A photo of a pot of tomato soup and a ladle.

Homemade Tomato Soup

Cozy up in the kitchen this fall with your family and this super simple recipe. Once you’ve tried this velvety tomato soup, you’ll be a believer. Made from simple, staple ingredients, it’s so easy to cook up—and happens to come together in about as much time as it takes to make some Easy Cheese Crackers. Is it tomato soup with crackers? Or crackers with a side of soup? Either way, make time to make dinner… together.

30 mins



  • 4 tablespoons unsalted butter
  • 1/2 large yellow onion, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 1/2 cups water
  • 1/2 teaspoon salt, or more to taste
  • Pepper, to taste
  • Optional: Add ¼ cup cream or half & half for a creamy tomato soup


Melt butter over medium heat in a heavy large saucepan.

Add onion and saute for about 5 minutes until soft and translucent.

Then add water, can of tomatoes, and 1/2 teaspoon of salt. Bring to a simmer.

Cook, uncovered, for about 30 minutes. Stir occasionally and add salt as needed and cream if you would like a creamy soup.

Blend the soup with an immersion blender, and then season to taste. If you use a regular blender, be careful with the hot liquid and do not fill the blender as much as you usually would.


  • Cut the butter
  • Peel and chop the onion
  • Learn to use a can opener—it’s so fun!
  • Measure water and seasonings
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



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