This soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.
That’s right, canned tomatoes. The season for ripe tomatoes (summer) is not the season for tomato soup (fall through spring). It’s a real conundrum, and this homemade tomato soup recipe is the perfect solution.
I developed this recipe for my cookbook, and wanted to bring it to life here on the blog as well. I bet you have all of the ingredients in your kitchen right now.
Tomato soup is perfect for rainy days. It’s even more perfect with a grilled cheese sandwich. Are you ready?!
Why You’ll Love this Tomato Soup
Here are four reasons why this tomato soup recipe will become your new favorite:
- This recipe offers classic homemade tomato soup flavor, and it’s made with basic pantry ingredients. Winning!
- It’s rich and creamy, yet cream-less. It uses a combination of white beans (I promise you can’t taste them) and butter to achieve this feat.
- This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see the recipe notes.
- You can turn this recipe into tomato basil soup, if you have fresh basil on hand. It couldn’t be easier.
How to Make the Best Tomato Soup
This recipe is so easy to make! If you’re serving more than a couple people, I recommend doubling the ingredients.
1) Cook chopped onion in olive oil until tender, then add tomato paste.
Every great soup starts with an onion! Once it’s tender, we’ll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.
Tip: You can freeze leftover tomato paste in an air-tight container for several months.
2) Add whole canned tomatoes and vegetable broth, and gently simmer for 30 minutes.
Next, we’ll add one big can of whole tomatoes. Did you know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about breaking up the tomatoes as they cook, because we’re going to blend them next.
This is the perfect time to clean up the kitchen or kick back with a glass of wine. You know which one I’m rooting for.
Tip: Stock up on Muir Glen tomato products, because they consistently taste the best.
3) Transfer the soup to a blender, and add a few more essential ingredients.
I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups.
Now, we’re going to add a few key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a little sugar (it balances the acidity of the tomatoes), salt and pepper. I don’t add sugar to savory dishes often, but just 1 teaspoon makes a big difference.
Tip: This recipe won’t use up a whole can of beans. You can freeze the leftover rinsed and drained beans in a resealable bag (silicone or Ziploc) for future batches of soup.
4) Blend until completely smooth, and serve.
There’s nothing better than tomato soup with a grilled cheese sandwich. You could also enjoy this soup with a big green salad. I actually think it would go great with this lentil and carrot green salad.
Watch How to Make Tomato Soup
Tomato Basil Soup Variation
This is so easy and delicious. Once you have blended your soup, simply add a handful of fresh basil leaves and blend until they’re broken into tiny bits.
If you’ve ever had Nordstrom’s tomato basil soup—this option tastes like a more fresh version of it. Yum.
Please let me know how your soup turns out in the comments! I love hearing from you.
Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:
- Creamy Roasted Cauliflower Soup
- Creamy Roasted Carrot Soup
- Creamy Roasted Pumpkin Soup
- Roasted Butternut Squash Soup
Classic Tomato Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine sea salt
- 2 tablespoons tomato paste
- 1 large can (28 ounces) whole tomatoes, with their liquid
- 2 cups vegetable broth
- ½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
- 2 tablespoons unsalted butter, cut into a few pieces
- 1 teaspoon coconut sugar or brown sugar, to taste
- Freshly ground black pepper, to taste
- For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste
Instructions
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
- Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
- If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.
Notes
This recipe comes from my cookbook, Love Real Food.
My favorite canned tomatoes: I always recommend Muir Glen tomatoes for their superior flavor. Plus, they’re organic.
Make it dairy free/vegan: Replace the butter with 1 tablespoon additional extra-virgin olive oil.
LaVerne
Kate: You mentioned freezing tomato paste. That is a good tip. Did you know that tomato paste is available in a tube and lasts for months! This is the best way to keep tomato paste at the ready!
Kate
Thanks for sharing, LaVerne!
Jackie Bastyr Cooper
How have I glossed over this recipe in your cookbook! Beans for creaminess – genius!!! Off to my bookcase ;)
Kate
Great! Enjoy, Jackie.
