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:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Penny
Great recipe! I reduced the fat by using 1 TBSP extra-virgin oil oil and 1 TBSP butter to sauté the onion, and omitted the extra butter later. I left out the sugar. I used some baking soda (1/2 tsp ?) to reduce the acidity and take the edge off the tomatoes. I saw someone else comment she used carrot for sweetness. No basil either. I loved the creaminess from the cannellini beans. I did have a major disaster. My blender leaked! (I took a photo. It’s priceless.) I did have some soup not in the blender. I warmed it up tonight and used my immersion blender. Delicious! The brand of canned tomatoes I used is Shop-Rite Organic (in purée) imported from Italy. Quality seems good. I used my Foley food mill to remove seeds from the whole tomatoes, but it was a chore. I think I’ll try crushed tomatoes in purée. What do you think?
★★★★★
Kate
Thank you for sharing, Penny! I’m so sorry to hear your blender leaked. I’m glad you were ok and still able to enjoy this soup.
Nadine
I can’t say enough about this soup. It is easily the the best soup I’ve ever eaten. It’s the second time I’ve made it and it’s just as good as the first time. I’m not a vegetarian so I did add two pieces of previously cooked bacon which I chopped and added to the onions.
I’m thrilled that I can eat a creamy, delicious soup that is so tasty.
★★★★★
Kate
Thank you, Nadine! I’m delighted you think so. I appreciate you taking the time to review.
Mary Barber
Creamy perfection! Thank you!
★★★★★
Kate
You’re welcome, Mary!
Elena Haas
Perfect tomato soup! This is already a new family staple. I make as big a batch as I can in my stock pot!
★★★★★
Nadine
I can’t say enough about this soup. It is easily the the best soup I’ve ever eaten. It’s the second time I’ve made it and it’s just as good as the first time. I’m not a vegetarian so I did add two pieces of previously cooked bacon which I chopped and added to the onions.
I’m thrilled that I can eat a creamy, delicious soup that is so tasty.
★★★★★
Nicole
From my very first taste, this soup has become one of my favorite meals. I cannot thank you enough for your incredible recipie Kate. 10 stars if i could!
★★★★★
Margo
This soup was excellent! My husband and I are eating vegetarian for nearly four months and the biggest problem we have is that he HATES beans! But in this soup, he knows they’re there and cannot taste them and loves the texture they provide. This goes into my family recipe book! Thank you!
★★★★★
Josel Bautista
The best tomato soup I’ve ever made… I’ve used home grown cherry tomatoes (instead of canned), oven baked it first before adding it per instruction. Thank you for the recipe, Kate!
★★★★★
Kate
You’re welcome, Josel! I appreciate your review.
Jmamba7
Not a fan of tomatoes in general, but had a craving for a quick soup on this rainy english day. Modified with basil leaves, half a tomato in addition to a can of chopped as we didn’t have whole canned here and some thyme (as suggested by a user) . Had it with your grilled cheese recipe. It hit the spot! Thanks
★★★★
Kay
Wow!! Awesome soup! Thanks for the recipe!
We used our homegrown yellow tomatoes and our soup looked golden and rich. Best ever!
★★★★★
Jane
As far as my husband was concerned, the only tomato soup was the Campbell’s variety. Sadly, not available currently! Your recipe is really easy and is now considered superior. Good grief. No adjustments necessary. Thank you so much!
★★★★★
Marissa Anita
Thank you Kate for this recipe. A total winner! Not only that this is easy to make but also absolutely delicious. I did two replacements just because I didn’t have enough ingredients in my cupboard. I replaced half of the tinned tomatoes I was missing with fresh tomatoes and the white beans with red beans – worked wonderfully too. Thank you and may you and Cookie stay healthy during home confiment.
A wave and a smile,
Marissa – Indonesia
★★★★★
Alexa
Awesome recipe! The beans were an amazing replacement for cream. The recipe is super forgiving and was everything I craved.
