//Tomato Soup

Tomato Soup

homemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsley with a bold font of "Tomato Soup" listed on photohomemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsley with a bold font of "Tomato Soup" listed on photo

This easy Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Zesty fresh tomatoes and real cream create a truly comforting, velvety smooth tomato soup from scratch – in less than 30 minutes. My tried-and-true instructions with photos even include steps for making the best homemade bread croutons with barely any effort!

tomato soup in a black wooden bowl with a silver spoon topped with croutons and parsleytomato soup in a black wooden bowl with a silver spoon topped with croutons and parsley

About this recipe

Smooth, savory tomato soup is a delicious dish that is great to enjoy anytime of the year. The bold, bright flavor of fresh tomato is wonderful in the spring and summer, and the creamy richness of the broth makes it perfect comfort food for a cold fall or winter night. There’s never a time I’m not craving a bowl!

Although this is an easy recipe to make, it does need to be just right to be a truly great tomato soup. Too thick or too thin and it will lose its magic.

Follow my simply step-by-step recipe for making the most luscious and flavorful tomato soup you’ve ever had!

This updated soup recipe is similar to the recipe which I had originally posted, but only the method of preparation has changed. There is no corn starch added in this one and all the smoothness and creaminess comes from blending the onions, tomatoes and addition of cream.

tomato soup topped with croutons, parsley in two black wooden bowls with silver and brass spoons by the side on a black marbletomato soup topped with croutons, parsley in two black wooden bowls with silver and brass spoons by the side on a black marble

Step-by-Step Guide

How to Make Tomato Soup

You are just six basic steps and 30 minutes away from enjoying the smoothest, creamiest, most tangy and delicious homemade tomato soup.

Follow my detailed instructions below to learn how to make the best tomato soup tonight!

Step 1 – Cooking Tomatoes

1. First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not burn.

melting butter in a steel panmelting butter in a steel pan

2. Next, add 2 bay leaves and fry them for in the butter for a few seconds until lightly browned, but again, not burned.

melted butter and bay leaves in steel panmelted butter and bay leaves in steel pan

3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.

chopped garlic, onion, bay leaves and butter in steel panchopped garlic, onion, bay leaves and butter in steel pan

4. Sauté and stir until the onions become translucent, about 2-3 minutes.

sautéed onionssautéed onions

5. Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.

chopped tomatoes with salt on top added in steel panchopped tomatoes with salt on top added in steel pan

6. Mix well.

tomatoes mixed welltomatoes mixed well

7. Cover and simmer on a low to medium-low heat until the tomatoes soften, about 5-7 minutes

pan covered with its steel lidpan covered with its steel lid

8. Stir occasionally and keep an eye on the consistency of the mixture. If the liquids dry up and the tomatoes begin to stick, then add a splash of water at a time and stir. But be sure to not add too much water or you’ll dilute the delicious flavors!

After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

tomatoes have softenedtomatoes have softened

Step 2 – Blending Tomatoes

9. Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.

cooked onion, tomatoes added in a blender jar and bay leaves discardedcooked onion, tomatoes added in a blender jar and bay leaves discarded

10. Blend to a lovely smooth consistency to make the tomato soup puree. 

blended to a smooth consistencyblended to a smooth consistency

11. You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

straining soup basestraining soup base

13. If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

close up of strained tomato seeds and pulp left in the strainerclose up of strained tomato seeds and pulp left in the strainer

Step 4 – Simmering Soup Further

14. Pour the tomato puree back into the pot, and add water one cup at a time until the desired consistency is reached. Stir well.

smooth tomato soup base added in the steel pansmooth tomato soup base added in the steel pan

15. Next, add 1 teaspoon of raw sugar.

sugar being addedsugar being added

16. Mix the tomato soup very well.

sugar mixed well with a steel spoonsugar mixed well with a steel spoon

17. Simmer on low until the tomato soup becomes hot, but is not boiling.

tomato soup being simmered on low heattomato soup being simmered on low heat

18. Season with freshly crushed black pepper, and stir.

freshly crushed pepper added in the homemade tomato soupfreshly crushed pepper added in the homemade tomato soup

19. Turn off the heat and stir in, 1- 2 tablespoons heavy cream, depending on desired richness.

cream added in the tomato soupcream added in the tomato soup

20. Mix well, taste, and add more salt and pepper if needed.

finished tomato soupfinished tomato soup

Step 5 – Making Bread Croutons

21. When the tomato mixture is cooling, you can make the bread croutons. Mix together ½ cup bread cubes, 1 tablespoon olive oil, 1 light pinch of salt and 1 to 2 pinches of freshly crushed black pepper in a baking tray. Toss to coat.

