You know what? I’ve tried making tomato soup from scratch countless times, and this Easy Homemade Tomato Soup recipe is the one that finally stuck. It’s my goto whenever we’re craving something warm and comforting but don’t want to spend ages in the kitchen. What makes this soup so great is that you can whip it up in just 20 minutes using canned tomatoes. Yep, you heard that right! No need to wait for summer tomatoes or spend hours simmering. I’ve been making variations like 13 bean soup recipe and other 3 ingredient recipes for years, but this one’s simpler than even my favorite 4 ingredient bread recipe. If you’re into Antiinflammatory Soup or have tried Baked French Onion Soup, you’ll love how this comes together. It’s one of those Blender Soup Recipes that feels fancy but is actually super forgiving. The secret? A little butter, some garlic, fresh basil, and a good dose of Parmesan cheese. It’s creamy without being heavy, and pairs perfectly with a crispy grilled cheese sandwich. Trust me, once you try this, you’ll never go back to the canned stuff again.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Homemade Tomato Soup Recipe
- 3) Ingredients for Easy Homemade Tomato Soup
- 4) How to Make Easy Homemade Tomato Soup
- 5) Tips for Making Easy Homemade Tomato Soup
- 6) Making Easy Homemade Tomato Soup Ahead of Time
- 7) Storing Leftover Easy Homemade Tomato Soup
- 8) Try these Soups next!
- 9) Easy Homemade Tomato Soup
- 10) Nutrition
1) Key Takeaways
- Can you really make tomato soup from scratch in 20 minutes?
- What makes homemade tomato soup creamy without adding heavy cream?
- Why does restaurant tomato soup taste better than canned versions?
- What’s the secret to balancing the acidity in tomato soup?
2) Easy Easy Homemade Tomato Soup Recipe
Let me tell you something about this Easy Homemade Tomato Soup. I’ve been making it for my family every week since I discovered how ridiculously simple it is. We’re talking 20 minutes from start to finish, and nobody can tell it’s made with canned tomatoes. My kids actually ask for it by name now, which is saying something when you’re competing with chicken nuggets and mac and cheese.
What makes this Easy Homemade Tomato Soup stand out is the technique. You start with a butter and flour roux, just like the fancy French chefs do. This gives you that velvety, thick texture you’d expect from a soup that simmered all day. But here’s the kicker – you don’t need to simmer it all day. The whole thing comes together faster than ordering takeout.
I love that this recipe doesn’t require fresh tomatoes. Don’t get me wrong, I’m all for using fresh ingredients when they’re in season. But let’s be real – good tomatoes are only around for a few months each year. This soup tastes amazing year round because we’re using quality canned crushed tomatoes. They’re picked at peak ripeness and canned immediately, which means they’ve got tons of flavor locked in.
The garlic and basil combo here is absolutely perfect. You get that aromatic hit when they first hit the hot butter, and it fills your whole kitchen with this incredible smell. My neighbor once knocked on the door to ask what I was cooking because it smelled so good from the hallway. True story.
And can we talk about the Parmesan cheese for a second? It adds this subtle nutty, salty depth that takes the soup from good to “wow, did you really make this yourself?” good. Plus it helps thicken everything up naturally, so you get that restaurant quality consistency without any weird additives or stabilizers.
This soup is forgiving too. If you accidentally add too much salt, a little extra sugar balances it out. Too acidic? More sugar. Not quite thick enough? Let it simmer another minute or two. It’s one of those recipes where you really can’t mess it up, which makes it perfect for busy weeknights when you’re juggling a million things at once.
3) Ingredients for Easy Homemade Tomato Soup
Salted Butter is your base here, and I really do mean salted. The salt in the butter adds another layer of seasoning that builds flavor right from the start. I’ve tried making this with unsalted butter and adding salt separately, and it’s just not the same. Something about having that salt distributed throughout the fat makes everything taste more cohesive. You’ll use a quarter cup, which sounds like a lot, but trust me, it’s what makes this soup so rich and satisfying.
