You will love this roundup of 15 cozy homemade variations of the classic tomato soup, way better than any can. The version your family will fight over- these recipes, especially the Thai version- always goes down a treat in my house. Always pair this with a grilled cheese, and you have an easy meal in no time.

I grew up with canned tomato soup and still love it to this day, but when you make your own, it's something special. The coconut Thai version is delicious, and I always like to pair my tomato soups with a grilled cheese made with sourdough and three different cheeses. It's delicious.

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1) Classic Basil Tomato

You can't beat the classic tomato soup with basil, and it's perfect for Sundays. It's easy and perfect for relaxing. When making this, try to use fresh basil; it gives such a fragrant hit to the soup, and dried tomato and dried basil don't even come close.

This is one of those recipes for when I want something nourishing, simple, and uncomplicated. I like to buy my fresh parsley in pots as fresh herbs rather than cut and packaged, as the leaves tend to bruise easily.

Classic Basil Tomato

Classic comfort in a bowl. A rich mixture of sweet tomatoes and freshly picked basil.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp butter
• 1 onion diced
• 3 cloves garlic minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped
• 1 tsp sugar
• 1 pinch salt and pepper

Method

 

1. Melt the butter in a pot and soften the onion for 5 minutes, then stir in the garlic for 1 minute.
2. Add the crushed tomatoes, broth, and sugar, then simmer gently for 20 minutes.
3. Blend the soup smooth with an immersion blender right in the pot.
4. Stir in the cream and fresh basil, season with salt and pepper, and warm through before serving.

Notes

A pinch of sugar tames the tomato acidity without making it sweet.

2) Creamy Roasted Garlic

This tomato soup has great garlic flavor, thanks to roasting an entire head of garlic in the oven. You might think that sounds awful, but when you roast it, it helps to mellow out the garlic flavor.

I love preparing garlic this way; it becomes a bit sweeter and nuttier. But be careful: when used raw, it can be easy to overdo it. I would use roasted garlic in sauces, dips, and soups, and dry-roast your vegetables for a different take next time you make soups. It makes a huge difference to flavor.

Creamy Roasted Garlic

Sweet roasted garlic blends seamlessly into a silky tomato puree for a creamy, restaurant-style bowl.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 head garlic
• 3 tbsp olive oil
• 28 oz whole peeled tomatoes
• 1 onion chopped
• 2 cups chicken broth
• 1/2 cup half and half
• 1 tsp dried thyme
• 1 pinch salt and pepper

Method

 

1. Slice the top off the garlic head, drizzle with 1 tablespoon oil, wrap in foil, and roast at 400F for 35 minutes.
2. Meanwhile, saute the onion in the remaining oil until soft, about 6 minutes.
3. Squeeze the roasted garlic into the pot, then add the tomatoes, broth, and thyme and simmer 15 minutes.
4. Blend until smooth, stir in the half and half, and season with salt and pepper.

Notes

Roast an extra head while the oven's on for tomorrow's toast.

3) Smoky Chipotle

If you eat your tomato soup with a bit of heat and smokiness, you'll love this Chipotle version. A good thing about this is it's not too spicy. When it comes to spice, I tend to go for hot variations, but this one is suitable for everyone.

I hope you like the smoky flavor in this soup. If you don't have chipotle, you could use smoked paprika. I always find that using slightly fewer spices than you would think still gives you a point of heat, but you can then enjoy and taste all the flavors of the dish.

Smoky Chipotle

Smoky chipotle peppers provide a mildly spicy and complex support to this tomato soup.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 2 chipotle peppers in adobo minced
• 28 oz fire-roasted tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/4 cup sour cream
• 1 pinch salt

Method

 

1. Soften the onion in the oil for 5 minutes.
2. Stir in the chipotle peppers and smoked paprika and cook 1 minute until fragrant.
3. Add the fire-roasted tomatoes and broth and simmer 15 minutes.
4. Blend smooth, then swirl in the sour cream and season with salt.

Notes

Start with one chipotle if you're feeding little ones.

4) Spicy Curry Infusion

This version of tomato soup is based around a spicy curry; it's a bit more unusual and gives your taste buds a fragrant surprise. Curry powder is great to keep in your pantry; it's amazing how it can change how you cook, and you can add it to so many things to elevate them before you even think about it.

