This Easy Tomato Soup For Two is the perfect quick and easy lunch or dinner. To make it, you just need one can of tomatoes, a handful of pantry staples, and less than half an hour.
Friend, this is some really good, really easy tomato soup.
It’s sharp and tangy with just enough cream to take the edge off and add a really satisfying richness. It tastes like something whipped up in a charming bistro kitchen, but is so, so easy to make in yours.
You just need one can of tomatoes (crushed, cubed or whole all work fine), a few pantry staples, an immersion or countertop blender, and you’re 25-ish minutes away from some marvelous soup.
A Recipe for One or Two
The recipe makes a little over 1 1/2 cups of soup, which makes one very large serving or is the perfect amount to split with someone when served alongside a grilled cheese sandwich or homemade panini.
I say go with option two, because there’s nothing like dipping toasty bread and cheese in homemade soup no matter what the weather is like outside.
Ingredients
- Butter: Salted or unsalted butter will work fine here
- Garlic and red pepper flakes: Garlic and red pepper flakes help spice up the soup. You can skip the red pepper flakes if you don’t have any (though are you sure you don’t have a packet leftover from pizza delivery floating around your kitchen somewhere?). The red pepper can create some real heat, so add as much or as little as you’d like.
- Canned tomatoes (whole, cubed, or crushed): This soup is designed to be made with any sort of canned tomatoes you have on hand. If using whole or diced tomatoes, you’ll just cook them slightly longer to help them break down.
- Chicken broth or water: Chicken broth or water helps to thin the soup out to your desired consistency since liquid will evaporate from the tomatoes as they cook.
- Heavy cream: Heavy cream is the secret hero of this dish. It adds a creamy richness to the soup and helps mellow out the intense tang of the tomatoes. If you don’t have heavy cream, sour cream can be substituted (just add to taste). This recipe won’t use up an entire carton of heavy cream. Check out my post What to Do With Leftover Whipping Cream for ideas on what to do with the leftovers.
- Salt and pepper: Don’t skimp on the salt!! It makes such a difference. Canned tomatoes vary wildly in saltiness, so you may need quite a bit or very little depending on the brand and whether you use salted chicken broth or water.
How to Make Homemade Tomato Soup
- Melt butter and cook onions until softened. You don’t want to brown the onions, so make sure you’re cooking them over a nice medium heat and turn the heat down if at any time they begin to darken instead of soften.
- Add garlic and red pepper flakes and cook until golden and aromatic. This helps bring out the flavor of the garlic and pepper flakes before you add the rest of the ingredients.
- Add tomatoes and broth/water, bring to a simmer, and cook for about 15 minutes.
- Use an immersion blender or countertop blender to blend the soup until smooth. If using a countertop blender, be sure to cool the soup slightly before blending so it’s safe to handle.
- Stir in heavy cream. If the soup is thicker than you’d like, stir in just a bit of chicken broth or water.
Variations & Topping Ideas
- Basil tomato soup: Add 5 chopped fresh basil leaves to the soup before blending.
- Tortellini tomato soup: While your soup cooks, cook 1 cup of tortellini in a separate pot. Drain and add to tomato soup just before serving.
- Croutons: Top your soup with croutons, store-bought or homemade!
Immersion Blender Notes
I always use an immersion blender for this soup, it purees the tomatoes and onions but still leaves you with a bit of texture, which I like. If you prefer a perfectly smooth tomato soup, use a regular high-powered blender.
You may have to tilt the pot slightly to fully process all the soup. Be careful blending and always keep the blades completely submerged so you don’t splatter hot soup all over!
FAQ
Can you freeze tomato soup?
Yes! Tomato soup freezes beautifully.
To freeze the soup, allow it to mostly cool and then transfer it to a freezer bag or airtight container. Freeze and store for up to 2 months.
To reheat the soup, defrost in the refrigerator or submerge bag with frozen soup in a bowl of warm water for about 10 minutes (make sure there are no holes in the bag first!!) and then reheat in the microwave or on the stove.
What to serve with tomato soup?
The perfect tomato soup pairing is a grilled cheese sandwich (I’m partial to this pesto grilled cheese version myself). It’s also delicious with just about any sandwich or panini.
