This homemade tomato soup is made with canned tomatoes and basil, and a cheesy crostini for serving. It cooks in just 30 minutes, and comes out rich, flavorful, and can be made extra creamy too. It’s the most classic and comforting soup recipe that everyone is sure to love!

close up on a bowl of tomato soup with a cheese crostini

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What’s in this Easy Tomato Soup?

This quick soup recipe comes together in one pot with just a few pantry staples, like canned tomatoes and chicken stock.

  • Tomatoes: Using canned tomatoes is the easiest way to make this soup. Use whole peeled tomatoes for best results.
  • Chicken Stock: This is our liquid to help fill out the soup. You can use vegetable stock if you prefer.
  • Garlic and Onion: Yellow onion and garlic cloves are sauteed to add flavor.
  • Basil: Sweet basil creates the best flavor for tomato soup! Use dried basil in the soup, and fresh basil for garnish.
  • Seasonings: Add red pepper flakes, salt and pepper, and a fines herbes blend (a mix of parsley, chives, and tarragon).

The cheesy crostini in the recipe card is made with a delicious cheese spread you can use on baguettes or another favorite bread. You’ll just need some cheese–in the tradition of fromage fort, collect leftover pieces of cheese from the fridge!

How do you make tomato soup creamy?

If you want a smooth, creamy texture for your soup, be sure to follow Step 5 in the recipe card. After heating the tomato mixture, you’ll blend or puree it, then press it through a sieve.

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

step by step photo instructions showing how to make tomato soup with canned tomatoes
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Is tomato soup healthy?

With a simple mix of tomatoes, stock, and a few other basic ingredients, this tomato soup is quite healthy.

Can I make tomato soup with canned tomatoes?

Absolutely! Starting with a can of tomatoes makes the process so much quicker and easier. They are both flavorful and convenient!

Ca I use fresh tomatoes instead?

You can use fresh tomatoes if you prefer, but I recommend peeling and prepping them, so it will take a little longer.

Can I make this tomato soup chunky?

If you like a bit of texture in your soup, skip Step 5 in the recipe card.

How do you thicken tomato soup?

If you want a thicker consistency, first I’d recommend letting the soup simmer a little longer. Or you can mix in a small amount of flour or cornstarch.

overhead view of tomato soup cooking in a pot with bits of basil on the surface

How to Store and Reheat

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.

How to Freeze Homemade Tomato Soup

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

What to Serve with Tomato Soup

Nothing is better than a bowl of tomato soup and grilled cheese, so try this easy Air Fryer Grilled Cheese to go with it. You can also top your soup with bacon croutons for more crunch.

This recipe also pairs nicely with your favorite sandwiches and salads. Try this avocado egg salad and this chopped salad.

And I’ve always been a fan a nice baked potato on the side too, or serve it with cornbread. The options are endless with this classic soup!

bowls of creamy tomato soup with pieces of cheesy bread on a tablescape

This is the easiest tomato soup recipe and it’s so good–even the kids will love it!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Tomato Soup with Cheesy Crostini (Canned Tomatoes)

4.70 from 30 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 people
Author: Becky Hardin
tomato soup in a bowl
This tomato soup is rich, flavorful, and creamy. It's quick and easy to make any time!
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Ingredients 

For Tomato Soup

  • 2-6 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1-cup diced onion)
  • 3 cloves garlic minced
  • 2 28 ounce cans whole peeled Marzano D.O.P tomatoes w/juice
  • 1 14.5 ounce can unsalted chicken stock (about 1¾ cups) or vegetable broth
  • 1½-2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon dried sweet basil
  • 1 teaspoon fines herbes blend
  • Garnish: fresh basil sliced chiffonade-style

Ingredients for Cheesy Crostini with Fromage Fort

  • ½-¾ pound cheese pieces
  • 1 clove garlic
  • ¼ cup dry white wine or unsalted chicken broth
  • ¼-½ teaspoon freshly ground black pepper
  • Kosher salt if needed
  • 2 tablespoons chopped fresh parsley thyme leaves or 1 teaspoon 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.
    2-6 tablespoons olive oil, 2 tablespoons unsalted butter, 1 medium yellow onion
  • Add garlic and cook 30 seconds until fragrant and bloomed.
    3 cloves garlic
  • Add tomatoes, chicken stock, salt and pepper; bring to a boil and cook 5 minutes.
    2 28 ounce cans whole peeled Marzano D.O.P tomatoes w/juice, 1 14.5 ounce can unsalted chicken stock (about 1¾ cups), 1½-2 teaspoons kosher salt, 1/8 teaspoon freshly ground black pepper
  • Place tomato/onion mixture in a food processor, blender or use a 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. This step is optional and optimal is serving the soup to young children. Many young children don’t want any green bits or texture in their soups, so it can be more palatable if very smooth. If your target audience is adults, this step is usually unnecessary.
  • 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.
    1/8 teaspoon crushed red pepper flakes, 1 tablespoon dried sweet basil, 1 teaspoon 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.
    Garnish: fresh basil
  • Enjoy!