★★★★★
Rowan
I love this soup and so does my whole family! Since I found it I’ve started keeping a constant supply of tinned tomatoes and tomato paste in my pantry so I can make it whenever I want. It’s such a quick, simple, and delicious recipe. Especially now that so many of us are relying on pantry staples, it’s just perfect.
★★★★★
Kate
I’m glad it’s a family hit, Rowan! I appreciate you sharing your thoughts and that you keep ingredients in your pantry at all times. That’s great!
JJG
Cookie and Kate can do no wrong. Literally every recipe I’ve made is perfection. No tweaks necessary for any recipe, including this one. I’m writing this as my toddler and I gobble this up. This is a perfect stay-at-home recipe. I was skeptical it would be creamy enough but it is perfect.
★★★★★
Shanay
Might have converted me into a tomato soup lover – it was delicious!
★★★★★
Brittany
Love love this soup! I’ve never tried anything on your blog that I haven’t loved. I substituted canned tomatoes for real tomatoes (skins off) and white beans for a handful of potatoes. Turned out perfectly!
★★★★★
Kate
I’m happy to hear that, Brittany! Thanks so much for sharing.
Cheryl Dennis
OMG Kate! Love this soup… it is awesome! Not to mention since I am home and not working, I have made many of our soups, broccoli, cauliflower, carrot, and now this. My husband has checked out a few of your recipes too, pancakes and wheat pizza. Yes, I have your latest book too! Please come to Chicago for a food sampling and your next book signing please, event bride would be happy to sell your tickets, I’m sure… thanks so much, U are the best !
★★★★★
Kate
I love that you are making so many recipes from my blog and book! Thank you for your support. Stay healthy and safe!
Aditi
I love so many of your recipes, this has become a firm family favourite. I’ll sometimes add small elbow pasta to make it more substantial for the kids. It’s on rotation at least once per week. Thank you for everything you do!
★★★★★
Kylie
Currently my favourite soup! Make it at least once a month!
★★★★★
Cat
Just made this and it’s definitely going in the meal rotation. A perfect rainy day-Sunday-meal. Looking forward to eating this all week with a vegan grilled cheese. Your recipes are consistently amazing! Thank you!
★★★★★
Diana
Delicious soup, loved it. Made it with fresh tomatoes. Will definitely make again. Thank you for great recipe.
★★★★★
Cathy Kamber
Can I substitute fresh tomatoes, I have so many both full size and cherry tomatoes. Should they be cooked or scanned before use? Thanks very much this looks great
Kate
Hi Cathy! I’m jealous of your tomato surplus. :) I haven’t tried this recipe with fresh tomatoes. You could perhaps substitute 4 cups chopped tomatoes for the large can of tomatoes. Be sure to include the juices from the tomatoes, too, and perhaps cook the tomatoes longer than suggested here. Let me know how it turns out! If you want another use for fresh tomatoes, I love these recipes for panzanella, Caprese salad and Caprese pasta salad.
Dianna Graves
Wonderful recipe!
Made almost as suggested – no beans, homemade chicken stock, and used immersion blender.
Turned out perfect, so thanks so much!
★★★★★
Kate
You’re welcome!
Mark
The soup was fantastic!!! I wasn’t sure if I would use the rest of the can of beans and tomato paste so I used the entire can of bean and tomato paste. I think this made it even creamier. I made it for dinner and I thought I would have left overs for lunch, but the four of us ate it all!!!! You never let us down on your recipes!
★★★★★
Ase
I love it ❤ it’s really helpful to follow the instructions
★★★★★
Marta Bo
Incredibly yummy!! I replaced the beans with half a cup of diced potatoes (as I can’t eat beans) that I added to the soup halfway so that they would have some time to cook well. The result was delicious. Another recipe that conquers my heart and stomach! <3
★★★★★
Kate
Wonderful to hear, Marta! I appreciate your review.
Ron DuBois
I made this today for my family. Everyone loved it. I opted not to use any sugar but did add basil. I will definitely be making this again.
