Easy Homemade Tomato Soup

Easy homemade creamy Tomato Soup using canned tomatoes, herbs, a a few kitchen staples. Ready in under 30 minutes, this is a simple, comforting lunch or weeknight dinner.

If you’re a soup-all-year gal or guy like me, hands high.

I’ve waited as long as possible to share soup recipes again but I’m kinda getting excited for cozy sweaters, jeans, cute boots, a trip to the cider mill and Sunday football.

This homemade creamy Tomato Soup recipe fits right in with all that and it’s easier to make than you may think. Plus it tastes way better than canned soups.

Why I love this recipe:

• It uses canned tomatoes – more economical – and sometimes fresh aren’t available to roast.
• Delicious, creamy homemade taste – way better than canned soup.
• Ready in under 30 minutes – perfect for busy weeknights and lazy, lounging weekends.

If you’re looking for a Roasted Tomato Soup recipe – click here

Ingredients needed to make this easy Homemade Tomato Soup:

• butter (salted or unsalted – use what you normally buy)
• onion (yellow or white work)
• garlic cloves
• flour
• fresh or dry thyme
• tomato paste
• canned diced tomatoes
• chicken stock
• salt and black pepper
• heavy whipping cream

optional: honey if the soup isn’t sweet enough for your taste.

How to make Easy Homemade Tomato Soup:

Melt butter in a large pot over medium heat. Drop in onions. Season with salt and black pepper and cook 3-4 minutes or until they’re softened. Add grated garlic and cook 1 minute stirring so the garlic doesn’t burn.

Sprinkle flour over onions and garlic, stir and cook one minute.

If using fresh thyme, remove from stems and finely chop (using dried, just sprinkle it in). Add to soup along with tomato paste. Stir to combine and cook 2 minutes to bring out the flavor of the tomato paste.

Stir in diced tomatoes and their juices, chicken stock, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer over medium heat 2 minutes stirring frequently to make sure the flour isn’t sticking to the bottom of the pot.

Taste and if the soup isn’t sweet enough for you, blend in 1 teaspoon of honey.

Slowly stir in cream, reduce heat to low, cover with a lid and bring to a gentle simmer for 10 minutes.

Using a hand-held immersion blender, pulse the soup until it’s smooth.

Alternatively, if you don’t have an immersion blender, transfer to a blender in batches and blend until smooth. Be sure to use the lid plug to vent steam).

Taste and adjust salt and pepper accordingly. Serve warm.

What to serve with Homemade Tomato Soup:

There are lots of ways to enjoy Tomato Soup. Here are a few suggestions:

• crackers
• cheesy garlic breadsticks
• grilled cheese or grilled ham and cheese sandwich
• grilled cheese croutons
• tortellini or other pasta
• cooked rice
• focaccia bread

Storage and reheating:

Cool completely then transfer to an airtight container. It’ll keep in the fridge up to 3 days.

Reheat in the microwave at 30 second intervals or in a saucepan on the stove.

Do canned tomatoes taste as good as fresh?

For soup and pasta dishes yes! – (Caprese Salads are another story).

Canned tomatoes have all the flavor of fresh because they’re picked and preserved at the height of the tomato season for the best taste.

• consistently good quality
• tomatoes are grown in the US (Indiana, Ohio and Michigan) on family farms
• manufactured/canned in the US (Indiana)

Subs and variations:

Add a drizzle of olive oil to each bowl, some torn fresh basil or a sprinkle or parmesan cheese.

Swap chicken broth, vegetable broth or bone broth (extra protein) for chicken stock.

Add roasted red peppers or shredded carrots to the soup.

Stir in red pepper flakes, a pinch of cayenne pepper or a dash or hot sauce.

Tomato Basil Soup – add fresh basil leaves.

Enjoy! If you try this homemade Tomato Soup recipe, be sure to leave a comment and star rating!