Get ready to meet the tomato soup recipe that will become a new family favorite! This one is rich, velvety, and loaded with deep, savory flavor – thanks to a sneaky little trick (spoiler: bacon).
It’s the cozy, satisfying bowl of comfort every mom needs in her back pocket for chilly nights, sick days, or when grilled cheese is just begging for a worthy dip partner.
Why this recipe is the best
I’ve made a lot of tomato soup over the years, but this one? This is the recipe I keep coming back to (unless I have fresh garden tomatoes, then it’s always garlic roasted tomato soup!). It started as a simple, cozy meal I threw together on a chilly evening, and after a few tweaks (and a little bacon magic), it became a staple in our house. Now, it’s my go-to for everything from sick days to quick weeknight dinners – because it’s just that good:
- Incredible depth of flavor: Bacon, caramelized onions, garlic, and a touch of Italian seasoning make this tomato soup anything but basic. Every spoonful is rich, savory, and so satisfying.
- Perfectly smooth and creamy: Blended to silky perfection, this soup has the most luxurious texture. Want to take it up a notch? A swirl of heavy cream makes it irresistibly velvety.
- Easy and foolproof: No roasting, no complicated steps – just simple ingredients, a little simmering, and a quick blend. It’s the kind of recipe you can throw together in under 30 minutes and always count on to deliver.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Bacon: This adds an incredible depth of flavor and a hint of smokiness that takes the soup to the next level. If you don’t eat bacon, you can skip it and sauté the veggies in butter or olive oil—but you will lose some of that rich, savory taste.
- Onions & garlic: Yellow onions are my go-to for their mild sweetness, but white onions work too if that’s what you have. Fresh garlic is best, but in a pinch, you can use ½ teaspoon of garlic powder per clove.
- Carrot: A little bit of carrot helps balance the acidity of the tomatoes naturally, without needing extra sugar. If you’re out of carrots, a pinch of sugar can work, but fresh veggies always give the best results.
- Flour: Just a tablespoon helps thicken the soup slightly and gives it a silky texture. You can swap it for cornstarch (use 1 ½ teaspoons mixed with a little water; add after adding the broth and stir in well).
- Chicken broth: I prefer chicken broth for a richer, more well-rounded flavor, but vegetable broth works great if you want to keep it vegetarian.
- Crushed tomatoes: San Marzano tomatoes are my top choice because they’re naturally sweeter and less acidic. If you only have whole canned tomatoes, just crush them with your hands or a wooden spoon. If your tomatoes are very acidic, add a teaspoon of light brown sugar to your soup to balance it out.
- Basil: Fresh basil makes all the difference here! I simmer a whole stalk in the soup for deep flavor, then top it off with chopped fresh basil for a bright, fresh finish. If you don’t have fresh, stir in ½ teaspoon of dried basil instead.
- Heavy cream: This makes the soup extra luxurious and creamy, but it’s completely optional. If you want a dairy-free version, you can skip it. Don’t use milk as a substitute – it easily splits in combination with tomatoes!
- Salt & black pepper: Always season to taste! The type of tomatoes and broth you use can affect how much salt is needed, so adjust accordingly. A little cracked black pepper at the end adds the perfect finishing touch.
How to make tomato soup
Let’s make some seriously delicious tomato soup! Grab your pot and ingredients, and I’ll walk you through everything step by step. This is an easy recipe, but a few little tricks make all the difference—so I’ll explain as we go.
1. Cook the bacon
Start by grabbing a large pot or Dutch oven and setting it over medium-high heat. Add 3 slices of chopped bacon and cook it until it’s nice and crispy, stirring occasionally.
The goal here isn’t just to cook the bacon – it’s also to render out all that flavorful fat. This is where so much of the richness in the soup comes from, so don’t rush it!
2. Add the aromatics
Once the bacon is crispy and golden, add 2 medium chopped yellow onions, 3 cloves of crushed garlic, and 1 peeled, roughly chopped carrot. Stir everything together and lower the heat to medium.
Now, let’s talk about what’s happening in the pot: The onions and carrots are softening and starting to caramelize, which means they’re getting sweeter and more flavorful. Keep stirring occasionally so nothing burns – this should take about 5–8 minutes.
Now, sprinkle in 1 tablespoon of flour and ½ teaspoon of Italian seasoning. Stir it around for about 30 seconds, letting the flour coat everything. This helps thicken the soup slightly and gives it a velvety texture later. If you skip this step, your soup will still be delicious, just a bit thinner.