Julie
Do you think it would make much difference if I eliminated the butter? Of course I could use vegan butter but just wondering if it’s needed. Looks delicious! I’ve been looking for a good, healthy and basic tomato soup recipe. :)
Louise
She gives a vegan tip in the recipe.
Julie
Oh I missed it before. Thanks Louise!
Kate
It helps make it creamy, but you can use vegan butter too.
Amy
I made the recipe and left out the butter. It was plenty yummy! I also made it once with the butter.
Suzanne Kathleen Purvey
The nutrition information never comes up in the recipes regretfully.
From Suzanne Purvey
Kate
Hi Suzanne, I’m sorry you are having trouble. The nutrition information is a plug-in on my blog. You need to make sure you allow cookies in your browser. I hope this helps.
Mary Kavanagh
I made this for lunch today. I made a few changes though. I fried the onions with some cummin seeds and added in garlic when the soup was simmering, plus a dash of Worcester sauce. Finally, I added some milk near the end. It was delicious. My husband who loathes fresh or tinned tomatoes said it was lovely. It really was. Thank you for an addition to my menu list!
Rick
Instead of the sugar couldn’t you add shredded carrot as the sweetener in pretty much any recipe?
Kate
I’m not sure, but I would be interested if you tried it, Rick!
Sally
I substituted a carrot for the sugar too and I loved it!
Ron
How much shredded carrot takes the place of 1 teaspoon of sugar?
Janet Fazio
Thanks for the tip on the tomato paste! I usually end up throwing away the rest of those little cans while cursing the industry for not finding a better way to package it.
Kate
Thanks for sharing, Janet!
Fatima
Actually Trader Joe’s makes a handy tomato paste tube! Squeeze what you need and store the rest in the fridge!
Margaret
You can put extra tomato paste into ice cube trays and freeze. Put frozen paste. Uses in a baggie for future use.
Rebecca B.
This is one of our favorite recipes from your cookbook! It’s easy and delicious!
Kate
So happy to hear that, Rebecca! Thanks for your review.
laura
I make this soup from your cookbook a least once a month! It’s my carnivore husband’s favorite soup of all time. I doubled the recipe for an office potluck and it was a huge hit. Thanks Kate!
Kate
So great to hear, Laura! Thanks for your review.
Sabrie
This recipe looks awesome! I’ve been looking for version of tomato soup that my daughter can eat (she’s allergic to dairy…but can have butter so this is perfect). Also, I’m not sure when you added this, but I LOVE the 1x, 2x, 3x buttons. That’s super handy!
Kate
I’m glad this one will work for her! Thanks for your feedback, Sabrie.
Debbie
I love this soup! Having the beans for creaming us would have never occurred to me, but was so good. This is now my go to tomato soup recipe
Marisa
It’s thanks to my daughter who became vegan 4 years ago that I was introduced to your blog. After making many of your delicious recipes she bought me your cookbook this past Christmas (smart of her – I make the recipes and she gets to eat them! :) This tomato soup is among about 15 recipes that I have made and they were all delicious!
Thank you Kate for making healthy, easy recipes that are always appreciated by myself and my family!!!
PS to the comment/question below: I didn’t use butter in the Tomato Soup and it was still very good!!
Kate
Thank you for sharing, Marisa! I appreciate it.
Tina
Hi Kate,
Could you please tell me another name for Collard I have searched every vegie sore near me and no one here (Perth, Western Australia) knows what it is. I have looked it up on the internet but still cant find it in any store. Do you know if it is a Chinese Vegie.
Regards
Tina
PS: I love making all and I mean ALL your salads. Oh and Monster Cookies.
Kate
Hi Tina! If you can’t find collard greens, you can try kale too. I hope this helps!
Tina
Thank you
Colby Kavanagh
Collard greens are a slightly bitter green that are a bit tougher than other common greens and so need to be cooked longer. I f you want to replace them in a recipe, kale or spinach or chard would be excellent alternatives.
