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  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup
  • Easy Homemade Tomato Soup

Easy Homemade Tomato Soup

Food | December 12, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

A rich-tasting, flavourful recipe that never fails to satisfy, this EASY HOMEMADE TOMATO SOUP is a big bowl of happiness.

I’ve always been a fan of tomato soup, and as a kid remember my mom opening a can when we were hungry and she was pressed for time. Years later, I’ve come to understand that yes, canned soup does have a place in the pantry. Thankfully an even more delicious option is available and this easy homemade tomato soup is it!

Prepare to be amazed by the simplicity of this EASY HOMEMADE TOMATO SOUP. Yes, you can make this!

Here are some tried and true tips:

Easy Homemade Tomato Soup


We often crave a dish like this in the fall and winter months when locally grown tomatoes are a distant memory, but a homemade tomato soup using canned tomatoes can still deliver. This recipe calls for cans of San Marzano tomatoes from Italy, famous for their sweetness and intense flavour.

Easy Homemade Tomato Soup


The flavour of sweet onion is essential to this recipe. Look for Vidalia onions, if possible, and allow them to almost melt into the butter when slow-cooking them. Don’t like butter? Swap it out for coconut oil. Word of advice: never add garlic to tomato soup; it will make it bitter.

Adding beet and carrot eliminates the need for processed sugar. Yes, a certain sweetness in this soup makes the tomato flavour shine, but achieving it with other vegetables keeps things wholesome and healthy.

Easy Homemade Tomato Soup


The simple addition of the kosher and celery salts, plus a touch of dried oregano, keep the recipe’s tomato flavour front and centre. If using fresh oregano, reduce the quantity by half.

Adding the flour thickens the soup up, but those wishing a gluten-free soup can simply skip this step and go right to adding the pure vegetable broth (head HERE for the recipe). The soup will be a bit runnier but it won’t impact the flavour.

Easy Homemade Tomato Soup


The final step where we purée everything together is essential to creating that silky, smooth texture we all associate with this favourite soup. I usually use an IMMERSION BLENDER and love the way it slowly creates such a luxurious purée. Click our Amazon links below if you’re interested in purchasing one.

I’ve always been a big fan of serving this delicious soup with an equally delicious sandwich, and of course, I have suggestions. Try our tomato soup with my favourite GRILLED PANINI, our CAPRESE PANINI or a fruity alternative with our PEACHES AND CREAM PANINI. For groups with a serious appetite, go for broke and make them our CLASSIC REUBEN or our incredible DAGWOOD SANDWICHES.

Gorgeously coloured and richly flavoured, this HOMEMADE TOMATO SOUP recipe is perfect whenever you’re craving something wholesome.

Easy Homemade Tomato Soup


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3 Responses to “Easy Homemade Tomato Soup”

  1. […] our other delicious options like CURRIED SQUASH SOUP WITH COCONUT, our seriously superior and rich TOMATO SOUP and our SLOW COOKER CORN […]

  2. […] cheese in four and enjoy it as is. Serve it this way for lunch, perhaps alongside a bowl of our TOMATO or TURKEY SOUP. Ketchup also makes for a nice […]

  3. […] EASY ASIAN SLAW and this KALE, CARROT & PARMESAN SALAD. Rather have soup on the side? Try our HOMEMADE TOMATO SOUP or this SLOW COOKER CORN […]


Ingredients & Amounts

  • 1 cup of butter, unsalted
  • 2 Vidalia onions, chopped
  • 1 carrot, peeled and chopped
  • 1 yellow beet, peeled and chopped
  • teaspoons of kosher salt
  • 1 teaspoon of celery salt
  • ½ teaspoon of dried oregano
  • ¼ cup of flour
  • 1 cup of vegetable broth
  • 3 28oz. cans of San Marzano tomatoes
  • ¼ cup of half and half cream


  1. Melt butter in a medium-sized soup pot on medium heat. Add chopped onions. Stir, cover and continue to cook for 10 minutes. Add chopped beet and carrot, cover and allow to cook for another 10 minutes.
  2. Add seasoning and stir. Sprinkle in flour and stir, having the flour to soak up the liquid and coat the vegetables. Add the vegetable broth, stir and allow to thicken. Add the tomatoes, cover, reduce to low and simmer for 20 minutes.
  3. Remove pot from stove. Use an immersion blender to carefully purée the soup. If using a standard blender, purée in small batches, and be sure to remove the central cap so the hot soup doesn’t burst out of the blender. Stir in half and half cream and serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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