Easy Tomato Soup Recipe

a bowl of tomato soup with basil next to a grilled cheese sandwich

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5 from 1 review

Easy and delicious tomato soup with intense tomato-basil flavor. This dairy-free soup is incredibly creamy! Made with simple ingredients and easy instructions, but so much better than canned soup. Perfect with a grilled cheese or served on its own.


Units Scale
  • 3 tablespoons salted butter*
  • 1 cup thinly sliced yellow onion (about one medium-sized onion)
  • 3 garlic cloves, finely chopped or thinly sliced
  • One 28-oz can of whole peeled tomatoes with juice
  • 6 cups water
  • 6 basil leaves
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt, plus more to taste

*You can use extra virgin olive oil instead of butter, but the soup won't have the same rich flavor and creamy mouthfeel. However, if you prefer a lighter soup then olive oil is a good choice. Read the notes section below for tips on adding more flavor to tomato soup made with olive oil.  


  1. In a soup pot or Dutch oven over medium heat, melt the butter or heat the olive oil. 
  2. Add the onion. Cook, stirring occasionally, until the onion is soft and lightly browned, about 8 minutes. Lower the heat to medium-low if necessary to keep the onions from burning or the butter from browning.
  3. Add the garlic and cook 1 minute more. 
  4. Add the can of tomatoes with the liquid.
  5. Add water, basil, oregano and salt. 
  6. Bring to a simmer. 
  7. Once the soup is bubbling, simmer rapidly for 20 minutes without a lid.
  8. Let the soup cool for at least 10 minutes. Hot liquid and steam in a blender will expand and put pressure on the lid, so be careful. Only fill the blender ¼ full and hold the lid tightly as you blend. Start on the lowest speed, then gradually move it higher. 
  9. Blend the soup in small batches (2 cups at a time) until very smooth. I usually blend each batch for about 1 minute. 
  10. Combine all of the blended soup in the soup pot. Taste and add more salt as needed (I usually add ¼ teaspoon more).
  11. Garnish with thinly sliced fresh basil. 


Olive oil vs Butter

Salted butter gives the soup a richer flavor and a creamier texture. If you choose to use olive oil instead, the soup might taste slightly acidic. You can add white sugar, 1/4 teaspoon at a time, to mellow the acidity. You'll also need to add more salt to boost the flavor of the soup. 

This soup keeps well in the refrigerator for up to 5 days. It can be frozen up to 3 months.