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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.

Creamy tomato soup served with grilled cheese sandwich

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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

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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.
Ingredients homemade tomato soup with crushed tomatoes

How to Make Tomato Soup

  1. 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.
  2. 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.
  3. 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.
  4. Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
  5. 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.

Step by step how to make tomato soup

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.

Tomato basil soup cooked in dutch oven nonreactive pot

Common Questions

Can I substitute canned whole tomatoes?

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.

Can I use dried basil?

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.

Can I use fresh tomatoes?

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.

What stock do you use for tomato soup?

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.

What if my soup is too sour or acidic?

Make sure you aren’t using a reactive pot (see above) and add more sugar and cream to taste to balance the acidity.

Bowl of creamy tomato soup garnished with parmesan and basil

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.
Serving tomato soup with a grilled cheese sandwich

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

4.99 from 152 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Creamy tomato soup garnished with cheese and basil

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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$12
Keyword: creamy tomato soup, tomato soup
Cuisine: American
Course: Soup
Calories: 222
Servings: 8 people (1 cup servings)

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.*

  5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Recipe Notes

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. 

Nutrition Facts
Creamy Tomato Soup Recipe
Amount Per Serving
Calories 222 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 40mg13%
Sodium 422mg18%
Potassium 710mg20%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 12g13%
Protein 7g14%
Vitamin A 895IU18%
Vitamin C 21mg25%
Calcium 140mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • My
    June 16, 2022

    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.

    Reply

    • Natasha's Kitchen
      June 16, 2022

      You’re welcome! Thanks for the wonderful feedback and review.

      Reply

  • Nel ingram
    June 12, 2022

    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.

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Hi Nel, you’re welcome. So good to know that you enjoyed this soup and thanks for sharing the substitution that you used.

      Reply

  • Kim
    June 11, 2022

    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!

    Reply

  • Tabitha
    June 2, 2022

    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.

    Reply

    • Natashas Kitchen
      June 2, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Tabitha!

      Reply

  • jim cone
    May 9, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 9, 2022

      You’re welcome! Great to hear that you both enjoyed this recipe, Jim.

      Reply

  • Debbie Cooper
    March 30, 2022

    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.

    Reply

    • Natashas Kitchen
      March 30, 2022

      I’m so happy this is your new favorite, Debbie! That’s just awesome!

      Reply

  • Polly
    March 30, 2022

    I am wondering how long you can store left overs…can you freeze this? Thanks

    Reply

    • Natasha's Kitchen
      March 30, 2022

      Hi Polly, I honestly haven’t tried freezing this to advise. I usually refrigerate the leftovers just for a few days.

      Reply

      • jim cone
        May 9, 2022

        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.

        Reply

  • Sandi
    March 23, 2022

    Hi Natasha,

    I plan on making this soup tomorrow, can I add shredded mozzarella cheese instead of the parmesan?

    Reply

    • NatashasKitchen.com
      March 23, 2022

      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.

      Reply

  • Jessica
    March 22, 2022

    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.

    Reply

    • Natashas Kitchen
      March 22, 2022

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Dot
    March 12, 2022

    Does this come out more like a bisque? My family likes it thick and not watery.

    Reply

    • NatashasKitchen.com
      March 14, 2022

      Hi Dot, it is not thin. It has a thicker consistency.

      Reply

  • J.y
    February 22, 2022

    Dear Natasha,

    What is brand name of your can opener ( the one you used for tomato soup

    Reply

    • NatashasKitchen.com
      February 22, 2022

      KitchenAid. Here is my amazon affiliate link where I purchased it. https://www.amazon.com/dp/B07YD2YWGV?ref=exp_natashaskitchen_dp_vv_d

      Reply

  • Cynthia Mitchell
    February 2, 2022

    could I substitute sour cream for the heavy cream?? I always have sour cream on hand but seldom have heavy cream

    Reply

    • Natasha's Kitchen
      February 2, 2022

      Hi Cynthia, I haven’t tried that to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Djea3
        April 3, 2022

        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.

        Reply

  • Marie M.
    January 28, 2022

    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!

    Reply

    • Natashas Kitchen
      January 28, 2022

      Thank you so much for sharing that with me, Marie! I’m so happy you enjoyed that!

      Reply

  • Patty
    January 25, 2022

    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!

    Reply

    • Natashas Kitchen
      January 25, 2022

      Aww, you’re so nice! Thank you so much for sharing that with me.

      Reply

  • cc
    January 23, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 24, 2022

      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.

      Reply

    • Patricia Cook
      March 13, 2022

      Since becoming Gluten-free. I do not use canned soups. This recipe is quick and flavorful. Thank you for sharing.

      Reply

      • Natasha's Kitchen
        March 13, 2022

        Thanks for the review, Patricia!

