Tomato Soup

Tomato Soup

4.3 of 5 (207)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 212.0 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Tomato Soup calories by ingredient


This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

Number of Servings: 8


    2 tablespoons olive oil
    1 yellow or white onion, chopped (about 1 cup)
    3 cloves garlic, minced
    2 pounds tomatoes, deseeded, chopped
    1/4 teaspoon red pepper flakes
    1 tablespoon brown sugar
    1/2 teaspoon dried thyme
    4 small slices white bread, crust removed
    1 1/2 cups low-sodium chicken or vegetable stock
    1 tablespoon balsamic vinegar
    black pepper to taste


Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!

In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.

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Heat the oil in a stock pot or large saucepan.

Add the onions and garlic; saute for 5 minutes.

Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.

Puree, using an immersion blender or food processor.

If you're using an immersion blender, take care not to splatter tomatoes all over yourself!

Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.

Makes 8 one cup servings.

Member Ratings For This Recipe

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    59 of 60 people found this review helpful
    I used the recipe but needed to adapt it to be gluten free. I used cooked acorn squash in this soup and served it to guests who were thrilled. The soup pot was empty. No bread, cheese or brown sugar just 2 cups squash in the blender with the stock Fabulous ! - 11/8/10

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    51 of 51 people found this review helpful
    I made this using no-salt added organic diced tomatoes instead of fresh ones (I used 2 cans) and it was very tasty! It is unlike any tomato soup I have ever tasted and pairs very well with a grilled gouda sandwich! - 5/19/10

  • no profile photo

    Very Good
    38 of 46 people found this review helpful
    Similar to mine. No bread, but add diced celery, carrots & parsley, a dash of Worcestershire, 1/4 tsp. ground cloves; Cook longer to reduce. For Cream of Tomato, cut stock in half and add that amount of fat-free half & half or fat-free heavy cream. Can use no-salt added diced toms or puree if needed - 8/15/10

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    35 of 38 people found this review helpful
    I make a simplified version of this soup that features basil as the primary herb. One thing you will need to do is to peel the tomatoes first if you want it to be very smooth. I freeze my extra tomatoes in the summer (uncooked, in large chunks, in baggies), then make this soup in the winter. - 7/15/10

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    32 of 33 people found this review helpful
    Used canned diced tomoatoes and it turned out great! Easy to make and it tasted so fresh. I used a regular blender and it was smooth. Next time I will leave out 1/2 a can of tomatoes and add at the end to have chunks of tomato in the soup (like Progresso Hearty Tomato). Will not go back to canned! - 10/13/10