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The Best Ever Tomato Soup

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. — Josh Rink, Taste of Home Food Stylist
  • Total Time
    Prep: 20 minutes, Cook: 30 minutes
  • Makes
    16 servings (4 quarts)


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 3 cans (28 ounces each) whole peeled tomatoes, undrained
  • 1 container (32 ounces) chicken stock
  • 2 tablespoons tomato paste
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream, optional
  • Fresh basil leaves, thinly sliced, optional


  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
  • Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Tomato Soup Tips

Which tomatoes are best for tomato soup?

We recommend using Roma tomatoes for this tomato soup recipe. They're bright, flavorful and bring the perfect balance of acidity. Leave other types of tomatoes for these tasty tomato recipes.

Can you add milk to tomato soup?

Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle. To avoid this, add a half teaspoon of baking soda to the soup. The baking soda neutralizes the acidity of the tomatoes, which prevents milk from curdling—and can improve the taste, too. Don't miss more delicious soup recipes our readers (and Test Kitchen!) adore.

What toppings can you put on tomato soup?

As one of our favorite vegetarian recipes, you can keep this dish meat-free by adding fresh basil, breadcrumbs and sprinkled cheese on top. If you're looking to add a meat-lovers touch, throw on some bacon crumbles or cubed chicken. Get inspiration by looking at other types of soup for mix-in ideas that'll help make this recipe your own.
Nutrition Facts
1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • Jerry
    Nov 29, 2020

    I had high hopes, but this is really bland. I saved it with some black garlic, fish sauce, agave syrup, and gochujang, but I could have started from scratch on my own and gotten here. Way too bland for our taste.

  • Phoebe
    Oct 7, 2020

    DO YOU DRAIN THE TOMATOES? I see Sue's question wasn't answered. I made the soup with drained Italian plum tomatoes. I used my Instapot and cooked it on high pressure for 10 minutes. When it was done, I used a stick blender to combine everything. I'm glad I didn't add the tomato liquid. The taste is perfect. I plan on freezing the servings (without the whipping cream)--since there are only two of us. A quick stick blend will recombine everything. Did anyone make it with the liquid? If so, what did you think?

  • BradleyMac
    Mar 19, 2020

    Very good. Definite make again.

  • janice
    Jan 28, 2020

    I omitted Pepper flakes, tomato paste and heavy cream. Added 1 can of RoTel diced tomatoes with green chilies, -Pureed, I left the soup chunky. Served with homemade baked coconut chicken strips with honey mustard sauce. Yum!!

  • Rosina
    Nov 3, 2019

    I use beef stock instead of chicken and top it w fresh bacon crumbles it’s a flavor explosion in your mouth!

  • Maru
    Sep 24, 2019

    No comment left

  • pstephens10
    Sep 15, 2019

    I've made this several times this summer and it's fabulous. It also makes a huge batch that is a great take along to summer parties. I took it to compliment a crab feast in Baltimore and it was a HUGE hit! Even with with little ones.

  • pajamaangel
    Mar 22, 2019

    No comment left

  • Janet
    Mar 5, 2019

    I skipped the whipping cream - didn't want the extra fat and calories. Once you blend it, it's so smooth and creamy, you don't need the whipping cream. New fave recipe. Thank you for sharing this!

  • TeresaWitt
    Jan 6, 2019

    This is very flavorful and so easy to make!