There’s no better way to warm up from the colder weather than with a steaming bowl of Homemade Tomato Soup. Creamy and tangy with a rich tomato flavor, this soup is mouth-watering on its own. And it only gets better when paired with a grilled cheese sandwich.

Two white bowls with tomato soup and a dollop of sour cream on top.

Homemade Tomato Soup

As soon as the weather turns, soup season is on. When I see frost on the cars in the morning, I immediately crave a hot mug of soup. Thankfully, this Tomato Soup only takes 20 minutes to whip up from scratch, so I can dig in by lunchtime.

This soup is aromatic with sweet Vidalia onions, garlic, Italian seasoning, and thyme. The fragrance alone is enough to get your mouth watering. Plus, a dash of Tabasco will warm you up in no time. This Tomato Soup recipe was inspired by Zoe’s Kitchen Tomato Soup and is just as ultra creamy. The only thing better is when it’s served with a melty Grilled Cheese Sandwich.

Tomato soup in a white bowl on a blue background.

How To Make Homemade Tomato Soup

  1. Sweat the onions. In a large saucepan, heat the olive oil over medium-high heat. Then, cook the onions, frequently stirring, so they don’t burn. You’re not trying to add color to the onions. Instead, soften them until they release their aromatic fragrance and delicate natural sweetness.
  2. Add celery and seasonings. Once the onions are translucent, you can incorporate the celery and cook for 2-3 minutes. Then, add the garlic, Italian seasoning, and thyme, and cook for another minute. 
  3. Incorporate tomatoes. Next, slowly add a can of fire-roasted crushed tomatoes to the pan. Keep the can close to the bottom of the pan so you don’t splash yourself! I like Muir Glen Organic tomatoes, but feel free to use your favorite brand. Cook the mixture for 2-3 minutes. 
  4. Boil with chicken stock. Gently stream the chicken stock into the veggies, and bring the whole thing to a boil. Then, remove the pan from the heat or turn the stovetop off. 
  5. Blend, season, and serve. Puree the soup with an immersion blender until smooth. Stir in Tabasco Sauce and cream. Finally, season the soup with salt and pepper, and dig in!

Tomato Soup is a tried-and-true soup staple. Another crowd-pleasing soup would be the beloved Chicken Noodle Soup. I like to keep the classic recipe on hand and a Creamy Chicken Noodle Soup for when I’m in the mood for something richer and more-filling. 

Or, you could turn a simple soup dinner into something even more extraordinary with just a few sheets of pie crust. Chicken Pot Pie and Guinness Beef Pot Pies are all-in-one dinners that don’t need a salad or sandwich on the side. 

tomato soup with a dollop of sour cream and a sprig of thyme in a white bowl stacked on a another white bowl.

Tips & Tricks

  • No immersion blender? No problem! As long as you have a regular blender, you can carefully transfer the hot soup into that. Then, blend until you have the desired smooth consistency. 
  • Use store-bought chicken stock for ease and convenience. But if you have the time, you can whip up your own Easy Homemade Chicken Stock for even more flavor. Especially during soup season, it’s helpful to have homemade chicken, beef, and turkey stock in the freezer for all your winter cooking.
  • Use a heavy-bottomed pot if you can. A large saucepan will work in a pinch, but a heavy-bottomed pot will cook your aromatics and soup more evenly with less chance of burning. 
white bowl with tomato soup on a floral napkin with blue spoons

Serving Suggestions

It’s a no-brainer to serve Homemade Tomato Soup with grilled cheese for dipping. It’s a classic pairing for a reason! Keep it simple with store-bought bread and American cheese or try a more exciting variation like Egg in a Hole Pimento Grilled Cheese or Caramelized Onion Pear Grilled Cheese. Or, turn on the oven to keep the house warm and make some No Knead Sourdough Bread. 

Alternatively, this Homemade Tomato Soup pairs well with Homemade Garlic Knots. And Homemade Soft Pretzels are another terrific option. Both are salty, soft, chewy, and hot from the oven. They’re the perfect dipping companion to a creamy soup. 

If you’re making the soup for a light lunch and don’t need an entire side dish, you could always whip up some Homemade Croutons to add to the top of the soup. They’ll bring texture and flavor and make the whole dish more filling.


Keep leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Then, thaw and reheat on the stovetop whenever you’re craving this delicious and rich soup.

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tomato soup with a dollop of sour cream and a sprig of thyme in a white bowl stacked on a another white bowl.

Get the Recipe: Homemade Tomato Soup Recipe

Easy Tomato Soup made from scratch is rich, creamy and hearty. Inspired by Zoe's Kitchen Tomato Soup recipe.
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  • 1 tablespoon olive oil
  • 1 cup chopped vidalia onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1 tablespoon Italian Seasoning Blend
  • 1 teaspoon chopped frech thyme
  • 1 28 ounce can Fire Roasted Crushed Tomatoes
  • 2 cups chicken stock
  • 1/2 teaspoon Tabasco Sauce
  • 1 1/2 tablespoons heavy cream
  • kosher salt and fresh ground pepper


  • 1 Immersion Blender


  • In a large saucepan, heat the olive oil over medium high heat. Add the onions to the pot and cook until softened, approximately 4 minutes.
  • Add the celery to the onions and cook for an additional 2-3 minutes. Add the garlic, Italian seasoning and thyme cooking for 1 minute.
  • Slowly add the tomatoes to the pan and cook for an additional 2-3 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat off.
  • Using a handheld blender (immersion blender), puree the soup until smooth. Stir in the Tabasco sauce and cream. Season with salt and pepper to taste.
  • Serve immediately.


The tomato soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
Serving: 1g, Calories: 179kcal, Carbohydrates: 24g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 10mg, Sodium: 471mg, Potassium: 837mg, Fiber: 5g, Sugar: 13g, Vitamin A: 631IU, Vitamin C: 23mg, Calcium: 114mg, Iron: 4mg