This easy Homemade Tomato Soup Recipe can be made from store bought or garden canned tomatoes! You only need one pot and a few simple ingredients to make this delicious, creamy tomato soup!
Homemade Tomato Soup
Is there anything more comforting than a bowl of creamy, savory tomato soup? It is absolutely one of my favorite foods. While I crave this soup most often in the cold winter months, it is something that our family enjoys year round.
This soup requires no flour or thickener, making it naturally low carb and gluten free. It is made in just one pot in less than 30 minutes. And for maximum flavor you can use store bought San Marzano Tomatoes or your own canned garden tomatoes!
Ingredients for Homemade Tomato Soup
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete, printable recipe just keep scrolling to the recipe card below:
- Butter: I prefer salted butter, but unsalted will also work.
- Onion and Garlic: freshly chopped onion and garlic preferably.
- Spices: Italian seasoning, garlic powder, onion powder, salt and pepper
- Sweetener: sugar or a sugar substitute if low carb, this is just to help balance the acidic tomatoes and is totally optional.
- Tomato Paste: you will just need a few tablespoons, not a whole can, so the squeeze tube of tomato paste is great for this recipe.
- Tomatoes: Store bought San Marzano Tomatoes or canned garden tomatoes, or my favorite, a mixture of the two for the best flavor!
- Liquid: this can be vegetable, chicken broth, or homemade bone broth.
- Heavy Cream: adds the perfect creamy texture that makes this tomato soup addictive!
What kind of tomatoes do you use for tomato soup?
The short answer is, just about any tomato will work in tomato soup. However, some are better suited than others. San Marzano tomatoes, a variety of plum tomatoes, are excellent in tomato soup because they have a great balance of sweetness and acidity. They are also a more “meaty” variety of tomato that doesn’t have quite as much juice or the amount of seeds as some other tomatoes.
Other varieties of tomatoes, such as heirlooms will also work quite well. For this specific recipe I used half store bought San Marzano and half garden grown Cherokee Purple, which I canned last summer. The flavor and texture was absolutely perfect!
How do you make Homemade Tomato Soup?
You are just three basic steps away from this dreamy tomato soup recipe! Simply follow these steps below:
- In a large pot heat the butter over medium heat. Add the chopped onion and garlic and sauté until softened. Add the tomato paste, spices, and undrained canned tomatoes and allow the tomatoes to simmer until the liquid has reduced by about half. Add the chicken stock and stir well, simmer for 5 minutes.
- Use an immersion blender and blend the soup until it has reached your desired consistency.
- Stir in the heavy cream and sweetener to taste.
How do you make Tomato Soup creamy?
The addition of heavy cream makes this soup ultra creamy! You can use half and half if you wish, but even with the heavy cream this soup is pretty low in calories.
Best Way to Store & Reheat Homemade Tomato Soup
This soup can be made up to four days ahead of time, then stored in the fridge. You can also easily freeze this homemade soup up to 6 months!
To freeze, allow the soup to cool completely, then pour into a freezer bag. You can lay this flat in the freezer, then it takes up barely any space standing up once it’s frozen solid! I also like to freeze individual portions in mason jars, then we can just grab a jar for lunches.
To reheat a single serving, just microwave in 30-second increments, stirring and reheating until warmed throughout. For large batches, it’s easiest to bring to a simmer on the stove in a pot or even put in a slow cooker on low.
The Best Sides for Soup
This Cheesy Cornbread is seriously the best and goes wonderfully with soup! If you want a low-carb bread, you will LOVE these Rosemary Garlic Keto Dinner Rolls — It’s the perfect flavor combination with this tomato soup! Cutting these Bacon Cheddar Chaffles into triangles or strips, then dipping them in the soup would be delicious as well.
If you’d like to add some more vegetables to bulk up the meal, consider adding this Easy Wedge Salad. These Keto Broccoli Cheddar Bites or Spinach Cheese Bites would add veggies AND you could dip them into the soup! An Air Fryer Baked Potato or some Perfect Roasted Brussels Sprouts would pair wonderfully, too.
Tomato Soup Garnish Ideas
The bright red color of this soup already makes for a beautiful dish, but you can make it even fancier (and add even more flavor) by adding garnish! I love to pour a bit more heavy cream, shredded cheese, bacon, fresh herbs, and cracked pepper.
You could top with croutons or crushed crackers for a good crunch, too. If you’re sticking to a low carb diet, check out this list of Keto Soup Toppers & Garnish Ideas!
More Easy Soups:
Soup season is an all-time favorite here! It’s super comforting, easy to meal prep, and exactly what everyone wants when they feel under the weather or get a snow day. Here are some of my favorites:
- Collard Green and Black Eyed Pea Soup
- Easy Sicilian Chicken Soup (low carb + gluten free)
- Low Carb Vegetable Beef Soup
- Instant Pot Chicken Spinach Soup (keto + low carb)
If you’re looking for even more low-carb soups (or just really delicious ones), check out this list of 10+ Easy Keto Soups!
- 2 tablespoons butter
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder and garlic powder
- 1 teaspoon salt and pepper
- 2 (28 ounce cans) San Marzano Tomatoes* see notes if using canned garden tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1-2 tablespoons sweetener to taste (sugar or monkfruit if low carb)
- In a large stock pot or dutch oven heat the butter over medium heat. Add the chopped onion and garlic and saute for 2-3 minutes until softened.
- Add the tomato paste and spices and stir well.
- Add the undrained canned tomatoes and allow the tomatoes to simmer until the liquid has reduced by about half. Add the chicken stock and stir well, simmer for 5 minutes.
- Use an immersion blender (or transfer to a heat proof blender) and blend the soup until it has reached your desired consistancy.
- Stir in the heavy cream and sweetener to taste. As salt and pepper as needed. Serve immediately.
You can use two quarts canned garden tomatoes or one 28 ounce can and one quart garden tomatoes. Mixing equal parts store bought and home grown tomatoes has the best flavor in my opinion.
Nutrition Information:Yield: 8 Serving Size: 1 cup soup
Amount Per Serving: Calories: 140Total Fat: 9.5gCholesterol: 26mgSodium: 607mgCarbohydrates: 11.9gNet Carbohydrates: 7.6gFiber: 4.3gSugar: 7.7gProtein: 3.9g