This 30-minute tomato soup is simple, satisfying, and far better than canned—made with just five core ingredients. Once you try a homemade version, you won’t want to go back.
Over the years I’ve tested many recipes and discovered that tomato soup needs no fuss. With good tomatoes (fresh or canned), a few basic ingredients and minimal cooking, you get the best flavor.
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When tomatoes aren’t at their peak, good-quality canned tomatoes are an excellent choice. You don’t need to buy the most expensive brand, but choose a decent product since tomato is the star here.
I’ve reduced the ingredients and technique to the essentials. With the right tomatoes, this is the best easy tomato soup I’ve found.
I like adding a splash of heavy cream at the end for extra richness, but it’s optional. Half-and-half or evaporated milk are lighter alternatives that work well, or feel free to skip dairy altogether.
How I Make This Easy Tomato Soup
Start by chopping one large onion.
Melt butter in a large heavy pot or dutch oven over medium heat. It may seem like a generous amount, but the butter adds flavor and a pleasant richness to an otherwise low-fat soup.
Cook the chopped onion for about 5–10 minutes, until translucent but not browned.
Add canned tomatoes, chicken stock and a teaspoon of sugar, then bring the mixture to a boil. Lower the heat and simmer gently for 20 minutes to let the flavors meld.
Remove the pot from the heat and puree until smooth using an immersion blender, or work in batches in a regular blender. Return to the pot to warm through if needed. Taste and season with salt and pepper, then stir in cream if you like.
That’s it—simple and delicious.
I love serving this soup with cheesy garlic bread, a classic grilled cheese, or flaky bacon-cheddar biscuits for a hearty meal.
Enjoy! If you make this recipe, consider taking a photo and tagging @ourhappymess on Instagram.
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Here are a few more creamy soups to try this season.
Creamy Leek and Potato Soup
Creamy Roasted Pumpkin Pear Soup
Red Pepper Carrot Soup with Couscous
Indian-Spiced Carrot Ginger Soup
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Easy Tomato Soup Recipe
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Ingredients
- 6 tablespoons butter
- 1 large onion chopped
- 2 28 oz cans whole tomatoes packed in purée
- 2 cups chicken stock
- 1 teaspoon sugar
- salt and pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
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In a large heavy pot or dutch oven, melt the butter over medium heat. Add the chopped onion and cook until translucent, stirring occasionally, about 5 minutes.
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Add the tomatoes, chicken stock and sugar and bring to a boil. Reduce heat and simmer for 20 minutes.
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Remove from heat and puree with an immersion blender or in batches in a regular blender until smooth.
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Stir in cream if desired. Season with salt and pepper to taste.
Nutrition
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Carbohydrates: 15 g
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Protein: 4 g
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Fat: 16 g
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