cubed bread drizzled with olive oil and crushed black pepper in a metal baking traycubed bread drizzled with olive oil and crushed black pepper in a metal baking tray

22. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit), for approximately 3 to 5 minutes. Or, you can toast the bread cubes in a skillet until golden brown on all sides.

bread cubes being toasted in ovenbread cubes being toasted in oven

23. I like to make one or two sides even darker for a bit more crunch.

homemade bread croutons ready and toasted wellhomemade bread croutons ready and toasted well

Step 6 – Serving Tomato Soup

24. When you’re ready to enjoy, pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro).

This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

homemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsleyhomemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsley

Tips

Expert Tips

  • Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
  • There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. Be sure to follow the recipe precisely to make sure you don’t add too much of any one element and throw off this delicate ratio.
  • You can skip the onions in the soup if you prefer, but I highly recommend that you add the garlic.
  • Feel free to add celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. To add basil, include 2 to 3 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute. If using both, blend the celery and basil together before adding to the tomatoes.

FAQs

Can I use canned tomatoes?

Yes sure. You can add 14 to 15 ounces of canned tomatoes.

Can I use canned tomato puree?

Yes, you can do that. With canned tomato puree being very thick, you will need to add more water or stock to alter the consistency of the soup.

Can I replace butter with oil?

Yes definitely. Add olive oil or a neutral flavored oil like sunflower oil.

Can we skip the onions? 

Yes, you can skip the onions but do not skip garlic.

I do not have cream. Can i use milk?

Milk can curdle due to the acidity of tomatoes, so I will not suggest adding it.

Can I add carrot or beets in this recipe?

Yes you could add them but the taste will be different.

Can I use fresh malai (clotted cream) in place of packaged cream?

Add fresh malai after whipping or blending it in a small blender or mixer. Do not add it directly.

How can I replace milk powder with cream

Dissolve 1 tablespoon milk powder in 2 tablespoons warm water to a smooth consistency. Add this mixture once your soup is ready and simmer for a couple of minutes.

How do I make a gluten-free version of this tomato soup?

Simply skip the bread croutons or make croutons with your favorite gluten-free bread.

How do I make a vegan soup?

Replace butter with olive oil or vegan butter. Substitute dairy cream with coconut cream or cashew cream.

More Popular Soup Recipes

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Comforting, velvety smooth tomato soup recipe from scratch perfect for enjoying as a hearty lunch or light dinner.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins


Cuisine American, World

Course: Soup, Starters

Diet: Vegetarian

Difficulty Level: Easy


Servings 3

Cooking tomatoes

  • Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.

  • Add bay leaf and sauté for 3 to 4 seconds. Add chopped onions and garlic and sauté until onions soften.

  • Add chopped tomatoes and salt. Mix well.

  • Cover pan and simmer on a low to medium-low heat until tomatoes soften.

  • There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking.

  • After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

Blending and straining

  • Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar.

  • Blend to a smooth consistency.

  • You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

  • If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

Cooking further

  • Pour the tomato puree back into the pot, and add 1 cup water and sugar. Mix and stir well.

  • Simmer on a low heat until the soup becomes hot but not boiling.

  • Season with freshly crushed black pepper and stir.

  • Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.

  • Mix well, taste, and add more salt and pepper if needed.

Toasting bread

  • When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and 1 freshly crushed black pepper in a baking tray. Toss to coat.

  • Bake in a preheated oven for about 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown on all sides.

  • Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.

  • This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

Ingredients swaps

  1. Instead of butter you can use olive oil or sunflower oil.
  2. Instead of cream you can use coconut cream or cashew cream

Nutrition Facts

Tomato Soup Recipe

Amount Per Serving

Calories 259
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 736mg32%

Potassium 493mg14%

Carbohydrates 29g10%

Fiber 4g17%

Sugar 9g10%

Protein 6g12%

Vitamin A 1734IU35%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 26mg32%

Vitamin D 1µg7%

Vitamin E 2mg13%

Vitamin K 40µg38%

Calcium 75mg8%

Vitamin B9 (Folate) 64µg16%

Iron 2mg11%

Magnesium 38mg10%

Phosphorus 105mg11%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe post from the archives (December 2013) has been republished and updated on 22 November 2020 with an easier better recipe, newer photos, my expert tips and faqs.