        Reply

    • Rachael
      April 14, 2022

      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!

      Reply

  • Chava
    January 23, 2022

    Hi. My husband can’t have heavy cream. Can I substitute lactaid milk?

    Reply

    • Natasha's Kitchen
      January 23, 2022

      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!

      Reply

  • Stacy Krogh
    January 20, 2022

    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!

    Reply

    • Natashas Kitchen
      January 20, 2022

      You’re welcome! I’m so happy you enjoyed it, Stacy!

      Reply

  • Ron Toczek
    January 16, 2022

    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?

    Reply

    • Natasha's Kitchen
      January 16, 2022

      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.

      Reply

    • Maddie
      January 23, 2022

      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!

      Reply

    • Annie
      March 8, 2022

      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!!

      Reply

  • Karen L Ferrero
    January 3, 2022

    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.

    Reply

    • Natasha
      January 3, 2022

      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.

      Reply

      • Karen L Ferrero
        January 4, 2022

        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.

        Reply

  • Joyce McCarthy
    December 20, 2021

    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.

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Sounds like a good plan. I’m sure you will be making more of this soup moving forward. Thank you for sharing!

      Reply

  • Lenka
    December 13, 2021

    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.

    Reply

    • Natashas Kitchen
      December 13, 2021

      Thank you so much for sharing that with me.

      Reply

  • Stephan Gizzo
    December 11, 2021

    tried it and i is good. seems like its a lot of onion. could i cut back on it??

    Reply

    • Natashas Kitchen
      December 11, 2021

      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!

      Reply

  • Paulinna
    December 10, 2021

    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!

    Reply

    • Natashas Kitchen
      December 11, 2021

      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!

      Reply

  • Arlene
    December 7, 2021

    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?

    Reply

    • Natashas Kitchen
      December 7, 2021

      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!

      Reply

  • Marie
    November 20, 2021

    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!

    Reply

    • Natasha
      November 22, 2021

      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.

      Reply

  • Karine
    November 16, 2021

    Made it for my kids with some grilled cheese sandwiches. It was a hit!!

    Reply

    • Natashas Kitchen
      November 16, 2021

      The best combination! I’m so glad you and the kids enjoyed it, Karine!

      Reply

  • Shelly
    November 12, 2021

    Came out delicious will be keeping this recipe as a fav.
    First time making tomato soup.

    Reply

    • Natashas Kitchen
      November 12, 2021

      I’m so glad this was a hit!

      Reply

  • Jose rivera
    November 11, 2021

    I added roasted bell pepper . It turned out great . Original recipe is great . is my new go to recipe for tom soup.

    Reply

    • Natasha's Kitchen
      November 11, 2021

      Hello Jose, I’m happy to hear that the recipe turned out great! Thank you for sharing that with us.

      Reply

  • Crystal
    November 9, 2021

    Don’t have any whole tomatoes right now, can I use San Marzano tomato puree?

    Reply

    • Natasha
      November 11, 2021

      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.

      Reply

  • Linda
    November 4, 2021

    My whole family loved this soup! It is now my only tomato soup recipe. Thank you!

    Reply

    • Natasha's Kitchen
      November 4, 2021

      That’s perfect! Thank you for sharing that with us, Linda.

      Reply

  • Juanita
    November 3, 2021

    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. 😟

    Reply

    • Natashas Kitchen
      November 3, 2021

      Thank you so much for sharing that with me, Juanita! I haven’t had that experience, but with all things tomato that may happen.

      Reply

    • Del
      November 5, 2021

      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.

      Reply

    • PK
      November 12, 2021

      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.

      Reply

    • Patricia
      November 29, 2021

      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.

      Reply

  • Tracey
    October 24, 2021

    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!

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Yay, glad you finally tried it! I hope you’ll love all the recipes that you will try, Tracey.

      Reply

    • sherry
      November 17, 2021

      Omgosh, this is the cutest review! I’m going to make it now for sure b/c of your response! Thanks for sharing!

      Reply

  • Brooke B Munson
    October 19, 2021

    Has anyone tried this in the InstantPot? If so, how long did you cook it?

    Reply

    • Natashas Kitchen
      October 19, 2021

      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!

      Reply

      • Brooke
        April 1, 2022

        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. 😊

        Reply

    • Jenna
      April 7, 2022

      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.

      Reply

      • Natashas Kitchen
        April 7, 2022

        Thank you so much for sharing that with us!

        Reply

  • Zoya
    October 2, 2021

    Very good and easy soup. I used fresh tomatoes. Love all your recipes, Natasha!

    Reply

  • Kim
    September 29, 2021

    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?

