I can’t wait to share my Fresh Homemade Tomato Soup that stays freezer friendly, uses only pantry staples, stretches a small budget, and hinges on one simple trick you won’t expect.

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I never thought a pantry mashup could change my weeknight dinner until this one. With simple crushed tomatoes and a few garlic cloves the soup sings in a loud honest way, not just background comfort.

I call it my Fresh Homemade Tomato Soup because it surprises you with layers of tang and depth that canned versions usually miss. It reads like a Tomato Sauce Soup Recipe turned soulful, and every spoonful makes me wonder what tiny tweak will push it over the edge next time.

If you want something freezer friendly that feels expensive but isnt, this will make you pause.

Ingredients

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Rich in vitamin C and fiber, bright acidity, makes soup tangy and fresh.
Adds sweetness when caramelized, gives savory depth and subtle natural sugars.
Punchy aroma, small protein amount, boosts flavor and a little warmth.
Healthy monounsaturated fats, carries flavor and smooths the soup texture.
Concentrated umami and sweetness, deepens color and rich tomato taste.
Adds savory body, small protein and minerals, balances tomato brightness.
Adds creamy richness and calories, softens acidity, makes soup silky.
Fresh herb with vitamin K, lifts flavors, gives sweet herbaceous notes.
Adds silkiness and saturated fat, rounds acidity and enriches mouthfeel.
Small amount cuts acidity, makes soup taste sweeter and well balanced.

Ingredient Quantities

2 (28-ounce) cans crushed tomatoes

2 cups low sodium vegetable or chicken broth

1 medium yellow onion

3 garlic cloves

2 tablespoons extra virgin olive oil

2 tablespoons tomato paste

1 teaspoon granulated sugar

1 to 1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 teaspoon dried basil or 1 tablespoon fresh basil

1/2 teaspoon dried oregano

1 bay leaf (optional)

2 tablespoons unsalted butter

1/2 cup heavy cream or 3/4 cup half and half (optional)

Pinch crushed red pepper flakes (optional)

How to Make this

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1. Prep everything: chop 1 medium yellow onion, mince 3 garlic cloves, open 2 (28-oz) cans crushed tomatoes, measure 2 cups low sodium broth, 2 tbsp tomato paste, 1 tsp sugar, 1 to 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried basil or 1 tbsp chopped fresh basil, 1/2 tsp dried oregano, 1 bay leaf (optional), 2 tbsp unsalted butter, 2 tbsp extra virgin olive oil, 1/2 cup heavy cream or 3/4 cup half and half (optional), pinch crushed red pepper flakes (optional).

2. Heat a large pot over medium heat, add the 2 tbsp olive oil. Throw in the chopped onion and a pinch of salt and cook until soft and translucent about 5 to 7 minutes, stirring so nothing sticks. Add the minced garlic in the last minute so it doesnt burn.

3. Push the onion to the side, add the 2 tbsp tomato paste and cook it with the onions for 1 to 2 minutes, stirring; this caramelizes the paste and gives deeper tomato flavor.

4. Pour in the crushed tomatoes and 2 cups broth, stir to combine. Add the 1 tsp sugar, 1/2 tsp black pepper, 1 tsp dried basil (or 1 tbsp fresh), 1/2 tsp oregano, the bay leaf if using, and start with 1 tsp kosher salt (you can add more later). Add pinch of red pepper flakes if you want heat.

5. Bring the soup to a low simmer, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring every so often so it doesnt stick and the flavors meld and the soup slightly reduces.

6. Remove the bay leaf. Use an immersion blender to puree until smooth but leave some texture if you like; if using a countertop blender, let the soup cool a bit, blend in batches and vent the lid so it doesnt explode. Dont overblend into foam.

7. Stir in 2 tbsp unsalted butter and the 1/2 cup heavy cream or 3/4 cup half and half if using. Warm gently, taste and adjust seasoning adding up to the full 1 1/2 tsp salt if needed and a little more pepper or sugar to balance acidity. Dont boil after adding dairy or it can split.

