Indulge in the ultimate comfort food with this quick and easy tomato soup recipe that’s ready in no time.
When the air turns crisp, a warm bowl of tomato soup is pure comfort. This version is fast to make and full of flavor, using pantry staples and a few simple techniques. You’ll need a large pot or Dutch oven and a blender or immersion blender to finish it silky smooth. Follow the steps below for a creamy, satisfying soup you can make any night of the week.
Ingredients for Easy Tomato Soup
Here’s an overview of what you’ll need. For exact measurements and the printable recipe, see the recipe card below.
- Olive oil and butter: for sautéing the aromatics and enriching the soup. Use ghee or a dairy-free butter substitute to make the recipe dairy-free.
- Onion: one yellow or white onion, finely chopped.
- Canned crushed tomatoes: two 28-ounce cans (regular or fire-roasted for extra depth).
- Vegetable broth: keeps the soup vegetarian; chicken broth can be used for more richness.
- Spices: Italian seasoning, kosher salt, and black pepper.
- Sweetener (optional): a small amount of honey or granulated sugar helps balance acidity. For low-carb, use sugar-free maple syrup or monkfruit.
- Heavy cream and Parmesan: stirred in at the end for a smooth, creamy finish.
How to Make Tomato Soup
This soup comes together quickly with straightforward steps: sauté, simmer, finish with cream and cheese, then blend until smooth. It’s an ideal weeknight recipe that still feels indulgent.
Saute Onions and Garlic
Heat olive oil and a bit of butter in a large pot or Dutch oven over medium-low heat. Add the chopped onion and sauté 3–6 minutes until softened and translucent. Stir in minced garlic and cook another 30–60 seconds until fragrant.
Add Tomatoes
Add the crushed tomatoes, vegetable broth, optional sweetener, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook, partially covered, for about 15 minutes to allow the flavors to meld and the soup to reduce slightly.
Stir in Remaining Ingredients
Remove the pot from the heat and stir in butter, heavy cream, and grated Parmesan until fully incorporated. Taste and adjust salt and pepper as needed. These ingredients round out the tomato’s acidity and give the soup a rich, velvety texture.
Blend
Let the soup cool for about 10 minutes, then blend until smooth. Use a heat-safe blender in batches or an immersion blender in the pot for convenience. Return the soup to the pot and warm gently before serving if needed.
Serve
Serve with a drizzle of extra cream, a sprinkle of Parmesan, and fresh basil leaves. This soup pairs beautifully with crusty bread or a grilled cheese sandwich for a classic combination.
- Air fryer grilled cheese or your favorite bread for dipping.
- Cheesy biscuits or herb biscuits to complement the tomato flavor.
Storage and Reheating
The soup stores well. Cool to room temperature, transfer to airtight containers, and refrigerate for up to 4 days or freeze for up to three months. Thaw in the refrigerator overnight and reheat on the stove over low heat or in the microwave, stirring occasionally.
Variations
This recipe is versatile. Try adding coconut milk and curry powder for a Thai-inspired twist, a can of beans and chili powder for a Southwestern version, or cooked Italian sausage for added protein. Swap heavy cream for coconut milk and Parmesan for a dairy-free alternative when needed.
Recipe FAQ
No. Sweetener is optional but can help balance tomato acidity. Use honey or sugar, or a low-carb substitute if preferred.
Can I use chicken broth?
Yes. Chicken or beef broth will add extra richness; vegetable broth keeps the soup vegetarian.
Can I make this dairy free?
Yes. Substitute butter with ghee or a dairy-free alternative, use coconut milk instead of heavy cream, and omit or replace Parmesan with a dairy-free cheese.
Is this tomato soup gluten free?
Yes. The soup is naturally gluten free and grain free, assuming your broth and canned tomatoes have no added gluten-containing ingredients.
Is this recipe low carb?
Yes, it is relatively low in carbs; using sugar-free sweeteners keeps the carb count lower.
Other Soup Recipes
- Chicken and Gnocchi Soup — a comforting one-pot favorite.
- Broccoli Cheddar Chicken Soup — creamy and crowd-pleasing.
- Instant Pot Pizza Soup — all the flavors of pizza in a bowl.
- Classic Chicken Noodle Soup — a reliable, soothing choice.
- Avgolemono Soup — a bright Greek lemon and rice soup with chicken.
Get the Recipe: Quick and Easy Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped very small
- 4 garlic cloves, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons sweetener (optional)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onion and sauté 3–4 minutes until softened and translucent.
- Add the garlic and cook 30–60 seconds until fragrant.
- Stir in crushed tomatoes, vegetable broth, optional sweetener, Italian seasoning, salt, and pepper.
- Simmer partially covered for about 15 minutes.
- Turn off the heat and stir in butter, heavy cream, and Parmesan until melted and combined.
- Allow to cool for 10 minutes, then blend in batches in a high-speed blender or use an immersion blender until smooth. Return to the pot and reheat gently if needed.
- Taste and adjust seasoning. Serve with a drizzle of cream, extra Parmesan, and basil leaves.
Notes
*Sweetener: maple syrup, honey, or granulated sugar work well. For keto or low-carb, use sugar-free maple syrup or monkfruit.
Nutrition (per 1.5 cup serving)
Calories: 252 kcal; Carbohydrates: 16 g; Protein: 7.2 g; Fat: 18 g; Cholesterol: 37 mg; Sodium: 430 mg; Fiber: 5 g; Sugar: 11 g.