Tomato Paste might seem redundant when you’re already using crushed tomatoes, but it’s actually the secret weapon in this recipe. Two tablespoons of concentrated tomato paste gives you that deep, almost caramelized tomato flavor that makes people think you’ve been cooking this for hours. When you cook it in the butter with the garlic, it gets a little bit toasty and loses that raw, tinny taste that tomato paste sometimes has straight from the can.
Fresh Garlic makes all the difference here. I know, I know, jarred garlic is convenient, but please use fresh for this one. Three cloves, minced really fine, will give you that punchy garlic flavor without any weird aftertaste. When garlic hits hot butter, it releases these amazing oils that become the foundation of your soup’s flavor. Just don’t let it burn or it’ll turn bitter.
Basil Pesto is my little shortcut to adding tons of herby, garlicky flavor without chopping a bunch of fresh basil. One teaspoon goes a long way. If you don’t have pesto on hand, you can skip it and just add more dried basil, but the pesto really does add this extra dimension that makes the soup taste more complex. Sometimes I use up the last bit of pesto from the jar this way, which makes me feel like I’m being super efficient.
Dried Basil works perfectly here, and you don’t need to feel bad about using dried herbs instead of fresh. When you’re cooking something with this much liquid, dried herbs actually work better because they have time to rehydrate and release their flavor. Half a teaspoon is just right – enough to taste it, but not so much that it tastes like you’re eating a salad.
Black Pepper adds a little kick and warmth. I use a quarter teaspoon, but if you really love pepper, feel free to add more at the end. Freshly ground pepper tastes so much better than the pre ground stuff, and it only takes a second to grind it yourself. It’s worth it, I promise.
All Purpose Flour is what thickens this soup and gives it that creamy, bisque like texture. A quarter cup whisked into the butter creates a roux that’ll make your soup perfectly thick without any lumps. The trick is to whisk it really well so the flour gets fully incorporated before you add the milk. If you need this to be gluten free, you can use cornstarch mixed with a little cold water instead.
Milk is what makes this soup creamy without adding heavy cream. I use regular whole milk, and it works beautifully. You need two and a half cups, which sounds like a lot, but it balances perfectly with the tomatoes. If you want to make this even richer, you can use half and half or evaporated milk. For a dairy free version, vegetable broth works too, though you’ll lose some of that creaminess.
Crushed Tomatoes with Italian Herbs are the star of the show. One 28 ounce can gives you plenty of soup for a family, with maybe some leftovers for lunch the next day. I specifically look for crushed tomatoes with Italian herbs already mixed in because it adds extra seasoning without any effort on my part. If you can only find plain crushed tomatoes, that’s totally fine – just add a pinch of oregano and maybe some extra basil.
Parmesan Cheese is non negotiable in my opinion. Half a cup of freshly grated Parmesan adds this incredible savory, umami flavor that makes the whole soup taste richer and more complex. I like to grate it myself from a block because pre grated cheese has that anti caking stuff on it that can make your soup a little grainy. But if pre grated is all you have, it’ll still taste good.
Granulated Sugar is the magic ingredient that most people don’t expect. Tomatoes are naturally acidic, and sometimes that acidity can be a bit much, especially if you’re using canned tomatoes. One or two tablespoons of sugar balances everything out and makes the soup taste smooth and well rounded. Start with one tablespoon, taste it, and add more if you need to. Different brands of tomatoes have different acidity levels, so this part is really to your taste.
Fresh Basil for Serving is optional but really pretty. A few leaves torn on top of each bowl makes it look like something from a restaurant. Plus that hit of fresh herb right before you eat it adds a nice bright note. If you don’t have fresh basil, don’t stress about it – the soup is delicious either way.
4) How to Make Easy Homemade Tomato Soup
Step 1 is where you build your flavor base. Grab your biggest soup pot and melt that butter over medium low heat. You want it melted but not browning. Once it’s melted and starting to bubble just a tiny bit, add your tomato paste, minced garlic, salt, basil pesto, dried basil, and pepper all at once. Stir everything together and let it cook for about a minute. You’ll smell the garlic getting fragrant, and the tomato paste will darken slightly and lose that raw taste. This step is quick but really important for developing flavor.
