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A white soup bowl with two handles is full of homemade tomato soup. The soup is a rich orange and garnished with some chopped chives. An old fashioned silver spoon is in the soup and chunks of cheddar cheese sit nearby as does a some toasted bread.
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3.86 from 14 votes

Homemade Tomato Soup

This homemade tomato soup is a creamy classic with plenty of savory flavor.  You can use fresh tomatoes from your garden, canned tomatoes or even your own frozen tomatoes!  My simple tips prevent the soup form curdling when you add the milk. 
To turn this into tomato basil soup toss in a handful of fresh basil leaves right before you puree the soup! This soup is naturally gluten free and can be made dairy free by leaving out the milk and cream at the end and substituting olive oil for the butter. The soup flavor will be a little bit stronger but it will still be delicious and velvety smooth.
Recipe makes 5 cups of soup.
Prep Time15 mins
Cook Time15 mins
Course: Soup
Cuisine: American
Keyword: tomato soup, cream of tomato soup, fresh tomato soup, 30 minute meal
Servings: 4 servings
Calories: 254kcal


  • 3 Tablespoon butter can sub olive oil
  • 1/2 sweet onion chopped
  • teaspoon minced garlic
  • 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
  • 1 teaspoon beef bouillon
  • 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


  • 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. 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.


This soup is also good with extra garlic.  You can add 3 teaspoons of minced garlic instead of 1 teaspoon to make it very garlicky which is perfect for fighting off whatever bug ails you. 


Calories: 254kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 864mg | Potassium: 683mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 31mg | Calcium: 159mg | Iron: 3mg