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Cream of Tomato Soup

Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.

Overhead view of two bowl of homemade cream of tomato soup.

Creating This Cream of Tomato Soup Recipe

Most people are surprised when I tell them just how easy it is to make homemade creamy tomato soup. It comes together with minimal effort using canned tomatoes, some broth and half and half, and a few aromatics.

Although having canned soup in the pantry is handy for rushed weeknight dinners, I much prefer making homemade cream of tomato soup whenever possible.

The tomato flavor is so much fresher and more vibrant in homemade soup, and the soup as a whole is more flavorful. Ditch the canned stuff and make this easy creamy tomato soup yourself!

Homemade Cream of Tomato Soup Ingredients

This cream of tomato soup recipe calls for just 8 basic ingredients, plus some dried herbs and spices. It’s really that easy!

  • Canned whole tomatoes
  • Brown sugar
  • Unsalted butter
  • Shallots
  • Tomato paste
  • Allspice
  • All-purpose flour
  • Chicken broth
  • Half and half
  • Salt
  • Cayenne pepper

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Cream of Tomato Soup

Homemade cream of tomato soup needs to cook on the stove to let the flavors develop, but thankfully you won’t need to babysit it for too long.

  1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil.
  2. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
  3. Spread seeded tomatoes in a single layer on the foil. Sprinkle evenly with brown sugar.
  4. Bake until all liquid has evaporated and tomatoes begin to color.
  5. Let tomatoes cool slightly, then peel them off the foil; transfer them to a small bowl and set aside.
  6. Heat butter over medium heat in large saucepan. Add shallots, tomato paste and allspice.
  7. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened.
  8. Add flour and cook, stirring constantly, until combined.
  9. Gradually add the chicken stock, then stir in reserved tomato juice and roasted tomatoes.
  10. Cover and simmer, stirring occasionally, for about 10 minutes.
  11. Puree soup in a blender; season with salt and cayenne. Stir in the half and half.

Can Cream of Tomato Soup Be Frozen?

Because half and half has a higher fat content and because there’s only 1/2 cup of it in the entire recipe, this soup is fine to freeze. It can be stored in airtight freezer containers for up to 3 months.

When you’re ready to eat the soup, you can reheat it from frozen on the stove. Or, set it in the fridge overnight to thaw.

Can This Soup Be Made Dairy-Free?

Yes, you’re welcome to substitute the half and half with your favorite non-dairy cream. I’ve also seen recipes for vegan cream of tomato soup that’s made with blended cashews.

However, I’ve only made this homemade creamy tomato soup recipe as written so I can’t give exact measurements or instructions for dairy-free alternatives.

What to Serve with Tomato Soup

Grilled cheese is the classic pairing for homemade cream of tomato soup. Here are a few more serving suggestions, in case you need ideas:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Easy Soup Recipes:

Loaded with green onions, crumbled bacon, and shredded cheddar, this Homemade Baked Potato Soup is easy to make but tastes incredible!

This Lemon Chicken Orzo Soup is a fun twist on classic chicken noodle soup. It’s the perfect soup for soothing sore throats year-round!

This recipe for Cheesy Broccoli Soup with Kale & Carrot is incredibly simple to whip up for dinner on a busy weeknight and the perfect way to warm up on a cold winter evening.

This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream.

Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!

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Overhead view of two bowl of homemade cream of tomato soup.

Cream of Tomato Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.

Ingredients

  • 2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
  • 1 1/2 tablespoons dark brown sugar
  • 4 tablespoons unsalted butter
  • 4 large shallots, minced (about 1/2 cup)
  • 1 tablespoon tomato paste
  • Pinch ground allspice
  • 2 tablespoon all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup half and half
  • Salt and cayenne pepper

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees F. Lines rimmed baking sheet with foil.
  2. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
  3. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar.
  4. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
  5. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
  6. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice.
  7. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
  8. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
  9. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes.
  10. Cover, increase heat to medium, and bring to a boil.
  11. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
  12. Puree soup in a blender; season with salt and cayenne. Stir in half and half.
  13. If needed, return soup briefly to the pot to rewarm (if your half and half is very cold, the soup may need to be warmed back up).
  14. Serve immediately.

Notes

adapted from The America’s Test Kitchen Cookbook, recipe I found here

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 250Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 314mgCarbohydrates 35gFiber 2gSugar 27gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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