Curry sauces use tomato as the base, so curry powder should work effortlessly in tomato soups. I was quite amazed when I first added curry powder to my soups. Give it a try; you'll thank me.

Spicy Curry Infusion

Curry spices warm up this cozy and fragrant bowl that has a spicy kick.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp coconut oil
• 1 onion diced
• 1 tbsp curry powder
• 1 tsp ginger grated
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 pinch salt

Method

 

1. Melt the coconut oil and soften the onion for 5 minutes.
2. Add the curry powder and ginger and toast for 1 minute until aromatic.
3. Pour in the tomatoes and broth and simmer 15 minutes.
4. Blend smooth, stir in the coconut milk, and season with salt.

Notes

A squeeze of lime at the end brightens everything up.

5) Rustic Garden Veggie

Sometimes you just need a good, sturdy, chunky soup, and this rustic tomato soup gives you just that. This one is built on any vegetables you have left in the fridge and can taste like a little bowl of summer, no matter the time of year. I always have carrots, celery, and peppers in my crisper drawer in the fridge that I need to get used up.

This is a great recipe for leftover vegetables. Sometimes I even add things like rice, a little pasta, or any leftover shredded meat to really make this a hearty soup.

Rustic Garden Veggie

A thick and rich tomato soup that has soft garden veggies in every bite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 zucchini diced
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 pinch salt and pepper

Method

 

1. Heat the oil and saute the onion, carrots, and celery for 8 minutes.
2. Add the zucchini and cook 3 more minutes.
3. Stir in the diced tomatoes, broth, and Italian seasoning.
4. Simmer 18 minutes until the vegetables are tender, then season with salt and pepper. Leave it chunky.

Notes

Toss in a handful of small pasta in the last 10 minutes to bulk it up.

6) Zesty Lemon Herb

This tomato soup is for the lemon lovers; you will love this. It's hearty, herby, and zesty forever. I love adding lemon to most of my cooking; even just a little squeeze of lemon juice can make such a difference to the overall flavor and brighten a dish.

When it comes to using tomatoes, I always go with basil, as it's a perfect match, but if I don't have fresh basil, I use dried oregano. This is the next best thing in my opinion.

If I ever don't have lemons in the fridge, sometimes I will use just olive oil and a splash of white wine vinegar for a little hint of acid.

Zesty Lemon Herb

A handful of fresh herbs and lemon brighten this tomato soup.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 shallot minced
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 lemon juiced and zested
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh dill chopped
• 1 pinch salt

Method

 

1. Soften the shallot in the oil for 4 minutes, then add the garlic for 1 minute.
2. Add the tomatoes and broth and simmer 15 minutes.
3. Blend smooth, then stir in the lemon juice, zest, parsley, and dill.
4. Season with salt and serve right away while the herbs are fresh.

Notes

Add the lemon off the heat so it stays bright.

7) Rich Coconut Thai

I love the flavors of Thai takeout, and this soup helps to incorporate them with a creamy coconut base and a little touch of sweetness that is so good. Let's use this coconut milk, which is always handy to keep a few cans of in your pantry if you ever need to add creaminess to a soup, especially if you're avoiding dairy. This soup is so tasty it is made for slurping.

Soups are a great way to try to recreate your favorite dishes as soups. I'm a big fan of things like lasagna soup or a nice bright ratatouille soup to help you use up all your summer vegetables.

Rich Coconut Thai

With the addition of coconut milk and Thai red curry, even a simple tomato soup transforms into a richly textured and beautifully aromatic soup.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp coconut oil
• 1 onion diced
• 2 tbsp red curry paste
• 28 oz crushed tomatoes
• 1 cup vegetable broth
• 1 can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp fresh cilantro chopped

Method

 

1. Soften the onion in the coconut oil for 5 minutes.
2. Stir in the red curry paste and cook 1 minute until fragrant.
3. Add the tomatoes, broth, coconut milk, fish sauce, and brown sugar and simmer 15 minutes.
4. Blend smooth, then top with fresh cilantro before serving.

Notes

Swap fish sauce for soy sauce to keep it vegetarian.

8) Savory Bacon Cheddar

If I want something savory and indulgent in soup form, then this bacon and cheddar is what I reach for. Who doesn't love the bacon and cheese combo? Don't be shy about using plenty of cheese either; this is meant to be super indulgent.

