Homemade Tomato Soup Recipe | Vegetarian Times Skip to main content

Homemade Tomato Soup

Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned. For party flair, use mini cutters to cut sliced bread into shapes (stars, footballs, snowflakes, or simple triangles), which you can toast and float on top of the soup. Note: this makes 8 appetizer servings or 3 to 4 meal-size servings.



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2 Tbs. olive oil
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1 medium onion, chopped (1½ cups)
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1 Tbs. tomato paste
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2 cloves garlic, minced (2 tsp.)
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1 tsp. sugar
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1 15-oz. can diced tomatoes
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1 vegetable bouillon cube, optional
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2 tsp. balsamic vinegar
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½ tsp. dried thyme


1. Heat oil in medium saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minute, or until tomato paste darkens. Stir in diced tomatoes, bouillon cube (if using), balsamic vinegar, thyme, and 4 cups water. Cover pan, bring soup to a boil, then reduce heat to medium-low, and simmer, covered, 15 minutes.

2. Remove from heat, and blend soup with immersion blender or in blender or food processor until smooth. Season with salt and pepper, if desired.

Nutrition Information: 

<1 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
7 g
0 mg
122 mg
1 g
4 g
Serves 8

Comments on this Recipe

I love this soup. But I use about 1/4 cup of dried tomatoes in place of the tomatoe paste. Than I water saute' the onions. As I am a vegan if I want this soup "creamed" I and 1/4-1/3 cup of raw cashews. The cashews soften up after simmering. The result after blending, is decadent. rich and creamy.


Balsamic vinegar contains gluten.

please make this for me

I've hated canned tomato soup since I was a child but saw this recipe and thought I'd make a proper homemade tomato soup before I wrote it off forever. I'm so glad I gave it a chance, it is DELICIOUS! Definitely going into my winter soups rotation!

Can't wait to try it! LOVE tomato soup!

How on earth does one can of diced tomatoes serve eight people!!??

Wouldn't it be better to use fresh tomatoes ?

Thank you solo much for that tip Deb!!! I only wish that Vegetarian Times would state how to turn their recipes into a vegan recipes!! They could get so many more subscribers this way!!!

what is the caloric value of this...anyone have a clue....I would love to make for myself but need this info asap

What's tge deal with using canned tomatoes?

Canned tomatoes are banned in tons of countries, glass jars are fine but never eat canned tomatoes!!!!!!

Can ya use fresh toms please?


Substitute canned tomatoes for those packaged in a cardboard container! Canned tomatoes are no longer safe!

Made this the other night, Freaking amazing. I would double it when making it again. It served 2 adults and a 2 year old (after 1 bowl ended up on the floor).

It may need more than a teaspoon of sugar, as tomatoes are quite acidic. I season to taste.

Need balsamic vinegar for a recipe? Use this substitute, and you won't have to shell out for a bottle: Prep Time: 2 minutes Total Time: 2 minutes Ingredients: •1 Tablespoon apple cider or red wine vinegar •1/2 tsp. sugar Preparation: 1. Mix the vinegar and sugar together to combine. 2. Use in place of one Tablespoon of balsamic vinegar


why not use fresh tomatoes? I'm going to try it that way tonight.

fresh tomatoes worked perfectly.

great nice ,thank you

Added 1 tbs. of nutritional yeast, and 2 tbs. of miso after it had simmered, for the probiotics and salt-factor. YUM! A handful of fresh basil was also a welcome addition.

A good, high-quality balsamic vinegar would not contain gluten. Good balsamic vinegar is made from grapes. Just make sure to check the ingredients and see if they are stretching it with malt vinegar, if so, put it back.

I am not a fan of Thyme... but I love tomato and dill. Do you think dill weed could be substituted?

Hi Terri, I think dill weed would be great in this soup. Give it a try and let us know what you think!


I made this the other day and it only served 2 adults &amp; 1 kid with enough for one lunch. Definitely going to double the recipe next time a freeze the leftovers. I also added half &amp; half to make it creamy and reduced the water. I've always hated canned tomato soup but this was yummy!!

Sorry, but I found this soup to be flavor-free. It didn't even taste like tomatoes! Maybe it will develop some flavor after sitting in the refrigerator overnight.

Only 60 calories a serving! Served this quick delicious soup over rice yesterday. It was a big hit,

Tomato soup

I made it in my Vegemix and added almond milk. I used honey instead of sugar and organic seasonings mix instead of Thyme. Very yummy.

Throw in some chili peppers! I also added 1/4 cup Almond milk at the end for richness.

Not really home made with canned tomatoes? I will try it though.

How can you say' skip the canned stuff ' and then post a recipe made from canned stuff? Caption is misleading... I was disappointed because I was expecting fresh tomatoes.

I would switch out the canned tomatoes for fresh or ones in a jar - to stay away from BPA's.

I made this soup using 3llb of organic tomatoes skinned. I also added a dash of chili flakes and a tablespoon of maple syrup instead of sugar. The soup was amazing, very tasty.


4 cups of water? Seriously? This turned out like a pot of water. What a disappointment.

I agree. I cut it in half double the diced tomatoes and just use vegetable broth.

Tinned tomatoes always contain sugar...this recipe has even more added sugar...why not have 4 or 5 fresh tomatoes instead of tinned.

Why canned tomatoes? I've got much better slow roasted tomato soup than this recipe. 1/2 Spanish red onion, 3 cloves garlic, 2 Tbsp dried Italian herbs, 1 tsp fennel seeds, pinch chilli flakes, 2 cups unsweetened tomato juice, 1/2 cup chicken stock, 1 Tbsp extra virgin olive oil, 1 Tbsp red wine vinegar, 1.5kg tomatoes, halved, 3-4 tsp balsamic vinegar. In a 150c oven scatter onion, garlic, herbs, fennel seeds, chilli flakes and fit snuggley, cut side down, halved tomatoes. Pour over tomato juice, chicken stock, olive oil and red wine vinegar. Roast for 2 hours. Skin slips off easily with tongs. Then blend and transfer to a pot to heat, add balsamic vinegar to taste, season and serve.

well i m vegeterian so this is quite nice recipe for me

thank you :) really nice

Marlene.... not many if any vegetarians use chicken stock..this recipe is in a vegetarian magazine hence recipe vegetarian..the clue is in the title of the magazine,your reading the wrong magazine,you need buthcher it weekly.

The suggestion by Marlene of using chicken broth in the soup can easily be modified by using NOT-CHICKEN BROTH BY IMAGINE. It tastes fabulous and will give the extra flavor. Alternatively, mushroom broth has a more "meaty" flavor and more body and would probably taste really good too.

I love the simplicity of this classic soup

Where can you find mushroom broth? I'd love to use it, but can't recall ever seeing it when shopping.

I didn't like it don't try it

Canned tomatoes are not that bad than many of us think. They are (as opposed to fresh one) are a great source of the antioxidant lycopene. This has shown to help lower the risk of heart disease, prostate cancer and macular degeneration.