Step 2 is all about the roux. Sprinkle your flour over the butter mixture and start whisking immediately. You want to whisk constantly for about 30 seconds until all the white flour disappears and you’ve got this smooth, thick paste. It’ll look kind of orangey red from the tomato paste, and that’s perfect. This roux is what’s going to thicken your soup, so make sure you get all the lumps out now before you add the milk.
Step 3 is when things start looking like actual soup. Pour in your milk slowly while whisking. I usually add about a cup at a time, whisking after each addition to keep everything smooth. Once all the milk is in, turn the heat up to medium and keep stirring pretty often. The mixture will start thin and then gradually thicken up as it heats. This takes about five to seven minutes. You’ll know it’s ready when it coats the back of a spoon and doesn’t immediately run off.
Step 4 is the fun part. Add your crushed tomatoes and grated Parmesan cheese. Stir everything together until the cheese melts and the tomatoes are fully mixed in with the creamy base. The color will go from pale and creamy to this gorgeous orangey red. Let it all heat through for another couple minutes, stirring occasionally. You want it hot but not boiling – just a gentle simmer is perfect.
Step 5 is the taste test. This is where you add sugar to balance the acidity. Start with one tablespoon, stir it in completely, and taste your soup. If it still tastes a little sharp or acidic, add another tablespoon of sugar. The soup should taste smooth and well balanced, not too sweet but not too tart either. This step might take a couple tries to get right, and that’s totally okay. Every batch of tomatoes is a little different.
Step 6 is the easiest step of all. Ladle your soup into bowls and top each one with some torn fresh basil if you have it. I also like to add an extra crack of black pepper on top and maybe a little drizzle of good olive oil if I’m feeling fancy. Serve it immediately with grilled cheese sandwiches on the side, and prepare for everyone to ask for seconds.
5) Tips for Making Easy Homemade Tomato Soup
Don’t rush the roux. I know it seems like a small step, but cooking that flour in the butter for just 30 seconds to a minute makes a huge difference. If you add the milk too soon, you’ll taste raw flour in your finished soup, and nobody wants that. The flour needs that brief cooking time to lose its raw taste and to properly activate its thickening power. You’ll know it’s ready when it smells a little toasty and the mixture looks smooth and paste like.
Whisk your milk in gradually to avoid lumps. I learned this the hard way after dumping all the milk in at once and ending up with a lumpy mess. Now I add it about a cup at a time, whisking well between each addition. If you do end up with some lumps, don’t panic – you can use an immersion blender at the end to smooth everything out. But it’s way easier to just avoid lumps in the first place by taking your time with this step.
Adjust the thickness to your preference. Some people like their tomato soup super thick and hearty, almost like a bisque. Others prefer it a bit thinner and more broth like. If your soup is too thick, just thin it out with a little extra milk or even some vegetable broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken. You can also add a tablespoon of tomato paste to thicken it up and boost the tomato flavor at the same time.
Taste and season at the end. Different brands of canned tomatoes have different salt levels, so you might need to add more salt at the end. Same thing with the sugar – some tomatoes are more acidic than others. I always taste my soup right before serving and make any final adjustments. Sometimes I add a pinch more salt, sometimes another half tablespoon of sugar, sometimes a little extra pepper. Trust your taste buds.
Use quality canned tomatoes. Not all canned tomatoes are created equal, and since they’re the main ingredient here, it’s worth buying a decent brand. I like San Marzano tomatoes when I can find them, but any good quality crushed tomatoes will work great. Check the ingredient list – you want tomatoes, maybe some salt and herbs, and that’s it. Avoid cans with tons of additives or weird ingredients.
Keep the heat moderate. You don’t want this soup to boil hard or the dairy can separate and get weird looking. A gentle simmer is perfect. If you see big bubbles breaking the surface, turn your heat down a bit. Low and slow is the way to go once you’ve added the milk and tomatoes. This also prevents the bottom from scorching, which can give your soup a burnt taste.
