed it, Janet!
Will vegetable stock work for vegetarians?
I think you can or you can make your own homemade vegetable stock if you want to be sure.
Another LOVED one.. repeat will happen.
Awesome, Nina! Thank you for your great feedback.
Loved the soup. I had too many extra tomatoes left over from a canning project, so just crushed them in my blender. It was quick and easy. My daughter is a vegetarian so I used a vegetarian broth. Thanks! Love all your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Lidia!
What a wonderful soup recipe! I added minced bacon into mine at the same time as the onions and omg so flavourful! You gotta try it.
Yum! That sounds great! Thank you so much for sharing that with me.
Wonderful receipe, serving this with grilled cheese sandwich for my elderly parents, they will love!!!
The best combination! I’m so glad you enjoyed it, Kathryn!
Love the tomato soup and all your recipes Thank you Natacha for sharing
You’re welcome! I’m so happy you enjoyed it, Theresa!
To avoid splattering with the immersion blender – blend in small circles, all one level. Do not go up and down at all, that’s what makes the splatters.
Thank you so much for sharing that with me, Sue!
Hi, Sue! Another post on another site mentioned an additional technique for using the stick blender – to tilt it a bit sideways (which is how I do it) but keep it under the liquid. I get *no* splatters with that method combined with yours about making circles while you blend!
Can I ask a question can I substitute chicken broth with beef broth
Hi Jody, I think that would work too. If you do an experiment, please share with us how it goes.
I searched for the grilled sandwich but couldn’t find it
Hi Jody, I don’t have a recipe for a grilled cheese sandwich at this time. I hope you love this Tomato Soup recipe!
Can you make the trend pasta chips and love all you recipes
Hi Jody, thanks for your suggestion. I’ll try to add that to our list.
Is there a substitute for the heavy cream? My daughter in law can’t have any milk product … Thank you
Hi Thomas, I haven’t tried any other substitute before so I can’t give any other suggestion. If anyone could suggest what to substitute, please reply to this comment.
Try coconut milk. It adds a nice subtle flavor that doesn’t taste like a coconut. Earthy/nutty like.
I used oat milk..very mild flavor and it turned out great! Hope this helps!
Hi Natasha, I was so excited to make this soup because your recipes are always a hit in my family. But this soup turned out sooo sour! I don’t know if you used a special brand of crushed tomatoes that are not so sour. I had to put so much sugar in it to offset the acidity, but it didn’t seem to make any difference. I wanted to love this soup, but my family all said to not make it again. I followed your recipe exactly.
Hi Yuliya, the brand that I used is photographed in the post, and some brands can seem more acidic. Also it is very important not to use a reactive pot (please see ore on that in the post above). Also, make sure to add the cream and parmesan to help offset the acidity. I would add more cream to combat excessive tomato acidity without having to add too much sugar. I hope that helps.
mine turned out the same and I used a Dutch oven. I was worried to add too much cream and sugar and hide the tomatoe taste. Maybe I will add more broth next time.
My daughter has a dairy allergy what would be a good substitute for the cream? We love all your recipes!!!
Hi Michele, to make a dairy-free tomato soup, you might try substituting it with full-fat coconut milk.
Looks delicious!!How long will this keep in the refrigerator? Can it be frozen?
Hi Lauri, it will last a couple of days in the fridge.
Very good recipe! Had to add some salt
Hi Adriana, I’m glad you enjoyed it. I hope you saw my note to add salt to taste at the end. I didn’t think it needed any with the cheese, but it can depend on a number of factors such as whether or not you used low sodium chicken stock.
Can you use fresh garden tomatoes
Hi Sharon, please see the “common questions” section. I hope you love the tomato soup!
I’d love to make this recipe with fresh tomatoes. How will the process be?
Hi Sandra, please see the “common questions” section above.
hi! can i replace the heavy cream with milk? thanks!
Hi Jean, you can but add it to taste since the fat in the cream also helps to offset some of the acidity in the soup.
So glad you posted this- looks so delicious and I needed a good tomato soup recipe. Can’t wait for the grilled cheese recipe!
Oh that grilled cheese is seriously amazing. It will be worth the wait.
Looks delicious can’t wait to make this! Is there a link for your grilled cheese recipe in the article as well? 🙂
Hi Karyn, I don’t have a recipe for a grilled cheese sandwich at this time. I hope you love this Tomato Soup recipe!
So delish! And super easy to make….perfect for back to school.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kellie!
I could eat tomato soup all year long! Your recipe is easy to make & tastes wonderful!!
Same here, Natalie we love tomato soup!
Great recipe Natasha. For those who go sugar free, you can tame the acidity with a pinch or two of baking soda to taste. This comes from an old English recipe where you just bring either fresh or canned tomatoes (mashed up) to a boil then add a teaspoon of baking soda, salt and pepper. Add whole milk and bring back to eating temperature and serve. Simple, and quite delicious — and even better with cream and soda biscuits. Thank you and your husband for your hard work great videos.
Thank you so much for sharing that with me.
This was sooooo creamy and delicious – total comfort food!
The best comfort soup! I’m happy you loved it!
Hi. I couldn’t find the recipe for the grilled cheese sandwich on your blog.
Hi Jolanta, I don’t have a recipe for a grilled cheese sandwich at this time.
The best tomato soup. Creamy and delicious. My Husband loves tomato soup but has hypertension so we have to stay away from canned soup’s. I
used no sodium chicken broth and it was still very delicious.
I’m so glad you found my recipe, Jerri!
Grilled cheese is so easy to make. Butter one side of 2 slices of bread I like American or Swiss or a slice of each. My husband likes pepper jack. Sometimes I add a couple of thin slices of tomato. Have a non-stick or cast-iron skillet. Place one slice of bread butter side down on the heated pan, add your cheese slice(s). Place the other slice of bread butter side up on top of the cheese. Watch carefully so that your bread does not burn. Once toasted on the side that is down (take a peek with a spatula) carefully turn it over and toast the other side. Remove and enjoy. I like cutting mine into 4 triangular pieces.