When the weather dips under 65 degrees, it’s soup season in our house! I’m pretty lucky that my kids share my love of soup and get super excited when the soup pot comes out. Recently, my daughter asked for tomato soup and I only had canned tomatoes on hand. I decided to try a simpler recipe and ended up with my easy tomato soup recipe! Trust me, you will never want to go through the effort of using fresh tomatoes again…
So, I definitely grew up eating Campbell’s Tomato Soup and I never particularly enjoyed it. Fast forward to adult life: I tried fresh tomato soups at restaurants and realized I actually LOVE tomato soup (especially with some toasty bread or a grilled cheese sandwich to dunk in)!
This drove me to start making my own tomato soup. I’ve tried quite a few recipes, but the best ones are either complicated or time-consuming. My fave recipe recipe takes hours and uses fresh tomatoes (which I don’t always have when the desire for tomato soup strikes). As a busy mom of three toddlers, I don’t often have hours to spend making dinner…
When my daughter wanted some homemade tomato soup quickly, I had to improvise and be a little creative. I found myself putting in a little bit of this and little of that and PRAYING it would taste nice. The result? My husband and kids agreed it was the BEST tomato soup we’ve had! That is such a rare win when something is easy to make and also a family favorite, right?!
Okay, enough of my chatting…You came here for a great easy tomato soup recipe, so here it is:
My Easy Tomato Soup Recipe
To get started with this soup, all you need to do is dice one large onion and have your minced garlic and olive oil ready to use. Heat up your soup pot over medium heat and add your olive oil.
Once oil is hot, add onion and minced garlic together into pot. I usually use the jar of minced garlic because it’s super convenient and I hate smelling like garlic when I chop it up myself. I usually add a bit of salt into the pot at this point because it helps the onion cook properly (tip learned from my MIL).
Let this mixture cook for about 5 minutes, or until the onion has softened. At this point, add in the spices. Then, add the Pomi tomatoes and the veggie stock and bring to a boil. Reduce to a simmer and let cook for another 10 minutes or so. Add in the milk slowly and stir to combine (see tip on preventing curdling below).
Once the soup has finished cooking, use an immersion blender or a normal blender to make the soup nice and smooth. Stir in the cheese slowly so that it melts evenly and you’re done! Now it’s your turn to be creative and choose your toppings! Honestly, the sky is the limit here: toasted bread, scallions, cheese, chili oil…
Ingredient Notes for My Easy Tomato Soup
And now, a few notes about ingredients!
Tomatoes: We love these Pomi tomatoes and usually buy them by the case (since it works out cheaper than buying them individually). You can use any diced tomatoes for this soup, but I definitely feel like quality tomatoes make any soup or sauce better!
Vegetable Stock: We’ve been using this little jar of stock recently instead of cubes or cartons and we love it! I feel like it has made our vegetarian soups much more tasty. You can use any stock (even chicken stock if you aren’t vegetarian), but you may need to add more or less salt depending on your choice.
Milk/Cream: I used whole milk in this recipe because that’s what I had on hand and it’s a little healthier than heavy cream. However, if you want to use heavy cream and make your soup even creamier, that’s up to you!
Toppings: You could top with croutons, parmesan, cheddar cheese, scallions/green onions, chili oil, bacon (if not vegetarian), or whatever you’re in the mood for. This part is completely customizable!
Your Recipe Questions Answered
I thought I would go ahead and answer some questions you may have while making this soup!
- Acidity: If you taste your soup and think it’s a bit bitter, add in a squirt of honey or a bit of sugar. Sometimes tomatoes can be quite acidic and you need to balance them out.
- Curdling: To prevent curdling, you can take a bit of your soup out into a bowl and mix the milk/cream with that first, then pour mixture back into pot. I’ve noticed curdling doesn’t happen as much with milk, so I really only do this if I am using cream.
- Texture: When you blend the soup, it’s really up to you how smooth you want it to be. We like our soup very smooth, so I blended it for a while. If you like your soup chunky, you could just blend it slightly. Also, you could pre blend the tomatoes and then choose not to blend at the end.
Any more questions? Please let me know in the comments below! Full recipe is directly below…
Easy Tomato Soup Recipe
- 1 tbsp olive oil
- 1 large onion
- 2 tbsp minced garlic
- 1 tbsp dried basil
- salt and pepper to taste (about 1 tsp of each)
- 2 cartons Pomi chopped tomatoes (or 2 28oz cans of any chopped tomatoes)
- 4 cups vegetable stock
- 1 cup whole milk
- .5-1 cup parmesan cheese (grated or crumbled)
- Heat oil over medium heat in pot
- Dice up the onion
- Add minced garlic, onion and a bit of salt to pot
- Let that mixture cook until softened (about 5 minutes), stirring occasionally
- Add in basil, salt and pepper. Add less and you can always adjust at the end
- Add in the tomatoes and the veg stock and bring to a boil
- Turn down the heat and let simmer for about 10 more minutes
- Stir in the milk
- Let soup cook on low for another 10 minutes, then use an immersion blender or regular blender to blend until smooth
- Stir in the parmesan slowly so that it melts into the soup