Hearty, warm, and comforting — this Easy Tomato Soup is so simple you may never reach for condensed soup again. Made from pantry staples and ready in minutes, it’s a perfect appetizer or light meal that pairs beautifully with crusty or cheesy bread.
Easy Tomato Soup
A steaming bowl of tomato soup on a chilly fall day is pure comfort. Imagine dunking a crusty, cheesy slice of bread into the smooth, tomato-rich broth — nothing beats it.
This soup also brings back childhood memories for many: simple lunches made at home, a bowl of tomato soup a frequent favorite. It’s straightforward, flavorful, and dependable.
What You Need For Perfect Easy Tomato Soup
Butter – Use a full-flavor butter. Since the ingredient list is short, quality butter gives the soup a rich, creamy mouthfeel and provides the recipe’s fat.
All-purpose flour – Acts as the thickener. You won’t taste raw flour if it’s given a minute or two to cook at the start.
Chicken broth – Adds body and thins the tomatoes into a perfect soup texture. Vegetable broth works if you prefer.
Crushed tomatoes – Canned crushed tomatoes provide great tomato flavor and a near-soup consistency right out of the can. Choose a good brand for the best results.
Onion powder – Quickly adds onion flavor without chopping.
Garlic powder – A convenient way to add garlic flavor without peeling cloves.
Sugar – Balances the acidity and rounds the flavor.
Dried oregano – Adds a classic, lightly herbal note.
Salt and pepper – Essential to finish and balance the flavors.
How To Make Easy Tomato Soup
- Melt the butter and stir in the flour, cooking briefly to remove the raw taste.
- Add the stock slowly while whisking so the flour blends smoothly, then add the remaining stock.
- Stir in the crushed tomatoes, onion powder, garlic powder and sugar, then use an immersion blender until smooth.
- Finish with oregano, salt and pepper to taste.
Yes. Use 10–12 fresh tomatoes: peel them, remove seeds, crush and add to the soup. It takes extra time but works well.
Stored covered in the refrigerator, the soup keeps for about 5 days. Do not leave it at room temperature for more than 2 hours.
Yes. Place the cooled soup in a freezer-safe container, remove excess air, and freeze for up to 6 months.
If you prefer a thicker texture, mix 2 heaping tablespoons of cornstarch with 2–3 tablespoons of cool water until smooth, then stir into the soup and simmer until it thickens. Repeat as needed.
Great pairings include grilled cheese, french fries, or a baked potato. Garnishes like croutons, bacon, cheese, sour cream, chives, or fresh basil enhance the soup.
Tips and Tricks
- Butter can be swapped for vegetable oil, olive oil, or even bacon grease for a different flavor profile.
- Whisk the flour into a small amount of stock as you add it to prevent lumps.
- If worried about clumping, prepare a cornstarch slurry (3 tbsp cornstarch + 3 tbsp cool water) and add it to the soup to thicken.
- If you prefer, sauté a chopped onion instead of using onion powder for more texture and flavor.
- Substitute minced or fresh garlic (about 3 tsp minced or 4 cloves) for garlic powder; sauté first for best flavor.
- No chicken stock? Use vegetable stock or dissolve bouillon to the correct strength. Taste before adding salt since bouillon can be very salty.
- Garnish options: croutons, bacon, sour cream, cream, green onion, chives, shredded cheese, fresh thyme or basil.
- If you don’t have an immersion blender, use a regular blender or food processor with care to avoid splashes from hot liquid.
- For a chunkier soup, skip the blender and mash the tomatoes with a potato masher for a more rustic texture.
- Switching to fresh tomatoes is possible but requires extra prep (peeling and seeding about 10–12 tomatoes).
If You Enjoyed This Recipe, You Might Also Enjoy…
Roasted Butternut Squash Soup
8 Can Taco Soup
Watch How To Make Easy Tomato Soup
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Easy Tomato Soup
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Ingredients
- 8 tablespoons butter
- ¼ cup all purpose flour
- 6 cups chicken broth
- 56 oz crushed tomatoes 2, 28 oz cans
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon Kosher Salt
- 1 teaspoon black pepper
Instructions
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Melt butter over medium-low heat in a 4–6 quart non-reactive stock pot. Add the flour and whisk, cooking for about 2 minutes.
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Add the chicken stock by ½ cup increments, whisking constantly until the flour is fully dissolved. Then add the rest of the stock at once.
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Stir in the tomatoes, onion powder, garlic powder and sugar. Use an immersion blender to blend until smooth and heat through.
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Add dried oregano, salt and pepper. Taste after the salt dissolves and adjust seasoning as needed.
Notes
- Alternate fats like vegetable oil, olive oil, or bacon grease work fine. Whisk the flour into stock as you add it to prevent lumps; if concerned, use a cornstarch slurry (3 tbsp cornstarch + 3 tbsp cool water).
- Substitute a sautéed chopped onion for onion powder if you prefer more texture.
- For fresh garlic, use about 3 tsp minced or 4 cloves; sauté before adding.
- Vegetable stock or bouillon diluted to six cups can replace chicken stock. Taste before salting, as bouillon can be salty.
- You may use other canned tomato types, but texture will vary; crushed tomatoes give the smoothest result.
- Garnishes like croutons, bacon, sour cream, cream, green onion, chives, cheese, fresh thyme or basil add color and flavor.
- If you don’t have an immersion blender, carefully blend in batches in a regular blender or food processor.
- For a chunkier soup, skip blending and mash tomatoes with a potato masher for a more rustic texture.
- Using fresh tomatoes requires peeling and seeding about 10–12 tomatoes and adds prep time.
Nutrition
Calories from Fat 108
A Verse to Share
Recently I discussed responsibility to others with someone who believed people should rely only on themselves. Reflecting on scripture has been meaningful to me, and this passage stood out.
Romans 15:1-2
We who are strong have an obligation to bear with the failings of the weak, and not to please ourselves. Let each of us please his neighbor for his good, to build him up.