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    Home » Recipes » Soups and Stews » Easy Tomato Soup

    By Amy · Published: Jan 24, 2022 · Updated: Jan 24, 2022 · This post may contain affiliate links. Please read my disclosure policy 16 Comments

    Easy Tomato Soup

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    Overhead view of soup in a Dutch oven. Overlay text reads, "Tomato Soup".

    Classic comfort food is made simple in this quick, savory and comforting tomato soup prepared in just 30 minutes! It’s so easy to prepare using staple pantry ingredients (that you probably already have on-hand). This homemade soup is practically effortless!

    Overhead view of easy tomato soup in a white bowl beside three slices of French bread.

    This basic recipe slashes time by using canned tomatoes and other simple ingredients, and is one of my very favorite 30 minute meals. A bonus is that it freezes beautifully, too!

    Serve it with a salad and crusty French bread (or a grilled cheese) for a complete meal.

    Tomato Soup Ingredients

    Overhead view of ingredients for tomato soup on a white marble surface.

    The ingredients couldn’t be any more simple!

    • Tomatoes – one (28 ounce) can of crushed tomatoes.
    • Chicken broth – I use low sodium so that I can better control the salt. If you want to make this vegan/vegetarian, swap out the chicken broth for vegetable broth.
    • Yellow onion
    • Dried oregano – Italian seasoning would be delicious, as well!
    • Bay leaf
    • Olive oil
    • Salt and black pepper
    • Fresh garlic

    How to Prepare

    Following is a very brief overview of how to prepare – please see the recipe card at the end of this post for full detailed instructions.

    A collage of two images showing steps of how to make easy tomato soup.
    1. In a 6 quart Dutch oven or soup pot, heat olive oil. Add chopped onion and cook for 4 minutes. Add garlic and cook for an additional 30 seconds.
    2. Add chicken broth, canned tomatoes (with juices), oregano, salt, pepper and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat as necessary to maintain a simmer. Cover and simmer for 15 minutes. Remove and discard bay leaf.
    Two images showing tomato soup before and after it is pureed with an immersion blender.
    1. Using an immersion blender, carefully puree to your desired consistency (I prefer it silky smooth!).

    Immersion Blender Alternatives

    You can also use a blender or food processor to puree, but please exercise extreme caution when blending hot liquids. Hot liquids will expand in the blender or food processor and there is a risk of the top blowing off and hot liquids blowing out.

    Blend small amounts at a time and hold down the top of your blender pitcher or food processor. Here is a helpful article on how to puree soup in a blender.

    Tomato soup being ladled in a Dutch oven.

    The end result is an amazingly delicious, smooth and savory soup.

    Number of Servings

    This recipe yields approximately seven cups, which is about four generous servings (or seven appetizer servings).

    Closeup view of a bowl of tomato soup topped with Parmesan cheese and parsley.

    Enjoy!

    More Easy Soup Inspiration

    • Easy Taco Soup
    • Easy Chicken Noodle Soup
    • Easy Corned Beef and Cabbage Soup

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    Overhead view of tomato soup being ladled in a white Dutch oven.

    Easy Tomato Soup

    Homemade tomato soup has never been easier than in this simple recipe using staple pantry ingredients!
    5 from 9 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: easy tomato soup
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 7 cups
    Author: Amy

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 3 cups chopped yellow onion
    • 1 tablespoon minced fresh garlic
    • 3 cups chicken broth low sodium
    • 1 (28 ounce) can crushed tomatoes undrained
    • 1 teaspoon dried oregano
    • 1 teaspoon kosher salt more or less, to taste
    • ½ teaspoon freshly cracked black pepper more or less, to taste
    • 1 bay leaf

    Instructions

    • In a 6 quart Dutch oven or soup pot, heat olive oil over medium high heat. Add onions and cook for 4 minutes, stirring constantly. Add garlic and cook until fragrant (about 30 seconds), while continuing to stir.
    • Add chicken broth, tomatoes with juice, oregano, salt, pepper and bay leaf. Stir well to combine. Bring to a gentle boil and reduce heat as necessary to maintain a simmer (medium low to low).
    • Cover and simmer for 15 minutes. Remove and discard bay leaf. Carefully purée to desired consistency using an immersion blender. If you don't have an immersion blender place soup in small batches in a blender or food processor (exercise extreme caution while blending hot liquids – blend small amounts at a time and hold down the top cover of blender pitcher or food processor while blending because there is a risk of the top blowing off and hot liquids to blow out!).
    • Top with desired toppings when serving, such as chopped fresh basil, parsley, croutons and/or Parmesan cheese.

