Herbed Tomato Soup

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This Herbed Tomato Soup is a totally delicious soup to enjoy when you have a lot of fresh tomatoes on your hands!

Pot of Herbed Tomato Soup

If you’re looking for a delicious soup recipe, you might consider trying this homemade tomato soup! It’s so flavorful and creamy with a lot of fresh tomatoes and fresh herbs (basil and thyme).  It’s going to be one of those soup recipes where you’ll want seconds.  I recommend serving it as a side to your favorite sandwich or some good, crusty garlic bread.

Pot of Herbed Tomato Soup

How to make Herbed Tomato Soup:

You’ll sauté onions and fresh herbs, then add in fresh tomatoes and tomato paste. Broth is added in- chicken or vegetable (if you want it to remain vegetarian), and the soup is simmered for 30 minutes. After simmering, the soup is pureed, and then a tiny bit of sugar is added along with cream.  Butter is swirled in at the end. It’s creamy and wonderful!

Pot of Herbed Tomato Soup

How to peel tomatoes:

It’s actually pretty easy to do. Take off any stickers, and remove the stems with a paring knife. Cut an “X” on the bottom of each tomato.  This will make peeling much easier.  Fill a large bowl with ice water. Place a pot of water on the stove and bring it to a boil. Then drop the tomatoes into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and move them to the bowl of ice water. Let the tomatoes sit in the ice bath for 5 minutes. Once the tomatoes have chilled, remove them from the ice water. The tomatoes should still be very firm, with the skin wrinkled and coming off the flesh. Peel the skins off with your hands.

Can you use canned tomatoes for this recipe?

Yes! If you don’t want to use fresh tomatoes, substitute one 35-ounce can of tomatoes, with liquid.  This is a good option in the winter when fresh tomatoes are not as good.

Herbed Tomato Soup in bowls garnished with croutons

Garnish this delicious soup with some crumbled croutons and snips of fresh basil.  Better yet, serve it with a grilled cheese sandwich for delicious dunking (my favorite way to eat it!)

Can this soup be lightened up with less butter and cream?

Honestly, I haven’t tried it yet. You can certainly give it a shot.  Maybe 1/2 the amount of butter and olive oil in the recipe and use milk in place of cream.  That’s what I’d do.  But like I said… you’d be experimenting. If you lighten it up, leave us a comment and let us know how it turned out!

Herbed Tomato Soup in a bowl garnished with croutons

Here are a few more soup recipes you might like to try:

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Herbed Tomato Soup

Totally great soup using up tons of fresh tomatoes!
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 299kcal
Course Soup
Cuisine American
Keyword herbed tomato soup, tomato soup


  • 1/2 cup (1 stick) butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 4 sprigs fresh thyme
  • 4 large basil leaves, chopped
  • salt and freshly ground black pepper, to taste
  • 2 1/2 pounds fresh tomatoes, peeled and cored
  • 3 tablespoons tomato paste
  • 1/3 cup all purpose flour
  • 4 cups chicken or vegetable broth
  • 1 teaspoon granulated white sugar
  • 1 cup heavy whipping cream
  • croutons, for garnish (optional)


  • Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
  • Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
  • Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
  • Serve hot, garnished with croutons- if desired.


  • *If you don't have fresh thyme and basil on hand, substitute 1 teaspoon dried for each
  • *If you don't want to use fresh tomatoes, substitute 1 (35 ounce) can of tomatoes, with liquid


Serving: 1g | Calories: 299kcal | Carbohydrates: 14g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 632mg | Potassium: 486mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2098IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg
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  • Sally wrote:

    Hi. This looks great. Wondering have you ever tried substituting cream cheese for the whipped? Trying to duplicate a soup I had at a restaurant that was fantastic. Your ingredients look very similar except for the cream cheese. Can’t wait to try. Thank you.