Tomato Soup

  • 55 mins total
  • 15 mins prep
  • 40 mins cook
  • serves 6 people

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Seasonal fresh tomatoes and carrots are gracing all our farmer’s markets and are the bright light to announce to us that spring is here. Not only are full of flavor, but they also are a great source of vitamin C, potassium, folate, vitamin K, fiber beta carotene, and antioxidants. In a nutshell:  a very healthy recipe for all of us.

The tomatoes and carrots give this soup such a beautiful color.  You are going to love this classic tomato soup! Creamy and yet very light. You can enjoy it alone or you can be paired with a grilled cheese sandwich. Simple and easy to make, it makes a sophisticated starter to any dinner.


You can simply enjoy this wonderful soup with some croutons or go the extra mile and prepare a fantastic grilled cheese sandwich that you can dip into, or better yet, cut into small cubes and enjoy alongside.

Grilled cheeses are very personal. Here I have prepared the original way with cheddar cheese.  We also had it by substituting the cheddar with Swiss and Havarti. Super delicious and my favorite way to enjoy it.  Have fun with the grilled cheese and use what you have at home. The combination of tomato soup and grilled cheese has been around since WWII when feeding hungry seaman. However, the grilled cheese was first introduced in the early 1900s

The soup is equally good without the egg yolks and cream, if you want to be on the lighter side, however, thin the soup with more chicken stock or water.


  • I added saffron to give it that extra boost of flavor.
  • To help me keep the prep work short, I used my food processor, we all should have a small one for that kind of works, and here is my favorite cannot live without. A couple of seconds of chopping and the onions and carrots are all the perfect size. Time-saving on a busy night.
  • Remove all the seedlings from the tomatoes and peel them. I own this fantastic tomato peeler that I resisted for years to buy and once in my hands, I wonder why I waited so long to get it.
  • Use fresh tomatoes as the flavor is unbelievable. I have made it with canned, although good, the savory flavor of the fresh tomatoes is unbeatable.
  • The cream and egg can be omitted if you want to have a lighter soup, however, add some stock or water to thin out the soup.
  • Always temper your egg mixture with some hot soup separately before adding it to the saucepan. This will prevent from separating.
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Equipment and Products used to prepare this recipe

Nutrition Facts
Tomato Soup
Amount Per Serving
Calories 673 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 33g206%
Trans Fat 1g
Cholesterol 238mg79%
Sodium 1907mg83%
Potassium 494mg14%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 25g50%
Vitamin A 8157IU163%
Vitamin C 6mg7%
Calcium 570mg57%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tomato Soup

  • 55 mins total
  • 15 mins prep
  • 40 mins cook
  • serves 6 people


Original recipe yields 6 servings

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  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 pounds fresh tomatoes, peeled, seeded, and cut into chunks
  • 8 ounces carrots, peeled and diced (use chop setting on food processor)
  • 2 onions, peeled and diced
  • 5 tablespoons water
  • 4 ½ cups chicken stock
  • 1 garlic clove, peeled and chopped
  • ½ teaspoon sugar
  • large pinch of saffron
  • 1 tablespoon salt
  • 1 ½ teaspoon black pepper
  • 1 ½ cup heavy cream
  • 2 egg yolks
  • 2 sprigs of fresh thyme
Grilled Cheese
  • 12 slices of French country bread
  • butter
  • 24 slices of cheddar cheese


  1. Melt butter and olive oil in a large Le Creuset enamel cast iron Dutch oven saucepan. Add the onions and carrots and cook over medium heat for 5 minutes. Add water, simmer for 15 minutes covered until the carrots are tender.

  2. Add tomatoes, garlic, thyme, salt and pepper, saffron, chicken stock, and bring to a boil gently. Turn down the heat and simmer for 15 minutes, covered.

  3. Allow mixture to cool off a bit, then puree in a blender. (you may have to do it in batches)

  4. Pour soup into a clean saucepan and simmer for 5 minutes. Remove from the heat.

  5. Whip the egg yolks in a small bowl. Stir some of the hot mixtures into the bowl to temper the eggs, gently blend this mixture back into the soup. Stir well, do not boil or the mixture will separate. Check to season and garnish, optional, with chives, thyme or parsley chopped fine.

  1. Slightly butter each slice of bread with butter. Over 6 slices of bread add 2 slices of cheddar cheese. Cover with the other half of the bread.

