This homemade cream of tomato soup recipe is smooth, rich, and packed with rich tomato flavor. Made with fresh tomatoes and simple ingredients, it’s a from-scratch version that tastes worlds better than anything from a can—creamy, comforting, and surprisingly easy to pull together. You can make it with garden-fresh, canned, or even frozen tomatoes, and it comes together in about 30 minutes and it is naturally gluten free.
I originally shared this recipe back in October 2014 and today I’m updating it with new information and extra tips!
This is the kind of recipe I reach for when I want something simple, homemade, and comforting without a lot of fuss. I’ll be honest—I didn’t think I liked tomato soup for a long time thanks to the canned versions I grew up with in the 80s. But this is completely different. It’s especially handy when you have tomatoes to use up—fresh from the garden, from the store, or even tucked away in the freezer. Turning those into a smooth, creamy soup with just a few pantry staples is one of those small kitchen wins that always feels worth it.
Why You’ll Love This Cream of Tomato Soup Recipe
- Real tomato flavor – Made with fresh tomatoes (or canned/frozen depending on what you have), this soup tastes bright, rich, and nothing like the canned version.
- Smooth and creamy – You get that classic cream of tomato texture without it feeling heavy.
- Flexible ingredients – Use garden tomatoes, store-bought, or even frozen—this recipe works with what you have.
- Quick and easy – Ready in about 30 minutes, start to finish.
- Naturally gluten free – No swaps needed.
- Perfect for pairing – Made for grilled cheese, crusty bread, or a simple side salad.
How to Make Cream of Tomato Soup Step by Step
The best tomato soup recipes are simple. At the core you should be cooking tomatoes with onion, garlic and some spices. One of the reasons that this soup is SO easy is because it gets finished by blending. You don’t have to peel the tomatoes or even cut them into uniform chunks before cooking!
Cook the aromatics
In a large pot or Dutch oven, heat your oil or butter over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds, just until it starts to turn color.
Add the tomatoes and everything else except the milk / cream
Stir in your tomatoes (fresh, canned, or frozen) along with the broth and any seasonings. Bring everything to a gentle simmer and let it cook for about 15–20 minutes, until the tomatoes are very soft and the flavors have blended.
Blend until smooth
Use an immersion blender to carefully blend the soup right in the pot until smooth and creamy.
No immersion blender? No problem! Let the soup cool slightly, then blend in batches in a regular blender, being careful with the hot liquid.
Pro Tip: If you like chunky soups you don’t have to blend this one – I enjoy it best blended by you have options!
Add the cream and finish
Stir in the cream and let the soup warm through. Taste and adjust salt or seasoning as needed.
Serve
Ladle into bowls and serve warm—perfect with grilled cheese or a slice of crusty bread.
Tips for the Best Cream of Tomato Soup
- Use the tomatoes you have
This recipe works with fresh, canned, or frozen tomatoes, so you can make it year-round without overthinking it. The biggest difference in these three kinds of tomatoes is going to be the sweetness of the tomato itself. If you have a kind of tomato that seems to have a less robust or sweet tomato flavor just add a half teaspoon of sugar to the soup after pureeing it! Sugar is both a sweetener AND a flavor enhancer! Taste and add a bit more if needed. - Freeze tomatoes at peak ripeness
If you’ve got extra garden tomatoes, freezing them is an easy way to save that fresh flavor for later. I walk through exactly how to freeze tomatoes here. - Blend for your ideal texture
Use an immersion blender right in the pot for the easiest cleanup, or blend in batches for an ultra-smooth finish. - Balance the acidity
If your soup tastes a little sharp, a small pinch of sugar can round it out. - Let it simmer long enough
Giving the tomatoes time to fully soften makes a big difference in both flavor and texture.
How to Freeze Cream of Tomato Soup
This soup freezes well, making it a great option for meal prep or saving leftovers. I love to keep some in the freezer for the little unexpected curve balls life is so good at.
- Let it cool completely
Before freezing, allow the soup to cool to room temperature to prevent excess condensation and ice crystals. - Use freezer-safe containers
Store in airtight containers or freezer bags, leaving a little space at the top for expansion. (Glass jars are not my friend for freezing so I suggest other options.) - Freeze with or without cream
For best texture, you can freeze the soup before adding the cream and stir it in after reheating. That said, this soup can still be frozen after adding cream—just know the texture will change slightly. I’m very sensitive to texture so I don’t freeze soups with dairy added but not everybody feels as strongly about that. - Freeze for up to 3 months
Label and date your containers so future you will be able to find your food quickly!
