Homemade Tomato Soup: The Ultimate Recipe

Soup is life. And tomato soup? It’s the best of the best.

It’s getting cold out, and when that happens, I tend to crave a creamy bowl of homemade tomato soup. How about you?

In this post, I’m going to share with you my recipe for the ultimate homemade tomato soup. It’s simple to make, great if you’re on a budget, and comes together fairly quickly.

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Make a batch of this homemade tomato soup when it gets cold outside. This cozy comfort food is a budget-friendly healthy recipe. Creamy tomato soup is also great to serve at a casual party!

This tomato soup is perfect as is, but there are a few ways you can customize the recipe to suit your tastes:

  • Don’t have white wine? You can simply leave it out or replace it with a tablespoon of white wine vinegar.
  • Replace a portion of the tomatoes with roasted red peppers.
  • Use a dairy-free cream to garnish, or skip it completely.

Chopped carrots, onions, and garlic

By sauteeing this blend of aromatics — carrots, onions, and garlic — you add an amazing depth of flavor to this soup. Be sure to saute until soft because the last thing you want is a crunchy carrot in your creamy soup.

Creamy tomato soup garnished with cream and olive oil.

This savory soup is incredible garnished with a dollop of light cream and a swirl of olive oil. This is purely optional, but it adds a beautiful richness to the dish.

I added a few tips to the recipe card below. Be sure to try this tomato soup with a side of my smoky cheddar crackers — pure heaven!

Homemade tomato soup with cream and olive oil.

Want more easy recipes like this? Check out my full collection of simple family favorites.

Creamy tomato soup garnished with cream and olive oil.

Homemade Tomato Soup

Yield: 4 servings

The ultimate homemade tomato soup recipe. Creamy, savory, and comforting.


  • 1 medium onion, finely diced
  • 2 small carrots, finally diced
  • 3 cloves of garlic, finely minced
  • 1/2 tablespoon olive oil
  • 2 tablespoons of flour
  • 2 tablespoons of white wine (optional)
  • 28 ounce can of diced tomatoes
  • 2 cups of chicken broth
  • 2 dashes of hot sauce (optional)
  • Salt and pepper to taste
  • Light cream and olive oil to garnish


  1. In a large soup pot, sauté the onion, carrots, and garlic in olive oil over medium heat until soft, about five minutes
  2. Stir in flour and allow to cook for about one minute
  3. Add the next four ingredients and simmer over low heat for 20 minutes
  4. Purée the soup using an immersion blender or in batches in a standing blender
  5. Add salt and pepper to taste
  6. Garnish with a dollop of light cream and a drizzle of olive oil


  • If the soup is too acidic, add up to 3 teaspoons of sugar
  • This soup is delicious garnished with ground Parmesan as well
  • A sprinkle of freshly cracked pepper has a nice bite to the finished soup
  • Serve with a grilled cheese sandwich for the perfect rainy-day lunch

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