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Homemade Tomato Soup

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


  • 1 onion, minced
  • 1 small clove garlic minced
  • Olive oil
  • 2 large cans whole tomatoes
  • Fresh basil
  • Salt, sugar, black pepper, lemon juice to taste


  1. Saute the onion with olive oil in a medium saucepan until soft. Add garlic and stir until fragrant.
  2. Blend the whole tomatoes with the sauteed onions and garlic in blender until smooth and creamy.
  3. Return the pureed soup to the saucepan with a sprig of basil, heat slowly until simmering.
  4. Add salt, sugar or lemon juice as needed until the soup tastes perfect.
  5. Remove the sprig of basil before serving. Garnish each bowl with some fresh basil leaves and a drizzle of olive oil.


This isn’t much of a recipe, because canned tomatoes are so variable. Sometimes you need salt, sometimes sugar, sometimes a squeeze of lemon juice to brighten things up.  I’ve tried all varieties from the expensive San Marzanos to typical American brands like Hunts and Muir Glen (keeping notes, of course). I like our local Spartan brand whole tomatoes the best, go figure. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade tomato soup, dairy free tomato soup