Tina
Thank you
Julie
The best tomato soup! I’ve made it so many times from the cookbook the page has come out. Now I have it from my phone. Yay!!
Kate
A well used cookbook! I love it. Thanks for sharing, Julie.
Emily
Made this recipe tonight for my husband and kids – phenomenal!!
Kate
Wonderful, Emily! Thanks for your review.
Rhonda Kelly
I am a huge tomato soup fan, and this is the best recipe I have ever made.So incredibly easy, so incredibly good! I can hardly wait for the grilled cheese recipe to go with it.
Kate
It’s so delicious!
Sieglinda Roth
My Mother canned her own tomatoes. So living on a farm we ate tomato soup many times. I can tomato adding one tsp of soda heat in pan and in another pan add 2 cups milk.heat both separate when both hot . when both are hot pour together and you have the best tomato soup ever. I still make mine like that. wonderful cook my Mother was.
God Bless her for her efforts.
Kate
Thanks for sharing!
Sierra
LOVE this recipe (and your whole cookbook!) We’ve been making it once a week with grilled cheese.
Kate
Great combination! I approve. :)
Kathryn Parker
Lovely recipe. Delicious and so simple to make. When I make this for a bean-averse friend of mine (don’t ask), I will try simmering a potato with the tomatoes to replace the thickening property of the beans.
Kate
Thanks for your feedback, Kathryn!
Jules
Hi, I made this tomato soup today. Put beans in to cook with the tomatoes for last 10minutes. What a deliciously light and flavorsome soup. Thank you Kate yet another stunning recipe from Cookie and Kate!!
From Jules, Christchurch NZ.
Kate
You’re welcome, Jules!
Remi
I made it…amazing!!!
Never made tomato soup before, I had previously dismissed it as a too simple and boring recipe to make…but your pictures looked so yummy and the idea of using great northern beans so inspired I just had to try! Couple of things I did change: I added garlic and red pepper flakes and smoked paprika when I was cooking down the onion. I also doubled the onion and hit it with balsamic glaze to really caramelize and get dark and sticky and borderline charred on the bottom of the pan to further impart a smoky flavor to the soup together with the smoked paprika…Yum!!
Super delicious, I can’t wait to serve it for brunch, I’m thinking grilled cheese sandwich made with crusty sourdough bread, tangy goat cheese and grilled brussel sprouts maybe?
Kate
Thanks for sharing what you did, Remi! I love your pairing ideas. Sounds delicious!
Maria
So stinking good! A solid and filling tomato soup. I didn’t add sugar, and it turned out great. Will definitely make this again.
Kate
Great to hear, Maria!
FOOD HEAL
I love it’s creamy golden colour.. I just know that this is a really yummy soup…. thank you for sharing
Kate
You’re welcome!
Missy
This is SO tasty, we loved it! And it really does remind me of the Nordstr tomato soup that I really love! Thanks!!
Kate
You’re welcome, Missy!
KatP
Hi, please can you let me know whether cannellini beans or butter beans are the best substitute for great northern beans? Thanks
Kate
Cannellini beans usually work well.
Teena
What about pinto beans?!
Kate
I don’t know if those would get you the same level of creaminess.
erin ries
I made the tomato soup recipe and I loved it! Will absolutely make it again. I think it will be great for camping since it freezes well. Thank you for sharing.
Erin
Kate
I’m glad you loved it! Thanks for your review.
Gail
Good morning, Kate & Cookie! Just a note to let you know I really rely on your special recipes whenever I’m in a bind! Every one I have tried has been my new “favorite”! I recently purchased one of your cookbooks for my granddaughter. She is vegan, and appreciates your recipes.Keep ’em coming!
Kate
Thank you, Gail! I’m happy to hear that.
Lori Taylor
I’m going to fix this today. I love the fact it has beans in it. My husband hates beans. At least he thinks he does. He’ll never know there in there. And today is the perfect day for tomato soup and grilled cheese. Its rainy and just plane yucky out. Will rate again when I do an update.
