Easy Tomato Soup


This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell's and just about as easy!

Photography Credit: Alison Bickle

Featured in 14 Recipes That Make the Most Canned Tomatoes

Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.

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Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.

Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a countertop blender, or don’t bother blending it at all.

This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.


  1. To make creamy tomato soup, just add heavy cream.
  2. If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
  3. Simmer the soup with a couple sprigs of thyme.
  4. Stir in sliced fresh basil just before serving.
  5. Want to be dairy-free? Replace the butter with olive oil.
  6. Add some cooked cheese tortellini.
  7. Want more texture? Don’t bother blending.

Tomato Soup Recipe - bowls of tomato soup on table with bread


Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.

  1. Make homemade croutons.
  2. You can always go the oyster cracker route.
  3. A simple Caesar salad would do the trick.
  4. My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
  5. Add cheese tortellini to the soup to make it more of a meal.
  6. Serve it with a white fish such as cod or tilapia.


Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!

Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.


Easy Tomato Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 8 1-cup servings

This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.


  • 5 tablespoons butter
  • 1 large onion, yellow or white, diced
  • 4 large cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly cracked pepper
  • 3 tablespoons flour
  • 1 (28 oz) can crushed or diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 4 cups (32 oz) low sodium chicken stock
  • 1 tablespoon sugar


1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

Copy Cat Campbell’s Tomato Soup - flour and fat in the bottom of a soup pot

2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

How to Make Tomato Soup - flour and fat in the bottom of a soup pot wtih onions

3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.

4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.

Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

Homemade Tomato Soup - tomato soup in a dutch oven with an immersion blender

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Summer Miller

Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

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17 Comments / Reviews

No ImageEasy Tomato Soup

Did you make it? Rate it!

  1. Bill and Angie

    Delicious with a couple of alterations. Added a tsp of celery seeds and substituted 2 cups milk for two of the four cups broth. A little creamier and a little less sodium.


  2. Pauline

    Great basic recipe, very tasty, used vegetable stock cubes as my son is vegetarian, also added some lentils and red wine. Lovely!


  3. Mark

    Very flavorful. I did not use low sodium chicken broth so it came out quite salty. Oopps. Otherwise very good.


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  4. Beehostess

    I was shocked by how good and how easy this soup was to make! I will never buy store bought tomato soup again! This soup is creamy, rich and flavorful! My only variances were a couple they suggested at the beginning of this post. I had fresh thyme so I added a couple of springs during the simmer portion and removed them prior to using the immersion blender. At the end I took out a cup of the soup and used it to temper a cup of heavy cream before adding it back to the pot. But honestly the soup would have been just fine without it. I only used it because I had some on hand that needed to be used. This recipe is a keeper! Thank you!


    Show Replies (1)
  5. Krista craig

    Deelicious! I grew up eating my tomato soup with cottage cheese in my household. Ive never met anyone else who did this. My mom would add a big scoop to the bowl (which was never enough, because I wanted some with every bite. I will have to try the addition of minced onions. Thanks again for all your fabulous recipes!,

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Best Tomato Soup Recipe - bowls of tomato soup on table with breadEasy Tomato Soup