Homemade tomato soup sounds fancy to make from scratch, but it’s honestly so easy. Okay, maybe not as easy as opening a can, but close enough. This version tastes way better than anything store-bought and still only uses simple ingredients that you probably already have in your kitchen. It’s cozy, creamy without cream, and made in one pot.

Why I Love This Recipe

This is one of those meals that feels like it took hours, but it requires almost no effort. It’s quick, comforting, and surprisingly fresh-tasting for something that starts with canned tomatoes. Plus, blending it right in the pot makes me feel like I actually have my life together.

Key Ingredient Breakdown

Here’s what you’ll need for your new favorite rainy day lunch:

• Canned Tomatoes: Whole peeled or crushed tomatoes work best. Go with San Marzano-style if you want to feel a little fancy.
• Onion and Shallot: The base that gives the soup all of its falvor.
• Chicken (or vegetable) broth or water: Either one is great.
• Salt, pepper, and red pepper flakes: Keeps it simple but flavorful.
• Butter: Stir in a little at the end for a creamier finish.

Serving Ideas

You can’t go wrong with grilled cheese on the side. I like mine with sharp cheddar and sourdough, but any bread and cheese situation words. A drizzle of Brightland Pizza Oil or a sprinkle of parmesan on top of the soup also makes it feel a little fancy without any effort.

Quick FAQ

Can I make it creamy? Totally. Stir in a splash of heavy cream or half-and-half at the end if you want it richer.

Do I need an immersion blender? You don’t need one, but this is the one kitchen appliance that has genuinely improved my cooking experience. This Cuisinart Immersion Blender is what we use in our kitchen, and it is a game changer. If you’re using a regular blender, just do it in small batches and don’t overfill it. Hot soup tends to explode when you least expect it.

Print Recipe

Easy Tomato Soup

Cook Time15 minutes mins

Total Time12 minutes mins

Course: Main Course

Cuisine: American

Keyword: Easy, Quick Recipes, Simple Recipe, Soup

Equipment

• Immersion Blender (or regular blender)

Ingredients

• 14.5 oz Diced Tomatoes
• 15 oz Tomato Sauce
• 1.5 tbsp Unsalted Butter
• 2 cloves Garlic diced
• 1 Shallot diced
• 1 tbsp Red Pepper Flakes
• 1 cup Water or Chicken Broth

Instructions

• Add butter to a pot and melt over medium heat.
• Add in garlic, shallot, and red pepper flakes, and sauté for 2-3 minutes (be careful not to burn).
• Pour in the diced tomatoes, tomato sauce, and water (or chicken broth).
• Bring to a boil and then immediately reduce heat. Simmer for 5-10 minutes.
• Turn the heat on low and blend until smooth. If using a regular blender, turn the heat off, pour soup in your blender, and blend until smooth.
• Finish off with a drizzle of Brightland's Pizza Oil for the perfect little spicy addition at the end.
• Serve with a grilled cheese and enjoy!

Notes

Freezer Instructions: allow soup to cool down completely. Transfer the soup into a freezer-safe container or heavy-duty freezer bag, leaving about an inch of space at the top to allow for expansion. Store for 2-3 months. When you’re read to enjoy it again, thaw it overnight in the fridge and reheat gently on the stovetop over low to medium heat, stiffing occasionally. If you choose to add any cream or dairy into your soup recipe, it’s best to omit this before freezing and add the dairy after reheating to maintain a smooth texture.