Kate
What did you think, Lori?
Lori Taylor
My mother and law dropped in as I was fixing the soup. I invited her to stay. She loved it and my husband had 2 bowls and never knew it has beans in it. Don’t tell him. I’ve tried for years to get him to eat beans. This is just one more way I can sneak them in to him. To go with the soup I made grilled ham and cheese and added tomatoes and lettuce after they were grilled. Can’t wait to try it on my grandkids.
Eva
So delicious and simple. Perfect for the finally cooler weather.
I also do the tomato paste in the freezer. I do TBS dollops on wax paper, let them freeze for about 10-15m and then roll it all up to store in a freezer container. Then I just pop a frozen dollop or two into my recipes based on need.
Tracy
My 4 year old and I made this tonight exactly as written and loved it— thank you!!
Kate
You’re welcome, Tracy!
Maria
Lovely soup! I did double the recipe using the 2X option, and it did not double the beans so take care if you decide to double the recipe and use 1 cup of beans (or the entire can). Years ago I took a course with a chef from NYC and he always used roasted red pepper puree in his tomato sauces for sweetness. So I eliminated the sugar and used a roasted red pepper when blending and delish! Thanks for a great recipe.
Kate
Thank you for sharing, Maria! I appreciate the review.
Jess T
Amazing! Made it with the grilled cheese and our whole family loved it!
Kate
Wonderful, Jess! Thanks for your review.
Bea6
The whole family loved this soup! I loved that it was easy to make and had some protein in it from the beans! Very fresh tasting and filling. Left-overs served our friend with a dairy allergy well (the small amount of butter is tolerable for the friend, though I know next time I could use olive oil). Thanks for sharing a great recipe!
Kate
I’m glad you loved it!
Camille Houpt
Great soup!!! will make again. make sure not to skimp on the sugar- I estimated and probably didn’t throw in enough and my kids thought it was too sour. I added more brown sugar and they loved it!! made it out of muir glen whole tomatoes and followed recipe.
Kate
Thanks for sharing, Camille!
Julie Martin
Add a pinch of baking soda- sweetens it right up!
Kate
I wouldn’t recommend baking soda in this, but you can adjust the other seasonings as you need to.
Emily N
YUM!!! Another hit with the fam. I made it with your grilled cheese recipe. I added a little extra sugar and next time I won’t add quite as much onion (the onion flavor was a bit strong, but it was a large onion).
Kate
Thanks for sharing, Emily!
Simon D
Delicious! Will become one of my go-to recipes.
Simon
Kate
Great to hear, Simon! Thanks for your review.
Julie S
This was so easy and DELICIOUS!!!! Thank you!
Kate
You’re welcome, Julie! Thanks for your review.
Cassie Autumn Tran
I love tomato soup! This recipe looks to die for–so vibrantly red and beautiful! Integrating beans to thicken the soup is absolutely genius too. I am addicted to northern beans–it’s not even funny!
Kate
Thank you, Cassie!
Julie
Made it today along with the grilled cheese sandwiches. Easy to make and really delicious. I added the basil.
Kate
Basil makes it so good, too! Thanks, Julie.
Melly
I never have Great Northern beans or cannellini beans on hand, but I always have navy beans, which is also a type of white bean. Could I substitute navy beans in your soup recipe?
Kate
Hey Melly, yes, those should work well!
Diana
Made this last night. YUM! The best tomato soup I’ve ever had, much less made. So creamy and rich! My husband declared it a keeper:). I’m an oil-free vegan, so substituted cashew butter for the butter in the recipe – would do that again in a heart beat. Served with herb bread, made a great dinner.
Kate
Thanks for sharing, Diana!
Lizzie
I made this soup a few days ago and it is a winner! So easy, and the beans and butter make it so smooth and satisfying. It was the perfect grilled cheese accompaniment! Definitely going into my regular rotation.
