Classic Tomato Soup

made from scratch
Made from scratch
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2 tbsp Olive oil extra-virgin
1 Yellow onions medium, chopped
½ tsp Sea salt fine
2 tbsp Tomato paste
1 (28-oz) can Tomatoes whole , with their juices
2 cups Vegetable broth
½ cup Cannellini or Great Northern beans, cooked, rinsed and drained
2 tbsp Unsalted butter cut into pieces
1 tsp Brown sugar or coconut sugar
Black pepper freshly ground, to taste
10-15 leaves Basil fresh , optional

Nutritional information


Classic Tomato Soup


Serve this Classic Tomato Soup piping hot with a grilled cheese sandwich for a comforting midweek dinner! I love ordering tomato soup when out at restaurants. And I was pleasantly surprised at how delicious and rich the outcome can be when made from scratch. Try making this recipe at home because it’s not harder than opening a can of tomatoes and beans, sautéing onions, and blending it all together. I find that canned tomatoes are best for this recipe. They have just the right balance of sweetness and acidity and add extra depth of flavor to this wholesome soup. This plant-based soup is super filling, rich, and creamy, too, yet it is cream-less. That means it is lower in calories and fat and is healthier for you. 

To make this lightened-up version of a classic soup, you simply sauté some onions in a large pot or Dutch oven. Then add the tomato paste followed by canned tomatoes and vegetable broth and gently simmer for 30 minutes. Once the soup is cooked, blend it along with the beans, butter, sugar, and a few grinds of black pepper. If you want to add a fresh, herby flavor to the soup, add some basil leaves and briefly blend again. Serve in large bowls and enjoy!

To make the Classic Tomato Soup, you will need the following ingredients:

Ingridiens for Classic Tomato Soup

Steps to make Classic Tomato Soup


Sauté onion


In a large pot or Dutch oven over medium heat, heat 2 tablespoons olive oil until simmering. Add 1 chopped onion and ½ teaspoon fine sea salt and cook, stirring occasionally, until the onion is translucent and tender for 7 to 10 minutes.


Add tomato paste


Add 2 tablespoons tomato paste and cook, stirring constantly, for 30 seconds.


Add tomatoes and broth


Stir in 1 (28-oz) can whole tomatoes along with their juices and 2 cups vegetable broth. Increase the heat to medium-high and bring to a simmer. Gently simmer, stirring occasionally, for 30 minutes.




Remove the pot from the heat and allow the soup to cool slightly. Transfer to a food processor or blender and add ½ cup beans, 2 tablespoons butter, 1 teaspoon coconut sugar or brown sugar, and freshly ground black pepper to taste. Blend until smooth and creamy.


Taste and adjust seasoning


Taste and adjust sugar, salt, or black pepper if necessary. If using basil, add 10 to 15 fresh leaves and briefly blend again.



Serve this soup in large bowls and enjoy!

This Classic Tomato Soup is made with basic pantry ingredients, and it couldn’t be easier to make at home. Try it out soon, and come back to leave a comment below, letting us know what you think!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

I made the soup and absolutely loved it! Thanks for sharing!

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