The BEST Tomato Soup Recipe ever. It does not disappoint!

The BEST Tomato Soup

This is definitely what I consider to be the most flavorful and silky smooth Tomato Soup recipe I have ever made. Pair with Grilled Cheese Croutons to make it a knock-out!

Course Main Course
Cuisine American
Keyword tomato, tomato soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 497 kcal
Author Amanda Rettke


  • 4 tablespoons olive oil
  • 1 medium onion, about 1 cup - chopped
  • 2 cloves garlic, about 2 teaspoons - minced or crushed
  • 2 cans of whole tomatoes packed in juice, I used two quart jars of whole canned tomatoes from our garden
  • 1 tablespoon brown sugar
  • 3 slices large sandwich bread, crusts removed and cut into 1-inch pieces
  • 2 cups chicken stock


  1. Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering
  2. Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.
  3. Stir in the tomatoes and their juice. Using a potato masher, mash until no pieces bigger than two inches remain.
  4. Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down about 5 minutes. Reduce heat to medium.
  5. Transfer half of soup to a blender. (Or use your immersion blender and leave everything in the pot.)

  6. Add one tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.
  7. Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)
  8. Season to taste with salt and pepper.

Recipe Video