Creamy Homemade Tomato Soup Recipe with Basil and Garlic

This homemade tomato soup is straightforward and comforting — made with simple pantry ingredients to recreate the cozy, nostalgic flavor of the tomato soup many of us grew up with. It’s easy to make, easy to adjust, and delicious whether you prefer it pulpy or velvety smooth.

Homemade Tomato Soup: Nostalgia at Its Finest

There’s something about a warm bowl of tomato soup that instantly evokes childhood comfort. While canned tomato soup is a familiar favorite, homemade tomato soup brightens the flavors and gives you control over texture and seasoning. With this recipe you can enjoy that cozy, familiar taste with a richer, fresher tomato profile.

Make it slightly pulpy by using an immersion blender or very smooth by blending in a high-powered blender — either way, the result is satisfying and simple to prepare.

Is Tomato Soup Good for You?

It’s nourishing and satisfying. This recipe does include a touch of heavy cream for richness, but tomatoes contribute beneficial nutrients such as lycopene, vitamin C, and antioxidants. The cream adds comforting mouthfeel without overwhelming the bright tomato flavor.

If you’re watching calories or dairy, you can reduce or omit the cream and replace some or all of the vegetable broth with low-sodium stock or water without losing the essence of the soup.

Only Unfussy Ingredients Here

This tomato soup keeps things classic — no roasted peppers or extra aromatics required. It’s intended to capture the simple, comforting taste you remember, using affordable ingredients you likely already have.

Ingredients:

2 tablespoons butter
2 cups diced sweet onion (such as Vidalia)
1 rib celery, sliced or roughly chopped
3 garlic cloves, minced
Three 14-ounce cans or cartons of diced or crushed tomatoes
1 cup vegetable broth
2/3 cup heavy cream
3 teaspoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste

Here’s the Gist on How to Make Tomato Soup

In a large stock pot or Dutch oven over medium-low heat, melt the butter. Add the diced onion, sliced celery, and minced garlic. Sauté gently for about 5 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking or browning.
Add the canned tomatoes with their juices, the vegetable broth, heavy cream, sugar, dried oregano, salt, and a few grinds of black pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for about 10 minutes to combine flavors.
Choose your blending method based on the texture you want. Use an immersion blender right in the pot for a slightly textured, comforting soup. Or, carefully ladle the soup into a high-powered blender in batches to achieve a very smooth, silky consistency. When blending hot liquid, work in small batches and vent the lid slightly to avoid pressure buildup.
Taste the soup and adjust seasoning as needed. If it tastes too acidic, follow the easy fix in the Notes section below. Serve warm and garnish with a drizzle of cream, crushed crackers, croutons, or fresh herbs if desired.

Useful Tools for This Recipe

Large stock pot or Dutch oven
Sharp knife and cutting board
Wooden spoon or heat-safe spatula
Immersion blender (for a slight texture) or high-powered blender (for very smooth soup)
Ladle and heatproof containers for serving or storing

Recipe Tips & Tricks

If the soup tastes overly acidic, bring it back to a simmer and stir in about 1 teaspoon of baking soda. It will foam briefly as the baking soda neutralizes excess acidity; let it simmer for about 10 more minutes before tasting again.
For the smoothest texture, use a high-powered blender. An immersion blender is faster and perfectly fine if you prefer some pulp and more body in the soup.
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently over low heat, stirring occasionally.
You can freeze this soup: cool completely, transfer to freezer-safe containers, and freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
Garnishes like a swirl of cream, crushed crackers, croutons, or fresh herbs brighten the presentation and add texture.

Have You Made This Recipe?

If you try this soup and enjoy it, consider leaving a rating or sharing a comment about what you changed or how you served it.

More Soups to Cozy Up With

Easy Homemade Ramen Bowls
Creamy Chicken Marsala Soup
Coconut Curry Instant Pot Lentil Soup
Soothing Lemon Chicken Soup with Kale
Hearty Vegetable and Quinoa Soup

Recipe Details

Name: Homemade Tomato Soup Recipe

Author: Dana Sandonato

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Ingredients

2 TBSP butter
2 cups diced sweet onion (Vidalia recommended)
1 rib celery, sliced or roughly chopped
3 garlic cloves, minced
3 × 14 oz cans or cartons diced or crushed tomatoes
1 cup vegetable broth
2/3 cup heavy cream
3 tsp sugar
1/2 tsp dried oregano
1/2 tsp sea salt, more if needed
A few cranks of cracked black pepper, to taste

Instructions

Melt butter over medium-low heat in a large stock pot or Dutch oven. Add onion, celery, and garlic. Sauté for about 5 minutes until softened, stirring occasionally.
Add the tomatoes with their juices, vegetable broth, heavy cream, sugar, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes.
If using an immersion blender: blend directly in the pot on medium-high until you reach the desired consistency.
If using a high-powered blender: carefully transfer the hot soup to the blender in small batches and blend until smooth. Return to the pot and taste, adjusting seasoning as needed.

Notes

Fixing acidity: If the soup is too acidic, simmer and stir in 1 teaspoon baking soda. The soup will foam briefly — this neutralizes excess acid. Let it simmer another 10 minutes and taste again, then adjust salt and sweetness if needed.

Tip: Different brands of canned tomatoes vary in acidity and sweetness; adjust sugar and salt to balance the flavor.

Nutrition (per serving)