I also took your advice and enjoyed a little glass of wine while it simmered. It’s important to follow recipes to the letter ;)
Kate
I’m happy to hear that, Lizzie!
Melissa Larson
Loved this soup, and made the perfect grilled cheese sandwiches to go with it! Both amazing. I added a bit more broth because I prefer it thinner, otherwise perfect! Even my mom (who doesn’t like tomato soup) loves it. Thank you Kate!
Kate
You’re welcome, Melissa!
Amy
Best soup I’ve ever made!! It’s absolutely delicious. Added the basil and ate with sourdough bread grilled cheese
Kate
Sourdough grilled cheese, yes please! Thanks for the review, Amy.
christina
This is the best tomato soup I have ever made or tasted. I’m not kidding. It is so delicious and filling! I made it the vegan way, with 2 tbsp vegan butter instead of table butter or oil. It turned out awesome.
Kate
Great! Thanks, Christina. I’m happy you loved it.
Hayley Morrin
I saw this recipe in your cookbook when I first got it, but I was quite skeptical due to the white beans. Finally, a sore throat willed me to try the recipe today and it was perfect! Could not taste the white beans at all but they made it extra creamy and lightened up the red colour of the soup a tad. Will making this often :)
Mary
Whoa! Adding white beans for creaminess is pure genius. I’ve been trying to make homemade tomato soup for a while now and haven’t been satisfied with my efforts – I can’t wait to try your version!
Lisa
Kate, have you ever substituted fresh tomatoes? Someone just gave me a whole bag full and I’d love to make them into tomato soup, but am unsure about how to do that. Can you help?
Kate
I haven’t! I liked this one since it requires pantry ingredients.
Lindsay
Lisa – Did you try this recipe with fresh tomatoes? A friend just gave me almost 30 tomatoes and I’m trying to figure out what to do with them.
Greg Reader
Easy to cook – hand held blender worked well – and simply delicious. Had it twice in as many weeks.
My father’s a fan of Heinz tomato soup, so I’ll try out this on him when he visits in a few weeks time. No doubt which he’ll prefer.
Have you thought about a recipe for a French onion soup? Just a thought. Cheers..
Kate
I hope he likes it! I don’t have a plan for French onion soup right now. :) Thanks so much for your review, Greg!
Lindsay
This soup is fantastic! I can’t believe how good it tastes – thank you Kate!
Kate
You’re welcome, Lindsay!
Maria
The soup is lovely especially with the basil leaves added!! Thank you.
Is it possible to give me the calories? Thks.
Kate
Hi! The nutritional information is below the recipe. Click to expand and make sure you allow cookies in your browser.
Pat
This soup is wonderful! I made it tonight, and my whole family loved it!
Kate
Great to hear, Pat!
Michelle Brown
Best ever tomato recipe!! So creamy and tasty!!
Kate
Thank you, Michelle!
Sheila
I made this soup tonight, loved it!
Kate
Wonderful to hear, Sheila!
Sue Bofinger
Your tomato soup really hit the Spot! Looked delicious and it was! Made some croutons with a cheesy bread – perfect! Just made a batch for a friend who is doing me a favor. You would not even know they Northern beans in this – just makes it creamy! Thanks for a winner.
Kate
You’re welcome, Sue!
dana
SO GOOD. Would not change a thing except the broth I used was a bit too salty. Will make this again and again. Thanks!
Kate
Thank you for your feedback, Dana! I do find that vegetable broth can vary a lot.
Julia
This was delicious! Thank you for the recipe!
Kate
You’re welcome, Julia!
Susan D
We absolutely loved this soup!! Who would have thought to puree great northern beans to replace the thickness that heavy cream would have provided without really even tasting the beans? I was multi-tasking and even forgot to add the butter or the brown sugar and still we thought this was amazing! Thank you for this great recipe! Will definitely make again!
Kate
You’re welcome, Susan! I appreciate your review.
Gary
Thanks Tomatoe soup was delicious
I double the northern white beans.
Thank Again
G
Kate
You’re welcome, Gary!
