Top Rated Quick Tomato Soup Recipes
I made this tomato soup during a 'healthy-eating challenge' with boyfriend so I needed something that was low in calories and fat but actually tasted good. My solution? A simple pot of stewed tomatoes flavored with rosemary and chile flakes and beefed-up with protein-filled chickpeas and hearty, nutrient-packed kale. The soup had texture, heat and was filling enough to keep us both satisfied and full. Click here to see Recipe SWAT Team: One-Pot Meals.
Best Homemade Tomato Soup Recipe (You'll Never Go Back To Canned)
This recipe for homemade tomato soup from scratch is easy to make and fairly quick, making it a weeknight option, plus it tastes so good you'll never go back to soup out of a can. See more Quick Healthy Recipes here.
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Tomato soup and cheesy something - tuna melts, open face melts, grilled cheese or quesadillas - is one of my favorite basic, comforting meals from my childhood that I often served to my kids. It's one of those "fall-back recipes" to have in your menu planning arsenal for busy days.
Back in the day, canned tomato soup was a staple in our house. I actually didn't even think about making it from scratch - did people really do that? Not anyone in my circle.
But then, as you know, came the curse of label-reading. Uck. And that's all I'm going to say about what I found on the label.
Really, though, I can't believe how many years I just bought things completely oblivious to what was in them. And if I'm being honest (and I try to be here. ), part of me looks back with fondness on the time when I just threw things in my cart and went on my merry way.
The other part of me is horrified. So that part wins.
And you know what? Once I finally did make tomato soup from scratch I realized how easy it is. But more importantly, I found out how much better it tastes. Way more like tomatoes and a lot less like watery ketchup (thanks to all the added sugar in canned soups).
(Note: this is simply a quick description, the full recipe is at the bottom of the page)
- Add the sliced onion and olive oil to the pot.
- Season with salt and pepper, and cook until soft (about 8 mins).
- Add tomatoes, water or broth, salt, and cook for 20 minutes.
- Adjust the seasoning, add fresh basil leaves (optional), and blend until completely smooth. I used a Vitamix,but a powerful immersion hand blenderis fine and allows you to puree the soup straight into the pot.
What to serve with Tomato Soup:
Believe it or not, there are a lot of benefits to eating tomato soup! Tomatoes are high in Vitamin A which can improve vision, help prevent night blindness, prevents kidney stones and gallstones and much more.
Tomato soup is also low in fat, saturated fat, and cholesterol, contains at least 10% of the daily amount of vitamins C, iron, calcium, protein, and fiber.
However, not all tomato soups are created equal. If you are wanting a tomato soup that is lower in calories and fat, it should have a tomato or broth base rather than a cream base.
10 Takes on Tomato Soup
Canned tomatoes &mdash not the seasonally sensitive fresh ones &mdash provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.
Chilled Tomato Soup with Tarragon Crème Fraîche
Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, we add tomato paste, which has a rich, concentrated taste.
Fresh Tomato and Avocado Soup
As the temperature climbs, cool soup refreshes. Keep this soup well chilled, but not so much that the chill dulls its flavors. If you are short on time, set the soup in a bath of cold water with plenty of ice cubes.
Fennel adds a subtle, sweet licorice flavor to this otherwise classic tomato soup recipe.
Tomato and Garlic Bread Soup
This four-star tomato soup calls for dependable staples from the pantry: marinara sauce, chicken broth, and red wine. Crusty garlic bread stands in for croutons.
Roasted Tomato Soup
Roasting the tomatoes, onion, and garlic for this simple summer soup enhances their inherent sweetness.
Chilled Tomato Soup with Cilantro-Yogurt Swirl
This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.
Tomato-Coconut Soup with Spiced Chickpeas
Indian-influenced and totally delicious, this creamy tomato soup is garnished with crunchy spiced chickpeas.
Tomato Soup with Toasted Cheese Croutons
Who can resist piping-hot, rich, creamy tomato soup? Homemade cheesy croutons give this soup the perfect finishing touch.
This simple homemade tomato soup is quick, easy, and insanely delicious.
The soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes, and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta.
It’s genius and absolutely delicious. We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.
Making The Soup
Here’s how to the best (and easiest) tomato soup :
Combine butter, onion, and tomatoes. Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.
Add water or broth and simmer. Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes. See how creamy it gets? That’s thanks to the butter.
Blend. I find an immersion blender is useful, but a blender works, too. Adjust the soup for seasoning then grab a bowl…and maybe a grilled cheese sandwich? This soup is also amazing topped with homemade croutons or served next to this easy buttery garlic bread.
Tomatoes (canned or fresh), onion, and butter. What the tomato soup looks like after adding water (or broth) and simmering.
What Tomatoes Should I Use
This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.
You can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.
A Quick Recap
This is your new favorite weeknight meal. Promise.
- This tomato soup has three ingredients (plus water and salt).
- Everything is tossed into a pan — no browning, no hovering over a stove.
- You can use canned tomatoes — and should.
- Did I mention there are only three ingredients?
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley
“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John
“Made this exactly as written. Oh my gosh, this was amazing. ” – Dayna
More Easy Soup Recipes
- You might also want to take a peek at our chilled tomato soup recipe (Gazpacho)
- Try this Incredibly Easy and Creamy Vegetable Soup Recipe. It’s one of our absolute favorites and something we make often.
- A wonderful recipe for homemade vegetable broth — It’s ultra-satisfying!
- Or, for something a little different, our roasted tomato soup with lemon and thyme.
- This easy homemade chicken noodle soup recipe is healthy, satisfying, and tastes incredible. It’s faster to make than the traditional version, too!
Recipe updated, originally posted October 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
In a large nonreactive pot, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.
Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.
Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
Stir in remaining 3 tablespoons of butter.
Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano-Reggiano.
Yep, my secret is to use pasta sauce and Mid’s Pasta Sauce is one of my favorites and is really affordable and available in most grocery stores. If for some reason you can’t find it, they have given me a 20% off discount code + free shipping! Just use code BIZ on their online store. Bonus for buying online is that you can select from ALL their flavors, not just what is available at your local store.
The best part of this quick tomato soup is that it can be the base for so many things. Mix it with ground beef and cooked rice and make stuffed peppers. Mix with ricotta cheese and use it as a layer in lasagna, or even make a quick lasagna soup.
For the quick lasagna soup, first I used 1/2 a sausage link and took it out of the casing, rolled it into marble sized pieces and added to a skillet to brown. Add in two cups of the tomato sauce after the meatballs have cooked about 5-6 minutes, and simmer for 5 more minutes. Add in cooked pasta and baby spinach and sprinkle with mozzarella cheese and chopped parsley to finish. It seems so indulgent but it’s really healthy and filling.
Start by sauteing garlic and herbs in extra virgin olive oil. The rule is to have the pot hot and then warm oil in it. The best!
Add 2 minced garlic cloves, 1 tbsp dried oregano and 1 tbsp dried basil. Saute for 30 seconds stirring constantly to avoid burning.
Cooking spices first helps them to release their maximum flavor.
Add 2 x 28 oz each cans of low sodium diced tomatoes, tomato sauce or combine both.
Then add 1 tbsp balsamic vinegar, 1 tsp salt and ground black pepper to taste. Simmer for 3 minutes or until hot or just warmed through.
In the meanwhile, make grilled cheese. That’s it! So easy, tasty and healthy!
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 1 clove garlic
- 1/2 small onion, roughly chopped (2.5 ounces 75g)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces (about 1 ounce 30g)
- 1 (28-ounce) can peeled whole tomatoes packed in juice (about 800g)
- 1 cup (235ml) water or stock
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
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We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
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