★★★★★
Julie Madlangbayan
Hi I don’t have canned tomatoes but I do have Tomato sauce. Will this soup recipe still work with sauce?
Kate
Canned tomatoes really work best here, but you could try it. Although your tomato flavor will vary.
Julia
Honestly I was a little skeptical of this recipe combining beans for tomato soup….but it AMAZING! I am obsessed. I used olive oil instead of butter to keep it vegan. Very quick and easy recipe. Love how the beans add creaminess and protein. I added basil to make it tomato basil soup :)
★★★★★
Kate
I’m glad you tried it anyway, Julia! Thanks for sharing your loved it.
Claire
So tasty and so easy!
I substituted the beans for kidney beans as I am trying to get rid of the cans in my cupboard and replaced the sugar with stevia and it’s so creamy and devine! Perfect for a winters eve
★★★★★
Greta C Wink
i’ve made this soup several times with chick peas as a substitute – tonight i’ll be trying it with a potato (like in your broccoli cheese recipe) instead, because i forgot to soak/cook chick peas last night and i’ve promised my husband that we’re having this for dinner. it’ll be a little less healthy, but i’ll let you know if he notices…
★★★★★
Greta
the potatoes did work, btdubs. but i switched back to chick peas as soon as i had ’em for the extra protein!
Natasha
My soup did not turn out that thick and creamy what can I do about that? Also, it was really good apart from that.
– Natasha
Kate
Hi Natasha! I’m sorry to hear that. I wonder if you added too much liquid or your onion wasn’t very large. I’m happy you liked it!
Rachel
i used vegan butter. only had kidneys beans on hand and that resulted in the soup littered with little dark specks of bean skin and it ruined the uniform color, and i couldnt blend it out. will use white beans next time. tastes great with garlic and vegan butter toast
★★★★★
Kate
I hope you still could enjoy the taste! Thank you for sharing, Rachel.
DD
Absolutely delicious.
I used tinned chopped tomatoes because that’s all I had. I think the addition of beans is inspired. I added 1 teaspoon of dried oregano as I had a single teaspoon sachet in my cupboard.
This soup is so easy to make but best of all simply delicious.
★★★★★
David
A tasty soup – we enjoyed it and have some left for tomorrow. I made it in a soup maker – the quantities are just about right – and added a couple of elderly tomatoes from the fridge. Didn’t have cannellini beans, so rinsed the sauce from half a can of baked beans and used those instead. And fresh basil, of course.
Definitely worth doing again.
★★★★
Edda
Easy, delicious and creamy. You are absolutely right as you can’t taste the beans. My little one loves it. Definitely doing this one again.” But with basil next time.
★★★★★
Allison
I am currently cooking this for the second time in 2 weeks as I ate the first batch so quickly. Lovely smooth texture and rich flavour. Love the addition of beans that you can’t detect at all. I added in chopped basil, not blended just before eating- takes it to another level. I do not own a blender but my stick blender worked just as well. I froze some of my first batch and it reheated perfectly from frozen. Flavour even better than eaten fresh actually. Thank you for the recipe!
★★★★★
Kate
I love that! Thank you for sharing how you adapted it, Allison.
Amanda
This is my first time making tomato soup,and this recipe has made me swear off canned tomato soup period. Unbelievably delicious and flavorful, and so easy! Thank you!!
★★★★★
semere
thanks kate,u share new idea for me.we are different curturaly from u. but i like to much i enjoy too much,may GOD bless u.
Stella
This was absolutely incredible! I loved topping my soup with Everything but the Bagel seasoning.
★★★★★
Kate
I love that! Thank you for sharing, Stella.
Jill M
SO good! This was my first time making it from scratch and I am so happy with the results. Dare I say throw in a little pepperjack and it’s a copycat Isaacs pepperjack tomato!
I was out of white beans (and red) so I rinsed some mild chili beans and they worked perfectly. Maybe that’s where I got the pepperjack-type notes!
Either way, this is a staple now for me!
★★★★★
Naomi
This soup was amazing! Easy to make. Contains ingredients I always have on hand. I left out the beans and added rice. Really creamy and delicious. Thank you!