Shelley
So easy and quick and LOVED this recipe. My 10 year old loves tomato soup, but likes a simple version, and that is not easy to find. So many recipes are adorned with twists on the original, and they have fallen flat. This recipe hit the mark exactly-not only that, I added the whole can of beans and tho it changed the flavour a little, we both really really liked it. My first Cooke and Kate recipe, I am a new subscriber, and can’t wait to dig in to your others :)
Kate
I’m happy this could satisfy your kiddo, Shelley! I appreciate your review.
sandra echeverri
I have been looking for a tomato soup recipe without all the sugar, I have fresh tomatoes from my garden and I can’t wait to try this!
Kate
Let me know what you think with your fresh tomatoes!
Jody
Just made this delicious soup! Only thing I did different was added homemade croutons.
Kate
Great to hear, Jody!
Alisha
Ohhhh man this recipe is a keeper. The whole family (particular husband and 3 kids) approved. Made it as written with basil. Used a immersion blender because it’s all we have. I’ll try it vegan next time.
SRP
Made this soup tonight for my daughter who just got braces. She loved it and so did I! Thank you for another super easy and super delicious recipe!
Kayera
tried it last night, turned out super yummyy. Thanks!
Lisa Bates
Lindsay,
Yes. I cut the tomatoes into about 6 pieces each and blended them in my nutribullet, then proceeded as usual with the recipe. I made my first batch without the fresh basil and my second batch with basil. Both were delicious and I have frozen the leftovers and reheated them with no problems. Enjoy!
Pam
I FINALLY got around to making this recipe. I have a number of other tomato soup recipes, most of which call for heavy cream and all call for lots of fussing around. I am shocked at how simple and amazingly delicious this soup tastes and thrilled it calls for blending in cannellini beans for creaminess. I made a triple batch and put in the whole can of tomato paste because like other commentors I hate to have a dab left over. So instead of 6 Tbsp I had 10, which made it a beautiful red instead of orange. I did leave out the salt but sprinkled garlic powder over the kettle as it simmered . Divine!
Kate
I’m glad you really liked this recipe!
Ron
One ingredient you don’t use is « baking soda ».
I add a pinch once very hot, add sautéed onions and whole milk or cream, return to very hot, add another pinch of soda, stir until froth settles down .
The soda of course reduces the acid, but also gives it a « je ne sais quoi « flavour. ( don’t over soda , then it does taste like « cow brand ». Try it you’l Love it for true home made .
Kate
Interesting addition, Ron. Thanks for sharing your preference.
Mert
Kate,
This was so easy and yummy! Perfect for a first “feels like fall day”!
I absolutely love your cookbook and have recommended it to many!
Charise
Kate, thank you for what you do! This soup was simply delicious!
Kate
You’re welcome, Charise!
Emily
Hi! This recipe looks so yummy & I’d love to try it!
However, I’m a college student who can’t afford to buy a blender. Do you have an alternative to using the blender? Thank you!!
Kate
You could try an immersion blender?
Emily
Oh my goodness I just looked it up…. kind of totally forgot that was a thing. Oops!
Thank you!!
Laura Benzel
Hi Kate,
Thanks for this recipe. I’m glad I found your website. Would you mind sharing what type of blender you use to make this soup? I used a Ninja and my soup wasn’t as thick and creamy like in your picture. I ran it through three times in small batches (I doubled the recipe). It still tastes yummy but not creamy.
Thanks!
Kate
Hi Laura! I used my Vitamix. https://cookieandkate.com/healthy-kitchen-essentials/ I have had it for years and loved it!
Carly
This was so good! I have made tomato soup before and found it to be nasty. This recipe is a winner!
Kate
I’m happy you love it, Carly!
Lisa B
I was looking for a dairy and gluten free recipe for soup for a ladies luncheon. This hit the spot with many of the ladies, and it’s a new favorite of my husband! Thanks!
Kate
You’re welcome, Lisa!