When working the bacon into the soup, I like to incorporate it into the base, but always keep some back to top the soup; nothing better than a generous topping of crispy bacon crumbled on top. I like to use my favorite strong cheddar, but you can play around with that; use your favorite cheese to get the flavor combo you're looking for.

Savory Bacon Cheddar

For a rich and creamy experience dunk your bacon and cheddar sandwich into the delicious tomato soup.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 6 slices bacon chopped
• 1 onion diced
• 28 oz crushed tomatoes
• 2 cups chicken broth
• 1 cup sharp cheddar shredded
• 1/2 cup heavy cream
• 1 pinch black pepper

Method

 

1. Cook the bacon in a pot until crisp, then remove and set aside, leaving a little fat behind.
2. Soften the onion in the bacon fat for 5 minutes.
3. Add the tomatoes and broth and simmer 15 minutes, then blend smooth.
4. Stir in the cheddar and cream over low heat until melted, then top each bowl with crispy bacon and black pepper.

Notes

Keep the heat low when adding cheese so it doesn't get grainy.

9) Hearty Lentil Tomato

This hearty lentil and tomato soup is super tasty and filling. It can even keep your kids quiet at the dinner table. Yes, it's that good!

I love cooking with lentils, and they are a pantry staple in my house. They are high in protein and great for filling you up.

If I want to make soups that are filling, I always incorporate either lentils or beans. Sometimes I'll add pasta and rice, or leftover shredded meat, so you end up with a super satisfying meal in a bowl.

Hearty Lentil Tomato

Lentils add heartiness, and give this tomato soup the ability to stand on its own as a one-bowl dinner.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 cup red lentils rinsed
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 pinch salt

Method

 

1. Saute the onion in the oil for 5 minutes, then add the garlic, cumin, and paprika for 1 minute.
2. Stir in the lentils, tomatoes, and broth.
3. Simmer 25 minutes until the lentils are completely soft.
4. Mash lightly with a spoon for a thicker texture and season with salt.

Notes

It thickens as it sits, so loosen leftovers with a splash of broth.

10) Bright Orange Ginger

If you want your tomato soup to be a little brighter, try this orange and ginger version. It's amazing the difference a little citrus can make to your cooking. I'm always adding a squeeze of lemon to dishes to brighten them.

When adding ginger, I always opt for fresh ginger. It gives such a pungent, fresh flavor; it's hard to beat. Although ground ginger can also be used, just with a different flavor profile. If you've only ever used ground ginger in your cooking, try using fresh; you will be amazed at the difference it makes.

Bright Orange Ginger

Tomato soup gets a refreshingly different twist with the addition of fresh oranges and the zing of ginger.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 1 tbsp ginger grated
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 orange juiced and zested
• 1/4 cup coconut milk
• 1 pinch salt

Method

 

1. Soften the onion in the oil for 5 minutes, then add the ginger for 1 minute.
2. Add the tomatoes and broth and simmer 15 minutes.
3. Blend smooth, then stir in the orange juice, zest, and coconut milk.
4. Season with salt and warm through gently.

Notes

Don't skip the zest; it carries most of the orange aroma.

11) Italian Herb Medley

When I think of tomatoes, I always think of Italian-inspired food, so this Italian herb version of tomato soup is delicious, using oregano and parmesan.

When making soup like this, you've got to have some really good bread to dunk into your soup. That's definitely non-negotiable. When eating this, I like to use my favorite ciabatta; it just works perfectly.

Oregano and basil scream Italy to me, and they're the perfect herbs to make this medley soup Italian-inspired. This is perfect for those cozy days when you want something warm and nourishing.

Italian Herb Medley

Tomato soup has a deep rich taste from the blend of Italian spices and parmesan.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup parmesan grated
• 1 pinch salt and pepper

Method

 

1. Soften the onion in the oil for 5 minutes, then add the garlic for 1 minute.
2. Stir in the oregano and basil, then add the tomatoes and broth.
3. Simmer 18 minutes, then blend smooth.
4. Stir in the parmesan until melted and season with salt and pepper.

Notes

Drop in a parmesan rind while it simmers for extra depth.

12) Tangy Balsamic Drizzle

If you're making a tomato soup for guests and want to elevate it slightly, try adding a balsamic drizzle. Balsamic works so well with tomatoes and gives this addition an instant upgrade. I love using balsamic, especially on things like strawberries. It's amazing the difference it makes.

When making food for my family, I like to keep it rustic and simple. But little tricks like this are ideal for elevating your food when you have guests and making the meal a little more special.

Tangy Balsamic Drizzle

A sweet and sour balsamic reduction gives this smooth tomato soup added dimension and a beautiful sheen.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup balsamic vinegar
• 2 tbsp olive oil
• 1 onion diced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1/4 cup heavy cream
• 1 pinch salt

Method

 

1. Simmer the balsamic vinegar in a small pan until it reduces to a syrup, about 8 minutes, then set aside.
2. Soften the onion in the oil for 5 minutes, add the thyme, then the tomatoes and broth.
3. Simmer 15 minutes and blend smooth, then stir in the cream and season with salt.
4. Drizzle the balsamic reduction over each bowl before serving.

Notes

Watch the balsamic closely; it goes from syrup to burnt fast.

13) Wholesome Quinoa Blend

If you need to make your tomato soup into something that is a bit more filling, try this wholesome quinoa version.

I'm a big fan of adding greens and rice and even pasta to soups to help them out and make them more filling. I don't eat a lot of quinoa, but it is great to have in the cupboard on standby, especially in a recipe like this. You can add it, and nobody will know. It's great for the picky eaters.

If I am having soup for lunch, I will have a smaller portion and generally nothing to accompany it, but if I'm making it for dinner, it has to be a bigger bowl, along with some good, buttered, crusty bread or a grilled cheese sandwich.

Wholesome Quinoa Blend

The quinoa is fluffy and adds a nice texture to the tomato soup, and adds protein making this a complete meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup quinoa rinsed
• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 3 cups vegetable broth
• 1 tsp cumin
• 1 pinch salt

Method

 

1. Soften the onion in the oil for 5 minutes, then add the garlic and cumin for 1 minute.
2. Stir in the tomatoes and broth and bring to a simmer.
3. Add the quinoa and simmer 18 minutes until tender.
4. Season with salt and leave it slightly brothy since the quinoa keeps absorbing.

Notes

Cook the quinoa separately if you want leftovers that stay loose.

14) Decadent Truffle Oil

When you need to upgrade your tomato soup into something that's fancy for guests, try making this decadent truffle oil version. Truffle oil gets a lot of hype, and I enjoy using it to elevate my food. It pairs amazingly with mushrooms, but it works really well too in this tomato soup, to dinner party level.

This is one of those ingredients that you only need a little of; it can be overpowering, so don't use too much. Little additions like these are what can make a simple dish more special. Even utilizing crunchy toppings, like toasted pine nuts, can help elevate soft and creamy soups like these.

Decadent Truffle Oil

A final drizzle of truffle oil elevates this smooth tomato soup to the sublime.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp butter
• 1 onion diced
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp truffle oil
• 1 pinch salt and pepper

Method

 

1. Melt the butter and soften the onion for 5 minutes, then add the garlic for 1 minute.
2. Add the tomatoes and broth and simmer 18 minutes.
3. Blend smooth and stir in the cream, then season with salt and pepper.
4. Finish each bowl with a light drizzle of truffle oil right before serving.

Notes

Add truffle oil off the heat; cooking it dulls the aroma.

15) Provencal Herb Delight

This tomato soup is seasoned with herbs de Provence, giving a fantastic aroma that can transport you to Southern France in an instant. It's amazing- the power of herbs. I always feel transported to Italy whenever I smell basil. I don't use herbs de Provence a lot in my cooking, but after trying this, I want to incorporate it more.

Some versions even include lavender, which you can find in more modern versions of this herb blend. This has such a strong aroma. It's great for taking your mind off things and escaping to somewhere else. I wait to make paella, which helps me feel like having a sunny afternoon in Mediterranean coast.

Provencal Herb Delight

The fragrant herbes de Provence give this tomato soup a sunny French countryside charm.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 1 fennel bulb diced
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp herbes de Provence
• 1 pinch salt

Method

 

1. Soften the onion and fennel in the oil for 7 minutes.
2. Add the garlic and herbes de Provence and cook 1 minute.
3. Stir in the tomatoes and broth and simmer 18 minutes.
4. Blend smooth and season with salt before serving.

Notes

The fennel adds a gentle anise note that pairs beautifully with the herbs.