Soups & Stews
Betty Crocker tomato soup delivers that nostalgic, velvety richness that turns simple weeknight dinners into comforting classics. The secret lies in blending canned tomatoes with a rich broth and just the right amount of cream, creating a smooth, hearty texture that’s impossible to resist.
I’ve perfected this recipe over years of testing—it’s the one my family reaches for when they need warmth in a bowl.
What makes this recipe stand out is its simplicity: no fancy techniques, just a one-pot method that yields restaurant-quality results in under 30 minutes. The blend of tomatoes, onions, and garlic forms the base, while cream and seasonings elevate it to that signature Betty Crocker smoothness.
It’s the kind of soup that tastes even better the next day, making it perfect for meal prep or last-minute gatherings.
The final result is a velvety, deeply flavorful soup with just the right balance of tangy and creamy. The aroma alone will have everyone gathering around the table, and the first spoonful delivers that familiar, comforting taste.
Whether you’re serving it as a starter or a cozy main, this recipe never fails to impress.
Pair it with grilled cheese sandwiches for the ultimate comfort food combo, or serve it alongside roasted meats for a hearty meal. The best part? You’ll have dinner on the table faster than you can say “Betty Crocker.” Let’s get cooking!
Ingredients for betty crocker tomato soup
Pantry staples plus a few fresh aromatics—this is your one-pot ticket to velvety nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tomatoes 🍅 | 2 cups | San Marzano preferred for sweetness |
| Yellow Onion 🧅 | 1 medium | Diced into small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Butter 🧈 | 2 tbsp | Unsalted, full-fat preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For smooth thickening |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Sugar 🍬 | 1 tbsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
The tomatoes make or break this soup. San Marzano cans are worth the splurge—they’re sweeter and smoother than regular brands. Trader Joe's and Whole Foods carry them, or grab the Muir Glen brand at regular grocery stores. For the onion, yellow is key—it caramelizes beautifully without turning bitter. The garlic? Freshly minced is non-negotiable here—jarred garlic tastes like sawdust in comparison. I always double-check the canned tomatoes for dents or leaks—those are red flags for quality.
No San Marzano cans? Crushed tomatoes work in a pinch, but you’ll need to add an extra pinch of sugar to balance the acidity. Short on butter? Olive oil does the job, though it won’t give quite the same richness. The flour is just for thickening—if you’re avoiding gluten, cornstarch works too. For the broth, low-sodium is crucial—you’ll be adding plenty of salt later. The bay leaf? Don’t skip it—it adds that subtle depth that makes this taste like grandma’s. Fresh thyme is ideal, but dried works at half the amount if that’s all you’ve got.
This soup tastes even better the next day—make a double batch if you can. Keeps for 5 days in the fridge, and freezes beautifully for 3 months. I like to portion it into containers with a dollop of cream on top—just microwave for 2 minutes to reheat. The cream separates when chilled, so give it a quick stir before serving. Garnish with a sprinkle of Parmesan if you’re feeling fancy, but honestly, it’s delicious just as is.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’m staring at my fridge and think, "What’s for dinner?" Canned tomatoes and a few staples—no fresh herbs, no fancy techniques—just a roux of butter and flour that thickens like a dream.
- Garlic Butter Bliss: That moment when you toss in minced garlic and let it bloom in the butter? Pure flavor payoff. The soup tastes rich and homey, like your grandma’s but with half the effort.
- Soup-to-Salad Swap: Make a double batch—this soup reheats beautifully for lunch, or thin it with broth and toss it with pasta for a last-minute dinner. Honestly, I’ve served it both ways in the same week.
- Budget-Friendly Staple: A can of tomatoes, an onion, and a few cloves of garlic won’t break the bank. I’ve made this for date nights, sick-day recovery, and even as a side for holidays—always a crowd-pleaser.
Instructions for Betty Crocker tomato soup recipe: velvety homestyle richness in one pot
Here's how to create that classic, creamy tomato soup that's rich, comforting, and perfect for any occasion.
Sauté the Aromatics in Butter
Melt the 2 tablespoons butter in a large pot over medium heat. Add the 1 medium yellow onion, diced into small pieces, and cook for 5 minutes until softened and translucent. Here's the thing—you want the onions to become tender without browning, so keep an eye on them and stir occasionally.
