Simple Tomato Soup Recipe
Simple Tomato Soup Recipe photo by Taste of Home

Simple Tomato Soup Recipe

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4.5 19 18
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I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 1/4 cup butter
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 1 carton (48 ounces) chicken broth
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup equals 120 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 1270 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.


  1. Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese. Yield: 8 servings (2 quarts).
Originally published as Simple Tomato Soup in Taste of Home February/March 2013

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Reviewed Jan. 25, 2016

"Quick, easy and Oh so good! First time I ever made tomato soup, and it was the BEST!"

Reviewed Sep. 21, 2015

"Oh goodness is this good! Canned soup will never compare! The only tweak I made was I only had a 32oz carton of chicken broth, but I like a thicker soup anyway."

Reviewed Aug. 31, 2015

"I used plain diced tomatoes, and italian seasoning mix and fresh basil, and then tossed in approximately 9oz of cooked cheese ravioli! Never would I have imagined how easy it is to make homemade tomato soup!"

Reviewed Oct. 25, 2014

"Is the amount of sodium correct for this recipe? Seems waaaaay out of line."

Reviewed Dec. 5, 2013

"This was a good base soup recipe. I did thicken mine up a bit more and added freshly ground black pepper and fresh chopped basil. I also made parmesan crisps to float on top. The second time I made this I added some roasted red peppers. This took it to the next level. Delicious!!!!!"

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