Instructions for Cheesy Crostini:

  • Remove any rinds from the hard cheese pieces and freeze them to use in other recipes, if desired.
    ½-¾ pound cheese pieces
  • Grate any hard cheeses and cut softer cheeses into ½-1 inch pieces.
  • Place the cheeses, garlic, wine and about ½ teaspoon 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 teaspoon 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.
    2 tablespoons chopped fresh parsley
  • Enjoy!

Video

Becky’s Tips

Yield: 6½ cups soup
Fromage Fort is a terrific way to use those leftover cheese pieces in your fridge. Basically any cheese such Brie, Swiss, Blue cheese, cheddar, Gruyere, goat cheese, Gouda, etc. work well. Use a blend of hard and soft cheese for the best results. This can be served as a dip at room temperature or slathered on breads and toasted or broiled. It freezes beautifully.
Storing Soup: Store in the fridge for 4 days, or in the freezer for 3 months.
Storing 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.
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!

More Comforting Soups We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.70 from 30 votes (26 ratings without comment)
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13 Comments
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Pamela T
Pamela T
December 3, 2023 11:29 am

This recipe was fabulous. I did not put it through the blender, preferred the texture of the tomatoes. Will definitely make this again,5 stars

Maria Vaughan
Maria Vaughan
January 12, 2023 5:24 pm

I just made this recipe – didn’t have 2, 28oz cans of whole peeled tomatoes but improvised with what I did have which was a 28oz can fire-roasted crushed plum tomatoes, 6 oz can tomato paste (added with one full can of water) and 14.5oz can diced tomatoes. I didn’t add all the salt since I knew I would freeze and take ½ the recipe to my parents who are salt sensitive. I pulsed the sauce in my Ninja and although not completely smooth, it’s a perfect for our tastes! Delicious and will be even better with the sourdough toasted cheese sandwiches it’s going with … which I still need to make. :) P.S. I wasn’t quite sure what to do with instruction #3 withthe 2 teaspoons of sugar dissolved in hot water until I scrolled through the other reviews – kept thinking I was missing something since it doesn’t say to add to the pot.5 stars

Tomato Soup_TheCookieRookieRecipe.jpeg
Samantha Marceau
January 13, 2023 11:28 am
Reply to  Maria Vaughan

That looks wonderful! Thanks so much for sharing what worked for you, Maria!

Justin
Justin
November 29, 2022 6:01 pm

I loved this soup. It was fantastic. I only made the soup and followed the recipe exactly. It was wonderful.5 stars

Sher
Sher
June 9, 2022 2:05 pm

Was the best and easiest homemade tomatoe soup I have made. So delicious. Thanks for sharing.5 stars

2743CDA8-F4DA-4811-BCB5-4EB10EFBE6A1.jpeg
Becky Hardin
Becky Hardin
June 16, 2022 9:38 am
Reply to  Sher

That looks amazing, Sher!!

Vicki
Vicki
March 29, 2020 7:26 pm

Step 3 says: Dissolve 2 teaspoons sugar in ¼ cup hot water.

Charlotte
Charlotte
March 24, 2020 6:28 am

What do use for fines herbs in the cheese cloth?

Becky Hardin
Becky Hardin
June 5, 2020 9:21 am
Reply to  Charlotte

You can use italian or herbs de provence!

Deb Whyte
Deb Whyte
March 23, 2020 5:15 pm

What do you do with the dissolved sugar??

Becky Hardin
Becky Hardin
March 23, 2020 5:40 pm
Reply to  Deb Whyte

There is no sugar added in the recipe!

sara
sara
March 24, 2020 5:59 pm
Reply to  Becky Hardin

Step 3 has us dissolve sugar in hot water. Do we add that to the soup?

Becky Hardin
Becky Hardin
April 26, 2020 1:48 pm
Reply to  sara

Yes, sorry about the confusion!