8. Serve hot with a swirl of cream, extra fresh basil or a sprinkle of Parmesan and grilled cheese if you want. To freeze: cool completely, portion into airtight containers or freezer bags, freeze up to 3 months. Thaw overnight in fridge and reheat slowly on low, add a splash more cream or broth if it seems thick.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven
2. Chef’s knife (for chopping onion and garlic)
3. Cutting board
4. Wooden spoon or heatproof spatula (for scraping and stirring)
5. Measuring cups and spoons
6. Can opener
7. Immersion blender (or countertop blender and a ladle to transfer batches)
8. Ladle and soup bowls for serving

Optional but handy: small fine mesh strainer (for extra smooth texture), box grater for Parmesan.

FAQ

Q: Can I use fresh tomatoes instead of the canned crushed tomatoes? A: Yes, you can. You will need about 4 to 5 pounds ripe tomatoes, peel and core them, then simmer or roast until they break down. Roasting the tomatoes and garlic first gives a deeper flavor. If you want a smooth texture, puree or pass them through a food mill before adding to the pot.

Q: How do I get the soup super smooth and velvety? A: Use an immersion blender right in the pot, or cool slightly and blend in batches in a countertop blender, venting the lid. For extra silkiness, push it through a fine mesh sieve or chinois. Stir in the butter and cream at the end, and heat gently so it doesn't split.

Q: The tomatoes taste too acidic, what can I do? A: Start with the recipe sugar and taste. If still sharp, add a tiny pinch of baking soda, or simmer with a peeled carrot or a splash of cream to mellow it out. Add salt slowly, taste as you go.

Q: Can I make this dairy free or vegan? A: Absolutely. Swap the butter for extra olive oil and skip the cream or use coconut milk or a neutral plant cream. Use vegetable broth instead of chicken broth and you're good to go.

Q: How long will the soup keep and can I freeze it? A: Refrigerate in an airtight container for 3 to 4 days. Soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring so it heats evenly. If you added cream before freezing, the texture might change a bit, so you may want to add cream after reheating.

Q: Why is tomato paste in the recipe and how should I use it? A: Tomato paste adds concentrated tomato flavor and body. Cook it in the oil with the onions for a minute or two until it darkens slightly, that caramelized taste makes a big difference. It helps the soup taste richer without adding more tomatoes.

Homemade Tomato Soup Recipe Substitutions and Variations

Crushed tomatoes: you can use about 6 to 7 cups fresh ripe tomatoes, peeled and pureed, or blend two 28-oz cans of diced tomatoes until smooth. For a smokier soup try fire roasted tomatoes.
Low sodium broth: swap with water plus 1 well crushed bouillon cube or 1 teaspoon jarred bouillon paste for savory depth, or use 1/2 cup white wine plus 1 1/2 cups water for a brighter flavor.
Heavy cream / half and half: use full fat canned coconut milk for dairy free, or make cashew cream (soak 1/2 cup cashews, blend with 1/2 cup water) for a rich texture, or mix 1/2 cup milk with 2 tablespoons melted butter to mimic heavy cream.
Unsalted butter: replace with extra virgin olive oil for a lighter or dairy free version, or use ghee if you want a nuttier, higher smoke point fat.

Pro Tips

1) Caramelize the tomato paste longer than you think — cook it until it smells sweet and darkens a bit, then deglaze the pan with a splash of broth to pull up all that browned flavor. Dont rush this step, it makes the soup taste way deeper.

2) Boost umami without extra salt: toss in a Parmesan rind or one anchovy while it simmers, or add a teaspoon of Worcestershire or soy sauce. Remove the rind or anchovy before blending. A small splash of balsamic or a squeeze of lemon at the end brightens acidity better than more sugar.