    Reply

    • Natashas Kitchen
      September 29, 2021

      Aww, that’s so sweet of you, Kim! I haven’t tried that substitution to advise, but it may work!

      Reply

  • Laura
    September 21, 2021

    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!!

    Reply

    • Natashas Kitchen
      September 21, 2021

      That’s so great! It sounds like you have a new favorite, Laura!

      Reply

  • Tressa
    September 10, 2021

    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.

    Reply

    • Natashas Kitchen
      September 10, 2021

      Yum! That’s a great idea! Thank you so much for sharing that with me, Tresa!

      Reply

      • Hope
        December 5, 2021

        Just today made the cloverleaf rolls. Awesome and delicious. Thank you.

        Reply

        • Natasha's Kitchen
          December 5, 2021

          You’re so welcome, Hope. I’m glad you enjoyed it!

          Reply

  • MJ
    September 10, 2021

    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

    Reply

    • Natashas Kitchen
      September 10, 2021

      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!

      Reply

      • MJ
        September 16, 2021

        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

        Reply

        • Natasha's Kitchen
          September 16, 2021

          You’re so welcome, MJ and thank you for sharing that with us!

          Reply

        • Jackie
          January 6, 2022

          Hi MJ,
          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.
          Jackie

          Reply

      • Blanchesky
        November 2, 2021

        Hi,
        Im excited to try this recipe and wondering if Can I use fresh tomatoes instead of canned?

        Reply

        • Natasha's Kitchen
          November 2, 2021

          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.

          Reply

  • Ron Pelletier
    August 28, 2021

    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?

    Reply

    • Natashas Kitchen
      August 28, 2021

      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.

      Reply

      • Sandy
        September 27, 2021

        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.

        Reply

        • Natashas Kitchen
          September 28, 2021

          Great idea, Sandy! I hope it works out well!

          Reply

  • Lowelia Jarvis
    August 25, 2021

    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! 😊🙏

    Reply

    • Natasha's Kitchen
      August 25, 2021

      You’re welcome! That’s good to know that the substitution that you used worked well. Thanks for your review!

      Reply

  • Annie
    August 21, 2021

    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

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Annie, please see the “common questions” section above.

      Reply

  • Suzi Schmidt
    August 16, 2021

    Looks great! Can it be frozen?

    Could it be canned?

    Reply

    • Natashas Kitchen
      August 16, 2021

      Hi Suzi, it will last a couple of days in the fridge; I haven’t tried freezing that yet to advise.

      Reply

  • Rose Disla
    August 15, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 15, 2021

      That’s great to hear that using almond milk works great too, Rose! Thank you for sharing that with us.

      Reply

  • margriet
    August 15, 2021

    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

    Reply

    • Natasha
      August 15, 2021

      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.

      Reply

  • Susanna
    August 15, 2021

    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:))

    Reply

    • Natasha's Kitchen
      August 15, 2021

      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!

      Reply

  • Alesia
    August 14, 2021

    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.

    Reply

  • Jennifer Reeve
    August 14, 2021

    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!

    Reply

    • Natashas Kitchen
      August 14, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Jennifer!

      Reply

  • Janet
    August 14, 2021

    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.

    Reply

    • Natashas Kitchen
      August 14, 2021

      You’re welcome! I’m so happy you enjoyed it, Janet!

      Reply

  • jeannine
    August 13, 2021

    Will vegetable stock work for vegetarians?

    Reply

    • Natasha's Kitchen
      August 13, 2021

      I think you can or you can make your own homemade vegetable stock if you want to be sure.

      Reply

  • Nina Sch
    August 13, 2021

    Another LOVED one.. repeat will happen.

    Reply

    • Natasha's Kitchen
      August 13, 2021

      Awesome, Nina! Thank you for your great feedback.

      Reply

  • Lidia Schechter
    August 10, 2021

    Hi!
    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.

    Reply

    • Natashas Kitchen
      August 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Lidia!

      Reply

  • Natasha
    August 10, 2021

    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.

    Reply

    • Natashas Kitchen
      August 10, 2021

      Yum! That sounds great! Thank you so much for sharing that with me.

      Reply

  • Kathryn P
    August 10, 2021

    Wonderful receipe, serving this with grilled cheese sandwich for my elderly parents, they will love!!!

    Reply

    • Natashas Kitchen
      August 10, 2021

      The best combination! I’m so glad you enjoyed it, Kathryn!

      Reply

  • Theresa Schultz
    August 9, 2021

    Love the tomato soup and all your recipes Thank you Natacha for sharing

    Reply

    • Natashas Kitchen
      August 9, 2021

      You’re welcome! I’m so happy you enjoyed it, Theresa!

      Reply

  • Sue Roberts
    August 9, 2021

    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.

    Reply

    • Natashas Kitchen
      August 9, 2021

      Thank you so much for sharing that with me, Sue!

