This is the BEST tomato soup recipe that you can make from scratch with canned or fresh tomatoes. You have full control over the thickness of this soup and it’s easy to make creamy if desired.

Be sure to serve this with my Buttermilk Biscuits or Cheddar Bay Biscuits!

A bowl with Tomato Soup topped with shaved Parmesan Cheese with a spoon.

Tomato Soup

I am so excited to share this Tomato Soup recipe with you. I have been trying off an on for a few years to get this recipe right, and the day has finally come. 😁

This recipe starts with onions and carrots that are caramelized in butter to bring out their natural sugars. They’re later blended into the broth and are a perfect way to offset the acidity from the tomatoes. 

There are a few other somewhat surprising ingredients, such as mustard powder and white wine, that subtly round out the flavor palate in a way that is truly restaurant quality. (The white wine can be skipped if you don’t cook with wine.)

The consistency is not too thin, not too thick– and you have full control over it. The longer it simmers, the thicker it gets. The tomatoes aren’t overpowering but there’s no doubt that this is tomato soup either. You ready to make it?

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Caramelize onions and carrots in butter for 25 minutes, stirring occasionally. Add tomato paste, garlic and seasonings and cook for 2 minutes. Add white wine and simmer for 3-4 minutes, until thickened and reduced by half. 

Making base for Tomato Soup with onions, carrots, butter, tomato paste, and seasonings.

Add diced tomatoes and chicken broth. Remove from heat and blend with an immersion blender or regular blender until smooth. 

Adding chicken broth and diced tomatoes and blending to make Tomato Soup.

Return to heat and let it bubble gently for 30 minutes, uncovered. Stir occasionally. Once your desired thickness is obtained, stir in cream. Garnish with Parmesan cheese and red pepper flakes if desired and serve!

Mixing cream into Tomato Soup next to tomato soup in a bowl with a spoon in it.

Using Fresh Tomatoes

  • 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
  •  To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!

What To Add To Tomato Soup

When it comes to enhancing the flavors of tomato soup, this recipe covers everything. (You won’t get this kind of flavor from a can!)

  • Caramelized onions/carrots add a sweet component that offsets the acidity from the tomatoes, tomato paste, and mustard powder. The soup doesn’t taste sweet from it, it just rounds out the flavor.
  • White wine is reduced and helps enhances the other flavors in this recipe, which include garlic, simple seasonings, chicken broth, and cream.
  • Tortellini– Try my Tomato Tortellini Soup recipe, it’s delicious!
  • Top this soup with Ranch Oyster Crackers for even more flavor!

Pro Tips

  • Add the rind from a block of Parmesan, Romano, or Asiago cheese during the simmering process for an additional flavor boost!
  • The wine adds a really nice flavor element to this soup but if you don’t cook with wine, you can use chicken broth instead.
  • The cream is also optional but is another great offset to the tomatoes for just the right balance.
  • Dijon mustard can be used if you don’t have mustard powder. You can’t taste it outright, but it helps enhance the other flavors.
  • If you’re low on time, you don’t have to fully caramelize the onions and the carrots, but doing so really adds something extra!
  • If you prefer chunks of tomato in your soup, add just the chicken broth at first and blend until smooth. Then add the tomatoes, and blend until your desired consistency is reached.
  • This recipe is in The Cozy Cookbook on page 43!

Storage

Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

A white bowl with Tomato Soup topped with Parmesan Cheese and freshly cracked pepper.

 

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Immersion Blender -I use this often for soups and sauces, it makes blending quick, easy, and clean.
  • 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
  • Soup Bowls –(I love these!)
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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A bowl of Tomato Soup with a spoon in it and shaved Parmesan Cheese on top.

Tomato Soup Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
5 from 15 ratings
Servings: 6 servings
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This is the BEST tomato soup recipe that you can make from scratch with canned or fresh tomatoes. You have full control over the thickness of this soup and it's easy to make creamy if desired.

Ingredients

  • 2 Tablespoons butter
  • 1 yellow onion, diced
  • 1/3 cup carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasonings
  • ½ teaspoon dried basil
  • 1 teaspoon mustard powder
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine, see notes
  • 3 cups chicken broth
  • 2 (14.5 oz.) cans diced tomatoes
  • ½ cup heavy cream

To Garnish

  • Parmesan cheese
  • Pinch red pepper flakes

Instructions

  • Take out the cream to allow it to come down to room temperature while the soup cooks.
  • Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
  • Add the garlic, Italian seasonings, basil, mustard powder, and tomato paste. Stir to combine and cook for 2 minutes over medium-low heat.
  • Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.
  • Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
  • Return to the stove and bring to a gentle boil. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate more. Stir occasionally as it simmers.
  • Turn heat off. Gradually stir in the cream and garnish with Parmesan and red pepper flakes if desired. Serve!

Notes

Be sure to serve this with my homemade Buttermilk Biscuits or Cheddar Bay Biscuits!
Pro Tips:
  • Pinot Grigio or Chardonnay are my preferred wine choices to use in this recipe. The wine adds a really nice flavor element to this soup but if you don't cook with wine, you can use chicken broth instead.
  • Add the rind from a block of Parmesan, Romano, or Asiago cheese during the simmering process for an additional flavor boost!
  • The cream is also optional but is another great offset to the tomatoes for just the right balance.
  • Dijon mustard can be used if you don't have mustard powder. You can't taste it outright, but it helps enhance the other flavors.
  • If you're low on time, you don't have to fully caramelize the onions and the carrots, but doing so really adds something extra!
  • If you prefer chunks of tomato in your soup, add just the chicken broth at first and blend until smooth. Then add the tomatoes, and blend until your desired consistency is reached.
  • You can even make these easy roasted tomatoes for this recipe!
  • Top this soup with Ranch Oyster Crackers for even more flavor.
  • This recipe is in The Cozy Cookbook on page 43!

Nutrition

Calories: 163kcal, Carbohydrates: 10g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 688mg, Potassium: 462mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1801IU, Vitamin C: 23mg, Calcium: 81mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie