Classic Tomato Soup (Lightened Up!)
You're going to love this classic tomato soup recipe! It's super creamy, yet light (no cream). You probably have all the ingredients in your pantry already!
Updated by Kathryne Taylor on August 1, 2024
This soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.
That’s right, canned tomatoes. The season for ripe tomatoes (summer) is not the season for tomato soup (fall through spring). It’s a real conundrum, and this homemade tomato soup recipe is the perfect solution.
I developed this recipe for my cookbook, and wanted to bring it to life here on the blog as well. I bet you have all of the ingredients in your kitchen right now.
Tomato soup is perfect for rainy days. It’s even more perfect with a grilled cheese sandwich. Are you ready?!
Why You’ll Love this Tomato Soup
Here are four reasons why this tomato soup recipe will become your new favorite:
- This recipe offers classic homemade tomato soup flavor, and it’s made with basic pantry ingredients. Winning!
- It’s rich and creamy, yet cream-less. It uses a combination of white beans (I promise you can’t taste them) and butter to achieve this feat.
- This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see the recipe notes.
- You can turn this recipe into tomato basil soup, if you have fresh basil on hand. It couldn’t be easier.
How to Make the Best Tomato Soup
This recipe is so easy to make! If you’re serving more than a couple people, I recommend doubling the ingredients.
1) Cook chopped onion in olive oil until tender, then add tomato paste.
Every great soup starts with an onion! Once it’s tender, we’ll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.
Tip: You can freeze leftover tomato paste in an air-tight container for several months.
2) Add whole canned tomatoes and vegetable broth, and gently simmer for 30 minutes.
Next, we’ll add one big can of whole tomatoes. Did you know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about breaking up the tomatoes as they cook, because we’re going to blend them next.
This is the perfect time to clean up the kitchen or kick back with a glass of wine. You know which one I’m rooting for.
Tip: Stock up on Muir Glen tomato products, because they consistently taste the best.
3) Transfer the soup to a blender, and add a few more essential ingredients.
I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups.
Now, we’re going to add a few key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a little sugar (it balances the acidity of the tomatoes), salt and pepper. I don’t add sugar to savory dishes often, but just 1 teaspoon makes a big difference.
Tip: This recipe won’t use up a whole can of beans. You can freeze the leftover rinsed and drained beans in a resealable bag (silicone or Ziploc) for future batches of soup.
4) Blend until completely smooth, and serve.
There’s nothing better than tomato soup with a grilled cheese sandwich. You could also enjoy this soup with a big green salad. I actually think it would go great with this lentil and carrot green salad.
Watch How to Make Tomato Soup
Tomato Basil Soup Variation
This is so easy and delicious. Once you have blended your soup, simply add a handful of fresh basil leaves and blend until they’re broken into tiny bits.
If you’ve ever had Nordstrom’s tomato basil soup—this option tastes like a more fresh version of it. Yum.
Please let me know how your soup turns out in the comments! I love hearing from you.
Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:
- Creamy Roasted Cauliflower Soup
- Creamy Roasted Carrot Soup
- Creamy Roasted Pumpkin Soup
- Roasted Butternut Squash Soup
Classic Tomato Soup
You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine sea salt
- 2 tablespoons tomato paste
- 1 large can (28 ounces) whole tomatoes, with their liquid
- 2 cups vegetable broth
- ½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
- 2 tablespoons unsalted butter, cut into a few pieces
- 1 teaspoon coconut sugar or brown sugar, to taste
- Freshly ground black pepper, to taste
- For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste
Instructions
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
- Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
- If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.
Notes
This recipe comes from my cookbook, Love Real Food.
My favorite canned tomatoes: I always recommend Muir Glen tomatoes for their superior flavor. Plus, they’re organic.
Make it dairy free/vegan: Replace the butter with 1 tablespoon additional extra-virgin olive oil.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this soup tonight, loved it!
Wonderful to hear, Sheila!
Your tomato soup really hit the Spot! Looked delicious and it was! Made some croutons with a cheesy bread – perfect! Just made a batch for a friend who is doing me a favor. You would not even know they Northern beans in this – just makes it creamy! Thanks for a winner.
You’re welcome, Sue!
SO GOOD. Would not change a thing except the broth I used was a bit too salty. Will make this again and again. Thanks!
Thank you for your feedback, Dana! I do find that vegetable broth can vary a lot.
This was delicious! Thank you for the recipe!
You’re welcome, Julia!
We absolutely loved this soup!! Who would have thought to puree great northern beans to replace the thickness that heavy cream would have provided without really even tasting the beans? I was multi-tasking and even forgot to add the butter or the brown sugar and still we thought this was amazing! Thank you for this great recipe! Will definitely make again!
You’re welcome, Susan! I appreciate your review.
Thanks Tomatoe soup was delicious
I double the northern white beans.
Thank Again
G
You’re welcome, Gary!
So easy and quick and LOVED this recipe. My 10 year old loves tomato soup, but likes a simple version, and that is not easy to find. So many recipes are adorned with twists on the original, and they have fallen flat. This recipe hit the mark exactly-not only that, I added the whole can of beans and tho it changed the flavour a little, we both really really liked it. My first Cooke and Kate recipe, I am a new subscriber, and can’t wait to dig in to your others :)
I’m happy this could satisfy your kiddo, Shelley! I appreciate your review.
I have been looking for a tomato soup recipe without all the sugar, I have fresh tomatoes from my garden and I can’t wait to try this!
Let me know what you think with your fresh tomatoes!
Just made this delicious soup! Only thing I did different was added homemade croutons.
Great to hear, Jody!
Ohhhh man this recipe is a keeper. The whole family (particular husband and 3 kids) approved. Made it as written with basil. Used a immersion blender because it’s all we have. I’ll try it vegan next time.
Made this soup tonight for my daughter who just got braces. She loved it and so did I! Thank you for another super easy and super delicious recipe!
tried it last night, turned out super yummyy. Thanks!
Lindsay,
Yes. I cut the tomatoes into about 6 pieces each and blended them in my nutribullet, then proceeded as usual with the recipe. I made my first batch without the fresh basil and my second batch with basil. Both were delicious and I have frozen the leftovers and reheated them with no problems. Enjoy!
I FINALLY got around to making this recipe. I have a number of other tomato soup recipes, most of which call for heavy cream and all call for lots of fussing around. I am shocked at how simple and amazingly delicious this soup tastes and thrilled it calls for blending in cannellini beans for creaminess. I made a triple batch and put in the whole can of tomato paste because like other commentors I hate to have a dab left over. So instead of 6 Tbsp I had 10, which made it a beautiful red instead of orange. I did leave out the salt but sprinkled garlic powder over the kettle as it simmered . Divine!
I’m glad you really liked this recipe!
One ingredient you don’t use is « baking soda ».
I add a pinch once very hot, add sautéed onions and whole milk or cream, return to very hot, add another pinch of soda, stir until froth settles down .
The soda of course reduces the acid, but also gives it a « je ne sais quoi « flavour. ( don’t over soda , then it does taste like « cow brand ». Try it you’l Love it for true home made .
Interesting addition, Ron. Thanks for sharing your preference.
Kate,
This was so easy and yummy! Perfect for a first “feels like fall day”!
I absolutely love your cookbook and have recommended it to many!
Kate, thank you for what you do! This soup was simply delicious!
You’re welcome, Charise!
Hi! This recipe looks so yummy & I’d love to try it!
However, I’m a college student who can’t afford to buy a blender. Do you have an alternative to using the blender? Thank you!!
You could try an immersion blender?
Oh my goodness I just looked it up…. kind of totally forgot that was a thing. Oops!
Thank you!!
Hi Kate,
Thanks for this recipe. I’m glad I found your website. Would you mind sharing what type of blender you use to make this soup? I used a Ninja and my soup wasn’t as thick and creamy like in your picture. I ran it through three times in small batches (I doubled the recipe). It still tastes yummy but not creamy.
Thanks!
Hi Laura! I used my Vitamix. https://sooka.info/healthy-kitchen-essentials/%3C/a%3E I have had it for years and loved it!
This was so good! I have made tomato soup before and found it to be nasty. This recipe is a winner!
I’m happy you love it, Carly!
I was looking for a dairy and gluten free recipe for soup for a ladies luncheon. This hit the spot with many of the ladies, and it’s a new favorite of my husband! Thanks!
You’re welcome, Lisa!
I love this recipe for tomato soup! My only addition is a throwback to my grandmother who always added a pinch of ground cloves to her tomato soup. I truly think this is the best tomato soup I ever ate. Thanks for it.
Thanks for sharing! I love the tradition :)
I am not usually one for comments on blogs BUT I feel like I have to say thank you!!!! This is hands down the best tomato soup (heck, the best soup period) I’ve ever eaten! My husband has been requesting it now that winter is upon us and I am so excited to make it for him too!
Thank you for the recipe!
I’m so happy you did! Thanks for your comment adn review, Sydney.
Omg deliciousness just made this for lunch with my fav grilled cheese sandwich ❤️
Kate,
Another fantastic, delicious recipe! Your recipes never disappoint. This soup was simple to make and the flavors really came through. Thank you!
David Noel
I haven’t made soup in years, and decided to try this,as was given a huge can of plum tomatoes lol! was absolutely lovely, went down a real treat with crusty bread! Thank you
You’re welcome! Crusty bread is a very good choice. Thank you for sharing, Carla!
This recipe is absolutely delicious!! We used a whole 14.5 oz can of beans and added dry basil. Thanks for the recipe, yum-o!
You’re welcome, Ashley!
I have tried tomato soup recipes of all shapes and sizes over the years, and this is the BEST one by far. Especially if you grew up dunking buttery grilled cheeses in the canned tomato soup. The brilliance of this soup is creating the creaminess with the beans – who’d-of-thought? I certainly wouldn’t have believed you could get a creamy tomato soup without heavy cream; in fact, I fully prepared to add some to the end of making this, and was shocked I didn’t need to. Great recipe – great enough for me to comment, which is not usually my thing.
Great to hear, Michelle! Thanks for your review.
I made this today and it was very good! Most ingredients used were reduced sodium or no salt added and it was still tasty. Will make it again, but will likely add a bit more spice. Thank you!
Thank you for sharing your feedback, Bev!
We went three for three this weekend with your recipes – hummus on Friday, fresh mint ice cream on Saturday and tomato soup on Sunday (paired with goat cheese, white cheddar & avocado grilled cheese). All of the recipes were delicious!
I love your line-up, Abby! Thanks for your review.
Best tomato soup ever! Made this last night, it was sooooo tasty. Was liberal in the amount of basil I blended into it, no regrets. Thanks again for another great recipe.
Katherine, think you could do step one (cooking the onion and tomato paste, and then add the rest to a VitaMix and let it run on the soup setting? Or do the flavors need to blend while it simmers?
I prefer the way it’s written in the recipe. The overall flavors really shine.
I think you should add a video for the soup so it is easier for people understand the steps.
Hi Chloe! I am working on additional videos for recipes. :)
GREAT recipe! I used San Marzano tomatoes so didn’t need to add tomato paste or sugar. Absolutely will be making this again!
Great to hear, Maggie!
Just a question: the recipe says “cooked Great Norther Beans”. Even if they are coming from a can do I cook the beans prior to putting them in the soup?How long? I’m sure there are cooking directions on the can-just use those? Thanks!
Hi Jill! You will blend the beans with the soap. Does that make sense? So you want them cooked, then add in step 3.
Omg so easy and delicious!!! Thank you!
You’re welcome, Brooke!
Hello from Australia :) Made this last night with basil. WoW Amazing! Sooo tasty! Best soup and soup recipe i have tried Ever! Thankyou so much for sharing your Amazing recipes!
You’re welcome, Nares!
Yum! This was so delicious. You would never know it was lightened up! And easy to make. I couldn’t wait to even eat the leftovers, and I normally hate leftovers! Thank you for this flavorful recipe. I will be making it again, and again, and again!
Wonderful to hear that, Suzanne!
I love love love this tomato soup recipe. I can’t do any dairy so a creamy tomato soup is usually out of my diet. But I found this one and am a happy girl.
*follow her directions and use a med yellow onion. The first time I made this I used a large white onion and it was a bit too powerful, good, but powerful. I have since used the sweet yellow onion and it works better.
Thanks for sharing, Timber!
I sprinkled the soup with my Santa Fe green chili powder at the end. It was so good I was moaning!
I’m happy you loved it, Sally!
This soup was amazing! I made it for my daughter’s birthday party and everyone gobbled it up. It is so creamy and tomatoey without any cream. Definitely recommend!
Great to hear, Jenni! I appreciate your review.
I was looking for a tomato soup that was gluten free and boy did I hit the jackpot! This soup is so easy to make that I’ve made it 3 times in the last month and a half. Everyone loves it and they have no idea there are beans in it. I no cannellini beans so I used chick peas instead. Still delicious! Thank you!
You’re welcome, Andrea!
Hi, C + K! New to your site and I’m already so happy with the recipes. I do have one question though. Where can I find the bowls used in your pic? I love them! I NEED THEM! lol
Thanks Brad! The bowls are from CB2 and they’re quite affordable!
I’ve made countless tomato soup recipes in the past, and never achieved the creamy spoon coating texture you want in a great tomato soup, until now that is. I’ve made this recipe probably 10 times since stumbling across it a couple months ago, and every time I’m amazed at how easy and delicious it is. I could seriously sit down and eat the entire pot… unfortunately my fiancé also enjoys tomato soup so I’m forced to share! Haha
Absolutely delicious soup which comes together with staple pantry items. I used pinto beans and added a roasted red pepper instead of the sugar following a reader’s comment, a bit of butter blitzed in at the end and even my husband raved about it.
Wonderful soup to make when coming home from holidays to an empty fridge!
I made this for lunch today. I made a few changes though. I fried the onions with some cummin seeds and added in garlic when the soup was simmering, plus a dash of Worcester sauce. Finally, I added some milk near the end. It was delicious. My husband who loathes fresh or tinned tomatoes said it was lovely. It really was. Thank you for an addition to my menu list!
So fresh…and easy! My husband isn’t feeling well and we are expecting another Chicago snowstorm. The soup refreshed us and renewed our energy. We left out the sugar and added some garlic with the onions but kept everything else as is. Definitely will become a part of our regular repertoire. I look forward to discoveing more of your recipes.
Hi Kate! I’ve been making several recipes from your blog and all have been absolutely amazing! Tonight I made this soup and it was full of flavor and So creamy, minus the heavy cream! In the last month, I have made your Corn salsa, spicy black bean soup, avocado, baby Bella, and spinach quesadilla, and smashed potatoes! My husband and I have been impressed with the result of all of your recipes, and he loves meat and doesn’t miss it at all from these dishes! I’m so glad I found your blog! Thank you!
I love it! Thanks for sharing what recipes you are enjoying, Bessie.
This is a great recipe. I left out the following ingredients: salt, sugar, and butter. I added in some grated carrot to substitute for the sugar and help reduce the acidity. I also used “no salt added” tomato paste and cannellini beans. The taste was great. The beans are my new “magic ingredient” for making a creamy soup base. Used this same concept to make cream of mushroom soup and a cream of chicken soup. Awesome and very healthy with great taste!!
Thanks you for this awesome idea and use of the beans in the soup. I’m sharing with friends.
Made as written except added two cloves of garlic. I used vegan butter and think it was worth to include that ingredient instead of olive oil. This soup is FANTASTIC – amazing taste with healthy ingredients and easy for working folks!