Homemade Tomato Soup
This creamy, homemade tomato soup recipe is topped with fresh basil and homemade croutons. And it all comes together in less than 35 minutes! Perfect for busy weeknights and quick weekend dinners. You will never want canned store-bought tomato soup again!
If you love easy soup recipes, then you’ve got to try my White Chicken Chili and my Lasagna Soup!
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Homemade Tomato Soup
I made this creamy tomato soup with grilled cheese on one of the many rainy days we had last week. There is something about eating hot soup on a cold rainy day that just tastes so good.
This tomato soup recipe is my take on Panera’s creamy tomato soup. I love they’re soup and the whole wheat multigrain bread that comes alongside it. Even though I love Panera’s making your own homemade soup is so much healthier and is actually easy to make. You never know what additional ingredients are added to your soup that’s why I always feel better making it myself whenever I can.
Ingredients for Tomato Soup
- Olive oil + Butter
- Onion
- Garlic
- Crushed tomatoes
- Vegetable broth
- Heavy cream
- Seasonings: Red pepper flakes, salt, pepper and oregano are added.
- For topping: Chopped parsley or basil! Croutons, even homemade pesto drizzled on top would be delicious!
How To Make Tomato Soup
Heat olive oil and butter in a large pot over medium high heat. Add in onion and saute until tender and caramelized 3-4 minutes. Stir in garlic and cook for an additional minute.
Add in crushed tomatoes, vegetable broth, heavy cream, red pepper flakes and dried oregano. Bring to a simmer then cook for 2-3 minutes. Season with salt and pepper to taste. Puree soup with an immersion blender or regular blender or leave whole for a chunky soup. Serve immediately with fresh parsley or basil, croutons and grilled cheese for serving if desired.
How To Make Homemade Croutons
Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper.
Toss to coat all of the bread cubes in oil and seasonings.
Bake in a 375 degree oven for 10 minutes stirring halfway or until golden brown.
Serve on top of this easy tomato soup and enjoy!
Tips and Variations
- Change up the tomatoes to create a more rustic texture! You could use some diced tomatoes (canned or fresh) if you like a chunkier soup, along with the crushed tomatoes.
- Opt for high-quality Italian tomatoes when possible, like San Marzano.
- To make this tomato soup with fresh tomatoes simply roast them in a 400 degree oven for 40-50 minutes then puree with the rest of the ingredients!
Storage, Freezing, and Reheating Instructions
- Store leftover tomato basil soup in an airtight container in the fridge for up to 4 days.
- Freeze cooled tomato soup in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed soup in a large pot on the stove over medium-low heat until simmering and warmed-through. You can also microwave leftovers for 2-3 minutes, stirring halfway through.
What to eat with Tomato Soup
- Is there anything better than tomato soup with grilled cheese!
- Side salad
- Sandwiches
- BLT’s
- Mixed Vegetables
- Toasted Ravioli
- Panzanella Salad
More Easy Soup Recipes To Try
If you enjoyed this homemade tomato soup, then you’ll love my other soup recipes perfect for chilly weather:
- Stuffed Pepper Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Thai Coconut Soup
- Roasted Red Pepper and Tomato Soup
Tomato Soup With Cheesy Croutons
Creamy homemade tomato soup recipe with whole wheat cheese and herb breadcrumbs. Topped with fresh basil. Ready in under 35 minutes!
Ingredients
Tomato Soup
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 28 oz can crushed tomatoes
- 1/4 cup vegetable broth
- 1/8 cup heavy cream
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- salt and pepper, to taste
- fresh parsley or basil for serving, if desired
- homemade croutons for serving, if desired
- grilled cheese for dipping, if desired
Homemade Croutons
- 4 heaping cups left over bread, cut into cubes
- 1/4 cup olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
Tomato Soup
- Heat olive oil and butter in a large pot over medium high heat.Add in onion and saute until tender and caramelized 3-4 minutes.Add in garlic and cook for an additional minute.
- Add in crushed tomatoes, vegetable broth, heavy cream, red pepper flakes and dried oregano. Bring to a simmer then cook for 2-3 minutes. Season with salt and pepper to taste. Puree soup with an immersion blender or regular blender or leave whole for a chunky soup. Serve immediately with fresh parsley or basil, croutons and grilled cheese for serving if desired.
Homemade Croutons
- Preheat oven to 375 degrees.Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper. Toss to coat all of the bread cubes in oil and seasonings.
- Bake for 10 minutes stirring halfway or until golden brown. Serve immediately with your favorite soups or salads. Croutons can be left at room temperature in an airtight container for up to 3 days.
