Soups & Stews
Betty Crocker’s tomato soup recipe delivers that nostalgic, velvety richness we all crave—creamy, comforting, and packed with tomato flavor in just one pot. 🌟 The secret lies in simmering fresh tomatoes with aromatic herbs, blending until silky smooth, and finishing with a touch of cream for that signature homestyle texture.
This isn’t just soup; it’s a warm hug in a bowl, perfect for chilly evenings or lazy Sundays.
The beauty of this recipe is its simplicity: no fancy techniques, just a few pantry staples and 30 minutes of hands-off cooking. We’ll build deep, savory flavor by caramelizing onions and garlic before adding the tomatoes, then balance it with a splash of cream for that iconic smoothness.
Every spoonful will taste like the soup you remember from childhood—rich, slightly sweet, and utterly satisfying.
By the end, you’ll have a pot of soup so creamy and flavorful, it’ll disappear faster than you can say “second bowl.” The best part? It’s versatile—serve it as-is for classic comfort, or top with crispy bacon, shredded cheese, or a dollop of sour cream for extra indulgence.
This is the kind of recipe that turns weeknight dinners into something special.
Whether you’re feeding a family or craving a cozy solo meal, this Betty Crocker-inspired tomato soup delivers restaurant-quality results with minimal effort. Let’s get cooking—your taste buds will thank you.
Ingredients for betty crocker tomato soup
Pantry staples plus a handful of fresh ingredients for that iconic Betty Crocker tomato soup flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Tomatoes 🍅 | 2 lb | Roma or vine-ripened, halved |
| Yellow Onion 🧅 | 1 whole | Medium, chopped fine |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Dried works at half amount |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing onions |
The tomatoes are the heart of this soup—Roma tomatoes have fewer seeds and more meat, but vine-ripened work too. Trader Joe's or local farmers markets often have the best fresh ones, but canned San Marzano tomatoes are a solid backup. For the herbs, fresh basil and thyme make all the difference, but dried will work in a pinch (just use half the amount). The onions and garlic? Sauté them slow and low—this is where the deep, caramelized flavor starts. Don't skip the butter; it adds that rich, velvety quality that separates homemade from canned.
No fresh basil? Dried oregano at half the amount gets you close. Short on tomatoes? Canned crushed tomatoes work perfectly—just drain the extra liquid. The flour is for thickening, but if you're watching carbs, cornstarch mixed with water does the job just as well. For the broth, low-sodium is key—you'll be adding your own salt later. And if you're feeling fancy, a splash of red wine in the sautéing step adds depth (about 2 tbsp). The sugar balances the acidity, but if you prefer it sweeter, bump it up to 2 tbsp.
This soup tastes even better the next day—honestly, it's worth making a double batch. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers so I can grab a bowl whenever I need that cozy feeling. For serving, a sprinkle of fresh basil on top and a dollop of sour cream takes it to the next level. The cream can be swapped for coconut milk if you prefer a dairy-free option, though it'll be slightly lighter in texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s the kind of soup where you dump everything into one pot—no fancy gadgets, no stress. The onions caramelize while you’re chopping garlic, and by the time the flour toasts, the kitchen smells like a cozy autumn afternoon.
- Garlic Butter Bomb: That moment when the butter melts into the flour, then gets kissed by raw garlic? Chef’s kiss. The roux builds a velvety base that makes even store-bought canned tomatoes taste like they came from a sun-drenched vineyard.
- Leftover Goldmine: Between us, this soup tastes better the next day. I make a double batch on Sundays, freeze half, and pull it out for lazy nights when I’ve got better things to do than cook. (Spoiler: It’s still delicious reheated.)
- Budget-Friendly Luxury: Fresh tomatoes and a yellow onion stretch into enough soup for four—no fancy ingredients, just pure, satisfying flavor. Honestly, it’s the kind of recipe that makes me feel like I’m feeding my family gourmet meals without breaking the bank.
Step-by-step instructions for Betty Crocker-style tomato soup
Here's how to make that classic, velvety tomato soup with rich depth and homestyle comfort.
🍳 Step 1: Sauté Onions and Garlic Until Sweet
Heat the 1 tablespoon olive oil in a large pot over medium heat. Add the 1 whole yellow onion (chopped fine) and cook for 5-6 minutes until soft and translucent, stirring occasionally. Here's the thing—you want the onions to caramelize just a little, so don't rush this step.
Add the 3 cloves garlic cloves (minced) and cook for another 30 seconds until fragrant. Watch carefully—garlic burns fast, and you want it to add flavor, not bitterness. The onions should smell sweet and the garlic should perfume the air. This aromatic base is the soul of your soup.
🍳 Step 2: Build the Tomato Base with Butter and Flour
Push the onions and garlic to one side of the pot and add 4 tablespoons unsalted butter. Let it melt completely, then sprinkle in the 2 tablespoons all-purpose flour. Stir constantly for 1-2 minutes until the mixture forms a smooth, golden roux—this will thicken your soup beautifully.
Return the onions and garlic to the center, then add the 2 lb fresh tomatoes (halved). Stir everything together and let it cook for 5 minutes until the tomatoes begin to break down. You'll see the mixture darken slightly—that's when you know the flavors are melding together perfectly.
🥘 Step 3: Simmer with Broth and Seasonings
Pour in the 2 cups chicken broth and add the 1 tablespoon granulated sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir well and bring to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
After about 15 minutes, taste and adjust seasoning if needed. The soup should be rich but not overly salty. If it's too acidic, you can add a pinch more sugar. The tomatoes should soften completely, creating a smooth, velvety texture. This is where the magic happens—patience pays off with deep, developed flavor.
