This homemade tomato soup tastes just like the classic canned version you grew up with — but made from scratch using simple, wholesome ingredients. A quick, freezer-friendly recipe that's better for you and your family.
COOK + BAKE | Published March 14, 2025
There’s something comforting about a steaming bowl of tomato soup , especially when paired with a grilled cheese sandwich.
For many of us, the taste is tied to childhood—a spoonful of something simple, sweet, and savory all at once. But what if the soup you remember could be made better—not just in flavor, but in the very ingredients that fill each bowl?
In a world where convenience often comes at the cost of quality, this homemade tomato soup is a return to the basics. Free of chemicals and bioengineered ingredients, it’s crafted with simple pantry staples — proof that what’s good for you can taste the same, if not better, as what you’re used to.
The best part? It’s nearly as quick and easy to prepare as opening a can, freezes beautifully for future meals, and costs about the same per serving.
If making soup from scratch feels overwhelming, don’t worry - I’ve got you covered. Check out the “Simplify Mealtime” section for easy swaps that make meal prep as effortless as opening a can.
This is more than just a recipe—it’s an invitation to slow down and savor the simple pleasure of making something nourishing with your own two hands. Continue reading to see how simple and delicious homemade can be.
Why You Should Make This Homemade Tomato Soup
- Quick and Easy to Prepare: In less than 30 minutes you can have a delicious homemade soup that is family-friendly and kid approved.
- You’re in Control of the Ingredients: Shop for fresh or organic to skip the preservatives and bioengineered ingredients that come inside a can of Campbell’s soup.
- Healthier, But Just As Tasty: Wholesome ingredients simmer to a flavor very similar to what you’re used to. Adjust the sugar and spices to suit your taste preferences.
- Freezer-Friendly: Make a double or triple batch and freeze for future meals.
- A Versatile Recipe: Pair the soup with a traditional toasted cheese sandwich, serve it alongside a simple salad, or use it as a base for other recipes like sauces and stew. (One batch equals about two 10.75 ounce cans of Campbell’s soup.)
Ingredients for Classic Tomato Soup
Here is an overview of the ingredients you’ll need for this homemade tomato soup. Some substitutions are mentioned for your convenience, but know that it is always best to stick with the recipe as it is written for the best results.
- Unsalted Butter: I prefer to be in control of the salt in a recipe and add it at the end. If you use salted butter, keep that in mind when you season the soup.
- Diced Yellow Onion: White would work, too.
- Minced Garlic: Fresh is always best, but you can substitute 1 teaspoon of garlic powder for the one clove of garlic. (See my must-have kitchen tool for easily mincing garlic.)
- Red Pepper Flakes: Just a pinch for a little heat.
- Celery Salt: One of my favorite, under-used spices that compliments the other ingredients in this soup.
- White Granulated Sugar: The sugar doesn’t make the soup sweet, but rather balances the acidity of the tomatoes.
- Canned Tomatoes: Whole, crushed, or diced tomatoes will work for this recipe, so use what you have. Whole tomatoes normally have the fewest additives and least amount of processing, but they take the longest to cook.
If you’d like to use fresh tomatoes, have a look at the FAQ section in this post for tips. - Chicken Broth: Adds flavor and achieves the desired soup consistency. Substitute vegetable stock if you’d like. (Learn how to make your own homemade stock using leftover chicken bones and vegetable scraps!)
- Heavy Cream: The rich cream helps mellow out the intense flavor of tomatoes and thickens the soup.
- Salt and Pepper
How to Make Tomato Soup from Scratch
A full ingredients list and printable recipe card is available at the bottom of this post.
STEP 1: In a non-reactive saucepan or Dutch oven, melt butter over medium heat. Add the onions and cook until they are softened and fragrant, about 5 to 7 minutes. Stir frequently and keep a close eye on the pan to ensure the onions don’t brown.
STEP 2: Add the minced garlic, red pepper flakes, and celery salt to the pan. Cook up to one minute to bring out flavor.
STEP 3: Add sugar and tomatoes with the juice from the can. If you’re using whole tomatoes, crush them with a spoon or masher as they cook and simmer 10 minutes. (Diced tomatoes need only five minutes of simmer time, and crushed tomatoes need no time at all.)
STEP 4: Pour in chicken broth, bring the liquid back to a simmer, and then cook uncovered for 15 minutes for the flavors to deepen.
STEP 5: Remove the pan from heat and blend the soup using a countertop blender (for a completely smooth soup like a can of Campbell’s) or immersion blender (purees the ingredients but leaves a little texture.)
Check out the FAQ section below for more information about pureeing the soup.
STEP 6: Return the soup to the stovetop and mix in the cream until it is fully combined. Season with salt and pepper to taste. Bring the soup back up to temperature for serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stovetop over medium heat.
How to Serve Tomato Soup
- The most obvious meal is to serve tomato soup alongside a grilled cheese sandwich. Other favorite sandwiches will work, too. (Here are 25+ gourmet toasted cheese recipes full of flavor to elevate the basic sandwich!)
- Soup pairs nicely with a simple side salad for lunch or dinner.
- Top the soup with freshly grated Parmesan cheese, a dollop of sour cream, or some homemade croutons.