★★★★★
Kate
You’re welcome, Naomi!
Rachel
Best tomato soup ever! The bean idea is genius! I made a few changes and additions that I thought worked quite well.
– Roasted one entire red bell pepper in the oven for 30 min at 400 and added it (cut into pieces) at the same time as the tomatoes, stock, and everything else.
– While the pepper was roasting, browned the beans plus two cloves of garlic a little in a skillet with some butter before getting started on the soup. Removed garlic from the beans and added it to the onion right before the tomato paste. Added the beans at the end like you said to.
– Added a sprig of fresh thyme (removed before blending everything), about 1/4 tsp oregano, about 1 tsp dried parsley, and a small pinch of crushed red pepper when I added the tomatoes.
– Used slightly less butter than you said because of the butter I put with the beans and the olive oil and juices from the roasted pepper. Threw in a small handful of shredded Parmesan when I blended in the basil.
Because the red pepper is also sweet, I only needed a tiny bit of sugar. It turned out amazing! This is definitely going to be my go-to tomato soup recipe from now on.
★★★★★
Edie
Hi! Can I use butter beans instead of the Cannellini beans? I don’t have any to hand except dried Cannellini beans which will need to soak for 12 hours and cook for two… would butter beans still give a creamy flavour? Thanks!
Kate
Hi Edie, I don’t know if that will get you the same result as I haven’t tried it. Sorry! If you do, I would be interested in your result!
Edie
Thanks anyway! I am making it now, and I will give it a go with the butter beans. They are creamy, so even if they do not give exactly the same result I will give it a try
Lori Caggiano
Hi can I make the tomato soup recipe with cherry tomatoes from the garden I have so much don’t know what to do with them thanks
Zoe
Recently we decided we wanted to make tomato soup. I had narrowed it down to this recipe and one from the NY Times. In the end I went with this one because, first of all, I love Cookie & Kate’s Recipes. Second, I was intrigued by the addition of beans to make it creamy as opposed to heavy creams. Once again, Cookie & Kate came through. This soup is delicious. Definitely worth trying.
★★★★★
Kate
I’m happy this one won out and you loved it! Thanks for your rave review and confidence.
Stephanie Bulanda
I absolutely love this recipe and this soup! Often sprinkle parmesan cheese flakes on top to eat.
How would I go about making this with fresh tomatoes? I will soon be overwhelmed with juicy beefsteak tomatoes from my garden and I am hoping to make tomato soup!
Kate
Hi Stephanie, I’m sorry I don’t have specific insight for you. I find the flavor is best here with canned tomatoes.You could perhaps substitute 4 cups chopped tomatoes for the large can of tomatoes. Be sure to include the juices from the tomatoes, too, and perhaps cook the tomatoes longer than suggested here. Let me know how it turns out! If you want another use for fresh tomatoes, I love these recipes for panzanella, Caprese salad and Caprese pasta salad.
Alisha
This has been our favorite tomato soup recipe for a while, so when I was given a bag of homegrown tomatoes from a friend, I went back to this recipe because I know it’s a winner. However I knew I didn’t want to just use the raw tomatoes. What I ended up doing was roasting a baking sheet full of them in the oven at 400 degrees (cut in half and drizzled with olive oil, salt and pepper, with a few garlic cloves on there because yum roasted garlic) then adding them straight from the pan to the soup. I just cooked for 10 more minutes at that point (since the tomatoes were already cooked) and pureed with an immersion blender. So delightful!
★★★★★
Kate
I love this recipe, I make it all of the time and the idea of blending in beans for texture is genius. My 4 year old just asked me to make it for him and his 2 year old sister loves it too.
★★★★★
Kate
Wonderful to hear, Kate! Thank you for sharing.
