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Easy Tomato Soup

Hearty, warm, comforting and SO EASY that you’ll wonder why you ever even opened a can of condensed soup! Easy Tomato Soup is right from the pantry and ready in minutes! A perfect appetizer or meal!

Bowl of easy tomato soup on table

Easy Tomato Soup

Isn’t the thought of sitting down to a hot bowl of tomato soup on a chili fall day one of the best thinks ever? Just imagine a crusty cheesy bread dunked into your soup!

This soup always reminds me of summers as a kid though! My mom often made soup for lunch for us and tomato is one of my favorites!

overhead view of bowl of soup on cutting board.

What You Need For Perfect Easy Tomato Soup

ingredients on a table.

Butter – Full flavor butter is what you need here. This recipe has so few ingredients that each one is able to shine! Butter will give your soup a creamy rich taste and it adds the only fat in the recipe (which is how your tongue is able to taste!)

All purpose flour – this is the thickener for the soup, you won’t taste the flour but it IS super important to allow it to cook for a minute or two right at the beginning of the recipe. 

Chicken Broth – adds the bulk of the soup recipe and thins out the tomatoes so that they make perfect soup!

Crushed Tomatoes – Using canned crushed tomatoes gives the perfect flavor AND they are nearly thin enough for soup already. Choose an excellent brand of tomatoes for this soup. This is where your tomato flavor comes from!

Onion Powder – a FAST way to add a BANG of onion flavor. 

Garlic Powder – no garlic to peel and all the benefits of the flavor!

Sugar – gives just the right sweetness to your recipe.

Dried Oregano – Classic Italian flavor for your soup.

Salt and Pepper – salt will round out the flavor of your soup and make it taste perfect!

How To Make Easy Tomato Soup

  • Melt the butter and add the flour.
  • Add everything to the stock pot except the seasonings.
  • Use an immersion blender to whiz it up!
  • Add the salt, pepper and Oregano.
Can I Make This Easy Tomato Soup Using Fresh Tomatoes?

You sure can (but it might not really be easy, at that point).
Use 10-12 fresh tomatoes, remove the skins, strain the seeds and then add to the soup.

How Long Does This Soup Last?

This soup lasts about 5 days if kept covered in the fridge.
Don’t leave out for more than 2 hours

Can I Freeze Tomato Soup?

Sure can!
Simply….
Place in a freezer safe container,
Remove as much air as possible,
Place into the freezer for up to 6 months.

What Can I Use to Thicken My Soup?

Your soup should be thick enough if you are following the instructions below, however…
You can also mix 2 heaping Tbs of Corn Starch with 2-3 Tbs of cool water, mix until it looks like milk, add to the soup.
Repeat until it is as thick as you prefer.

What Do I Serve With This Soup

We LOVE
Grilled Cheese
French Fries or a 
Baked Potato with this dish!

Tips and Tricks

  • It’s fine to use something besides butter such as vegetable oil, olive oil or even bacon grease. 
  • Super important to whisk the flour with the chicken stock as you add that so that the flour doesn’t clump. 
  • If you are super concerned about the flour clumping, an alternative would be to use cornstarch instead. Mix 3 Tbs of cornstarch with 3 tbs of cool water in a small bowl. Mix well with a fork until it resembles milk. Add this to the soup and stir. 
  • Feel free to use a whole onion, chopped and sauteed in oil rather than onion powder. Using the powder makes for an easier soup. 
  • If you prefer whole garlic as opposed to the powder, you will need either 3 tsp of minced garlic or about 4 cloves of garlic. Saute the garlic in oil before adding to the soup. 
bowl of tomato soup with ladel.
  • Don’t have any chicken stock? It’s fine to use vegetable stock or a stock concentrate mixed with water. Bouillon cubes will also work in a pinch, simply dissolve them in the correct amount of water (6 Cups) and follow the package instructions so that they are the proper strength for 6 Cups of water. Do NOT add any salt until you have tasted though as bouillon tends to be very salty. 
  • Garnish this soup with any or even all of the following: croutons, bacon, sour cream, cream, green onion, chives, cheese shreds, fresh thyme or fresh basil. 
  • If you don’t have an immersion blender, simply use a regular blender or food processor. Be very careful so that none of the hot liquid splashes onto you though. 
  • Do you prefer a chunkier soup? Don’t use the immersion blender and instead use a potato masher to mash up the tomatoes. This will leave you with nice toothsome chunks of tomato. 
  • Want to substitute fresh tomatoes? Great – but that means you will no longer have an “easy soup”. Lol. You’ll need 10-12 whole fresh PEELED tomatoes. Crush them and add them to your soup.
dipping grilled cheese into soup

If You Enjoyed This Recipe, You Might Also Enjoy…

Roasted Butternut Squash Soup

8 Can Taco Soup

Watch How To Make Easy Tomato Soup

Can You Help Me Out?