- Season with freshly ground black pepper or fresh herbs like basil or oregano.
Frequently Asked Questions
Here are some questions that you may have about making tomato soup from scratch. If you don’t see your question answered here, feel free to send me an email and I’ll be happy to help.
How Do You Blend This Soup to Make It Smooth?
You can use a countertop blender or immersion blender to make this soup smooth and creamy.
Countertop Blender for a perfectly smooth soup: Allow the soup to cool for about 10 minutes and then pour in blender and blend until smooth. You may need to add it in batches depending on the size of your machine. Don’t fill more than 2/3 full and tilt the cap open slightly away from you to allow the hot air to escape.
Immersion Blender for a pureed soup with a little texture: You may need to tilt the pan for the blender to fully process the soup. Keep the blades fully submerged so you don’t spatter the hot soup.
What If I Don't Have a Blender?
If you don’t blend this soup, it can be quite chunky.
For best results, use crushed tomatoes because they are already broken down, dice the onions quite small before you start, and use garlic powder in place of minced garlic.
Can I Free Homemade Tomato Soup?
This soup freezes beautifully! Let it cool completely before transferring to freezer bags, airtight containers, or glass jars. Freeze for up to 2 months for best flavor.
To reheat, defrost in the fridge overnight or submerge in a bowl of warm water for 10 minutes and then heat on the stove.
What Kind of Pot is Best for Making this Soup?
It is important to use a non-reactive pot or Dutch oven made from stainless steel, enamel coated cast iron, or ceramic.
Materials like aluminum, cast iron, and copper are made of metals that will react with tomatoes and leave the soup tasting metallic.
A medium sized pan is big enough for one batch, while a 6 quart pan or Dutch oven is a better option for a double batch.
Can This Recipe Be Made Using Fresh Tomatoes?
Canned tomatoes are more uniform in flavor and give consistent results. There are a few things to keep in mind if you’d like to try using fresh tomatoes, instead:
- Look for small to medium sized ripe tomatoes (like grape, cherry, Roma, or tomatoes-on-the-vine).
- 2 to 2 1/2 pounds of tomatoes (3 cups) equals about one 28-ounce can.
- To Roast the Tomatoes: Quarter the tomatoes (halve if small), drizzle with olive oil, season with salt and pepper, and arrange cut side up on a baking sheet. Roast in a 450° oven for 30 to 40 minutes until softened, then cool baking sheet on a wire rack.
- No need to peel the tomatoes because you’ll be blending the soup.
- Be sure to taste test before adding sugar, salt, and pepper so that you don’t over or under-season.
What Should I Do If My Soup is Too Thick?
If you think the soup is too thick after adding the heavy cream, add a little more broth or water and stir to combine.
How Do Make From-Scratch Tomato Soup Taste Like Campbell's?
The secret is a bit of sugar that balances the tomatoes’ acidity and then blending the soup until perfectly smooth.
There's nothing quite like the comfort a warm bowl of homemade soup can bring. With just a few ingredients and simple steps, you can recreate that familiar flavor in a soup that is nutritious for your family.
More Homemade Soup Recipes You'll Want to Try
Creamy Chicken Noodle Soup - Made in a Crock-Pot with frozen veggies.
Ham and Potato Soup
Creamy Broccoli and Cheese Soup
Potato Corn Chowder - My favorite way to use up leftover mashed potatoes.
Homemade Tomato Soup Recipe
A simple homemade tomato soup that tastes just like the classic you grew up loving—made with wholesome ingredients and ready in less than 30 minutes.
PREP TIME: 5 minutes | COOK TIME: 20-30 minutes | TOTAL TIME: 25-35 minutes
Makes 4 Servings
PRINT RECIPE
INGREDIENTS
- 1 Tablespoon unsalted butter
- 1/2 cup diced yellow onion
- 1 clove garlic, minced
- Pinch of red pepper flakes
- 1 teaspoon celery salt
- 1 Tablespoon white granulated sugar
- 1 - 28 ounce can tomatoes (Whole, Diced, or Crushed)
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
INSTRUCTIONS
STEP 1: In a medium pan, melt butter over medium heat. Add the onions and cook until they are softened and fragrant, about 5 to 7 minutes. Stir frequently and keep a close eye on the pan to ensure the onions don’t brown.
STEP 2: Add the minced garlic, red pepper flakes, and celery salt to the pan. Cook up to one minute to bring out flavor.
STEP 3: Add sugar and tomatoes with the juice from the can. Crush whole tomatoes with a spoon or masher as they cook and simmer 10 minutes. (Diced tomatoes need only five minutes of simmer time, and crushed tomatoes need no simmer time at all.)
STEP 4: Pour in chicken broth, bring the liquid back to a simmer, and then cook uncovered for 15 minutes for the flavors to deepen.
STEP 5: Remove the pan from heat and blend the soup using a countertop blender or immersion blender.
STEP 6: Return the soup to the stovetop and mix in the cream until it is fully combined. Season with salt and pepper. Bring the soup back up to temperature for serving.
DOES THIS SOUND LIKE A RECIPE YOU'D LIKE TO MAKE?
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