Simple roast broccoli, roasted asparagus, or parmesan zucchini would be the perfect veggie complement to the soup.
Can you make tomato soup without a blender?
You can make this soup without a blender if you’re using pureed tomatoes to start. It’s going to be a pretty chunky soup, but if you like your soup with plenty of texture, go for it. Just be sure to dice your onions small at the start.
Can I double this recipe?
Yes! I almost always double this recipe when cooking it so I can freeze the leftovers. To double the recipe ingredients, hover over the serving size or click if you’re on mobile, and slide the slider. No other cooking changes are needed.
More Easy Soup Recipes
- Ham and Potato Soup
- Chicken Carcass Soup
- Creamy Chicken Noodle Soup
- Cheesy Sausage Potato Soup
- Quick Chicken Tortellini Soup
Easy Tomato Soup Recipe for Two
Ingredients
Special Equipment
Tomato Soup for Two
- 1 tablespoon (14g) butter
- 1/2 cup diced onion
- 2 cloves garlic minced
- Pinch of red pepper flakes optional
- 1 14-ounce can tomatoes whole, cubed, or crushed
- 3/4 cup chicken broth or water
- 3 tablespoons heavy cream
- Salt and pepper
Instructions
- In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes.
- Add garlic and red pepper and cook for 30 seconds.
- Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step.
- Add broth. Bring to a simmer, and cook for 15 minutes. Remove from heat.
- If using an immersion blender, blend soup until mostly smooth. You may need to tilt the pot for the blender to work effectively. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. If soup is too thick, you can blend in a little more broth or water. Return to saucepan.
- Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!
Notes
Recipe Adapted From Chow Hound
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Karly says
Delish! Pinning for later!
Tracy says
Thanks, Karly. And thanks for pinning! 🙂
Michele says
Tracy, this version of a creamy tomato soup is super delicious, and fancy enough to serve guests. It will remain in my recipe box until I’ve memorized it. Thanks for the post.
Tracy says
Thanks, Michele! I’m so glad you enjoyed it!
Sowmya says
Hi, if using fresh whole tomatoes, how many tomatoes should we use?(count)
Tracy says
I’ve never tried substituting fresh tomatoes for canned before, so I can’t say for sure, but here’s an article on substituting that might help you out: https://www.finecooking.com/article/substituting-canned-tomatoes-for-fresh
Emily Tharp says
1 1/2 if medium sized or 1 very large tomatoes about 2 cups if you dice it
June says
I made this for dinner and my family loved it!!! I didn’t blend it all the way but I have to say it made it better!
Tracy says
Thanks, June! Thrilled to hear your family loved it!!
Jane says
Made this for hubby tonight (I can’t eat anything with tomato without having at least a half dozen rolaids) and he loved it! Had it with bacon grilled cheese sandwiches. There’s enough left for him to take to work tomorrow to have with his lunch so he’s a happy man lol. This went together so fast – I used a can of tomato sauce (not pasta sauce) and it was just a matter of heating it all up and letting it simmer. Great for those cold winter days that are heading our way 🙁
Tracy says
So glad your husband enjoyed it, Jane!
Daniel says
This definitely my favourite tomato soup.
Kaye D says
Looks amazing and I’ll be trying this very, very soon as we are now into fall here in NW Arkansas! A couple of questions (or substitutes?). Since I almost never have heavy cream in the fridge, how about using Evaporated Milk for the cream would that work?? Now, I almost always have a carton of sour cream in my fridge, but could you/would you substitute a good creamy Yogurt for the sour cream??
Tracy says
Both would probably work just fine. They won’t add the same richness that cream or sour cream would, but they should taste good. Just make sure the soup is removed from heat before adding the yogurt, as it can curdle at too high a heat. If you try it, please let me know how it turns out!
Eryn says
Can you add basil? how much?
Tracy says
Absolutely you can. I’d add 1/8 teaspoon dried basil and then adjust to taste.
Kim Billhimer says
Love. tomato. soup. Now i used to serve campbells not anymore this is my to go soup. Yummo!!!!!! Thank you.
Tracy says
Thanks, Kim!! I love to hear that!!!