3) For silky texture, blend carefully and strain if you want cafe-level smoothness. Pulse an immersion blender rather than whipping, or let hot batches cool and vent the blender lid with a towel. Overblending makes foam and thinsthe mouthfeel.

4) Handling the dairy and make-ahead tips: dont add cream or butter before freezing; instead freeze the base, then stir in cream when reheating. To prevent curdling, temper cold cream with a ladle of hot soup before mixing it in and never let it come to a boil after dairy is added.

Homemade Tomato Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Fresh Homemade Tomato Soup that stays freezer friendly, uses only pantry staples, stretches a small budget, and hinges on one simple trick you won't expect.

Servings

servings

Calories

252

kcal

Equipment: 1. Large heavy‑bottomed pot or Dutch oven
2. Chef’s knife (for chopping onion and garlic)
3. Cutting board
4. Wooden spoon or heatproof spatula (for scraping and stirring)
5. Measuring cups and spoons
6. Can opener
7. Immersion blender (or countertop blender and a ladle to transfer batches)
8. Ladle and soup bowls for serving

Optional but handy: small fine mesh strainer (for extra smooth texture), box grater for Parmesan.

Ingredients

2 (28-ounce) cans crushed tomatoes
2 cups low sodium vegetable or chicken broth
1 medium yellow onion
3 garlic cloves
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 teaspoon granulated sugar
1 to 1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried basil or 1 tablespoon fresh basil
1/2 teaspoon dried oregano
1 bay leaf (optional)
2 tablespoons unsalted butter
1/2 cup heavy cream or 3/4 cup half and half (optional)
Pinch crushed red pepper flakes (optional)

Directions

Prep everything: chop 1 medium yellow onion, mince 3 garlic cloves, open 2 (28-oz) cans crushed tomatoes, measure 2 cups low sodium broth, 2 tbsp tomato paste, 1 tsp sugar, 1 to 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried basil or 1 tbsp chopped fresh basil, 1/2 tsp dried oregano, 1 bay leaf (optional), 2 tbsp unsalted butter, 2 tbsp extra virgin olive oil, 1/2 cup heavy cream or 3/4 cup half and half (optional), pinch crushed red pepper flakes (optional).
Heat a large pot over medium heat, add the 2 tbsp olive oil. Throw in the chopped onion and a pinch of salt and cook until soft and translucent about 5 to 7 minutes, stirring so nothing sticks. Add the minced garlic in the last minute so it doesnt burn.
Push the onion to the side, add the 2 tbsp tomato paste and cook it with the onions for 1 to 2 minutes, stirring; this caramelizes the paste and gives deeper tomato flavor.
Pour in the crushed tomatoes and 2 cups broth, stir to combine. Add the 1 tsp sugar, 1/2 tsp black pepper, 1 tsp dried basil (or 1 tbsp fresh), 1/2 tsp oregano, the bay leaf if using, and start with 1 tsp kosher salt (you can add more later). Add pinch of red pepper flakes if you want heat.
Bring the soup to a low simmer, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring every so often so it doesnt stick and the flavors meld and the soup slightly reduces.
Remove the bay leaf. Use an immersion blender to puree until smooth but leave some texture if you like; if using a countertop blender, let the soup cool a bit, blend in batches and vent the lid so it doesnt explode. Dont overblend into foam.
Stir in 2 tbsp unsalted butter and the 1/2 cup heavy cream or 3/4 cup half and half if using. Warm gently, taste and adjust seasoning adding up to the full 1 1/2 tsp salt if needed and a little more pepper or sugar to balance acidity. Dont boil after adding dairy or it can split.
Serve hot with a swirl of cream, extra fresh basil or a sprinkle of Parmesan and grilled cheese if you want. To freeze: cool completely, portion into airtight containers or freezer bags, freeze up to 3 months. Thaw overnight in fridge and reheat slowly on low, add a splash more cream or broth if it seems thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.