Best Tomato Soup Recipe

Updated Jun 19, 2026

335 Comments

This tomato soup recipe from scratch is wonderfully rich, creamy, and smooth. It’s made with roasted tomatoes, garlic, onions, and fresh basil, bringing a depth of flavor that beats any canned soup without breaking a sweat. You can whip up this restaurant-quality and easy tomato soup recipe in under an hour, perfect for busy weeknights or cozy weekends!

Tomato soup with grilled cheese is comfort food at its best, and this is hands-down the best easy tomato soup recipe you’ll ever make! It’s cozy, velvety, and bursting with fresh basil flavor – just the thing to warm your soul on chilly days. Plus, it’s a fantastic way to use up garden-fresh tomatoes and basil in late summer when everything’s at its peak.

Every time we hit the slopes for skiing, my daughter craves the tomato basil soup from our favorite resort. Because it’s her absolute favorite, I crafted this recipe so we could enjoy it at home anytime, and honestly, we both think this version is even better!

Stick with me through the step-by-step guide and check out the video; soon you’ll be making tomato soup from scratch that’s so flavorful and smooth, you’ll never reach for the canned stuff again!

Why This Recipe Works So Well

• Uses fresh roasted tomatoes for deep, rich flavor
• Far superior to any canned tomato soup
• Silky smooth and creamy but not heavy; if you prefer something richer, try our restaurant-style tomato bisque
• Freezes beautifully or can be canned for later
• Pairs perfectly with a grilled cheese sandwich
• A wonderful way to use up summer garden tomatoes; for another fresh tomato idea, make simple tomato bruschetta

With over 200 glowing 5-star reviews, this recipe is a winner! Here’s what Brenda shared after trying it:

I absolutely love this recipe! It’s honestly the best tomato soup I’ve ever made. It’s my go-to for an easy weeknight dinner alongside toasted cheese sandwiches. My garden is full of tomatoes, so I’m making another batch today. 😊

– Brenda

Ingredients and Smart Swaps

• Fresh tomatoes (Roma, vine-ripened, Campari, heirloom, or sweet garden-fresh)
• 2 (28-ounce) cans whole peeled tomatoes (if using canned instead of fresh)
• Onion (sweet yellow or white)
• Minced garlic (fresh or jarred)
• Olive oil
• Salted butter (unsalted butter works as a substitute)
• All-purpose flour (or gluten-free all-purpose flour blend)
• Granulated sugar (or honey)
• Vegetable broth (or chicken broth)
• Salt
• Black pepper
• Fresh basil
• Heavy cream (optional; 1/4 to 1/2 cup)

Roast, Blend, and Serve

1. Lightly spritz or brush a large baking sheet with olive oil.
2. Toss tomatoes, diced onion, minced garlic, olive oil, salt, and pepper in a large bowl to coat evenly.
3. Spread the tomato mixture in a single layer on the prepared baking sheet without crowding.
4. Roast for 15 minutes, then stir the pan to redistribute the vegetables.
5. Return to the oven and roast another 15 minutes, then broil 2–3 minutes until edges are lightly charred.
6. Let the roasted mixture cool slightly before blending.
7. Transfer roasted tomatoes, onions, and garlic to a high-powered blender, scraping the pan to include all browned bits.
8. Add fresh basil leaves to the blender.

9. Blend on high until silky smooth, about 30–60 seconds; blend in batches if necessary and cover the blender vent with a towel (or use an immersion blender).

   

10. Melt butter in a large pot over medium-high heat.
11. Whisk in all-purpose flour and cook, whisking, until bubbly and slightly thickened, about 30–60 seconds.
12. Pour in vegetable (or chicken) broth and add sugar, whisking to combine.
13. Pour the blended tomato puree into the pot and whisk until smooth and combined.
14. Stir in 1/4 to 1/2 cup heavy cream, if desired, and warm the soup gently while adjusting seasoning to taste.

Pro Tips for Perfect Soup

I’m sharing my best tips here to make sure your tomato soup turns out perfectly every time — rich with flavor and beautifully smooth — and to help you steer clear of a few common hiccups.