How To Reheat Homemade Tomato Soup
- Thaw in the refrigerator overnight if possible
- Warm gently on the stovetop, stirring occasionally
- If the soup separates slightly, give it a quick stir to bring it back together
My Favorite Bread Recipes For Tomato Soup
Make this incredible Easy Sourdough Focaccia Recipe to dip into tomato soup! Sprinkle your favorite grated cheese on before baking to get more cheese goodness!
Try your hand at my Easy Sourdough Bread Recipe for Artisan Bread.
Use a bread machine or make these simple Copycat Texas Roadhouse Rolls to eat with your soup!
Whip up a loaf of this Cheesy Garlic Pull Apart Bread (AKA Crack Bread)
Homemade Cream of Tomato Soup Recipe
Ingredients
- 3 Tablespoons salted butter can sub olive oil
- 1/2 sweet onion chopped
- 1 teaspoon minced garlic from 1 clove
- 5 1/2 cups chopped tomatoes 3 pounds fresh tomatoes or about 3 1/2 cans of store bought tomatoes
- 1 teaspoon baking soda
- 1 Tablespoon chicken bouillon can sub vegetable bouillon for a vegetarian option
- 1 teaspoon beef bouillon can sub vegetable bouillon for a vegetarian option
- 1/8 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup heavy whipping cream can sub milk to reduce calories
- sugar to taste optional
Instructions
- Melt the butter in a soup pot over medium-high heat. Add onion and stir occasionally until the onion is soft, about 3 minutes.
- Stir garlic into the onion and cook for 30-45 seconds until it just starts to color.
- Add the chopped tomatoes, baking soda, chicken bouillon, beef bouillon, white pepper, and black pepper. Stir to combine.
- Bring to a boil over medium-high heat, then reduce heat to maintain a strong simmer. Continue to simmer for 10 minutes.
- Remove soup from stove. Puree with an immersion blender until smooth. (Alternately soup can be cooled slightly and pureed in a traditional blender.)
- For extra creamy soup you can strain blended soup through a sieve into a saucepan. Use a spoon to press it through leaving any seeds, skins and chunks behind. This will take less than a minute but it is OPTIONAL.
- If you want to freeze the soup base for later, do it now. Otherwise, add the milk and cream to the base and stir. Taste for salt and sugar. Depending on the sweetness of your original tomatoes you may need to add 1-3 teaspoons of sugar now. Start with a pinch or 1/2 teaspoon. Taste and keep adding a bit at a time until it tastes good. Adjust salt as desired. Heat the soup gently over low and serve when it reaches the desired temperature
- Make sure to reheat any leftovers gently to prevent overcooking the milk and cream.
Helpful Recipe Notes
- Let it cool completely
Before freezing, allow the soup to cool to room temperature to prevent excess condensation and ice crystals. - Use freezer-safe containers
Store in airtight containers or freezer bags, leaving a little space at the top for expansion. (Glass jars are not my friend for freezing so I suggest other options.) - Freeze with or without cream
For best texture, you can freeze the soup before adding the cream and stir it in after reheating. That said, this soup can still be frozen after adding cream—just know the texture will change slightly. I'm very sensitive to texture so I don't freeze soups with dairy added but not everybody feels as strongly about that. - Freeze for up to 3 months
Label and date your containers so future you will be able to find your food quickly!
- Thaw in the refrigerator overnight if possible
- Warm gently on the stovetop, stirring occasionally
- If the soup separates slightly, give it a quick stir to bring it back together
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Carrie says
What is the difference between white pepper and black? Other than color, of course. 🙂 I have both but I just don’t really know how to use white (except I’ve used it as a substitute when out of black).
Mirlandra says
Good question! As you know, I LOVE pepper!!! White pepper is made from the mature berries of the pepper plant. The berries are picked before they are fully ripe and the outer skins are removed. White pepper is generally sold finely ground and is spicier or more “hot”. I think that part of the spiciness comes from the powdery size of the grind. I use white pepper fairly traditionally to build flavor in soups, sauces, and marinades. Generally it is not something that is sprinkled on. Used in small quantities it can create depth and background flavor in your dish. I think of white pepper like clove. A little adds a hint of something special – a lot is horrific.
In the US people buy about 10 times more black pepper than white. In Europe people buy about 10 times more white than black. To me this suggests that our cooking in the US has some room to experiment and grow! It is one of the more expensive spices at many stores. I now buy it in large amounts in places like Cash and Carry for a good discount.
Mirim says
Ahhhhh…it’s sort of like drinking a sun-warmed, ripe tomato right out of the garden. My mouth is watering just thinking about this soup. I thought it tasted even better left over. I’ll have to try freezing the base, because tomato season is winding down.
Mirlandra says
I’m glad you liked it so well! I was impressed with the final results.
Rachel says
Just made this with canned tomatoes instead of fresh- delicious!!!!!
Mirlandra says
I’m glad you enjoyed it!
