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–+ servings
Big pot of tomato soup on a wooden cutting board.
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5 from 32 votes

Homemade Tomato Soup Recipe

This homemade tomato soup recipe is no frills! Simple ingredients to recreate the nostalgic taste of the tomato soup we grew up with.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings
Author: Dana Sandonato

Ingredients

  • 2 TBSP butter
  • 2 cups diced sweet onion, like Vidalia
  • 1 rib of celery, sliced or roughly chopped
  • 3 garlic cloves, minced
  • 3 14 oz cans or boxes of diced or crushed tomatoes
  • 1 cup vegetable broth
  • 2/3 cup heavy cream
  • 3 tsp sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt, more if needed
  • A few cranks of cracked black pepper, to taste

Instructions

  • Melt the butter over medium-low heat in a large stock pot or Dutch oven.
  • Once the butter has fully melted, add the onion, celery, and garlic, and bring it simmer for about 5 minutes. Stir it all up every now and then to avoid any burning.
  • Pour the tomatoes and their juices into the pot, then add the vegetable broth, heavy cream, sugar, oregano, salt, and pepper. Bring to a boil and then reduce the heat to a simmer for about 10 minutes.

If using an immersion blender:

  • Place the immersion blender into the soup and blend on medium-high speed until the soup reaches your preferred consistency.

If using a high-powered blender:

  • Carefully transfer the soup to the blender container. You'll likely need to blend the soup in batches. Careful not to overfill it—the liquid is hot and you don't want any spills! Blend the soup until you reach your desired consistency. With a high-powered blender, you can achieve a very silky smooth soup
  • Once the soup is blended, give it a taste and adjust the seasoning if necessary. See the recipe notes for how to deal with a soup that tastes too acidic.

Notes

For a too-acidic soup: bring the soup to a simmer. Stir in a teaspoon of baking soda. The soup will foam—this is the baking soda alkalizing the acid from the tomatoes! Let the soup simmer for about 10 minutes more before giving it another taste test as the baking soda alters the flavor of the soup when it's initially added.
Some canned tomatoes are more acidic than others, so this step isn't always necessary. But it's a great trick to have up your sleeve. 

Nutrition

Serving: 1bowl | Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 5g