Homemade Tomato Soup

There is just something about a pot of homemade soup that warms the heart. My Homemade Tomato Soup is sure to do just that! This recipe makes a large pot so be sure to invite friends or family over to share. Or you could just keep it all to yourself. You can eat on this for days.

homemade Tomato Soup

This tomato soup is so creamy and loaded with flavor. After this you will never want to eat soup from a can again. Not to mention this recipe is a lot easier than you might think. Okay so there are a few extra steps in comparison to just opening a can of soup. But trust me, you will be so pleased!

Homemade Tomato Soup

Serve with a warm slice of bread, grilled cheese or crackers. Yum!


Homemade Tomato Soup

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A bowl of Tomato soup

Homemade Tomato Soup

Course Soup


  • 1 teaspoon butter melted
  • 2 cloves garlic minced
  • 1 cup diced onion diced
  • 1 cup tomato juice
  • 56 ounces crushed tomatoes (2 28-ounce cans)
  • 1 cup chicken broth
  • 3 tablespoons sugar
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste


  • Melt butter in dutch oven or stock pot over low to medium heat. Add onions and cook until translucent. About 5 minutes. Add minced garlic and cook for an additional 2 minutes.
  • Pour in the cans of tomatoes (undrained), chicken broth and tomato juice. Add sugar, oregano, basil, salt and pepper and mix well. Stir in heavy cream.
  • Bring soup to a boil then reduce heat to low and, cover and simmer on low for about 15 minutes.
  • Use an immersion blender in the pot to blend the soup. Or, let slightly cool and transfer in batches to a blender and puree soup until smooth. Return soup to pot and warm thoroughly. NOTE: When pureeing in a blender, do so in small batches and make sure soup has slightly cooled.

You can freeze this soup in an airtight containers for up to three months. I hope you enjoy this soup as much as my family and I do.

Check out more Fall favorites we love:

pumpkin pie dip

 Pumpkin Dip 


Pumpkin Ice Cream

For more delicious soup recipes, try these:

Tomato Basil Tortellini Soup

Tortellini Tomato Soup with Spinach and Sausage

Hearty Chicken, Vegetable and Noodle Soup

Hearty Chicken Soup

For all dinner recipe go HERE and for all recipes go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. I would love to make homemade tomato soup, but can’t have any seeds in my system. Do you have a recipe that will make nice, thick, creamy soup without the seeds (it seems I need to juice tomatoes before I begin to work with them for any recipe). Thanks.

  2. I would love to make your Homemade tomato soup, but I cannot have any seeds in my system. Do you have a recipe that I can use to make tomato soup without seeds, and still maintain the rich, creamy quality (without having to juice the tomatoes first)? thanks. Bev

  3. This is just the same as I make my home made tomato soup, but I add one little ingredient.
    I use the tender inner celery leaves, either as a garnish, as they tend to soften in the bowl, or in the last minute of cooking.
    It’s a lovely and easy soup, almost better for a day in the fridge, after coming in from the cold.
    Experiment with different combinations of herbs, too!
    And it is EXCELLENT as posted.