3. Add the broth & tomatoes
Now it’s time to build the base of the soup! Pour in 2 cups of chicken broth and stir well, making sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor right there. Then, add two 28-ounce cans of crushed tomatoes and stir again.
Here’s a little secret: adding a big stalk of fresh basil (leaves and stem!) right into the soup while it simmers makes a huge difference in flavor. Just tuck it in and let it do its thing. It’ll infuse the soup with that fresh basil taste without overpowering it.
Bring the soup to a gentle boil, then lower the heat and let it simmer for 10–15 minutes. If you like a thicker soup, keep the lid off so some of the liquid can evaporate. If you prefer it on the thinner side, pop the lid on while it cooks.
4. Blend until smooth
After the soup has simmered and all those flavors have melded together, turn off the heat and let it cool for about 5 minutes. Now, remove the basil stalk and discard it – it’s done its job!
Now, let’s blend. If you have an immersion blender, you can blend the soup right in the pot until it’s silky smooth. If you’re using a regular blender, work in batches and be super careful. Hot liquids expand when blended, so don’t fill the blender more than halfway, and always remove the center cap from the lid and cover it loosely with a towel to let steam escape.
Blend until smooth, then pour it back into the pot.
5. Taste & serve
At this point, if you want to make it extra luxurious, stir in ½ cup of heavy cream. This is totally optional, but it adds a beautiful richness and makes the soup extra velvety.
Give the soup a taste and season with salt and freshly cracked black pepper as needed. Every brand of canned tomatoes is a little different, so sometimes you’ll need a bit more salt to balance out the acidity.
Ladle the soup into bowls and sprinkle with chopped fresh basil. If you’re feeling fancy, drizzle a little extra cream on top. And, of course, a side of grilled cheese is highly recommended!
There you have it – the easiest, most flavorful tomato soup that’s perfect for busy weeknights, cozy lunches, or whenever you need a bowl of comfort. Enjoy!
Top tips for recipe success
- Let the bacon do its thing: Don’t rush the bacon! Give it time to cook slowly and render out that flavorful fat – it’s the foundation of the soup’s rich taste. If it looks like it’s crisping too fast, lower the heat.
- Caramelization = flavor: The onions, garlic, and carrots need time to soften and develop sweetness. If they’re browning too quickly, turn down the heat. You want golden, not burnt!
- Don’t skip the fresh basil: Simmering a whole stalk of basil in the soup adds a deep, fresh flavor that dried basil just can’t match. Don’t worry – you’ll remove it before blending, so no leafy bits!
- Be careful when blending hot soup: If using a regular blender, work in batches, fill it only halfway, and remove the center cap from the lid to let steam escape (cover with a towel to prevent splatters). An immersion blender is easier if you have one!
- Adjust the thickness to your liking: If you want a thicker soup, leave the lid off while it simmers so some of the liquid evaporates. If you prefer it thinner, cover the pot while cooking.
- Don’t boil the cream: Only gently warm the soup after adding the cream, do not boil it. The acidity from the tomatoes makes dairy less stable, so you do not want to take any chances here.
- Taste before serving: Canned tomatoes vary in acidity, so don’t be afraid to adjust the seasoning. If the soup tastes a little too tangy, a pinch of sugar can help balance it out.
Helpful recipe hints
Recipe variations
- Creamy Parmesan Tomato Soup: Stir in ½ cup of freshly grated Parmesan cheese right before serving. It melts into the soup and adds a salty, umami-rich depth that we love.
- Spicy Tomato Soup: A little heat takes this soup to another level! I add a pinch of red pepper flakes while sautéing the onions or stir in a teaspoon of hot sauce at the end for a little kick.
- Herby Tomato Soup: I swap out the Italian seasoning for a mix of fresh thyme and oregano (about 1 teaspoon of each, finely chopped). It gives the soup a fresh, garden-like flavor that’s amazing.
Storage tips
Storing leftovers: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. If you added heavy cream, give it a good stir before reheating.
Freezing instructions: This soup freezes beautifully before adding the cream! Pour the cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove. If you want it creamy, stir in the heavy cream after reheating.
Reheating: Warm leftovers gently on the stove over medium heat, stirring occasionally. If it thickened in the fridge, just add a splash of broth or water to loosen it up. It can also be microwaved in 30-second bursts, stirring in between.