Diane
I love this recipe for tomato soup! My only addition is a throwback to my grandmother who always added a pinch of ground cloves to her tomato soup. I truly think this is the best tomato soup I ever ate. Thanks for it.
Kate
Thanks for sharing! I love the tradition :)
Sydney
I am not usually one for comments on blogs BUT I feel like I have to say thank you!!!! This is hands down the best tomato soup (heck, the best soup period) I’ve ever eaten! My husband has been requesting it now that winter is upon us and I am so excited to make it for him too!
Thank you for the recipe!
Kate
I’m so happy you did! Thanks for your comment adn review, Sydney.
Marisa Ojeda
Omg deliciousness just made this for lunch with my fav grilled cheese sandwich ❤️
David Noel
Kate,
Another fantastic, delicious recipe! Your recipes never disappoint. This soup was simple to make and the flavors really came through. Thank you!
David Noel
Carla Hodgson
I haven’t made soup in years, and decided to try this,as was given a huge can of plum tomatoes lol! was absolutely lovely, went down a real treat with crusty bread! Thank you
Kate
You’re welcome! Crusty bread is a very good choice. Thank you for sharing, Carla!
Ashley O
This recipe is absolutely delicious!! We used a whole 14.5 oz can of beans and added dry basil. Thanks for the recipe, yum-o!
Kate
You’re welcome, Ashley!
Michelle
I have tried tomato soup recipes of all shapes and sizes over the years, and this is the BEST one by far. Especially if you grew up dunking buttery grilled cheeses in the canned tomato soup. The brilliance of this soup is creating the creaminess with the beans – who’d-of-thought? I certainly wouldn’t have believed you could get a creamy tomato soup without heavy cream; in fact, I fully prepared to add some to the end of making this, and was shocked I didn’t need to. Great recipe – great enough for me to comment, which is not usually my thing.
Kate
Great to hear, Michelle! Thanks for your review.
Bev
I made this today and it was very good! Most ingredients used were reduced sodium or no salt added and it was still tasty. Will make it again, but will likely add a bit more spice. Thank you!
Kate
Thank you for sharing your feedback, Bev!
Abby
We went three for three this weekend with your recipes – hummus on Friday, fresh mint ice cream on Saturday and tomato soup on Sunday (paired with goat cheese, white cheddar & avocado grilled cheese). All of the recipes were delicious!
Kate
I love your line-up, Abby! Thanks for your review.
Ari
Best tomato soup ever! Made this last night, it was sooooo tasty. Was liberal in the amount of basil I blended into it, no regrets. Thanks again for another great recipe.
Denise
Katherine, think you could do step one (cooking the onion and tomato paste, and then add the rest to a VitaMix and let it run on the soup setting? Or do the flavors need to blend while it simmers?
Kate
I prefer the way it’s written in the recipe. The overall flavors really shine.
Chloe
I think you should add a video for the soup so it is easier for people understand the steps.
Kate
Hi Chloe! I am working on additional videos for recipes. :)
Maggie
GREAT recipe! I used San Marzano tomatoes so didn’t need to add tomato paste or sugar. Absolutely will be making this again!
Kate
Great to hear, Maggie!
Jill Hibbard
Just a question: the recipe says “cooked Great Norther Beans”. Even if they are coming from a can do I cook the beans prior to putting them in the soup?How long? I’m sure there are cooking directions on the can-just use those? Thanks!
Kate
Hi Jill! You will blend the beans with the soap. Does that make sense? So you want them cooked, then add in step 3.
Brooke
Omg so easy and delicious!!! Thank you!
Kate
You’re welcome, Brooke!
Nares
Hello from Australia :) Made this last night with basil. WoW Amazing! Sooo tasty! Best soup and soup recipe i have tried Ever! Thankyou so much for sharing your Amazing recipes!
Kate
You’re welcome, Nares!
Suzanne
Yum! This was so delicious. You would never know it was lightened up! And easy to make. I couldn’t wait to even eat the leftovers, and I normally hate leftovers! Thank you for this flavorful recipe. I will be making it again, and again, and again!