6) Making Easy Homemade Tomato Soup Ahead of Time
This soup actually tastes better the next day after all the flavors have had time to get to know each other. I make it on Sunday nights pretty often and then we eat it throughout the week. The basil flavor gets stronger, the garlic mellows out a bit, and everything just tastes more cohesive and developed.
When you’re reheating this soup, do it gently over medium low heat on the stove. Stir it pretty often to prevent any scorching on the bottom. You might need to add a splash of milk or broth to thin it out a bit since it tends to thicken as it sits in the fridge. The starches from the roux continue to work their magic even when the soup is cold, so it’ll be thicker the next day.
If you’re planning to make this soup for a party or meal prep for the week, you can absolutely make it a day or two ahead. Just let it cool completely before putting it in the fridge. Store it in an airtight container, and it’ll keep beautifully for up to five days. Some people even freeze this soup, though I find it tastes best fresh or within a few days of making it.
One thing I’ll mention is that if you’re making this ahead for a crowd, consider waiting to add all the Parmesan until you reheat it. This keeps the soup from getting too thick in the fridge. You can add half the cheese when you first make it, then stir in the other half when you reheat. This also gives you a chance to taste and adjust seasoning right before serving.
7) Storing Leftover Easy Homemade Tomato Soup
Leftover Easy Homemade Tomato Soup keeps really well in the fridge for up to five days. Just make sure you let it cool down to room temperature before you put it away. I usually transfer mine to a glass container with a tight fitting lid. Glass is great because it doesn’t hold onto smells or stains like plastic sometimes does, and you can reheat it right in the same container if you want.
When you’re ready to eat your leftovers, reheat them gently on the stove over medium heat. Give it a good stir as it warms up. The soup might look a little separated when you first take it out of the fridge, with some liquid on top and thicker stuff on the bottom, but that’s totally normal. Just stir it well as it heats and it’ll come right back together. If it seems too thick, splash in a little milk or broth until it’s the consistency you like.
You can also freeze this soup if you’ve made a huge batch. Let it cool completely, then pour it into freezer safe containers or heavy duty freezer bags. Leave about an inch of space at the top because the soup will expand as it freezes. It’ll keep in the freezer for up to three months. Thaw it overnight in the fridge before reheating. I won’t lie, the texture changes slightly after freezing – it might separate a bit more – but a good stir while reheating usually fixes that.
Pro tip for single servings – freeze individual portions in muffin tins or small containers. Once they’re frozen solid, you can pop them out and store them in a freezer bag. This way you can grab just one serving at a time for a quick lunch. Heat them up in the microwave or on the stovetop, and you’ve got homemade soup ready in minutes. Way better than anything you’d buy at the store.
8) Try these Soups next!
9) Easy Homemade Tomato Soup
Easy Homemade Tomato Soup Recipe You Can Make in 20 Minutes
Ingredients
- ¼ cup salted butter
- 2 tablespoons tomato paste
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon basil pesto
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ cup all purpose flour
- 2½ cups milk
- 1 can (28oz or 798ml) crushed tomatoes with Italian herbs
- ½ cup grated Parmesan cheese
- 1 to 2 tablespoons granulated sugar
- Fresh basil for serving
Instructions
- Grab a large soup pot and melt the butter over medium low heat. Toss in the tomato paste, minced garlic, salt, basil pesto, dried basil, and pepper. Let everything cook together for about a minute until it smells amazing.
- Whisk in the flour and keep stirring until you can’t see any white bits anymore. This creates a nice roux that’ll make your soup thick and creamy.
- Pour in the milk and whisk everything together. Turn up the heat to medium and keep stirring pretty often. You’ll know it’s ready when the mixture gets nice and thick.
- Now add your crushed tomatoes and Parmesan cheese. Stir it all together and let it heat through.
- Taste your soup and add sugar to balance the acidity. Start with one tablespoon and go from there. Top with fresh basil and serve it up hot with your favorite grilled cheese!
10) Nutrition
Serving Size: 1 bowl (about 242g), Calories: 226, Sugar: 11 g, Sodium: 711 mg, Fat: 14 g, Saturated Fat: 8 g, Carbohydrates: 18 g, Fiber: 2 g, Protein: 9 g, Cholesterol: 38 mg
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