My go-to tomato soup recipe that’s easy to make with canned tomatoes, carrots, celery, garlic, fresh herbs and Parmesan for a rich, delicious soup the whole family loves.
Easy Tomato Soup From Canned Tomatoes
Whenever I bake sourdough bread and crave a soup to go with it, I usually make this easy tomato soup. It’s rich, comforting, and the kind of soup everyone goes back for seconds. In fact, I recently hosted a dinner for a group of friends and doubled this recipe and everyone loved it! I start with the classic trio of onions, carrots, and celery for depth, then simmer it with canned crushed tomatoes, fresh herbs, and a Parmesan rind. Once everything softens, I blend it until smooth, then finish with a splash of half-and-half (optional) and grated Pecorino Romano. I usually serve it with my homemade sourdough bread, and if I’m entertaining, I add a big salad platter and a charcuterie board so everyone can graze while the soup is simmering.
Why This Homemade Tomato Soup Works
This is the classic tomato soup I make again and again. My whole family loves it, and so do my dinner guests! If you want a tomato soup that uses fresh summer tomatoes, you’ll love my tomato bisque.
- Cooking onions, carrots, and celery first builds natural sweetness that balances the tomatoes.
- A Parmesan rind adds savory depth as the soup simmers.
- Canned tomatoes work well when fresh summer tomatoes are not in season.
- Blending the vegetables creates a creamy texture.
Ingredients You’ll Need
Here are all the ingredients for this simple tomato soup recipe. See the recipe card below for the exact measurements.
- Fat: I used olive oil and butter to sauté the vegetables for a richer flavor. You might also want to add a bit of butter at the end to enhance the taste.
- Vegetables and Aromatics: Finely diced celery, carrots, onions, and garlic.
- Crushed Red Pepper Flakes: Just enough to brighten the tomatoes.
- Crushed Tomatoes: Canned tomatoes mean you can make this dish even in the dead of winter. Choose high-quality tomatoes for the best results.
- Chicken Bone Broth (I like Swanson) makes this higher in protein than most tomato soup recipes.
- Herbs: thyme, bay leaves, basil. Thyme and bay leaves are heartier herbs, so they simmer in the soup the whole time; you’ll add the basil in the last 30 minutes.
- Kosher Salt and Black Pepper: The amount of salt you need depends on the brand of tomatoes and broth, and whether you used the Parmesan rind. If it tastes bland, add more salt. Remember, it’s easier to add salt than to remove it, so just add ¼ teaspoon at a time and taste the soup in between.
- Cheese: Simmer a Pecorino Romano or Parmesan rind in the broth to improve the flavor, and stir in grated cheese near the end to make it richer.
- Half-and-Half is optional but adds creaminess if you prefer a creamier tomato soup. It can also help if the soup tastes too acidic.
How to Make Tomato Soup
A couple of tips: 1) I like to tie the bay leaves and sprig of thyme together with kitchen twine so they’re easy to remove at the end. 2) If you don’t have an immersion blender, work in batches and puree the soup in a regular blender, which will give an even smoother texture. See the recipe card at the bottom for printable directions.
- Sauté the vegetables in butter and olive oil until soft. Add the garlic and crushed red pepper, cook for a minute, then stir in the tomato paste.
- Simmer the soup: Add all remaining ingredients except the basil, grated cheese, and half-and-half. Cover the pot and cook on low for 1 ½ to 2 hours. Add the basil in the last 30 minutes, and if you’d like a thicker soup, remove the lid.
- Blend the soup: Discard the cheese rind, bay leaves, and thyme, then stir in the grated cheese and puree with an immersion blender. Add half-and- half if desired. Taste and adjust the seasoning with more salt or pepper if needed.
Parmesan Rind Tip
I always save cheese rinds, so I have one on hand for whenever a recipe calls for one. The next time you buy a wedge of Parmesan or Pecorino Romano, cut off the rind and freeze it in a plastic bag or container. They last for months in the freezer, and you’ll always have one when you need it!
Tips for the Best Tomato Soup
- Don’t skip the Parmesan rind if you have it; it adds a lot of depth to the broth as it simmers.
- Taste the soup after blending. If it tastes too mild, add a pinch more salt or a small spoonful of Better Than Bouillon to enhance the flavor.
- A small pinch of crushed red pepper flakes brightens the tomatoes without making the soup spicy.
- If your tomatoes taste a little acidic, adding a splash of half-and-half or a small pat of butter at the end helps smooth out the flavors.
- If the soup is too thin, simmer it uncovered until it reaches your desired consistency.
The Best Canned Tomatoes for Tomato Soup
Since tomatoes are the star of this soup, the quality of your canned tomatoes is very important.