Steve
I just made this tonight. Followed the recipe exactly. Still new to cooking. I put the fresh basil in and the soup was fantastic
★★★★★
Cris
This soup is delicious. I’ll admit, I was skeptical about the beans, but they worked really well to taste like a cream based soup without the cream. Too lazy to freeze leftover beans, so I just doubled the recipe and used the whole can. I did use the basil, though I’m not sure it actually needed it. As a moderate meat eater married to a lifetime vegetarian, your website is invaluable to my meal planning. Thank you for creating recipes I can use to feed both of us, as well as our friends and family.
★★★★★
Faye
Sooo easy and delicious. All the flavours go really well together!
I stumbled onto your blogs months ago and have tried out a number of your recipes and I gotta say I love them all! Thanks for the creativity and keep it coming!
With love from Melbourne!
★★★★★
Erin Wang
WHOA! I have been blown away by this tomato soup. I’m so pleased that this was made with beans and not cream – you’d NEVER know! Possibly the best tomato soup I’ve ever had. I copied the recipe to a T (including the basil!).
*drooling*
I paired it with a pesto bread for dipping.
★★★★★
Audrey Gomes
Genius to add white beans for creaminess! Some tomato soup recipes have lots of Saturated fat. Very nutritionally balanced recipe.
★★★★★
Hannah
I just made this recipe, and it was outstanding. I doubled the onion and sauteed it until it turned golden, replaced the butter with olive oil to make it vegan, used a whole can of rinsed white beans for creaminess, and added one and a half tablespoon of dried oregano, rosemary, and basil.
The only thing I would suggest it salting it to taste if your vegetable broth isn’t too high in sodium as I felt it was somewhat bland before I had seasoned it with herbs and extra salt.
Thank you for all you do, Kate, I served this with your crushed potato recipe, and they made an excellent meal.
★★★★★
Graeme jackson
Hi
Love this soup and make it for ourselves regular
We have a guest house here in Bulgaria and would like to offer this to our customers,can it be made and frozen ?
Many thanks
★★★★★
Kate
Hi Graeme! I believe this one would freeze well. Let me know what you think if you try it! I appreciate your review.
Seattlecook
Kate! I love tomato soup but don’t love heavy cream for health reasons. This recipe is all of the good and none of the bad! Fantastic! Thanks!
★★★★★
Sofie
So delicious and easy to make! I accidentally used a whole can of white beans (all I had in the cupboard) but it still tasted like creamy tomato soup rather than bean soup. Will definitely make again.
★★★★★
Kate
Thank you for sharing, Sofie! I’m glad you loved it.
Catherine
Made for this dinner tonight and it was amazing. So nice to find a tomato soup recipe without heavy cream. It was very filling!
★★★★★
Kate
Thank you for your review, Catherine!
Michael Hulsey
I love the idea of using the canellini beans to add depth and creaminess, as well as another nutritional layer. How clever!
Kate
Thank you! I hope you love it, Michael.
Jennifer
I made this with a few alterations on the first truly cold day in San Antonio, TX. The kids and I woke up to 45 degrees outside and about 64 inside!
I subbed the vegetable broth for chicken bone broth (high in collagen, minerals, and protein), added a tad more butter, and finished it off with about 1/2 cup heavy cream.
Served with the classic grilled cheese that I made under the broiler in the oven. I was delishious!!!!
★★★★★
Kate
Thank you for sharing, Jennifer!
Denise
I can taste the beans. I won’t be making this again. Thanks anyway!
★★
Kate
Hi Denise, Sorry this one wasn’t for you. I appreciate your feedback.
Carolyn Smith
OMG this is so delicious!! I just made it, and the only slight changes I made were to sub olive oil for the butter, and after blending everything together, I stirred in a couple handfulls of frozen sweet corn. SOOOO good!!
★★★★★
Kate
Thank you, Carolyn! I’m happy you loved it.
Dawn
This was amazing! I used crushed tomatoes and it turned out great! My daughter is gluten free and loves tomato soup so this will be enjoyed frequently. Thank you for the recipe!
★★★★★
Kate
You’re welcome, Dawn! Thank you for your review.
