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 and video even include steps for making the best homemade bread croutons with barely any effort!
About Tomato Soup 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 the 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 cornstarch 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.
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 – Cook 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.
2. Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.
If you live in India, you can also use 1 medium tej patta or 2 small tej patta instead of the bay leaves.
3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.
4. Sauté and stir until the onions become translucent, about 3 to 4 minutes.
5. Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.
6. Mix well.
7. Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes
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.
Step 2 – Blend 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.
10. Blend to a lovely smooth consistency to make the tomato soup puree.
11. You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
13. If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.
Step 3 – Simmer Soup
14. Pour the tomato puree back into the pot, and add 1 cup water. Stir and combine 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.
Note that instead of water you could also use homemade Vegetable Stock which will surely add more flavors to the soup.
15. Next, add 1 teaspoon of raw sugar or white sugar.
16. Mix the sugar in the tomato soup very well.
17. Simmer on low heat until the tomato soup becomes hot, but is not boiling.
18. Season with freshly crushed black pepper, and stir.
19. Turn off the heat. Remove the pan from the stovetop and place it on your kitchen countertop. Add 1 to 2 tablespoons heavy cream depending on desired richness. Stir to combine evenly.
20. Mix well, taste, and add more salt and pepper if needed.
Step 4 – Make Bread Croutons
21. When the cooked 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.
22. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit), for approximately 3 to 5 minutes.
Or, you can opt to toast the bread slices in a skillet until golden and then chop them into bite sized cubes.
23. I like to make one or two sides even darker for a bit more crunch.
Step 5 – Serve 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.
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
Yes sure. You can add 17 to 18 ounces of canned tomatoes.
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.
Yes definitely. Add olive oil or a neutral flavored oil like sunflower oil.
Yes, you can skip the onions but I would suggest not to skip the garlic.
Milk can curdle due to the acidity of tomatoes, so I will not suggest replacing it with cream.
Yes, you could add them but the taste of the soup will be sweet.
Yes – add fresh malai after whipping or blending it in a small blender or mixer. Do not add it directly.
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.
Simply skip the bread croutons or make croutons with your favorite gluten-free bread.
Replace butter with olive oil or vegan butter. Substitute dairy cream with coconut cream or almond cream or cashew cream.
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Tomato Soup Recipe (Homemade & Easy)
Ingredients
For the soup
- 2 tablespoons Butter or olive oil
- 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
- ⅓ 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. Remove the pan from the stovetop and place it on your kitchen countertop.
- Add 1 to 2 tablespoons heavy cream depending on desired richness.
- Mix well evenly. Taste a bit of the soup, 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.
Video
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)
This Tomato Soup recipe from the archives was first published in December 2013. It has been updated and republished on November 2022.
my first time ever cooking a real meal and I nailed it! thank you so much!
Great and thank you.
Easy to cook and amazing taste
Thanks.