Easy Tomato Soup
Updated Jan 11, 2026
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This Easy Tomato Soup is a cozy, weeknight-friendly classic made with pantry staples and big flavor. It’s simmered with onion, garlic, San Marzano tomatoes, and basil, then blended until smooth with a splash of cream for a rich, comforting finish.
Looking for the perfect pairing? Serve it alongside my Caramelized Onion Grilled Cheese for the ultimate comfort meal.
🐝 Quick Look: Easy Tomato Soup Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽 Serves: 4
- ⚡ Calories: ~154 per serving
- 🍳 Cook Method: Simmered soup on stove, immersion blended
- 🧂 Main Ingredients: San Marzano tomatoes, onion, chicken broth, basil, heavy cream
- 👩🍳 Flavor Profile: Cozy, tomato flavor, basil, lightly creamy
- ⭐ Difficulty: Easy. Minimal prep and mostly hands-off simmering
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Why You’ll Love This Recipe
- Easy tomato soup made with canned tomatoes that tastes homemade and rich without hours of simmering. Using San Marzano tomatoes keeps the flavor deep and balanced. Try my Bucatini Amatriciana for another easy recipe made with San Marzano tomatoes.
- Quick and simple to make with minimal prep and one pot. This is an ideal weeknight dinner or cozy lunch option when you want comfort food fast. Pair with Easy Air Fryer Parmesan Crusted Chicken for a complete meal.
- Creamy but customizable with heavy cream added at the end. You can make it lightly creamy or lean into a more bisque-like texture depending on your preference.
- Perfect for grilled cheese dipping, especially with my Caramelized Onion Grilled Cheese, making it a classic tomato soup and grilled cheese combo.
- Flexible and pantry-friendly, with easy swaps like vegetable broth instead of chicken broth to keep it vegetarian without sacrificing flavor.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- San Marzano Whole Peeled Tomatoes: A can of these tomatoes creates a smooth, balanced soup with great tomato flavor.
- Chicken Broth: Use your favorite broth. I have been enjoying this Chicken Bone Broth for extra flavor and protein.
Tips and Substitutions
- Tomatoes: San Marzano whole peeled tomatoes create the smoothest, most balanced tomato soup. If using another canned tomato, taste and adjust seasoning since acidity can vary.
- Broth Options: Chicken broth adds depth, but you can easily swap in vegetable broth to make this soup vegetarian with no other changes needed.
- Cream Level: This soup is lightly creamy as written, but you can add more heavy cream for a bisque-style texture and richer mouthfeel. Start with an extra splash and adjust to taste.
- Blending Tip: An immersion blender is the easiest option, but a high-speed blender works just as well. If using a blender, work in batches and vent the lid slightly to avoid steam buildup.
- Consistency: If the soup thickens as it sits, stir in a splash of broth or water when reheating. For a thicker soup, let it simmer uncovered for a few extra minutes.
- Spice Level: Red pepper flakes add gentle heat, but you can increase them or finish with chili oil if you like a spicier tomato soup.
- Serving Idea: This soup is perfect with grilled cheese. Try it with my Caramelized Onion Grilled Cheese for a cozy, classic pairing.
How to Make Easy Tomato Soup
See the recipe card below for full instructions and exact amounts.
- Heat olive oil in a Dutch oven and cook the diced onion until soft and translucent. Add garlic and red pepper flakes and cook just until fragrant.
- Add the tomatoes, broth, vinegar, basil, and seasonings. Bring to a gentle boil, then reduce to a simmer and cook covered until the flavors meld.
- Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in the heavy cream until combined. Taste and adjust seasoning, then serve warm with fresh basil.
Easy Tomato Soup FAQs
Can I make tomato soup with canned tomatoes instead of fresh?
Yes. This recipe uses canned whole peeled tomatoes, which are picked and packed at peak ripeness. They create a smoother, more consistent tomato soup than fresh tomatoes, especially outside of peak tomato season.
How do you make easy tomato soup creamy without making it too heavy?
Stirring in a small amount of heavy cream at the end adds richness without overpowering the tomato flavor. Start with ¼ cup and add more if you prefer a thicker, bisque-like texture.
Do I need a blender to make homemade tomato soup?
Blending is recommended for a smooth texture. An immersion blender is the easiest option, but a countertop blender works just as well. If using a blender, let the soup cool slightly and blend in batches.
How long does homemade tomato soup last in the fridge?
Once cooled, store tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
More Classic Soups to Try
Easy Tomato Soup
This soup is simple, cozy, and full of flavor. It’s made with pantry staples like canned San Marzano tomatoes, garlic, and basil, then finished with a touch of cream. Perfect for weeknights and especially good with grilled cheese.
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- ½ teaspoon Red Pepper Flakes
- 28 ounces San Marzano Whole Peeled Tomatoes, 1 can
- 2 cups Chicken Broth
- 1 tablespoon Balsamic Vinegar
- 4 leaves Fresh Basil, plus additional for serving
- Kosher Salt & Black Pepper, to taste
- ¼ cup Heavy Cream, adjust to taste
Instructions
- Sauté aromatics: Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and cook for 6–7 minutes, stirring occasionally, until softened. Add garlic and red pepper flakes and cook for 1–2 minutes until fragrant. Season lightly with salt.
- Simmer soup: Add tomatoes, chicken broth, balsamic vinegar, and basil. Break up the tomatoes with a spoon. Season with salt and pepper, bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes.
- Blend and finish: Turn off the heat. Use an immersion blender or carefully transfer to a blender and blend until smooth. Stir in heavy cream, adjust seasoning as needed, and serve hot with additional basil.
Notes
- Tomatoes: Canned San Marzano tomatoes give the smoothest texture and best flavor, but any good quality canned whole peeled tomatoes will work. If using crushed tomatoes, reduce blending time.
- Broth substitution: Chicken broth adds depth, but vegetable broth can be used 1:1 to keep this soup vegetarian without sacrificing flavor.
- Spice level: Red pepper flakes are optional and easy to adjust. Start with ½ teaspoon for gentle heat or leave them out entirely for a classic tomato soup.
- Heavy cream: This soup is lightly creamy as written, but you can increase the heavy cream to ⅓–½ cup for a richer, more bisque-like texture and flavor.
- Blending: An immersion blender is the easiest option, but you can carefully transfer the soup to a high-speed blender. Blend in batches if needed and allow steam to escape.
- Make ahead & storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Serving suggestion: This soup pairs perfectly with grilled cheese, especially my Caramelized Onion Grilled Cheese.
Nutrition
Calories: 154kcal, Carbohydrates: 14g, Protein: 5g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 330mg, Potassium: 552mg, Fiber: 3g, Sugar: 7g, Vitamin A: 552IU, Vitamin C: 22mg, Calcium: 91mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This recipe is a classic tomato soup with a pop of extra flavor from fresh basil, balsamic, and red pepper flakes. I love dipping my Caramelized Onion Grilled Cheese in this soup. I hope you love it!
If you’re willing to put in a little more effort than just opening a can of campbell’s, I highly recommend this recipe. Really puts all other tomato soup’s I’ve had to shame and was indeed so easy!!
Delish!