Junkerryjournals - Kerry
A lovely recipe! I didn’t have any white beans the first go around so added a dash of cream. Second time around I added a bit of garlic.
Loving the book! Glad I purchased it xxx K
★★★★★
Kate
I’m happy you love this recipe and my book!
Leon Wisniewski
Great recipe and so easy to make. Glad you noted to use the blender instead of an immersion tool, something I would have instinctively done. So creamy without any stray onion or bean pieces. Used tomato puree and it still turned out wonderful.
★★★★★
Michelle Johnston
The soup was amazing and we loved that it packed some extra protein with the addition of beans.
★★★★★
Cathy
I couldn’t get over how easy this was! Such a great, healthy pantry meal. I made it basically as written, but I used crushed tomatoes since that’s what I had. It’ll for sure be in our rotation this winter.
★★★★★
Katie Sebastiani
I make soup all the time and I’m not sure I have ever made tomato. Love this recipe. Always looking to get a little protein or veggies in my kids and this is perfect! Beans add a little creamy texture without any cream. I used chicken broth instead of veggie. Otherwise, followed completely. Did a heaping teaspoon of brown sugar…..I could smell acidity from tomatoes! Do not skip the butter.
★★★★★
Liz
Delicious! I have made your pesto and risottos (many times – so easy in the oven) and figured it was time I said thank-you
★★★★★
Kate
I’m excited you have enjoyed it, Liz! Thank you for your review.
Susan
This soup is absolutely delicious! Every recipe I’ve made from your line up has been terrific. All of your dishes are consistently the best meals I’ve made. I can’t wait to try everything. Thank you, Kate!
★★★★★
Ciara
Just made this and I can confirm it’s gorgeous! This is my third Cookie and Kate soup now and they’ve all been top notch. I followed the recipe exactly and for me the consistency was perfect, can’t wait to try more
★★★★★
Kate
Hooray! I’m excited to hear that. Thank you for taking the time to review.
Sabre
This soup is amazing! Absolutely one of the nicest recipies ive ever found. Thank you so much for sharing!
★★★★★
Kate
You’re welcome, Sabre!
Prudence
I never thought about adding beans to this kind of soup. It came out so creamy. My husband will not eat beans. He did not know their were beans in the soup. Wonderful recipe. Thank you so much.
★★★★★
Mrs C.
I’d like to try this recipe but do not own a blender. Will a food processor work as well?
Kate
Hi! It can work, just may not get as smooth. I hope you enjoy it!
Donna
I’m so glad I found your website! We want to cut down on sodium (no more canned soups!) and eat healthier with less meat, so I decided to make homemade soups using less salt. The tomato soup was delicious! I made your minestrone soup, with kale, for tomorrow’s dinner.
We are dog lovers too, and I cook for our 2 Jack Russells. No salt at all for them, so I know that we can use less salt. Did you ever think about publishing recipes for dogs? We often eat some of the “dogs’ food” (boneless chicken breast) when I don’t have time to cook!
★★★★★
Kate
Welcome, Donna! I’m happy you found it too. I don’t publish recipes for dogs, sorry!
Amanda
This recipe is awesome! I can’t wait to share it with my family (with due attribution, of course)! As someone who is an autoimmune diabetic, I really appreciate it when people make versions of recipes that include nutritional facts and alternative methods in them; it makes proper medication so much easier! You rock!
★★★★★
Jake
Delicious soup. I’ve made it quite a few times and the family loves it. I double the recipe and to keep the measures simple, I use an entire 6 oz can of tomato paste and a 15.5 oz can of drained cannellini beans. Leftover soup is always gone the next day. It’s also fun to taste test different brands of tomatoes. Thanks.
★★★★★
Maya
Hi!
I want to make this recipe but have no beans… any suggestions for things to use instead?
Kate
Hi Maya! The beans are really important to get this creamy without the cream. I don’t have a great alternative, sorry! You could try some more butter, but I can’t say how much without trying it.
Maya
It’s fine! I ended up getting some. I love your recipes!
Kate
Wonderful, Maya!
