I have a few friends who are as obsessed with soup as I am. Recently, we had a “soup party” where we each made a soup and watched The Holiday. It was the best.
I made a version of this tomato soup, and after tweaking it a bit more, I decided I loved this easy cafe-style tomato soup recipe so much I wanted to share it with you.
This tomato soup is made with tomato juice, tomato sauce, and diced tomatoes. I do like to use a few fresh ingredients as well, but mostly this recipe is made from shelf stable ingredients. I feel like you need a few of those (or at least I do since I usually only grocery shop once a week) or slightly less.
This tomato soup is simple, very quick to make, and super flavorful. I decided to call it cafe-style because it’s a very classic, thin soup. It’s not a hearty, chunky stew style.
This is the perfect soup for a thermos, to add crackers to, or dip toasted bread in.
You can see the printable recipe card below for more notes, but you could leave the soup more on the textured side by blending less. However, I like to blend up the soup well before stirring in the cream.
I love how this chops up the fresh herbs so they are tiny little flecks throughout the soup—so good!
I love saltine or oyster crackers with this, but here are some other things you could serve this soup with:
If you are looking for a classic tomato soup you can throw together quickly, this is the recipe!
But if you want more tomato soup ideas, what about this 20-minute tomato tortellini soup, or 10-minute creamy tomato soup (dairy-free), or this roasted red pepper and tomato soup? Let’s all be soup-obsessed together! xo. Emma
P.S. Check out our most popular soup recipes, too!
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- 1 onion (yellow)
- 4 cloves garlic
- 3 tablespoons butter
- 64 ounces tomato juice
- 15 ounces tomato sauce
- 14 ½ ounces diced tomatoes (drained)
- 2 cubes boullion (chicken)
- 2 tablespoons white sugar (granulated)
- 6 basil leaves (fresh)
- 2 tablespoons cilantro (fresh)
- ¼ teaspoon cayenne
- 1 cup whipping cream (heavy)
- salt and pepper (to taste)
- Chop the onion and garlic.
- In a large saucepan or dutch oven, melt the butter over medium heat.
- Add the onion and cook 2-3 minutes, until softened. Add the garlic and cook another 2 minutes.
- Add the tomato juice, tomato sauce, and diced tomatoes (juices drained from the can).
- Add the chicken bouillon cubes, sugar, and cayenne. Stir together.
- Add the herbs and allow to cook for 2-3 minutes. Then use an immersion blender to puree the soup.
- Stir in the cream. Taste and add salt and pepper to your liking.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Credits // Author and Photography: Emma Chapman.