      Reply

    • Patty
      January 25, 2022

      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!

      Reply

  • Jody
    August 8, 2021

    Can I ask a question can I substitute chicken broth with beef broth

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Jody, I think that would work too. If you do an experiment, please share with us how it goes.

      Reply

  • Jody
    August 8, 2021

    I searched for the grilled sandwich but couldn’t find it

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Jody, I don’t have a recipe for a grilled cheese sandwich at this time. I hope you love this Tomato Soup recipe!

      Reply

  • Jody
    August 8, 2021

    Can you make the trend pasta chips and love all you recipes

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Jody, thanks for your suggestion. I’ll try to add that to our list.

      Reply

  • Thomas A Baer
    August 7, 2021

    Is there a substitute for the heavy cream? My daughter in law can’t have any milk product … Thank you

    Reply

    • Natasha's Kitchen
      August 8, 2021

      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.

      Reply

    • Brenda
      August 9, 2021

      Try coconut milk. It adds a nice subtle flavor that doesn’t taste like a coconut. Earthy/nutty like.

      Reply

    • Missy
      October 9, 2021

      I used oat milk..very mild flavor and it turned out great! Hope this helps!

      Reply

  • Yuliya
    August 7, 2021

    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.

    Reply

    • Natasha
      August 9, 2021

      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.

      Reply

      • Juanita
        November 3, 2021

        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.

        Reply

  • Michele
    August 7, 2021

    My daughter has a dairy allergy what would be a good substitute for the cream? We love all your recipes!!!

    Reply

    • Natasha
      August 7, 2021

      Hi Michele, to make a dairy-free tomato soup, you might try substituting it with full-fat coconut milk.

      Reply

  • Lauri
    August 7, 2021

    Looks delicious!!How long will this keep in the refrigerator? Can it be frozen?

    Reply

    • Natashas Kitchen
      August 7, 2021

      Hi Lauri, it will last a couple of days in the fridge.

      Reply

  • Adriana
    August 7, 2021

    Very good recipe! Had to add some salt

    Reply

    • Natasha
      August 7, 2021

      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.

      Reply

  • Sharon Hines
    August 6, 2021

    Can you use fresh garden tomatoes

    Reply

    • Natasha
      August 7, 2021

      Hi Sharon, please see the “common questions” section. I hope you love the tomato soup!

      Reply

      • Sandra
        August 7, 2021

        I’d love to make this recipe with fresh tomatoes. How will the process be?

        Reply

  • jean
    August 6, 2021

    hi! can i replace the heavy cream with milk? thanks!

    Reply

    • Natasha
      August 7, 2021

      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.

      Reply

  • Mary
    August 6, 2021

    So glad you posted this- looks so delicious and I needed a good tomato soup recipe. Can’t wait for the grilled cheese recipe!

    Reply

    • Natasha
      August 7, 2021

      Oh that grilled cheese is seriously amazing. It will be worth the wait.

      Reply

  • Karyn
    August 6, 2021

    Looks delicious can’t wait to make this! Is there a link for your grilled cheese recipe in the article as well? 🙂

    Reply

    • Natashas Kitchen
      August 6, 2021

      Hi Karyn, I don’t have a recipe for a grilled cheese sandwich at this time. I hope you love this Tomato Soup recipe!

      Reply

  • Kellie
    August 6, 2021

    So delish! And super easy to make….perfect for back to school.

    Reply

    • Natashas Kitchen
      August 6, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kellie!

      Reply

  • Natalie
    August 6, 2021

    I could eat tomato soup all year long! Your recipe is easy to make & tastes wonderful!!

    Reply

    • Natashas Kitchen
      August 6, 2021

      Same here, Natalie we love tomato soup!

      Reply

  • Barry
    August 6, 2021

    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.

    Reply

    • Natashas Kitchen
      August 6, 2021

      Thank you so much for sharing that with me.

      Reply

  • April
    August 6, 2021

    This was sooooo creamy and delicious – total comfort food!

    Reply

    • Natashas Kitchen
      August 6, 2021

      The best comfort soup! I’m happy you loved it!

      Reply

  • Jolanta Ostrovetsky
    August 6, 2021

    Hi. I couldn’t find the recipe for the grilled cheese sandwich on your blog.

    Reply

    • Natashas Kitchen
      August 6, 2021

      Hi Jolanta, I don’t have a recipe for a grilled cheese sandwich at this time.

      Reply

      • Jerri Allen
        November 10, 2021

        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.
        Jerri

        Reply

        • Natashas Kitchen
          November 10, 2021

          I’m so glad you found my recipe, Jerri!

          Reply

    • BJGJ
      February 23, 2022

      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.

      Reply

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