• Choose ripe, flavorful tomatoes. Use the recommended tomatoes like Roma, vine-ripened, Campari, heirloom, or fresh garden tomatoes. The riper, the sweeter and less acidic your soup will be.
• Don’t overcrowd the roasting pan. Spread tomatoes, onions, and garlic out in a single layer so everything roasts evenly. Remember to stir once halfway through and broil at the end for those yum, lightly charred edges.
• Blend hot liquids safely. Let the roasted mixture cool slightly before blending. Fill the blender jar halfway, remove the center cap, cover with a kitchen towel, and blend in batches. Or use an immersion blender right in the pot—either way is safer and avoids hot splatter.
• Make the roux just right. Cook the butter and flour only until bubbly and just thickened, about 30–60 seconds to prevent any raw flour taste or color change.
• Fix a thin or watery soup. Simmer uncovered to thicken naturally, whisk in a little extra roux or a tablespoon of tomato paste, or simply cook it longer. Avoid adding too much broth at the start to maintain richness.
• Balance acidity. If your soup tastes too sharp, stir in a teaspoon of sugar or honey, plus splash in cream, half-and-half, or whole milk. These mellow the tang and make the soup so silky.
• Mind your salt. If you use salted butter and store-bought broth, hold off on adding extra salt until the end. It’s easier to add more salt than fix salt overload.
• Keep basil fresh and bright. Add most fresh basil to the blender so its flavor infuses the soup. Reserve a few torn leaves to sprinkle on top right before serving for a pop of color and taste.
• Freeze smart. This soup freezes beautifully for up to 2 months. If you added cream, skip it before freezing and stir in fresh cream when reheating for a better texture.
• Reheat gently. Warm the soup over medium-low heat, stirring often to avoid scorching or separating the cream. If it thickens after chilling, whisk in a splash of broth or milk when warming.
• Customize with extra veggies. Roast bell peppers, carrots, or zucchini with the tomatoes to add a natural sweetness and extra layers of flavor; for best texture, learn how to roast zucchini with garlicky, caramelized edges.
• For extra smooth soup, strain. Press the blended soup through a fine-mesh sieve before returning it to the pot for finishing, if you want ultra silky texture.

With these tips up your sleeve, your tomato soup will be a star every time you make it.

Mix-Ins and Serving Ideas

Feel free to add extra veggies to roast along with the tomatoes! Bell peppers and carrots are my go-to picks for a little extra sweetness and depth.

When your tomato soup is ready, ladle it up warm and serve with some crunchy bread or your favorite grilled cheese. Here are some fun ideas to dress it up:

• Drizzle with cream, sprinkle with fresh basil, or add a spoonful of parmesan on top to boost flavor.
• Bread. Dip crusty no-knead or pretzel bread into your tomato basil soup—so comforting.
• Make homemade or cornbread croutons and scatter them over the soup for crunch.
• Soft dinner rolls are fantastic companions to this creamy tomato soup.

• Host a cozy “soup night” and try making a few of my favorite soups too: sweet potato soup, butternut squash soup, or chili—the perfect winter warm-ups.

Don’t be afraid to swap in extra veggies for more variety and sweetness. Roasting bell peppers or carrots with the tomatoes adds a delicious boost that’s irresistible.

How to Store and Reheat

Keep leftovers in an airtight container in the fridge, where the soup will stay fresh for 5-7 days. Reheat gently on the stovetop or microwave until warmed through.

To freeze, let your soup cool fully before transferring it to freezer-safe containers. It will keep for up to 2 months. I like to freeze in family-sized containers or individual portions for quick meals later.

Defrost overnight in the fridge, then heat slowly on the stove over medium-low heat.

Frequently Asked Tomato Soup Questions

What tomatoes are best for tomato soup?

My favorites are Roma, vine-ripened, and heirloom tomatoes. Each brings a lovely flavor that makes the soup shine.

Can I make this recipe using canned tomatoes?

Absolutely! Use two 28-ounce cans of whole peeled tomatoes instead of fresh. Just be sure to drain them before roasting for best texture.

Do I need to drain cans of whole tomatoes to make this soup?

Yes, draining before roasting helps avoid a watery soup and concentrates the flavors.

Do you need to peel tomatoes for soup?

No peeling needed! Since the soup is blended until smooth, the skins add flavor and texture without being noticeable.

How do you thicken tomato soup?

This recipe uses a roux made from butter and flour to thicken—similar to the method in my Broccoli Cheddar Soup. Other options include simmering uncovered to reduce liquid, whisking in a small mixture of flour or cornstarch with water, or stirring in some tomato paste and cooking to thicken.

How do you make tomato soup less acidic?

Adding full-fat dairy like cream or half-and-half softens the acidity and adds richness, making the soup smoother and more balanced.

Why does my tomato soup taste too acidic?

Tomatoes are naturally acidic. To fix this, mix in a teaspoon of sugar or honey, add a splash of cream, or cook the soup longer to mellow those sharp notes.

What herbs go best in tomato soup?

Basil is a classic and a must in this recipe! You can also try parsley, oregano, or thyme for subtle twists.

Can I add more vegetables to this soup?

Definitely! Roasting extra vegetables like bell peppers, zucchini, or carrots with the tomatoes adds great flavor and sweetness.

Can I freeze tomato soup?

Yes! Let the soup cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.

If you try this tomato soup recipe and love it as much as we do, I’d be so grateful if you left a comment and rating below. Cooking for family should be fun and quiet rewarding, and your feedback means the world to me!

Nutrition

Nutrition information is calculated automatically and should be used as a general guide.