Easy homemade tomato soup is comforting, simple to prepare, and ideal for chilly days—far better than canned versions.
I love soup on cold or rainy days, and with more wet weather lately I’ve been serving soup often. After a couple of warmer, drier years, it’s been nice to return to hearty comfort foods like roasts, stews, and soups. I’m not complaining—there’s something about a warm bowl that makes a dreary day better.
We’d been having chicken soup a lot, so I decided to switch things up with tomato soup. Even picky eaters in the family agreed—this recipe is a hit.
This is a recipe I used to make regularly, so I dug through old notes to recreate it. One of the perks of writing recipes down (or blogging) is being able to find them later instead of hunting through scraps of paper.
I usually cook for a crowd, and this batch made plenty—enough for seven people with leftovers for lunches all week. If you don’t need as much, simply halve the ingredients or freeze the extra for a later meal.
It’s always useful to have a pot of soup ready in the fridge or freezer.
How to make easy homemade tomato soup
Easy Homemade Tomato Soup
Ingredients
- 2 28-oz cans crushed tomatoes
- 1 32-oz box organic low-sodium chicken broth
- 1 small yellow onion thinly chopped
- 1 stalk celery thinly chopped
- 2 tablespoons sugar
- 1 tablespoon dried basil
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 2 tablespoons butter
Instructions
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In a large pot, melt the butter over medium heat. Sauté the chopped onion and celery until they are soft and translucent.
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Add the crushed tomatoes, dried basil, and chicken broth to the pot. Stir to combine.
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If you prefer a smooth texture, use an immersion blender to blend the soup until silky. You can also puree small batches in a regular blender.
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Stir in the sugar, lemon juice, salt, and pepper. Cover and simmer until hot, then adjust seasoning to taste. If the soup is too thick, thin with a little water or more broth.
Nutrition
Nutrition information is an approximation.
Additional Info
This soup is a bit thicker than many tomato soups, which the family enjoyed. If you prefer a thinner consistency, add water or extra broth to reach the desired texture.
If you don’t have an immersion blender, you can puree small batches in a conventional blender, or you can omit the celery and onion for a simpler, chunkier soup—though those vegetables add depth of flavor.
I enjoy using an immersion blender for its convenience, but be careful to avoid splattering when blending hot liquid.
Homemade tomato soup pairs perfectly with grilled cheese sandwiches. You can also top each bowl with shredded mozzarella or Parmesan for extra richness.
Happy eating!
Sharing At
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