Tomato Soup

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This easy Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Zesty fresh tomatoes and real cream create a truly comforting, velvety smooth tomato soup from scratch – in less than 30 minutes. My tried-and-true instructions with photos even include steps for making the best homemade bread croutons with barely any effort!

tomato soup in a black wooden bowl with a silver spoon topped with croutons and parsley

About This Recipe

Smooth, savory tomato soup is a delicious dish that is great to enjoy anytime of the year. The bold, bright flavor of fresh tomato is wonderful in the spring and summer, and the creamy richness of the broth makes it perfect comfort food for a cold fall or winter night. There’s never a time I’m not craving a bowl!

Although this is an easy recipe to make, it does need to be just right to be a truly great tomato soup. Too thick or too thin and it will lose its magic.

Follow my simply step-by-step recipe for making the most luscious and flavorful tomato soup you’ve ever had!

This updated soup recipe is similar to the recipe which I had originally posted, but only the method of preparation has changed. There is no corn starch added in this one and all the smoothness and creaminess comes from blending the onions, tomatoes and addition of cream.

If you love tomato soup like us, then don’t forget to check out these recipes of Cream of Tomato Soup and Roasted Tomato Soup – that are made so differently and yet taste so good.

tomato soup topped with croutons, parsley in two black wooden bowls with silver and brass spoons by the side on a black marble
Step-by-Step Guide

How to Make Tomato Soup

You are just six basic steps and 30 minutes away from enjoying the smoothest, creamiest, most tangy and delicious homemade tomato soup.

Follow my detailed instructions below to learn how to make the best tomato soup tonight!

Step 1 – Cooking Tomatoes

1. First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not burn.

melting butter in a steel pan

2. Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.

melted butter and bay leaves in steel pan

3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.

chopped garlic, onion, bay leaves and butter in steel pan

4. Sauté and stir until the onions become translucent, about 3 to 4 minutes.

sautéed onions

5. Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.

chopped tomatoes with salt on top added in steel pan

6. Mix well.

tomatoes mixed well

7. Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes

pan covered with its steel lid

8. Stir occasionally and keep an eye on the consistency of the mixture. If the liquids dry up and the tomatoes begin to stick, then add a splash of water at a time and stir. But be sure to not add too much water or you’ll dilute the delicious flavors!

After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

tomatoes have softened

Step 2 – Blending Tomatoes

9. Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.

cooked onion, tomatoes added in a blender jar and bay leaves discarded

10. Blend to a lovely smooth consistency to make the tomato soup puree. 

blended to a smooth consistency

11. You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

straining soup base

13. If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

close up of strained tomato seeds and pulp left in the strainer

Step 4 – Simmering Soup Further

14. Pour the tomato puree back into the pot, and add 1 cup water. Stir well. Depending on the consistency you prefer, you can add a little less or more water – taking care that the soup does not become very thick or watery and runny.

smooth tomato soup base added in the steel pan

15. Next, add 1 teaspoon of raw sugar or white sugar.

sugar being added

16. Mix the sugar in the tomato soup very well.

sugar mixed well with a steel spoon

17. Simmer on low heat until the tomato soup becomes hot, but is not boiling.

tomato soup being simmered on low heat

18. Season with freshly crushed black pepper, and stir.

freshly crushed pepper added in the homemade tomato soup

19. Turn off the heat and stir in, 1 to 2 tablespoons heavy cream, depending on desired richness.

cream added in the tomato soup

20. Mix well, taste, and add more salt and pepper if needed.

finished tomato soup

Step 5 – Making Bread Croutons

21. When the tomato mixture is cooling, you can make the bread croutons. Mix together ½ cup bread cubes, 1 tablespoon olive oil, 1 light pinch of salt and 1 to 2 pinches of freshly crushed black pepper in a baking tray. Toss to coat.

cubed bread drizzled with olive oil and crushed black pepper in a metal baking tray

22. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit), for approximately 3 to 5 minutes. Or, you can toast the bread cubes in a skillet until golden brown on all sides.

bread cubes being toasted in oven

23. I like to make one or two sides even darker for a bit more crunch.

homemade bread croutons ready and toasted well

Step 6 – Serving Tomato Soup

24. When you’re ready to enjoy, pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil or mint sprigs.

This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

homemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsley
Tips

Expert Tips

  • Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
  • There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. Be sure to follow the recipe precisely to make sure you don’t add too much of any one element and throw off this delicate ratio.
  • You can skip the onions in the soup if you prefer, but I highly recommend that you add the garlic.
  • Feel free to add celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. To add basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.
  • For a slightly thinner soup, you could add a bit more of water or vegetable broth. But do not make the soup watery or runny as the flavors and taste would go off balance. 

FAQs

Can I use canned tomatoes?

Yes sure. You can add 17 to 18 ounces of canned tomatoes.

Can I use canned tomato puree?

Yes, you can do that. With canned tomato puree being very thick, you will need to add more water or stock to alter the consistency of the soup. Add about 2 to 2.25 cups of tomato puree.

Can I replace butter with oil?

Yes definitely. Add olive oil or a neutral flavored oil like sunflower oil.

Can we skip the onions? 

