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Easy Creamy Garden Tomato Soup: Best Homemade Recipe

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This easy creamy garden tomato soup is silky, tangy, and rich without being heavy. Made with fresh garden tomatoes and simple pantry staples, it’s a quick and satisfying comfort food that comes together in under 40 minutes.

Ingredients

Scale
  • 2.5 pounds (1.1 kg) ripe garden tomatoes (a mix of Roma, Beefsteak, and cherry tomatoes)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 2 tablespoons unsalted butter (preferably European-style like Kerrygold)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup low-sodium vegetable or chicken broth
  • Salt and freshly ground black pepper to taste
  • Optional: a handful of fresh basil leaves for garnish
  • Optional: a pinch of red pepper flakes
  • Optional: a splash of heavy cream or coconut milk

Instructions

  1. Wash the tomatoes and remove the cores. Cut larger tomatoes into rough chunks; leave cherry tomatoes whole. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and a generous pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent.
  3. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. Add all the chopped tomatoes (including any juices) to the pot. Stir to combine. Increase the heat to medium-high and bring to a gentle boil.
  5. Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thick and saucy.
  6. Pour in the broth and stir. Add a pinch of red pepper flakes if using. Season with salt and pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper).
  7. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, let the soup cool for 5-10 minutes, then transfer in batches to a regular blender (fill no more than halfway) and blend until velvety smooth.
  8. Return the blended soup to the pot (if using a regular blender). Taste and adjust seasoning as needed. Add a squeeze of lemon juice if desired.
  9. Ladle the soup into bowls. Garnish with fresh basil leaves, a drizzle of olive oil, or a swirl of cream. Serve hot with crusty bread, a grilled cheese sandwich, or a fresh salad.

Notes

For a deeper flavor, roast the tomatoes and garlic at 400°F (200°C) for 25-30 minutes before adding to the pot. To make it vegan, swap the butter for vegan butter or olive oil. The soup tastes even better the next day as flavors meld. Freezes well for up to 3 months.

Nutrition

Keywords: tomato soup, creamy tomato soup, garden tomato soup, easy tomato soup, homemade tomato soup, summer soup, vegetarian soup, gluten-free soup

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