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Tomato Soup

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  40 min
  • Calories: 256
a bowl of homemade tomato Soup topped with a swirl of cream made with carrots, onion, tomatoes, basil and cream
Photography by Gayle McLeod

We start with a couple of cans of tomatoes, and add flavor and texture with butter, chicken stock, and heavy cream. Then carrot, onion, and fresh basil tuck in there for a little something extra.

Homemade Tomato Soup Is A Win-Win

This homemade tomato soup recipe is your grilled cheese sandwich’s new best friend. It is full-bodied and full-flavored and does not disappoint. It’s the kind of soup that’s thick enough that it doesn’t move when you drag a piece of bread through it. Sound good? We thought so.

butter, carrots, onion, tomatoes, olive oil, bay leaves, salt, pepper, chicken stock, cream and basil in bowls for bisque

Look No Further For The Best Tomato Soup Recipe

We know that it’s always a good idea to have pre-made cream of tomato soup on the shelf when you need to get dinner on the table five minutes ago. But when you have a little more time on your hands, this creamy tomato soup recipe will be the hero to your favorite grilled cheese sandwich. It basically makes itself in about fifteen minutes of prep time, and forty minutes from start to table. This easy tomato soup has quickly become a new classic in our kitchens, and we’re excited to share the recipe with you!

carrots and onion being cooked in butter in a pot to make tomato Soup
butter, carrots, onions, tomatoes, bay leaves, olive oil, salt, pepper and chicken stock being boiled in a pot for Soup
butter, carrots, onions, tomatoes, olive oil, salt, pepper, chicken stock and basil leaves in a pot for Soup
homemade tomato Soup being blended in a pot with an immersion blender

Gather These Tomato Soup Ingredients For Your Next Soup Night

  • Butter and extra virgin olive oil

  • Carrots and yellow onion

  • Canned whole peeled tomatoes

  • Seasonings–bay leaf, black pepper, and salt

  • Heavy cream and chicken stock (vegetable stock works too to make this vegetarian friendly)

  • Garnish–fresh basil and crushed red pepper

cream being poured into a pot of homemade tomato Soup made with carrots, onion, tomatoes, basil and cream
a bowl of homemade tomato Soup topped with a swirl of cream made with carrots, onion, tomatoes, basil and cream

How To Make Tomato Soup

This easy tomato soup recipe requires a few more steps than opening a can, but we think you’ll agree that it’s totally worth it.

  1. Everything good starts with melting butter in a pot. To the melted butter, add diced carrots and yellow onion and cook for about five minutes.

  2. Add canned tomatoes, seasonings, and stock. Bring the soup to a boil, and then reduce the heat and simmer for about thirty minutes.

  3. Blend the tomato soup in a blender or using an immersion blender.

  4. Return the soup to the stovetop, add the heavy cream and give it a good stir to incorporate.

  5. Serve with another little swoop of heavy cream and a garnish of fresh basil leaf and sprinkle of crushed red pepper.

a bowl of homemade tomato Soup topped with a swirl of cream made with carrots, onion, tomatoes, basil and cream

Tools You’ll Need

‘Tis The Season For All Of Our Favorite Soup Recipes

Do you have a passion for purées during soup season? We have a few more of our favorite soups to share with you here:

2 bowls of homemade tomato Soup topped with a swirl served with grilled cheese sandwiches

Soup’s On!

Snap a photo of your tomato bisque before you dive in. Tag us on Instagram using @themodernproper and #themodernproper. Bon Appetit!

Tomato Soup

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  40 min
  • Calories: 256

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large carrots, diced
  • 1 large yellow onion, diced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups chicken stock
  • 5 to 6 fresh basil leaves, plus more for garnish
  • 1 cup heavy cream, plus more for garnish
  • Crushed chili flakes (optional)

Method

  1. In a large stockpot, melt the butter over medium heat. Add the carrots and onions; cook stirring until onions are translucent, about 5 minutes. Stir in tomatoes, bay leaves, olive oil, salt, pepper, and chicken stock.

  2. Bring the soup to a boil, then reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes. Remove from heat.

  3. Remove the bay leaves from the soup and add the basil. Use an immersion blender to blend the soup until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, blend until smooth.)

  4. Return the soup to the pot and pour in the cream. Stir until fully incorporated.

  5. Garnish with basil and a drizzle of cream.

Nutrition Info

  • Per Serving
  • Amount
  • Calories256
  • Protein3 g
  • Carbohydrates15 g
  • Total Fat22 g
  • Dietary Fiber4 g
  • Cholesterol25 mg
  • sodium808 mg
  • Total Sugars10 g

Tomato Soup

Questions & Reviews

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  • Vicki Lawson

    Hi the tomato soup recipe is that the same one you had last year with the fried cheese ? I made it a lot last winter and loved it and I want to make it tomorrow but I wasn’t sure if the tomato soup recipe is the same from last year ? I see that the fried cheese recipe is separate so I was checking.
    Thank you

    Yes, it is the same soup recipe!

  • Jeanette

    So Yummy! Perfect with a grilled cheese dunked into it.
    Thank you for all your super recipes.

    Thank you Jeanette, we are so glad you loved it!

  • Jenn

    OUTSTANDING. 5 STARS.

    Thanks!