Best Tomato Soup Recipe

Updated Jun 19, 2026

This tomato soup recipe you’re about to try is creamy, rich, and oh-so-smooth. Using roasted tomatoes, fresh garlic, onions, and fragrant basil, this easy homemade tomato soup tastes way better than anything from a can or restaurant. I’ll show you how to make delicious tomato soup from scratch in under an hour – and trust me, you’re going to love it!

Tomato soup recipe with grilled cheese is just about the coziest meal ever, and I’m convinced this is the best easy tomato soup recipe you’ll find. It’s thick, silky, packed with bright basil flavor, and perfect for chilly days or when you’ve got fresh tomatoes literally begging to be used in late summer.

Every time we hit the slopes, my daughter orders tomato basil soup at our favorite ski lodge. Well, I had to recreate it at home for her — and together we agree, this homemade version absolutely beats what you get in a restaurant. Bonus: you know exactly what’s in it, and there’s nothing canned involved!

Follow my simple step-by-step guide and watch the video for all my tips so you can make tomato soup from scratch that’s creamy, flavorful, and so tasty you’ll never touch the canned stuff again!

Hi there! If you’re looking for a cozy, rich tomato soup recipe that you can make at home, you’re in the right spot. This recipe uses roasted tomatoes, garlic, onions, and fresh basil for that deep, well-rounded flavor paired with a creamy, smooth texture. It comes together in about 50 minutes, makes around 8 cups (2 quarts), and serves 8 – great for family dinners or meal prep.

Keep reading and you’ll find every detail you need: from clear ingredient lists and easy swaps to step-by-step photos, a handy how-to video, plus tips for roasting, blending, thickening, and storing your soup. With over 200 five-star reviews, this tomato soup recipe is a beloved classic that’s easy to customize whether you want grilled cheese on the side, need a gluten-free version, or want to use fresh garden tomatoes.

• You’ll learn how to roast and blend tomatoes to pack in the best flavor, make a simple roux for thickening, and when to stir in cream for extra richness.
• This post includes ingredient notes and substitutions, detailed instructions, expert tips, storage advice, and answers to common questions.

• Expect a silky, comforting tomato basil soup that’s fuss-free and family-approved.

Reasons You’ll Crave This Soup

This tomato soup recipe nails every craving: rich, roasted tomato taste (we even char the tomatoes a bit for amazing depth), fresh basil brightness, sweet caramelized onions, and just the right touch of cream to make it velvety but not heavy. The final bowl? Smooth, cozy, and frankly better than any canned soup you’ve had.

Here are some practical reasons this soup will quickly become a favorite in your house:

• Quick and kid-friendly: minimal hands-on time and ready in about 50 minutes, perfect for busy weeknights.
• Bigger batch: makes about 8 cups, ideal for feeding your whole crew, freezing leftovers, or meal prepping.
• Freezer-friendly and easy to batch cook: cool before freezing. Keep cream low or skip it before freezing and add fresh cream when reheating.
• Kid-approved and comforting: my daughter seriously prefers this homemade version to the resort’s, and it’s perfect with grilled cheese croutons for dipping.
• Simple and reliable: just 3 easy steps – roast, blend, and finish with a quick roux, giving you rich flavor without complicated kitchen moves.
• Flexible and adaptable: works with fresh garden tomatoes or canned; swap out dairy or flour for gluten-free; roast extra veggies for added depth.
• Tried and loved: over 200 glowing five-star reviews from home cooks who keep coming back for more.

Top it with a swirl of cream, fresh basil leaves, crunchy croutons, or grilled cheese croutons and you’ve got yourself an extra-special bowl every time. Once you taste the difference that roasting the tomatoes makes, you’ll understand why this recipe is my new go-to tomato soup recipe — better than canned, and so simple to make.

• Made with fresh roasted tomatoes for a powerhouse of flavor
• Tastes way better than canned tomato soup
• Silky smooth and creamy without feeling heavy
• Easy to freeze or can for later meals
• The perfect partner to grilled cheese sandwiches or a crisp Italian Salad
• A smart way to use up fresh garden tomatoes in season

Ingredients and Smart Swaps

• 3 pounds tomatoes (fresh, cut into 2” pieces)
• ½ onion (diced, 1 cup)
• 5 cloves garlic (peeled and chopped)
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper (freshly ground)
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional)

How to Make the Soup

1. Preheat oven to 450°F (232°C).
2. Lightly grease a large baking sheet (spray or brush with olive oil).
3. In a large bowl, toss tomatoes, diced onion, garlic, olive oil, salt, and pepper until evenly coated.
4. Spread the tomato mixture in a single layer on the prepared baking sheet without crowding.
5. Roast for 15 minutes.

