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bowl of tomato soup with grilled cheese dunked into it
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5 from 2 votes

Easy Homemade Tomato Soup

Easy Homemade Cream of Tomato Soup from canned tomatoes, fresh herbs and cream in under 30 minutes.
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Soup
Cuisine: American
Keyword: tomato soup, cream of tomato soup, homemde tomato soup
Servings: 4


  • immersion blender OR classic blender


  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 cloves garlic grated
  • 1 tablespoon all purpose flour
  • 2 tablespoons tomato paste
  • 3-4 sprigs fresh thyme removed from stem, finely chopped
  • 28 ounce can diced tomatoes include juices
  • 1 cup chicken stock can sub vegetable stock
  • 1 teaspoon honey
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream


  • Add the butter to a soup pot over medium heat and let it melt. Drop the onions and cook 3-4 minutes or until they’re softened. Grate in the garlic and cook 1 more minute stirring so the garlic doesn’t burn.
  • Sprinkle the flour over the top then stir and cook one 1 minute. Add the tomato paste and finely chopped thyme (stems removed) and cook 2 minutes.
  • Pour in the diced tomatoes (juices too), chicken stock, honey, salt, and pepper then simmer over medium heat 2 minutes stirring frequently to make sure the flour doesn't stick to the bottom of the pot.
  • Slowly blend in the cream, then reduce the heat to low, cover and simmer 10 minutes.
  • Using a hand-held immersion blender, pulse the soup until it’s smooth. If you don’t have an immersion blender, let the soup cool then puree it in batches in a blender. Taste and adjust salt and pepper then serve right away.