🍳 Step 4: Finish with Cream and Fresh Herbs
Stir in the 0.5 cup heavy cream and the 0.25 teaspoon fresh thyme leaves. Let the soup simmer gently for another 5 minutes—just enough time to warm through without curdling the cream. The cream will give your soup that luxurious, velvety finish that makes it feel special.
Remove from heat and stir in the 0.25 cup fresh basil leaves (chopped). Let the soup sit for 5 minutes to allow the flavors to meld completely. The basil should brighten the soup with its fresh, slightly peppery notes. Here's a pro tip: if you want extra richness, you can add a splash more cream at the end.
⏰ Step 5: Serve Warm with Crusty Bread
Ladle the soup into bowls and serve immediately. The texture should be silky smooth with just the right balance of sweetness from the sugar and acidity from the tomatoes. Each spoonful should deliver that comforting, homestyle warmth that makes this soup a classic.
Pair it with a slice of crusty bread or grilled cheese for the ultimate comfort meal. If you have leftovers, store them in the refrigerator for up to 3 days—though I doubt they'll last that long. The flavors only get better as it sits, so reheat gently on the stove with a splash of broth or water to restore that velvety consistency.
Pro Tips For Making Betty Crocker Tomato Soup
- Sweat the Onion First: I learned this the hard way—skipping the full 5-minute sweat with the butter means your soup will taste raw and bitter. Get that onion soft and translucent before adding tomatoes, or you’ll regret it later.
- Blanch Tomatoes for Depth: Peel and blanch your tomatoes for 30 seconds in boiling water first. It’s messy but removes the skin and mellows their acidity, so your finished soup won’t taste like a summer garden fight.
- Whisk the Roux Fast: Don’t let that butter-flour mix sit too long—cook it for exactly 2 minutes over medium heat, stirring like your life depends on it. Any longer and you’ll get a nutty, bitter flavor that ruins the creamy base.
- Skip the Crowding in Pot: Tomatoes release liquid when cooked. If you pack them in too tight, they’ll steam instead of caramelize. Loosen them up—give those beauties room to breathe, or you’ll end up with mushy, sad tomatoes.
Regional styles of this dish
Classic Midwest Creamy
In the heartland, this soup takes on a heartier profile with the addition of ½ cup diced ham or 4 oz crumbled bacon cooked into the onions. The Midwest style often includes a pinch of smoked paprika for depth, giving it a subtle smoky note.
I like to finish it with a sprinkle of sharp cheddar cheese and a dollop of sour cream—just like you’d find in a diner. Serve it with a side of buttery cornbread for that true home-cooked feel. 🌟
Southern Fried Chicken Twist
Down South, this soup gets a crispy upgrade with diced fried chicken mixed in during the final 5 minutes of simmering. Add ½ tsp Cajun seasoning with the thyme for a kick, and finish with chopped green onions and a dash of hot sauce.
The Southern approach often uses whole milk instead of heavy cream for a lighter texture, but I still love the richness of cream. Pair it with buttermilk biscuits for dipping. 🍗
Italian Garden Style
For an Italian-inspired version, swap the chicken broth for vegetable broth and stir in 1 cup diced bell peppers and ½ cup chopped sun-dried tomatoes with the onions. Finish with fresh mozzarella pearls and a drizzle of balsamic glaze before serving.
The Italian style often skips the cream, relying on the tomatoes and herbs for richness. Garnish with basil leaves and toasted pine nuts for crunch. 🌿
New England Clam Addition
Up North, this soup gets a briny twist with ½ cup chopped steamed clams or clam juice replacing some of the broth. Add ½ tsp Old Bay seasoning and 1 bay leaf while simmering, then remove the bay leaf before serving.
Top with crumbled bacon and fresh parsley. The New England style leans into the seafood, balancing the sweetness of the tomatoes with a salty, oceanic depth. 🦪
Tex-Mex Spicy Kick
In Texas, this soup gets a fiery makeover with 1 jalapeño (seeds removed) sautéed with the onions, plus ½ cup black beans and ½ cup corn kernels added during the simmer. Finish with crumbled cotija cheese, chopped cilantro, and a squeeze of lime.
The Tex-Mex version swaps heavy cream for sour cream and adds a pinch of cumin for warmth. Serve with tortilla chips for scooping. 🌶️
Nutrition facts
Frequently asked questions
Can I make this soup without fresh tomatoes?
Use 2 (15 oz) cans of crushed tomatoes instead of fresh. Drain the excess liquid first, then add it to the pot with the onions and garlic. The canned version will be slightly sweeter, so you might reduce the sugar to ½ tablespoon. For extra richness, add 1 tablespoon tomato paste with the flour.
How do I make this soup extra creamy without heavy cream?
Blend ½ cup of the cooked soup with the cream, then stir it back in. Alternatively, use ½ cup Greek yogurt or sour cream for tangy creaminess. For a dairy-free option, stir in ½ cup coconut milk at the end—it won’t be as thick but adds a lovely texture.
Why did my soup turn out too acidic?
Tomatoes naturally contain acid, especially when overcooked. Balance it by adding ½ teaspoon more sugar or a pinch of baking soda (just a tiny amount!). For future batches, simmer with the lid slightly ajar to prevent excess evaporation. If it’s still too sharp, stir in 1 teaspoon honey or maple syrup at the end.
Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic as directed, then transfer everything to a 3-4 quart slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Stir in the cream and herbs during the last 30 minutes to prevent curdling. The slow cooker version will be even more tender and flavorful.
What’s the best way to reheat leftover soup?
Gently reheat on the stove over low heat, stirring frequently. Add 1-2 tablespoons broth or water to restore creaminess. Microwave in 30-second bursts, stirring between each, but expect a slightly thicker texture. For best results, reheat only until warm, then let it sit for 2 minutes before serving.