Mom’s Tomato Soup with Cheesy Crostini

By Becky Hardin

Updated Sep 22, 2025

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I make this homemade tomato soup using canned tomatoes and fresh basil, and I always serve it with a cheesy crostini on the side. It only takes about 30 minutes to prepare, and it turns out rich, flavorful, and super comforting every time.

Easy Mom’s Tomato Soup with Cheesy Crostini

This quick soup always reminds me of my mom’s homemade version—it’s simple, comforting, and full of rich tomato flavor. It comes together in one pot with just a few basic pantry staples, like canned tomatoes and chicken stock. Honestly, it doesn’t get any easier than this to make homemade soup with a hearty tomato flavor that will beat anything from a can. I’m happy to skip the prepared soup aisle at the grocery store and whip up this recipe instead.

The cheesy crostini in the recipe card is made with a delicious cheese spread I use on baguettes and whatever bread I happen to have lying around. I find it’s a great way to use all those leftover cheese bits that collect in my fridge.

Recipe Card

Mom’s Tomato Soup with Cheesy Crostini

4.73 from 33 votes

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 people

Author: Becky Hardin

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This tomato soup is rich, flavorful, and creamy. It's quick and easy to make any time!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

For Tomato Soup

• ▢ 2 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 medium yellow onion diced (about 1-cup diced onion)
• ▢ 3 cloves garlic minced
• ▢ ¼ water
• ▢ 2 tsp sugar
• ▢ 2 28 oz. cans whole peeled Marzano D.O.P tomatoes w/juice fresh also works, peel beforehand
• ▢ 1 14.5 oz. can unsalted chicken stock (about 1¾ cups) or vegetable broth
• ▢ 1½-2 tsp kosher salt
• ▢ ⅛ tsp freshly ground black pepper
• ▢ ⅛ tsp crushed red pepper flakes
• ▢ 1 tbsp dried sweet basil
• ▢ 1 tsp fines herbes blend
• ▢ fresh basil sliced chiffonade-style, for garnish

Ingredients for Cheesy Crostini with Fromage Fort

• ▢ ½-¾ lb. cheese pieces
• ▢ 1 clove garlic
• ▢ ¼ cup dry white wine or unsalted chicken broth
• ▢ ¼-½ tsp freshly ground black pepper
• ▢ kosher salt if needed
• ▢ 2 tbsp chopped fresh parsley thyme leaves or 1 tsp dried Herbs de Provence

Instructions 

• Heat a large saucepan or Dutch oven over medium heat until shimmering. Add olive oil and butter and heat until oil is shimmering. Add onions and cook until softened and translucent, about 3-4 minutes.
  2 tbsp olive oil, 2 tbsp unsalted butter, 1 medium yellow onion
• Add garlic and cook 30 seconds until fragrant and bloomed. Dissolve the sugar in the water and add to the pot.
  3 cloves garlic, ¼ water, 2 tsp sugar
• Add tomatoes, chicken stock, salt and pepper. Bring to a boil and cook 5 minutes.
  2 28 oz. cans whole peeled Marzano D.O.P tomatoes w/juice, 1 14.5 oz. can unsalted chicken stock (about 1¾ cups), 1½-2 tsp kosher salt, ⅛ tsp freshly ground black pepper
• Place tomato/onion mixture in a food processor, blender, or hand blender to puree. If desired, once pureed, pour the mixture through a wire-mesh sieve and use a rubber spatula to press the mixture through the sieve.
• Place the crushed red pepper flakes, basil, fines herbes, and basil in a small cheesecloth bag that has been tightly closed and tied. Place the herb bag in the tomato mixture and bring to a simmer. Cook, uncovered, 15-20 minutes, stirring often.
  ⅛ tsp crushed red pepper flakes, 1 tbsp dried sweet basil, 1 tsp fines herbes blend
• If desired, add a drizzle of olive oil to each serving of tomato soup once it has been divided into separate serving bowls.
• Serve with chopped fresh basil and cheesy crostini. Enjoy!
  fresh basil

