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+ servings
bowl of tomato soup
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5 from 3 votes

Best Homemade Tomato Soup Recipe

This quick and easy tomato soup recipe is the best and completely made from scratch with fresh ripened tomatoes, leafy green basil, garlic and onion, vegetable stock, and more aromatic healthy ingredients. A good soup to serve for only two or the whole family for an easy dinner recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Soup
Cuisine: American, World
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 138kcal
Author: Farrukh Aziz


  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 6 Garlic peeled and smashed
  • 1 large Carrot sliced
  • 2 pounds Ripe Tomatoes
  • Salt and Freshly Crushed Pepper to taste
  • 1 (14 oz) Canned Whole Peeled Tomatoes
  • 2.5 cups Vegetable Stock or chicken stock
  • ¾ teaspoon Red Pepper Flakes
  • 8-10 Fresh Basil plus for serving
  • 2 Bay Leaves
  • 1 teaspoon Sugar
  • Heavy Cream for serving - optional
  • Croutons for serving - optional


  • Heat butter and olive oil in pot or dutch oven over medium heat. Add chopped onion, smashed garlic and cook for 2 minutes.
  • Add sliced carrots and cook for 2 minutes.
  • Now, add diced ripe tomatoes, salt, freshly crushed pepper and mix. Add can of whole peeled tomatoes with their juices and mix.
  • Add vegetable stock, red pepper flakes, fresh basil, stir. Add bay leaves, cover and simmer for 10 minutes on medium-low heat until the tomatoes softens. Stir occasionally.
  • Discard bay leaves. Allow it to rest for 3-4 minutes and then transfer the tomato mixture to a blender jar and blend until smooth puree. Note: you can use immersion blender here if your prefer chunky soup.
  • Now, pour the soup puree in a mesh strainer placed over the same pot to get lovely smooth consistency. Press the puree using spoon to strain the soup well so that only the seeds remain in the strainer.
  • Check for salt and add more if needed. Add sugar, mix and simmer on low heat for few minutes such that soup becomes hot and not boiling.
  • Turn off the heat, pour the ladleful tomato soup in serving bowls, garnish with cream, fresh basil (or parsley) and serve hot with croutons, grilled cheese or crusty toasted bread on side.


  • Be sure to use very ripe red tomatoes for the best rich flavors. Unripe hard tomatoes are a big no as they have a sour taste and are without juicy textures.
  • Do not reactive metal like aluminum, copper, or cast iron pots to make this soup. Reactive metal pots make the soup acidic and bitter in flavor.
  • Chicken broth can be used instead of vegetable broth if you would like a richer flavor.
  • An immersion blender can easily be used in place of a high-speed blender.
  • Strain the soup for smooth and creamy textures. 
  • This soup stays well up-to 4 days in the fridge and can be frozen into freezer for 3 months


Calories: 138kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 504mg | Potassium: 563mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3698IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 1mg