Melodie says
I love how simple this recipe is and how delish it is! Thank you! We this when we are in the mood for comfort food. It is perfect to dip grilled cheese into!
Tracy says
Yes!! Grilled cheese with this soup is my favorite. I’m so glad you’re enjoying the recipe!
Jerry Rapier jr says
Great quick soup.
Tracy says
Thanks, Jerry!
teachermrw says
I was looking for a way to use a can of diced tomatoes. The recipe also gave me an opportunity to use the immersion blender. Very tasty soup! And it came together quickly. Enjoyed the soup with crusty French baguette bread.
Christina Ault says
Making this fabulous tomato soup tonight. Only thing is can you tell me how many net carbs it has per serving? I am doing keto and need to make sure i can eat versus making me something else and this for the hubby.
Tracy says
Hi, Christina, by my calculations this is about 21 net carbs for the entire recipe. If you’re making it for two people, this is definitely something you want to serve with a sandwich (or keto-friendly alternative) it makes one big serving or two small ones. Hope that helps!
Jeanine says
This soup was delicious. I used fresh tomatoes about 4-5 tomatoes. Also, I add Mrs Dash Italian Medley seasoning. For garnish I used fresh parley..Thank you for the recipe.
Annette says
This is my new favorite tomato soup recipe. The best part was it is a small batch recipe which is really nice in the middle of June but I was really craving tomato soup and grilled cheese for dinner. It is already pinned for future use.
Tracy says
That makes me so happy to hear, Annette!!
Christie says
Thanks for sharing this recipe. Made it last night it was so good. I had such a taste for grilled cheese and tomato soup even though it’s been 90 degrees.. My husband said it was the best tomato soup he’s ever had. I doubled the recipe since I had a 28oz can of crushed tomatoes. I also added dried basil from my garden and used half and half instead of heavy cream since I didn’t have any. My husband asked me to add this into our dinner rotation.
Tracy says
This makes me so happy to hear, Christie!!
Shacole says
Amazing soup my husband loved it !
Tracy says
Thanks, Shacole!! So glad it was enjoyed!!
Jann Forrest says
I love simple recipes and this is a good one. I love tomato soup. Can I substitute half and half cream instead of heavy cream. If so how much.
Thanks and I look forward to making this.
Tracy says
Hi, Jann. You can use half and half here. Start with the same amount of half and half as called for in the recipe and then just add more to taste. The fat is really cutting the tanginess of the tomatoes, so you might need a little more than you would of cream.
Faith says
Tastiest, easiest tomato soup I have ever made! Thank you so very much for this recipe.
Tracy says
So thrilled to hear it, Faith!!
Cathy macaulay says
this was really good, and quick to make, I live on my own and was perfect for 2 lunches.
thankyou for posting.
C
Tracy says
Thanks, Cathy! So happy you enjoyed it!!
Haley Morrow says
My mom and I are obsessed with this recipe! I added some fresh basil and thyme after I put the broth in and I think it made a huge difference. I just ripped them both up and threw them in! It was also so easy to make, and I am definitely adding this to our everyday list of meal ideas. My mom especially loved how healthy it was while still being filling and creamy!
Tracy says
This makes me so happy to hear!! Thanks for reporting back, Haley!
Kathi says
Great recipe – thanks for sharing. I only added1 ingredient and that is 1 tablespoon of sugar to cut the acid in the tomatoes. It also makes the soup a little sweeter. Again – thanks for posting.
Tracy says
This is a great tip! Thanks for sharing!!
Ciera says
Wow. I made this soup today and it was FABULOUS!!! Super simple easy recipe that created an amazing dish. I sprinkled a bit too much red pepper seeds so my soup turned out spicy BUT it was still amazing. Texture was perfect and so was the flavor! Thank you for an amazing recipe!
Janet D'Elia says
I just finished this making this soup. Being the cook in the house I had to taste it let me tell you it is so delicious can’t wait until dinner. All I added to it was fresh basil. Can’t wait to try your other recipes. Thanks for a good one!
Tracy says
My favorite thing to hear! Thanks, Janet!!
Elizabeth says
I made this with coconut cream! Super yummy!