In my testing, I loved this soup most with Tuttorosso Crushed Tomatoes (the green label). They have a great tomato flavor and the perfect balance of sweetness and acidity. I also had excellent results using San Marzano tomatoes, known for their naturally sweet, rich flavor. Use the tomatoes you like most—it really makes a difference in this soup.
Yield: servings
Serving Size: 1 ¼ cups
- 1 tablespoon olive oil
- 2 tablespoons butter, plus more for finish
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 1 ¼ cups onions, finely diced
- 5 garlic cloves, minced
- ⅛ teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons tomato paste
- 28- ounce can crushed tomatoes, I swear by Tuttorosso green label
- 3 cups chicken bone broth, I used Swanson
- 1 sprig fresh thyme
- 2 dry bay leaves
- ¾ to 1½ teaspoons kosher salt, *see notes
- ¼ teaspoon black pepper, or to taste
- Parmesan cheese rind, or Romano cheese rind, optional
- ¼ cup fresh basil
- ½ cup fresh grated Pecorino Romano cheese, or Parmesan cheese
- ½ cup half and half, optional
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Heat a large deep pot or Dutch oven over medium-low heat, then add the butter, olive oil, celery, carrots and onions; cook 7 to 8 minutes, or until soft. Add the garlic and crushed red pepper flakes, cook 1 minute more, until fragrant. Add tomato paste and cook an additional minute.
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Add the crushed tomatoes, chicken bone broth, salt, black pepper, the cheese rind (if using) thyme and bay leaf. (I like to tie them together so they’re easy to remove later)
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Cover and cook on low for 1 ½ to 2 hours, stirring occasionally until the vegetables get soft and the flavors blend, uncovering towards the end if you want it to thicken. I also add the basil during the last 30 minutes.
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Remove the cheese rind, bay leaves and thyme, add the grated cheese and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender). At this point if you want to use half and half or a splash of cream, add it, then taste for salt and black pepper, and adjust to taste. Cover and simmer low until ready to eat. Makes 7 ½ to 8 cups.
Last Step:
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*The amount of salt will depend on the brand of tomatoes and broth you use, and if you include the cheese rind. If it tastes flat and bland with 3/4 teaspoon, add more as canned tomatoes dull easily, salt wakes them up.
Chicken bone broth brands vary in taste and salt, so taste it before you add to the soup to make sure you like it. Better Than Boullion can be used in addition to broth for more flavor, or in place of.
Serving: 1 ¼ cups, Calories: 163.5 kcal, Carbohydrates: 16 g, Protein: 9 g, Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 790 mg, Fiber: 4 g, Sugar: 7.5 g
FAQ
Yes! This healthy tomato soup is just as good without the cream. I include half- and-half as an optional finishing touch because it provides a little richness and balances out the tomatoes’ acidity, but the soup is still flavorful and naturally creamy from the blended vegetables. Feel free to leave it out if you prefer a lighter tomato soup or want to keep it dairy-free.
Yes, tomato soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer-safe bags and freeze for up to 3 months.
If you plan to freeze it, it’s best to freeze the soup before adding the half-and-half. Dairy can sometimes separate when frozen and reheated. When ready to serve, thaw the soup overnight in the refrigerator, reheat gently on the stove, and stir in the half-and-half at the end for a creamy finish.
Variations
- Broth: Swap bone broth with regular chicken broth or Better Than Bouillon and water.
- Cream: Replace half-and-half with heavy cream or a tablespoon or two of butter.
- No thyme? Use a sprig of rosemary.
- Dairy-free tomato soup: Don’t use the optional rind or half-and-half, and omit the butter (use more oil) and parmesan. You could try it with coconut milk for a creamy finish, and if it tastes too acidic, add a small amount of sugar.
- Prefer a soup with more texture? An immersion blender provides a bit more texture than a regular blender. You can also puree only half the soup.
- Cooking method options: I also have instructions for Slow Cooker Tomato Soup and Instant Pot Tomato Basil Soup if you don’t want to make it on the stove.
What to Serve with Homemade Tomato Soup
It’s hard to beat the classic pairing of tomato soup and grilled cheese, but below are some other ideas for inspiration. If you don’t serve it with sandwiches, the soup would also be delicious with meat, a salad, and a slice of sourdough or a cheddar biscuit.
Storage and Reheating
- Refrigerate the tomato soup in an airtight container for up to 4 days.
- Reheat in the microwave or on the stove until it’s warm.
- Freeze: It’s best to leave out the half-and-half if you’re planning to freeze leftovers. Let it cool, then freeze for up to 3 months.
More Soup Recipes You’ll Love
For more easy dinner ideas, try one of these healthy soup recipes next time you’re craving a warm, comforting meal.