6. Stir the tomatoes, roast for another 15 minutes, then broil 2–3 minutes to lightly char some tomatoes.

   

7. Let the roasted tomatoes cool slightly before blending to reduce steam.
8. Transfer the roasted tomatoes, onions, garlic, and any juices to a high-powered blender.
9. Add fresh basil and blend on high until completely smooth, blending in small batches if necessary.
10. Melt butter over medium-high heat in a large pot.
11. Whisk in the flour and cook 30 seconds to 1 minute until bubbly and lightly golden to form a roux.
12. Stir in the vegetable broth and sugar, whisking until smooth.
13. Pour in the blended tomato mixture and whisk to combine.
14. Stir in 1/4 to 1/2 cup heavy cream, if using.
15. Simmer over medium-low for about 15 minutes, stirring occasionally, until the soup thickens and flavors meld.
16. Taste and adjust seasoning with salt and pepper.

Pro Tips for Perfect Results

Here are my best tips to get delicious results, avoid common mistakes, and customize this tomato soup recipe:

• Roast in one layer: Give tomatoes room so they caramelize nicely. Stir halfway and broil the last few minutes for a perfect char and deeper flavor.
• If using canned tomatoes: Drain them well before roasting to prevent steaming.
• Be careful blending hot soup: Let roasted tomatoes cool a bit, blend in small batches, and keep a towel on the lid to avoid steam mishaps. Or use an immersion blender in the pot.
• Watch the roux: Cook just until bubbly and slightly golden (30–60 seconds). Too long or too hot can bring bitterness.
• Balance acidity: Add a teaspoon of sugar or honey if the soup tastes too tangy, or stir in more cream to mellow it out.
• For extra smoothness: Pass the soup through a fine mesh sieve. To thicken, simmer uncovered more, or add 1–2 tablespoons tomato paste or a cornstarch slurry.
• Salt at the end: Stock and canned ingredients add salt, so season just before serving to avoid oversalting.
• Freezing and reheating: Cool fully before freezing, omit or reduce cream before freezing to avoid separation, and re-add cream when warming up. Freeze in portions for convenience.
• Gluten-free: Just swap in gluten-free flour or thicken with a slurry instead of a roux.
• Mix it up: Roast in other veggies like bell peppers or carrots for an even richer soup. Always serve with grilled cheese, croutons, fresh basil, or a cream swirl—or pair it with this easy vegan spinach salad for the best experience.

Mix-Ins and Flavor Variations

Want to amp up your tomato soup? Roast some extra veggies with your tomatoes—roasting adds deeper sweetness and body, as shown in our Creamy Roasted Pumpkin Soup. Bell peppers and carrots are my favorites to add sweetness and body to the soup.

Feel free to toss in extra veggies when roasting. Bell peppers and carrots add sweetness and texture that turn this tomato soup recipe into something even more special.

Storage and Make-Ahead Tips

Keep leftover tomato soup in an airtight container in the fridge for up to 5-7 days. Reheat gently on the stove or microwave.

For freezing, let the soup cool completely before packing it into freezer-safe containers. It keeps well for up to 2 months. I like to freeze in portions so you can thaw just what you need for your family—and this approach works for other pureed soups like our easy pumpkin soup.

Thaw overnight in the fridge and warm it on the stove over medium-low heat. Remember to stir in fresh cream if you left it out before freezing! Prefer to skip dairy altogether? Try our creamy vegan asparagus soup.

Answers to Common Questions

What tomatoes are best for tomato soup?

My favorites are Roma tomatoes, vine-ripened tomatoes, and heirloom tomatoes, but fresh, ripe tomatoes of any kind work well.

Can I make this recipe using canned tomatoes?

Absolutely! Use two 28-ounce cans of whole peeled tomatoes and just be sure to drain the juice before roasting.

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

Yes, draining helps the tomatoes roast instead of steam in the oven, which deepens flavor.

Do you need to peel tomatoes for soup?

No peeling needed — the blender will take care of everything and create a smooth soup.

How do you thicken tomato soup?

This recipe uses a roux to thicken (the same base you’ll find in Creamy Potato Soup), but you can also simmer uncovered to reduce, add tomato paste, or stir in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) and cook until thickened.

How do you make tomato soup less acidic?

Adding full-fat dairy like heavy cream or half and half helps mellow acidity beautifully.

Why does my tomato soup taste too acidic?

Tomatoes are naturally acidic. If your soup tastes tart, try a teaspoon of sugar or honey, add cream, or simmer longer to balance flavors.

What herbs go best in tomato soup?

Basil is classic and essential here. You can also experiment with parsley, oregano, or thyme for a twist.

Can I add more vegetables to this soup?

Definitely! Roasting bell peppers, zucchini, or carrots with the tomatoes adds sweetness and flavor depth.

Can I freeze tomato soup?

Yes. Cool the soup fully, freeze in airtight containers for up to 2 months, and thaw in the fridge overnight before reheating on the stove.

Equipment

• large pot
• measuring spoons
• measuring cups
• whisk
• spatula
• large baking sheet