Sarah
I was looking for a quality tomato soup recipe that delivered childhood snow day nostalgia “adultified” so-to-speak, and this soup certainly did deliver! I was amazed at how creamy and wonderfully thick the soup turned out – perfect for scooping up with my grilled cheese sandwich.
Thank you!
★★★★★
Kate
Wonderful to hear, Sarah! A great way to warm up on a snow day.
Aviva Patz
Delicious! Really tasty. Love the addition of the beans for heft and protein. We paired it with grilled cheese and salad for dinner. Yum!
★★★★★
Kate
The best combination! Thank you for sharing, Aviva!
Virginia
Hey, Kate! Had to tell you what happened when making this. :)
My spouse came into the kitchen the *second* I was throwing the beans in, and they freaked a wee bit. They’re a milk drinking, dairy loving human. They didn’t think the beans should go into a tomato soup, but I told them your recipes are great, have worked in the past, and there’s nothing to worry about. Fast forward: while eating it, he said it was really good. *Bravo* on converting a standard recipe into something even better! :)
★★★★★
Kate
Hooray! I’m glad it all turned out, Virginia.
Ian Abbott
Thankyou. Really impressed my wife with this one (she’s a great cook). First time I have made soup… This one was delicious.
★★★★★
Kate
That’s music to my ears! I’m glad she loved it, Ian. I appreciate your review.
Esther Hassard
I’ve made this soup about 15 times now. It’s my go to dinner or lunch with a grilled cheese. The family loves it. So does my work….my boss tasted it and so far has had me make 2 batches for her. It’s soooo good!
★★★★★
Kate
That’s a delicious combinations, Esther! Thank you for your review.
Joanne
I’m in the uk, and can’t work out the measurements for the tomatoes?! Our standard tins are 400g – please can you convert into cups or pints or litres ..
Thanks
Kate
Hi Joanne, Here is a good conversion guide.
H
This recipe is amazing! I can’t believe a can of tomato and beans turned into a beautifully creamy soup. I’d never made soup before and this was so quick and easy I can’t wait to make it again!
★★★★★
Kate
Wonderful to hear, H! Thank you for your review.
Shannon
Followed the recipe to a t and it turned out delicious!!! Loved it.
★★★★★
Kate
Great to hear! Thank you for reporting back, Shannon.
Rick
I liked the soup recipe, & made 1 small change, Well its not small its kind of large but works. Up size the ingredients so you use an entire can of tomato paste, as well as the beans a couple large cans of tomato, I used the Aylmer type which are available here & have no salt added.
It made way to much for my wife & I even saving some for leftovers the next day the rest we put in single serving freezer containers & voila, soup ready to go !
★★★★★
Jeanne
This soup was delicious, thank you! And a hit with the whole family. Exactly the classic tomato soup I was thinking of. I bought the ingredients a few weeks ago, then forgot I used the northern beans for something else. I read through the comments and substituted with chick peas that I always have on hand, I love all your recipes. We’ve had at least one a week lately.
★★★★★
Julia
This recipe was really easy, even for someone like me who’s not great at cooking! This soup tasted so good, I couldn’t believe I cooked something this tasty! Thank you, Kate!
★★★★★
Kate
I’m delighted you loved it, Julia!
Nicole
Made this soup twice and my family raves about it! Thanks for the recipe. I did have to make a couple modifications due to ingredients on hand. Didn’t have tomato paste so used the whole can of beans. Had Muir Glen tomatoes but not whole peeled so I used a can of diced tomatoes and a can of tomato sauce. Also added fresh basil. Yum!
★★★★★
Swati
Hi Kate!
I made this soup tonight for dinner and it was a big hit!! I followed your recipe word for word except I added a little extra sugar and beans to compensate for the tartness of the tomatoes. I served it with grilled cheese sandwich. My husband and I loved the soup and I’m going to add this recipe to my weekly dinner rotation! Thank you for this easy and delicious recipe.
★★★★★
Rex
Best homemade tomato soup recipe I’ve found! Terrific not acidic, not sweet, just right! Thank you!