Serving ideas
A classic pairing is obviously grilled cheese (because let’s be real, nothing beats dunking a crispy, melty sandwich into a bowl of tomato soup). But if you’re looking to switch things up or add a little something extra, here are a few more delicious ideas:
- Homemade Dinner Rolls – Soft, fluffy, and perfect for soaking up every last bit of soup. If you’re feeling extra, spread on a little butter while they’re warm.
- Simple Side Salad – If you want to balance out the meal with something fresh, a quick green salad does the trick. Keep it simple with lettuce, cucumbers, and tomatoes – or go all in with homemade ranch dressing or balsamic vinaigrette.
- Crispy Roasted Broccoli – Because if I’m serving veggies, they need to be good. Roasting brings out the best in broccoli (or try air fryer broccoli for extra crispiness).
More easy soup recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Tomato Soup
Recipe details
Ingredients
- 3 slices bacon chopped
- 2 medium yellow onions roughly chopped (about 2 ½ cups)
- 3 cloves garlic crushed
- 1 large carrot peeled and roughly chopped
- 1 tablespoon flour
- ½ teaspoon Italian seasoning
- 2 cups chicken broth
- 2 (28-oz.) cans crushed tomatoes San Marzano preferred
- 1 bunch fresh basil divided
- ½ cup heavy cream no substitutes!; optional
- salt & cracked black pepper to taste
Instructions
- Cook bacon: Heat a large pot or Dutch oven over medium-high heat. Add the 3 slices bacon (chopped) and cook until browned and fat has rendered.
- Sauté aromatics: Add 2 medium yellow onions (peeled and roughly chopped), 3 cloves garlic (peeled and crushed), and 1 large carrot (peeled and roughly chopped). Reduce heat to medium, cook until starting to soften and caramelise, about 5-8 minutes. Sprinkle with 1 tablespoon flour and ½ teaspoon Italian seasoning, stirring well.
- Add liquids and simmer: Add 2 cups chicken broth and 2 (28-oz.) cans crushed tomatoes and stir well. Add a large stalk of basil to the soup, submerging it in the liquid. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes. If you prefer a thick soup, leave the lid off. If you like your soup on the thinner side, cook it with the lid on.
- Blend: Allow the soup to cool for 5 minutes. Discard cooked basil. Blend the soup in batches according to your blender’s instructions for hot liquids, until smooth. If you like, stir in ½ cup heavy cream. Taste and season with salt & cracked black pepper. Serve topped with remaining fresh basil (chopped) and a drizzle of cream if you like.
Notes
Ingredient notes
- Bacon: Adds rich flavor – skip it and use butter or olive oil if needed.
- Onions & garlic: Yellow onions and fresh garlic work best; sub ½ tsp garlic powder per clove if needed.
- Carrot: Naturally balances acidity; a pinch of sugar can substitute.
- Crushed tomatoes: San Marzano tomatoes give the best flavor; whole canned tomatoes can be crushed and used. If tomatoes are very acidic, add 1 teaspoon light brown sugar to soup.
Recipe tips
- Crisp the bacon slowly to render out maximum flavor.
- Caramelize the veggies for a sweeter, richer soup – don’t rush this step!
- Taste before serving: Canned tomatoes vary in acidity – add salt or a pinch of sugar if needed.
Storage & freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze without cream for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, stirring occasionally; add broth if it thickened too much.
Nutrition
More recipe information
Recipe first published on 02/10/2018. Updated with new photos, text and improved recipe on 02/08/2025.
Shannon says
By far my favorite tomato soup recipe!
Nora says
I’m so glad, Shannon!
Kate says
I added coconut milk to make it creamy (I have a dairy allergy) but I do know that the trick to adding milk or cream to a tomato soup is this: add 1/8 tsp baking soda to the soup; heat the milk/cream, and whisk it in. No curdling 🙂
Corey says
Do you think substituting greek yogurt for the heavy cream for be a healthy alternative? Or would that ruin the soup itself? If it would work, any thoughts to the amount?
Nora says
Hi Corey, I really wanted Greek yogurt to work in tomato soup, but it honestly just splits very easily because of the acid in the tomatoes. If you’re looking to reduce the calories, you can sub in a few spoonfuls of low fat cream cheese without any issues. Hope that helps!