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bowl of soup on table

Easy Tomato Soup

Fresh, flavorful and that wonderful warm belly feeling with every single bite! Easy Tomato Soup is made from pantry items that you already have!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: easy tomato soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 207kcal
Author: Wendi Spraker

Ingredients

  • 8 tablespoons butter
  • 1/4 cup all purpose flour
  • 6 cups chicken broth
  • 56 oz crushed tomatoes 2, 28 oz cans
  • 1 Tbs Onion Powder
  • 1 Tbs Garlic Powder
  • 2 tablespoons sugar
  • 1 teaspoon dried oregano
  • 1 tsp Kosher Salt
  • 1 tsp black pepper

Instructions

  • Melt butter over medium low heat in a 4-6 quart non reactive stock pot. Add the flour and whisk and stir together over medium heat for 2 minutes.
  • Add the chicken stock by ½ cups, whisking constantly until the flour is completely dissolved and mixed in. Then add the remainder of the chicken stock all at once.
  • Add the tomatoes, onion powder, garlic powder and sugar. Use an immersion blender to completely blend the tomatoes till smooth. Heat until completely heated through.
  • Add dried oregano and salt and pepper. Taste once the salt has had time to dissolve and add more if needed.

Notes

  • It’s fine to use something besides butter such as vegetable oil, olive oil or even bacon grease. Super important to whisk the flour with the chicken stock as you add that so that the flour doesn’t clump. If you are super concerned about the flour clumping, an alternative would be to use cornstarch instead. But trust me, this wont’ clump if you follow the instructions in the recipe. Mix 3 Tbs of cornstarch with 3 tbs of cool water in a small bowl. Mix well with a fork until it resembles milk. Add this to the soup and stir.
  • Feel free to use a whole onion, chopped and sauteed in oil rather than onion powder. Using the powder makes for an easier soup.
  • If you prefer whole garlic as opposed to the powder, you will need either 3 tsp of minced garlic or about 4 cloves of garlic. Saute the garlic in oil before adding to the soup.
  • Don’t have any chicken stock? It’s fine to use vegetable stock or a stock concentrate mixed with water. Bouillon cubes will also work in a pinch, simply dissolve them in the correct amount of water (6 Cups) and follow the package instructions so that they are the proper strength for 6 Cups of water. Do NOT add any salt until you have tasted though as bouillon tends to be very salty.
  • You can substitute other types of canned tomatoes for the crushed tomatoes, however, they may be more chunky and the texture may not turn out exactly like this soup. This soup turns out very similar in consistency to Cambells tomato soup.
  • Garnish this soup with any or even all of the following: croutons, bacon, sour cream, cream, green onion, chives, cheese shreds, fresh thyme or fresh basil.
  • If you don’t have an immersion blender, simply use a regular blender or food processor. Be very careful so that none of the hot liquid splashes onto you though.
  • Do you prefer a chunkier soup? Don’t use the immersion blender and instead use a potato masher to mash up the tomatoes (if there are any that need mashing, if you use the crushed canned tomatoes, you shouldn’t need to). This will leave you with nice toothsome chunks of tomato.
  • Want to substitute fresh tomatoes? Great – but that means you will no longer have an “easy soup”. Lol. You’ll need 10-12 whole fresh PEELED tomatoes. Crush them and add them to your soup.

Nutrition

Nutrition Facts
Easy Tomato Soup
Amount Per Serving
Calories 207 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 1299mg54%
Potassium 745mg21%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 12g13%
Protein 5g10%
Vitamin A 777IU16%
Vitamin C 31mg38%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

A Verse to Share

I’ve had a long discussion this week with someone who doesn’t believe that we are responsible for others. Instead, she says, they should rely on themselves, regardless.

I’ve been digging in to the word about that. This verse really speaks to me. How about you?

Romans 15: 1-2

We who are strong have an obligation to bear with the failings of the weak, and not to please ourselves. Let each of us please his neighbor for his good, to build him up

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Recipe Rating




marilyn ackerman

Monday 5th of October 2020

This soup recipe...Easy...Delicious I tried your canned collards first. Took to church function. Wow Subscribing today.

Wendi Spraker

Wednesday 7th of October 2020

Hi Maryilyn, I'm so glad that you enjoyed both the collards and the tomato soup! Thanks for leaving a comment!

Wendi J Spraker

Wednesday 23rd of September 2020

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