A super simple and Easy Tomato Soup loaded with golden onions and tiny pasta, delivering bold wonderful flavor. Perfect for dinner or lunch on its own or with a grilled cheese sandwich!
A few other must-make soup recipes include our french onion soup and hungarian mushroom soup – they will knock your socks off!
Best Tomato Soup Recipe
My husband and I were born only two days apart, so my sister hosts an incredible combo birthday brunch for us every year. Without fail, there is always something new that I devour, which leaves me pleading for the recipe. This tomato soup recipe is one of them.
A few things that make this tomato soup stand out from other tomato soups:
- It’s loaded with sweet onion, which cook down until golden and somewhat caramelized.
- My favorite tiny Acini di Pepe pasta is included, giving it great texture and thickness.
- A little heavy cream is added, which makes it luscious!
Truly like no other I have ever had before. It’s so simple and delicious and is now the only version I ever make.
Ingredients Needed
This easy tomato soup only requires a handful of ingredients, so make sure they are the best quality. (Scroll below to the printable recipe card for details and measurements.)
- Extra virgin olive oil – to sauté the onion and garlic.
- Sweet onions – onions are a big component of this recipe. You’ll need two. They sauté until starting to caramelize. Don’t leave them out or the soup just won’t be the same.
- Fresh garlic – because, of course! Garlic and onions love one another. Use fresh, not jarred.
- Low sodium chicken stock – I buy it, but if you’ve got a homemade recipe you love, use that!
- Canned crushed tomatoes – a 28 ounce can. Some brands are chunkier, and some are closer to a puree. Ideally, you want a consistency right in between.
- Acini di Pepe pasta – my favorite little itty bitty pasta! I use this in so many dishes. It plumps up and looks a little like tapioca.
- Heavy cream – you can omit this, but I highly recommend you add it in. It truly finishes off the soup and takes it from 10 to 15. Half-n-half would be ok instead.
- Salt and Pepper – Don’t skimp here! You need them or the soup will be bland.
- Large pinch of saffron threads (optional) – I never want to spend the money on this, but if you’re up for it, saffron is a really nice addition to this soup.
How to Make Tomato Soup
It’s so easy to make this homemade tomato soup. Here’s a brief rundown:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Cook down the onions. Warm the olive oil over medium heat in a large pot. Add the onions and cook, stirring occasionally, until golden brown. Add the garlic and cook until fragrant.
- Add in the other ingredients. Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and gently simmer for 10 minutes.
- Pour in the cream. Add in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
- Let stand off the heat. Turn off heat, cover the pot and let rest for about 10 minutes.
Video: Creamy Tomato Soup
What to Eat with Tomato Soup?
Because of the pasta, this soup is pretty filling, but I almost always serve it with Popovers (these make me weep! SO GOOD!), Garlic Bread (so easy! I make it and store it in the freezer), or a Grilled Cheese Sandwich (THE BEST!!)
Proper Storage
We rarely have leftovers when I make this soup – it’s one of those recipes that you continue to eat even though you’re full. But leftovers the next day are so good that I yell at everyone, “Stop eating, so we have some for lunch tomorrow!”
- How long does tomato soup last in the fridge? Allow this soup to cool (but no more than 2 hours at room temperature, because of the cream), then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. Note: the pasta will continue to soak up the broth. You can add a little chicken stock to thin it out when heating it up, if desired.
- Can you freeze tomato soup? Unfortunately, this tomato soup does not freeze well. The pasta expands and then becomes mushy when thawed and reheated. Plus, the heavy cream tends to separate and leaves an unappealing taste.
More Soup Recipes:
- Hungarian Mushroom Soup
- French Onion Soup
- Beef Stroganoff Soup
- Zuppa Toscana
- Pasta Fagioli
- Chicken Noodle Soup
- Broccoli Cheddar Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Tomato Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium sweet onions , diced
- 3 cloves garlic , minced
- 4 cups low-sodium chicken stock
- 28 ounce can crushed tomatoes
- Large pinch of saffron threads (optional)
- 1/2 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Acini di Pepe pasta
- 1/2 cup heavy cream
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
- Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.
- Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
- Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.
This soup is the bomb! It’s so easy to make rendering great results. I didn’t feel like spending $14 for a tiny amount of saffron threads. I have a ton of Sazon Goya con cilantro y achiote seasoning packets on hand. I decided to throw in one packet and omitted the salt. It was delicious! I will substitute orzo as a pasta next time around.
Delicious soup!! Thanks for the recipe.
This was really good. I ended up doubling it as I had homemade stock to use up. I also added shredded zucchini as I had to use them up to. I blended it smooth so my picky eater would try it. It needed a little brightness so I added some red wine vinegar. I mean this as a compliment but it almost reminded me of a grown up spaghttios. Will make this regularly going forward!
I used half’n half instead of heavy cream and it came out fine. I also added a pinch of baking soda and tablespoon of sugar to cut the acidity of the tomatoes. I didn’t have saffron. Overall, very tasty and I would make it again!
Hi,
What can I use instead of cream? I eat dairy free.
Thanks!
This soup was delicious. Best tomato soup ever and perfect for a cold winter day. Such a simple recipe. I could not find the pasta mentioned in our grocery stores, so used a pasta called Ditali. Will definitely be adding this soup to my go to soup recipes.
This was delightful. It’s my favorite tomato soup recipe. I’m going to make the garlic bread next time.
Really great recipe. I used couscous but changed nothing else. Will definitely make again and again. Lol Thank you.
Wow. Best tomato soup I’ve ever had. So simple yet so much flavor. Who would have thought that onions caramelizing and tiny pasta would make such a difference???
I love making tomato soup. This is a lovely simple recipe. Perfect for light lunch or dinner.
Delicious
This was so easy and so good. Just what I needed today. Served with crusty garlic bread for dipping. I did use the saffron.
Delish! I blended with an immersion blender and added basil and Parmesan
I’ve made this soup so many times…I tried a different one a few weeks back and my kids asked “where’s THE tomato soup?” Lol. I’m done. This is the only one I will make now.
I sub half and half for the heavy cream and it was still creamy and wonderful!
I only made the soup, since I was serving it with panini, but it was delicious! I like tomato soup, but I find that I get tired of it after a few spoonfuls. The pasta in this recipe made it more interesting, and the saffron added a nice extra flavor. I couldn’t find acini di pepe at my grocery store, so I used fideo instead (short cut spaghetti). It worked well. I will definitely make this again!
Hey, I was just wondering how the soup does for leftovers. Does sitting make the pasta swell and mushy?
Hi Katie – my family loves this soup the next day! The pasta is fine.
I’ve never been fond of tomato soup, but I’m rethinking that with this recipe. I love fresh tomatoes and grilled tomatoes, otherwise I have to be “in the mood.” {smile}
Yum!!!
This recipe IS IT. My new favorite way to serve tomato soup.
My family absolutely loved this. I served it with croutons for ease.
Does the cream not curdle? I normally add a bit of baking soda to the tomatoes to prevent this.
I hate tomatoes, but I love ketchup.
I hate tomatoes, but I love tomato sauce.
I hate tomatoes, but I love tomato soup, especially this with Acini di Pepe in it!
I hate tomatoes, but I’m going to make this soup!
I know – I’m weird.
My lord. Why is this so good? It just is. My new fav!!
Older wives unite! I’m one, too– three months difference. And oh how I love Gruyere. I have some in the fridge right now that I am going to get out to taste and dream I am making this tonight. I’m not, though. It’s salad night here and BOY do I feel cheated now. This looks so much more comforting.
Oh my gosh this was incredible – exceeded all my expectations. Thanks for sharing!
I love, love, love this tomato soup!