★★★★★
Kate
Thanks so much, Rex!
Brooke
I had a craving for tomato soup and grilled cheese and found this recipe in your cookbook. All I had was fire roasted diced tomatoes so I used those, and this is hands down the best tomato soup I’ve ever had. The tomatoes I used ended up giving it a slight smoky flavor and oh my goodness…usually once the grilled cheese is gone I have to force myself to finish the rest of the soup but this time I licked the bowl clean. Yum.
★★★★★
Kate
The best combination! I’m glad you loved it, Brooke. Thank you for your review.
Suzy
This is delicious for how easy it is. I used olive oil instead of butter and added fresh garlic and dried oregano. Also used an immersion blender– much easier I think. Served with sourdough grilled cheese.
★★★★★
Kate
Sounds delicious, Suzy! Thank you for your review.
Kaaren Weyland
Kate, I just wanted to let you know that this is my “Go To” recipe for Tomato Soup. It is delicious, satisfying and the perfect soup for a lunch or dinner with a salad or sandwich. I bought your cookbook for myself at Christmas and just made the Tuscan White Bean, Kale and Farro Stew. It was absolutely delicious and hearty for a cold and rainy day in Charlotte. I recommend your recipes all the time to my friends who are not Vegetarians but want something yummy and flavorful. Thanks so much for all your wonderful ideas! Cheers! Kaaren
★★★★★
Kate
Thank you! I’m delighted to be your go-to for recipes and that you love my cookbook. I appreciate your review!
Nadine
Oh my, this recipe is delicious! It amazes me that it became so creamy with the beans. I’m going to be sure and share this recipe with my friends. Thank you!
★★★★★
Kate
You’re welcome, Nadine! I appreciate your review.
Nicki
I tried the recipe for the first time today. I really liked it and will use this as my go to tomato basil soup recipe! I love the idea of using beans to thicken it. I only had organic diced tomatoes so I used those in place of whole tomatoes.
I appreciate the tip about being able to freeze tomato paste – thank you!!! Now I’ll no longer have to waste a whole can for 1-2 tbps needed in a recipe. With the leftover tomato paste I scooped out 1 tbsp servings to freeze individually on a cookie sheet to be used in the future. After they’re done freezing I’ll put them in a freezer bag.
★★★★★
Kate
That’s great to hear, Nicki! Thank you for your review.
Christine Lowry
Oh my, Kate. This is maybe the best tomato soup I’ve ever had- really! and with no animal products, even better. Rich, creamy, full flavored. And came together quickly, is cost thoughtful, especially in this time of food insecurity for way to many. I had to use dried basil and even with that it was so delicious! Thank you for an amazing recipe. ( And several others on your site!)
★★★★★
Eugenia
Can I used canned garbanzo beans instead?
Kate
Hi! They won’t achieve quite the same level of creamy or may not blend as nice since they tend to be a harder bean.
Lorie
I absolutely adore this recipe. My 8 yr old son devours it! It is the best tomato soup I’ve ever had it made. While it is truly perfection as is, do you have suggestions on how to make it dairy free but still fabulous? Many thanks!
★★★★★
Kate
Hey Lorie! So glad to hear it. Yes, I do—please check the recipe notes!
David Noel
Kate, Your tomato soup recipe is out of this world! Fantastic! Snowy cold day here in Chicago, so made a double batch of this. So flavorful and creamy. Your recipes are always amazing and I always make everything from your website exactly how you have it written. Thank you for sharing such wonderful dishes that always turn out.
★★★★★
Montana
I made this tonight and it’s so delicious! You can’t buy vegetable broth in the U.K. so i just used vegetable stock instead. I probably should have used a low sodium kind / shouldn’t have added in the salt as it was slightly on salty side for me.
But aside from that it was very yummy and super easy to make!
★★★★★
Angelica
Great recipe! I never liked tomato soup but we all loved this one.
★★★★★
Kate
Wonderful! Thank you, Angelica.