Some days, you just want dinner to make itself while you pretend you’ve got it all together. That’s exactly why this Easy Homemade Tomato Soup exists.
It’s the kind of meal that feels like a hug in a bowl, made from stuff you probably already have: canned tomatoes, a lonely onion, and a heroic slab of butter.
I stumbled on this Homemade Tomato Soup Recipe during a fridge-clean-out crisis and have never looked back. It’s warm, it’s creamy (without the cream), and it absolutely crushes any canned version you grew up with.
If you’ve ever googled How to Make Tomato Soup or wanted a Quick Tomato Soup Recipe that doesn’t taste like hot ketchup, this is it.
Homemade Tomato Soup (Easy)
EQUIPMENT (PAID LINKS)
- Large saucepan or Dutch oven
- Immersion blender or regular blender
Ingredients
- 4 tablespoons unsalted butter
- ½ large onion cut into large wedges
- 1 28-ounce can whole peeled or crushed tomatoes, with juices
- 1 ½ cups water vegetable broth, or chicken broth
- ½ teaspoon salt plus more to taste
Instructions
- Melt the Butter: Add the butter to a large saucepan or Dutch oven and melt it over medium heat until fully liquid and starting to sizzle.4 tablespoons unsalted butter
- Combine Everything: Add the onion wedges, canned tomatoes with their juices, water or broth, and salt to the pot. Stir gently to combine.½ large onion, 1 28-ounce can whole peeled or crushed tomatoes, with juices, 1 ½ cups water, ½ teaspoon salt
- Simmer Gently: Bring everything to a gentle simmer. Cook uncovered for 40 minutes, stirring occasionally. The onion will soften, the tomatoes will break down, and the whole thing will smell like comfort in a pot.
- Blend the Soup: Turn off the heat and blend the soup until smooth. An immersion blender makes this super easy, but a regular blender works too—just blend in batches and be careful with the hot liquid.
- Taste and Adjust: Give the soup a taste and add more salt if needed. Leave it a little chunky or make it silky smooth—it’s your call.
- Store the Leftovers: Let the soup cool completely, then store it in an airtight container. It’ll keep in the fridge for 3 days or in the freezer for up to 3 months.
Pro Tips for Homemade Tomato Soup (Easy): Because Obviously, I’ve Made This 100 Times
🥫 Canned Tomatoes? Yes, Please.
Use whole peeled or crushed canned tomatoes—San Marzano if you’re feeling fancy, but honestly, store brand works just fine. Just don’t grab the “Italian seasoned” ones unless you like mystery oregano in your soup.
🧈 Butter Is the Secret Weapon.
Don’t skimp. Butter is what makes this soup rich and velvety without needing a drop of cream. If you must go dairy-free, use a good plant-based butter—but don’t come crying to me if it’s a little less dreamy.
🧅 No Need to Chop Like a Pro.
You’re cutting half an onion into a few wedges, not auditioning for Food Network. It all gets blended later, so just chunk it and move on with your life.
💧 Water? Broth? Whatever Works.
Water keeps it simple, broth adds more flavor. Use whatever’s open in the fridge—just avoid that leftover pickle juice you’re “saving.”
🌀 Blender Rules: Don’t Paint Your Ceiling.
If you’re using a blender instead of an immersion one, don’t overfill it. Hot soup expands like it’s got drama. Leave space, pop the lid insert out, and loosely cover it with a kitchen towel unless you enjoy tomato-patterned walls.
🌿 Feeling Fancy? Add Basil.
A handful of fresh basil tossed in before blending makes this taste like you put in way more effort than you actually did.
🥣 Want It Creamier? Go Wild.
You don’t need cream, but if you’re feeling indulgent, add a splash after blending. Bonus points if you swirl it like a pro for that Instagram shot you’ll never post.
🧊 Leftovers Freeze Like a Dream.
Stick it in a freezer-safe container, label it (you won’t remember what’s in that Tupperware in two weeks), and boom—instant comfort food for Future You.
🥪 Grilled Cheese Is Not Optional.
This soup’s best friend is a crispy, golden, melty grilled cheese. Don’t fight it. Make the sandwich. Dip it. Live your best life.