Yes, you can skip the onions but I would suggest not to skip the garlic.

I do not have cream. Can I use milk?

Milk can curdle due to the acidity of tomatoes, so I will not suggest replacing it with cream.

Can I add carrot or beets in this recipe?

Yes, you could add them but the taste of the soup will be sweet.

Can I use fresh malai (clotted cream) in place of packaged cream?

Yes – add fresh malai after whipping or blending it in a small blender or mixer. Do not add it directly.

How can I replace milk powder with cream?

Dissolve 1 tablespoon milk powder in 2 tablespoons warm water to a smooth consistency. Add this mixture once your soup is ready and simmer for a couple of minutes.

How do I make a gluten-free version of this tomato soup?

Simply skip the bread croutons or make croutons with your favorite gluten-free bread.

How do I make a vegan tomato soup?

Replace butter with olive oil or vegan butter. Substitute dairy cream with coconut cream or cashew cream.

More Popular Soup Recipes

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tomato soup in a black wooden bowl with a silver spoon and topped with bread croutons and parsley

Tomato Soup Recipe

4.81 from 86 votes
Comforting, velvety smooth tomato soup recipe from scratch perfect for enjoying as a hearty lunch or light dinner.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine American, World
Course: Soup, Starters
Diet: Vegetarian
Difficulty Level: Easy

Servings 3
Units

Ingredients

For the soup

  • 2 tablespoons butter or olive oil
  • 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
  • cup finely chopped onions or 1 medium onion
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
  • 500 grams tomatoes or 6 to 7 medium to large tomatoes
  • 1 cup water or low sodium vegetable broth
  • salt as required
  • 1 teaspoon raw sugar or white sugar
  • freshly crushed black pepper – as required

For the croutons

  • ½ cup bread cubes
  • 1 tablespoon olive oil
  • 1 light pinch salt
  • 1 to 2 pinch freshly crushed black pepper 

For garnish

  • 1 tablespoon chopped parsley or coriander leaves (cilantro)
  • 1 to 2 tablespoons heavy cream – optional

Instructions

Cooking tomatoes

  • Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.
  • Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes.
  • Add chopped tomatoes and salt. Mix well.
  • Cover pan and simmer on a low to medium-low heat until tomatoes soften or for about 8 to 10 minutes.
  • There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking.
  • After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

Blending and straining

  • Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender.
  • Blend to a smooth consistency.
  • You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
  • If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

Simmering further

  • Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
  • Simmer on a low heat until the soup becomes hot but not boiling.
  • Season with freshly crushed black pepper and stir.
  • Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.
  • Mix well, taste, and add more salt and pepper if needed.

Toasting bread

  • When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.
  • Bake in a preheated oven for about 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown on all sides.
  • Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.
  • This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

Notes

Ingredients swaps

  • Butter: Instead of butter you can use olive oil or sunflower oil. 
  • Cream: Instead of heavy cream you can use coconut cream or cashew cream

Ingredient Notes

  • Tomatoes: Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
  • Butter: You could use salted butter or unsalted butter.
  • Onions: You could use red onions, white onions and even shallots.
  • Herbs: Feel free to add herbs like celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. For basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.

Helpful Tips:

  • Ingredient proportions: There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. So be sure to follow the recipe precisely so that you don’t add too much of any one element and throw off this delicate ratio.
  • Skipping onions: You can skip the onions in the soup if you prefer, but I suggest that you add garlic.
  • Straining the blended tomatoes: Though this step is not essential but for a smoother creamier consistency, I suggest to strain the blended tomatoes. 
  • Consistency: For a slightly thin soup, you could add a bit more water or vegetable broth. But do not make the soup watery or runny as the flavors and taste would go off balance. 

Nutrition Info Approximate values

Nutrition Facts
Tomato Soup Recipe
Amount Per Serving
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 736mg32%
Potassium 493mg14%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 9g10%
Protein 6g12%
Vitamin A 1734IU35%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 26mg32%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 40µg38%
Calcium 75mg8%
Vitamin B9 (Folate) 64µg16%
Iron 2mg11%
Magnesium 38mg10%
Phosphorus 105mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe post from the archives (December 2013) has been republished and updated on 22 November 2020 with an easier better recipe, newer photos, my expert tips and faqs.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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210 Comments

    1. Good to know and thanks for sharing and taking the time to comment. Most welcome.

  1. I am a big fan of yours . I love all your recipes,and follow them . The ease with which they are explained can help anyone cook tasty food.
    Keep sharing new recipes with us .

    1. Thanks a lot Aditi. Glad that you have liked the recipes. Yes, I will gradually add new recipes.

  2. Thank you, for the recipe, it was very similar to what I already do
    just to make it a little interesting, what I did was to puree the tomato raw, with a carrot and celery,
    Blended to a very fine paste, almost juice
    Also, omitted the Cornflour,
    A little thin, but very nice and flavourfull5 stars

    1. welcome and thanks for sharing the variations. in fact, carrot and celery is a very good combination and with tomatoes, the soup must be very flavorful.

  3. a good recipe, thanks) in the winter i will try to cook soup from frozen tomatoes)5 stars

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