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I love nothing more than a hot bowl of soup on a cold winter’s day. It has been storming here for the last couple of weeks so I decided it was time to make one of my favorite soups— tomato! It’s a soup both my kids and I enjoy, especially with a slice of gooey grilled cheese.


This tomato soup is extremely easy and quick to make, which is what I love. Plus it has a nice texture and delicious taste. You can add croutons for an extra treat, but I opted for just grilled cheese instead of the croutons.


Please note that with four of us eating, we had enough leftover for another dinner plus a little extra. You can easily make half the recipe if desired.

Best Homemade Tomato Soup

Prep Time 10 mins
Cook Time 28 mins
40 mins
Course Soup
Cuisine Italian
Servings 12


  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 clove Garlic, Minced Fine Or Grated
  • 1 small Yellow onion, Finely Diced
  • 3 large Carrots, peeled And Finely Diced
  • 2 tbsp Tomato Paste
  • 3 cans (28 Ounces Each) Whole Tomatoes
  • 32 oz Chicken Broth
  • 1 c Water
  • 1/2 c Heavy Cream
  • Salt And Pepper, to taste
  • 2 tbsp Minced Fresh Parsley
  • 2 tbsp Chopped Fresh Basil


  • In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots.
  • Stir and cook for 5 minutes.
  • Add tomato paste and stir it in, cooking for another 2-3 minutes.
  • Add canned tomatoes with their juice, broth, and water.
  • Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time.
  • Use a blender to puree, still leaving some texture to the tomatoes.
  • Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
Keyword Tomato soup