Kate
Wonderful to hear that, Suzanne!
Timber
I love love love this tomato soup recipe. I can’t do any dairy so a creamy tomato soup is usually out of my diet. But I found this one and am a happy girl.
*follow her directions and use a med yellow onion. The first time I made this I used a large white onion and it was a bit too powerful, good, but powerful. I have since used the sweet yellow onion and it works better.
Kate
Thanks for sharing, Timber!
Sally
I sprinkled the soup with my Santa Fe green chili powder at the end. It was so good I was moaning!
Kate
I’m happy you loved it, Sally!
Jenni
This soup was amazing! I made it for my daughter’s birthday party and everyone gobbled it up. It is so creamy and tomatoey without any cream. Definitely recommend!
Kate
Great to hear, Jenni! I appreciate your review.
Andrea Carden
I was looking for a tomato soup that was gluten free and boy did I hit the jackpot! This soup is so easy to make that I’ve made it 3 times in the last month and a half. Everyone loves it and they have no idea there are beans in it. I no cannellini beans so I used chick peas instead. Still delicious! Thank you!
Kate
You’re welcome, Andrea!
Brad
Hi, C + K! New to your site and I’m already so happy with the recipes. I do have one question though. Where can I find the bowls used in your pic? I love them! I NEED THEM! lol
Kate
Thanks Brad! The bowls are from CB2 and they’re quite affordable!
Tristen
I’ve made countless tomato soup recipes in the past, and never achieved the creamy spoon coating texture you want in a great tomato soup, until now that is. I’ve made this recipe probably 10 times since stumbling across it a couple months ago, and every time I’m amazed at how easy and delicious it is. I could seriously sit down and eat the entire pot… unfortunately my fiancé also enjoys tomato soup so I’m forced to share! Haha
Helene
Absolutely delicious soup which comes together with staple pantry items. I used pinto beans and added a roasted red pepper instead of the sugar following a reader’s comment, a bit of butter blitzed in at the end and even my husband raved about it.
Wonderful soup to make when coming home from holidays to an empty fridge!
Mary Kavanagh
I made this for lunch today. I made a few changes though. I fried the onions with some cummin seeds and added in garlic when the soup was simmering, plus a dash of Worcester sauce. Finally, I added some milk near the end. It was delicious. My husband who loathes fresh or tinned tomatoes said it was lovely. It really was. Thank you for an addition to my menu list!
JoAnn
So fresh…and easy! My husband isn’t feeling well and we are expecting another Chicago snowstorm. The soup refreshed us and renewed our energy. We left out the sugar and added some garlic with the onions but kept everything else as is. Definitely will become a part of our regular repertoire. I look forward to discoveing more of your recipes.
Bessie
Hi Kate! I’ve been making several recipes from your blog and all have been absolutely amazing! Tonight I made this soup and it was full of flavor and So creamy, minus the heavy cream! In the last month, I have made your Corn salsa, spicy black bean soup, avocado, baby Bella, and spinach quesadilla, and smashed potatoes! My husband and I have been impressed with the result of all of your recipes, and he loves meat and doesn’t miss it at all from these dishes! I’m so glad I found your blog! Thank you!
Kate
I love it! Thanks for sharing what recipes you are enjoying, Bessie.
Karen
This is a great recipe. I left out the following ingredients: salt, sugar, and butter. I added in some grated carrot to substitute for the sugar and help reduce the acidity. I also used “no salt added” tomato paste and cannellini beans. The taste was great. The beans are my new “magic ingredient” for making a creamy soup base. Used this same concept to make cream of mushroom soup and a cream of chicken soup. Awesome and very healthy with great taste!!
Thanks you for this awesome idea and use of the beans in the soup. I’m sharing with friends.
Kristen
Made as written except added two cloves of garlic. I used vegan butter and think it was worth to include that ingredient instead of olive oil. This soup is FANTASTIC – amazing taste with healthy ingredients and easy for working folks!