    Notes

    • Store in an airtight container in the fridge for up to 3 to 4 days.
    • Freeze in an airtight container in the freezer for up to 3 months.
    • Vegetable broth can substituted for chicken broth.
    • Italian seasoning can be substituted for oregano.

    Nutrition

    Serving: 1cup | Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 515mg | Potassium: 530mg | Fiber: 4g | Sugar: 8g | Vitamin A: 252IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published March 2017. Updated with new photos and new text January 2022.

    HUNGRY FOR MORE?

    • Easy Taco Soup
      Easy Taco Soup
    • Easy Chicken Noodle Soup
      Easy Chicken Noodle Soup
    • Easy Corned Beef and Cabbage Soup
      Easy Corned Beef and Cabbage Soup
    • Cucumber Tomato Salad
      Cucumber Tomato Salad
    « Skinny Broccoli Cheddar Soup
    Easy Chicken Tetrazzini »

    Reader Interactions

    Comments

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      Recipe Rating




    1. Julie says

      January 29, 2022 at 1:10 pm

      5 stars
      Very good recipe.

      Reply
    2. Ferryal says

      January 26, 2022 at 3:25 pm

      5 stars
      Great base tomato soup, flavorful, light, easy, quick. followed the recipe, however, the soup was very watery, so thickened it with 2 1/2 tablespoons of slurry.

      Thank you for sharing this recipe.

      Reply
    3. Kat says

      April 14, 2021 at 12:42 pm

      5 stars
      Really good and very easy. I used immersion blender. Also served with cheese tortellini and put in some pasta water into soup. Delicious, quick recipe. Thank you

      Reply
    4. Krieger says

      January 13, 2021 at 1:48 pm

      5 stars
      Easy and tastes great

      Reply
    5. Liz says

      July 06, 2020 at 4:07 pm

      5 stars
      Very Yummy! We didn’t have onion on hand but had a shallot which was great! Also added just a pat of butter while browning the shallots to add just a bit of richness.

      Reply
    6. Donna says

      February 16, 2020 at 6:00 pm

      5 stars
      Very quick and easy for a good homemade soup. It was wonderful and I will make it again. I particularly love that it is low fat. So many tomato soups call for heavy cream and appreciate that this is delicious without the heavy cream.

      Reply
    7. Colleen Sanders says

      December 13, 2019 at 1:24 pm

      5 stars
      This recipe is very simple but is awesome! It’s my go to and I’ve made it about 3-4 times now and my whole family loves it! Thank you for sharing!

      Reply
    8. Regina MacKay says

      October 27, 2019 at 1:18 pm

      5 stars
      I added a tablespoon of sugar, 2 tablespoons of tomato paste, and a pint of heavy cream. Perfection!

      Reply
    9. Leslie says

      January 07, 2019 at 10:59 pm

      5 stars
      Easy, Peasy Lemon Squeezy!
      Love it!

      Reply
    10. Angie says

      June 17, 2018 at 9:47 pm

      What if I decided to not blend it? I love a chunky based tomato soup, I know it’s strange, and this seems like a lovely choice of soup to not blend. I’d do a finely diced onion for more consistency. What do you think? I’ll be trying tomorrow with your advice!

      Reply
      • Amy @ The Blond Cook says

        June 18, 2018 at 6:53 am

        Hi Angie, I think it would be good although I’ve never tried it this way. Please let me know how you like it! 🙂

        Reply
      • KATIE says

        September 28, 2020 at 2:13 pm

        How did it go without blending? I may try this too !

        Reply
    11. Kimberly says

      April 23, 2018 at 1:28 pm

      Hi Amy, This tomato soup recipe is delicious!!
      I had all the ingredients so I decided I’d try it,So
      glad I did.

      Reply
      • Amy @ The Blond Cook says

        April 24, 2018 at 7:44 am

        Thank you so much, Kimberly! 🙂

        Reply
    12. Arthur in the Garden! says

      March 08, 2017 at 10:18 am

      Lovely recipe!

      Reply
      • Amy @ The Blond Cook says

        March 08, 2017 at 10:23 am

        Thanks so much, Arthur! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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