Few dishes are as comforting as a warm bowl of homemade tomato soup.
This How to Make Quick Tomato Soup recipe is simple, flavorful, and ready in just 30 minutes—perfect for busy weeknights or a cozy lunch at home.
It’s creamy, satisfying, and made with ingredients you likely already have in your kitchen.
Why You’ll Love This Recipe
This soup combines the classic richness of tomatoes with the smooth creaminess of a touch of dairy.
It’s fast to make yet full of depth and comfort, making it ideal for both beginners and seasoned cooks.
With just a few ingredients and one pot, you can create a homemade soup that tastes like it simmered all day.
It’s naturally vegetarian (or easily made vegan), budget-friendly, and great for pairing with sandwiches or crusty bread.
What You’ll Need (Ingredient Highlights)
Olive oil or butter adds richness and helps build flavor from the start.
Onion and garlic form the aromatic base, giving depth to the soup.
Crushed tomatoes (or fresh ripe tomatoes) provide bright acidity and sweetness.
Vegetable or chicken broth brings body and savory notes.
Sugar, though optional, balances the natural acidity of tomatoes beautifully.
Basil adds a fragrant, herby touch—use dried for convenience or fresh for brightness.
Heavy cream or half-and-half gives the soup its creamy finish.
Fresh parsley or basil makes an elegant garnish, and croutons add crunch.
Pro Tips Before You Start
Use high-quality canned tomatoes for the best flavor if fresh ones aren’t in season.
Don’t skip sautéing the onions—they add sweetness and depth.
If using fresh tomatoes, peel them for a smoother soup texture.
Blend the soup carefully to avoid splatters—let it cool slightly first if using a blender.
Avoid boiling after adding cream to prevent curdling.
For a vegan version, replace the cream with coconut milk or oat cream.
How to Make Quick Tomato Soup
Step 1 – Cook the onion and garlic
Heat olive oil or butter in a large saucepan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Step 2 – Simmer the tomatoes and broth
Pour in the crushed tomatoes and broth, stirring well to combine.
Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 15 to 20 minutes to allow the flavors to develop and the soup to thicken slightly.
Step 3 – Blend and add cream
Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
If you don’t have one, transfer the soup in batches to a blender and blend until smooth before returning it to the pot.
Stir in the heavy cream or half-and-half gently and warm the soup over low heat—do not boil once the cream is added.
Step 4 – Season and serve
Add a pinch of sugar to balance acidity if needed. Season with dried or fresh basil, salt, and pepper to taste.
Serve the soup hot, garnished with fresh parsley or basil, and top with croutons or toasted bread cubes for extra crunch.
What to Serve It With
Serve with a gooey grilled cheese sandwich for the ultimate comfort meal.
Pair with garlic bread or a warm baguette for dipping.
Add a side salad for a lighter lunch.
Top with shredded parmesan or a drizzle of olive oil for extra richness.
It’s also great alongside roasted vegetables or a simple pasta dish.
Variations / Substitutions
Use roasted tomatoes instead of canned for a deeper flavor.
Swap basil for oregano or thyme for a different herby note.
Add a splash of balsamic vinegar for tang and complexity.
For extra texture, stir in a handful of cooked rice or small pasta before serving.
Make it dairy-free by replacing cream with coconut milk or cashew cream.
Add red pepper flakes or chili oil for a spicy twist.
Storage & Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium heat, stirring occasionally.
To freeze, let the soup cool completely, then pour into freezer-safe containers.
Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
If freezing, add the cream after reheating for the best texture.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, about two pounds of fresh ripe tomatoes (peeled and chopped) work beautifully.
Can I make this soup vegan?
Yes, substitute the cream with coconut milk or a non-dairy alternative.
Do I have to use sugar?
No, it’s optional, but it helps balance tomato acidity for a smoother flavor.
Can I skip the cream?
Absolutely. The soup is delicious even without it—just slightly lighter in texture.
What type of broth should I use?
Vegetable broth keeps it vegetarian, while chicken broth adds richness.
Can I make this in advance?
Yes, it stores well and actually tastes better the next day as the flavors deepen.
How can I thicken the soup?
Simmer uncovered longer or add a tablespoon of tomato paste.
Can I serve it cold?
Yes, chill it and serve as a refreshing gazpacho-style soup in warmer months.
How do I make it spicier?
Add a pinch of cayenne or red pepper flakes for gentle heat.
Can I blend only half for a chunkier texture?
Yes, that gives a rustic consistency if you prefer some tomato pieces.
Final Thoughts
This How to Make Quick Tomato Soup recipe is the perfect balance of simplicity and comfort.
It’s rich, creamy, and full of tomato flavor—all made in just half an hour.
Whether you’re cooking for one or feeding a family, this easy recipe proves that homemade soup doesn’t need to be complicated to be delicious.