Instructions for Cheesy Crostini:

• Remove any rinds from the hard cheese pieces and freeze them to use in other recipes, if desired.
  ½-¾ lb. cheese pieces
• Grate any hard cheeses and cut softer cheeses into ½-1 inch pieces.
• Place the cheeses, garlic, wine, and about ½ tsp black pepper in the bowl of a food processor. Process about 30 seconds or until a smooth (not too soft) mixture forms. Taste, and if needed, add a pinch of kosher salt. (Cheese is usually salty, so additional salt probably won’t be needed.)
  1 clove garlic, ¼ cup dry white wine or unsalted chicken broth, ¼-½ tsp freshly ground black pepper, kosher salt
• Serve the cheese spread cold or at room temperature or spread it on slices of baguette and broil for a minute or two (watch closely). Sprinkle the bread with chopped fresh parsley and serve immediately. Enjoy!
  2 tbsp chopped fresh parsley

Becky’s Tips

• For an extra creamy soup, mix in a bit of heavy cream towards the end of the cooking time.

Calories: 214kcalCarbohydrates: 21gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 15mgSodium: 1475mgPotassium: 910mgFiber: 5gSugar: 11gVitamin A: 658IUVitamin C: 40mgCalcium: 165mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Mom’s Tomato Soup with Cheesy Crostini Step by Step

Cook the aromatics: Heat 2 tbsp of olive oil and 2 tbsp of butter in a large saucepan or Dutch oven over medium heat. Add 1 onion and cook until softened and translucent, about 3-4 minutes.

Add 3 cloves of garlic and cook for 30 seconds until fragrant and bloomed. Dissolve the 2 tsp of sugar in the ¼ cup of water and add to the pot.

Add the liquid ingredients: Add 2 28 oz. can of whole tomatoes, 1 14.5 oz. can of chicken stock, 1½-2 tsp kosher salt, and ⅛ tsp freshly ground black pepper. Bring to a boil and cook for 5 minutes.

Purée the soup: Pour the tomato/onion mixture into a food processor, blender, or use a hand blender to purée. If desired, once puréed, pour the mixture through a wire-mesh sieve and use a rubber spatula to press the mixture through.

Add flavor: Place ⅛ tsp crushed red pepper flakes, 1 tbsp dried sweet basil, and 1 tsp fines herbes blend in a small cheesecloth bag and close tightly. Place the herb bag into the soup and let the soup simmer, uncovered, for 15-20 minutes, stirring often.

Make the cheese crostini: Remove the rinds from ½-¾ lb. cheese pieces, grate any hard cheeses, and cut softer cheeses into ½-1 inch pieces.

Place the cheeses, 1 clove of garlic, ¼ cup dry white wine, and about ½ tsp black pepper in the bowl of a food processor. Process about 30 seconds or until a smooth but not too soft, mixture forms. Taste, and if needed, add a pinch of kosher salt.

Spread the cheese mixture on the baguette and broil.

Serve: If desired, add a drizzle of olive oil to each serving of soup and serve with chopped fresh basil and cheesy crostini. Enjoy!

How to Store

Store leftover tomato basil soup in an airtight container, and keep it in the refrigerator up to 4 days.

To reheat, warm the soup on the stovetop. Stir regularly to make sure it heats evenly all the way through.

To freeze soup, pour it into a freezer-safe container, and freeze it up to 3 months. To reheat, first thaw overnight in the fridge, then reheat on the stove.

For the cheese spread, if using within 1 week, keep refrigerated in an airtight container. If not using within 1 week, divide into small portions, place in freezer bags, and freeze up to 3 months.

Serving Suggestions

Nothing is better than a bowl of tomato soup and air fryer grilled cheese. You can also top your soup with bacon croutons for more crunch. This recipe also pairs nicely with an avocado egg salad or chopped salad. And I’ve always been a fan a nice baked potato on the side too!

more comforting soups we love

Hearty Vegetable Soup

Hamburger Soup

Crockpot Turkey Noodle Soup

French Onion Soup