Merlin says
I just finished a bowl of this leftover from last night. It’s SO GOOD with cheese tortellini in it.
Mirlandra says
That does sound wonderful!
Kristin says
I have just found this recipe. It is summer here in New Zealand so there is plenty of tomatoes in our garden. I made this soup to freeze for winter. I added a little bit of tomato puree and a half teaspoon of Italian herbs. Yummy.
Mirlandra says
Oh YUM! That sounds perfect! My brother lived with a New Zealand family while he was in school and they were absolutely wonderful! I very much hope I get to visit the country one day – it sounds so beautiful!!!!
Barbara says
Can I use frozen cherry tomatoes and how much
Mirlandra says
Hi Barbara – Great question! If you look through the sections above the recipe you will see some information on using frozen tomatoes for this soup in more detail. But you can absolutely use frozen cherry tomatoes! When I use frozen tomatoes in this soup I either go by the weight asked for in the recipe while the tomatoes are frozen or I thaw the tomatoes and measure out the cups of tomatoes required. When you thaw tomatoes you probably know they tend to be liquefy and separate a lot. I measure ALL the liquid / tomato chunks and count this in my measurement. I hope that helps bring some clarity! Usually cherry tomatoes are wonderful and sweet but some variety such as pear shape are less sweet. You can adjust sugar to taste with my notes above the recipe. Happy soup making – enjoy that frozen bounty!!!
Jocelyn says
I have 8 lbs of frozen tomatoes from my garden and I SO appreciate you giving measurements in lbs so I can calculate everything!! We are moving in a week so gonna give this recipe a try with the various varieties I have so I can clean out the freezer. Will check back in to let you know how it turned out.
Mirlandra says
Absolutely! It really is such a wonderful thing to do with big batches of tomatoes! I hope your move went well 🙂
Melissa says
Outstanding–I had chopped tomatoes in my freezer from the summer and this is the best recipe I’ve tried. I have five pounds and that worked fine. I did add about a tablespoon of homemade pesto to it. Yum!
Mirlandra says
Oh goodness! I’m sure that was sublime! Your garden sounds like a wonderful source of treats. Thanks for the kind words about the recipe!
Tari DePoy says
We had just one gallon bag left of frozen tomatoes (peeled and blanched) from last summer. I wanted to do something with them and thankfully found this recipe. I used olive oil, no white pepper (didn’t have it), Worcestershire sauce instead of beef bullion, chicken broth instead of chicken bullion, and a food processor instead of immersion blender. (I just worked with what I had on hand). I didn’t even thaw the tomatoes, just ran them quickly through the food processor in batches. This soup is incredible! Delicious! I didn’t need to add salt nor sugar! Thank you!
Mirlandra says
Tari I love it!!! Using what you have on hand to make great food is always wonderful!!! I’m so glad you enjoyed the recipe – I always make a big batch and stock my mom’s freezer for the winter and it makes a big difference in life!
Morgan Darr says
I have made this before and oh my goodness it is so good! My husband loves it. I was wondering for canning season this year, if you think I could can soup to have already made up? How would that turn out? Still leave out the milk and cream?
Mirlandra says
Thank you! I’m so glad you enjoy it. I haven’t canned tomato soup before. For canning the acid ratios need to be exact and a quick look online is showing that people are pressure canning tomato soup bases. The baking soda is added to neutralize the acid of the tomatoes so that will be another issue – it could mess with your canning ratios. Bottom line there is “probably” a way to do it safely but without a bunch of research I don’t know what to suggest. Unfortunately, this is something that is probably more complicated than you expected. If you can find a recipe for canning up seasoned tomatoes essentially or tomato sauce with seasonings and follow the canning directions but add the baking soda and milk products later that would be what I would look at to start. But if I was going to do that I would start with a small batch and make sure it comes out well before you start filling up the pantry! Sorry – hopefully this is more clear than mud!!! (And for the record it is a great question!)
Miriam says
Creamy and delicious!
Mirlandra says
Thank you!
Beth says
Oh, wow — this is amazing! And my new go-to recipe for homemade tomato soup. I had about 3-1/2 to 4 lbs of frozen tomatoes from last summer (Romas) and used those with just a couple of recipe tweaks. I had about a cup of chicken stock in the refrigerator I needed to use up, so in it went. And I used 1 cup of 2% milk. Didn’t even need to get out the immersion blender. Total perfection. Thanks so much! ❤️
Mirlandra says
Oh Beth! I’m so glad this was a great fit for you!!! My tomatoes are starting to come on pretty strong and I’m thinking about freezing some up for winter soup making!
Mirim says
I tried making it with spicy canned tomato sauce when I was in a rush, and it came out fine. It wasn’t as good as using fresh garden tomatoes, but it saved me some prep and cleanup time when I needed to cut corners.