  2. Heat over high heat a large skillet – or griddle. Add some butter and place your bread over it. Lower the heat and turn the grilled cheese over one the cheese starts to melt, and the bread turns a light golden brown. Grill the other side for a couple of minutes.

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Comments (26) Post a Reply

  1. Miranda Balogh says:

    Oh wow, this recipe sounds really good! I’ve never made tomato soup from scratch, so I think I might give this recipe a try. Thanks for sharing it!

    1. Giangi Townsend says:

      My pleasure Miranda. You will enjoy the simplicity to prepare it, and the savory taste of it.
      Bon Appetit!

  2. Inga says:

    I am a huge fan of tomato soups and yours looks and sounds amazing 🙂

    1. Giangi Townsend says:

      Thank you so much. Simple, easy to make, and stores well in the refrigerator for a couple of days too.

  3. Jeannie says:

    I love comforting meals especially being away with family, something healthy and delicious too. Thanks for this recipe perfect for our rainy days now.

    1. Giangi Townsend says:

      It is my pleasure. Soup always makes us feel good, doesn’t it?
      Enjoy it!

  4. Gina Abernathy says:

    This is comfort food to me. You just can’t beat a big bowl of tomato soup.

    1. Giangi Townsend says:

      Absolutely! And do not forget the grilled cheese that is so much fun to enjoy with.
      Thank you and welcome to my page.

  5. Megan says:

    This sounds so creamy and delicious!

    1. Giangi Townsend says:

      Thank you Megan! It really was and healthy too.
      Thank you for reading my recipe.

  6. Mayuri Patel says:

    Tomato and carrot soup from scratch is a family favorite. Though we don’t get cold weather, I make soups during the rainy season. Making them from fresh produce adds so much natural flavour. Wonderful idea to add some saffron. Will give a try when I make tomato soup next.

    1. Giangi Townsend says:

      Nothing like fresh market produce and cannot wait for my own garden to start giving me fresh tomatoes soon.
      I love the saffron with it, it intensifies the flavor of it.
      Bon Appetit!

  7. Cindy Mom the Lunch Lady says:

    This tomato soup looks so luscious and delicious. I love that you added carrot to your soup. I’ve never cooked with saffron so I am intrigued my what flavour it imparts.

    1. Giangi Townsend says:

      The carrots balance the acidity of the tomatoes while giving them that great rich red color. The saffron intensifies the flavor. A must try and stores well for a couple of days.
      Bon Appetit!

  8. Colette Zaharko says:

    I make tomato soup all the time at my home, but I’ve never had them with saffron and egg yolks. But I bet your recipe tastes amazing! You always make the best food. Thanks for the tips; I can’t wait to make it!

    1. Giangi Townsend says:

      Thank you for your kind words Colette! The egg yolks give it consistency, the saffron intensified the flavor.
      Enjoy it!

  9. Indrani Sen says:

    What a wonderful recipe of Tomato soup with carrot and tomato puree, full of nutrition and that chicken stock adds so much flavors. Definitely going to make for dinner tonight.

    1. Giangi Townsend says:

      Thank you Indrani! I am sure you will enjoy it.

  10. Sabine says:

    I love the addition of some saffron to this tomato soup. It will give the soup such a different and delicious taste.

    1. Giangi Townsend says:

      Absolutely! It brings out the taste and gives it that rich color too.

  11. Azlin Bloor says:

    So many of my favourite ingredients in a bowl! I just love the addition of saffron and eggs, definitely a recipe I shall be trying!

  12. Maria says:

    Tomatoes and carrots are such a classic combo always – be it juices, salads or soups. I love your hearty recipe and the addition of saffron to enhance the lovely color. I don’t add egg yolks to mine but next time I will try your way for extra creamy deliciousness.

  13. Jayashree T.Rao says:

    Tomato and carrot soup is one of my family favourite and often make it during winter. It looks delicious. Liked the addition of saffron here, will do it the next time I prepare it.

    1. Giangi Townsend says:

      Thank you! The saffron brings out the flavor of the carrots and tomatoes and give it a bit of a kick.
      I am sure you will enjoy it. Try it and let me know what you think?

  14. Archana says:

    Tomato and carrot soup is our favorite I love you addition of saffron and egg yolks. Never tried them before and will love to try it. It will be yum!

    1. Giangi Townsend says:

      The saffron gives it that uplifting flavor it, while the egg yolk is binding the soup.
      Bon Appetit!

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