After the onions are cooked, add the 3 cloves garlic cloves, minced. Cook for another 30 seconds until fragrant—this is when your kitchen should smell absolutely amazing. Be careful not to let the garlic burn, as it can quickly turn bitter. You'll know it's ready when the raw garlic smell disappears and you're left with a warm, aromatic scent.
Build the Flour Slurry and Cook the Tomatoes
Sprinkle the 2 tablespoons all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste. This creates a roux that will help thicken your soup beautifully. Pour in the 2 cups canned tomatoes, stirring well to combine with the flour mixture.
Bring everything to a gentle boil, then reduce heat to medium-low. Let it simmer uncovered for 10 minutes, stirring occasionally. You're looking for the tomatoes to break down and release their natural sweetness. The soup should start to thicken slightly, but don't worry if it's not perfectly smooth yet—we'll fix that next.
Add Broth and Seasonings
Pour in the 2 cups chicken broth, stirring to combine. Add the 1 tablespoon sugar, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon dried thyme, and the 1 whole bay leaf. This is where all the flavors come together—sweet, savory, and aromatic. Let the soup simmer gently for 15 minutes to allow all the flavors to meld together beautifully.
While it simmers, use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches, blend until smooth, and return to the pot. This step is crucial for that velvety texture that makes this soup so special. The soup should be completely smooth with no visible chunks.
Finish with Cream for Richness
Reduce the heat to low and stir in the 0.5 cup heavy cream. Let the soup simmer gently for another 5 minutes to heat through completely. The cream will add that luxurious richness that makes this soup feel like a hug in a bowl. Taste and adjust seasoning if needed—you might need a little more salt or sugar to balance the flavors perfectly.
Remove the whole bay leaf before serving. Ladle the soup into bowls and enjoy immediately while it's hot. The aroma alone will make your kitchen feel like a cozy restaurant. This soup is perfect with a slice of crusty bread or a grilled cheese sandwich—pure comfort food at its finest.
Pro Tips For Making Betty Crocker Tomato Soup
- Sweat the Onion First: Don’t just chop and toss—cut the onion into even ¼-inch slices and cook them in the butter until they’re translucent and just starting to caramelize (about 5-6 minutes). I used to rush this, but golden onions make the whole soup taste richer, like it simmered all day.
- Use Cold Butter for Roux: Take the butter straight from the fridge when making the flour-butter base. Cold butter melts slower, giving you more control and preventing the roux from turning sandy or burning. I learned this the hard way after one scorched batch that tasted like glue.
- Skip the Salt Rush: Hold off on adding salt until after the soup has simmered for at least 10 minutes. The canned tomatoes and broth already pack sodium, and salting early can make the soup taste flat as it cooks down. Taste halfway through and adjust—your future self will notice the difference.
- Blend in Stages: If you’re using a blender, do it in two passes: first, blend half the soup until smooth, then the other half. This keeps the heat from turning the soup into a watery mess. (Yes, even if you’re impatient like me.) Pour the blended half back in, stir, then blend again if needed.
Best sauces and condiments for this betty crocker tomato soup
Classic Creamy Finish
The heavy cream is what transforms this tomato soup into something truly special—it adds that velvety richness that makes it feel like a restaurant-quality dish. I always use full-fat heavy cream for the best results, as it has a higher fat content that gives the soup a luxurious mouthfeel.
If you're watching your fat intake, you can substitute with half-and-half, though the texture will be slightly lighter. For an even creamier finish, I sometimes add 1 tablespoon of sour cream at the end, which adds a subtle tang that balances the sweetness. 🥛
Umami Boosters
To deepen the flavor profile, I like to add a touch of Worcestershire sauce—just ½ teaspoon—when I stir in the broth. It adds an umami richness that complements the tomatoes beautifully.
Another great addition is 1 teaspoon of tomato paste, which intensifies the tomato flavor without making the soup thicker. For a smoky twist, a pinch of smoked paprika works wonders, especially if you're serving it with grilled meats.
The key is to add these ingredients gradually and taste as you go.
Acidity Balancers
The natural acidity in canned tomatoes can sometimes be too sharp, so balancing it is crucial. A pinch of baking soda (⅛ teaspoon) can neutralize excess acidity if your tomatoes are particularly tart.
I also keep a small bowl of salted butter on hand to stir in at the end—it adds richness and helps round out the flavors. For a brighter finish, a squeeze of lemon juice (1 teaspoon) at the end adds a refreshing contrast to the creaminess. 🍋
Herb and Spice Garnishes
Fresh herbs elevate this soup to the next level. I love finishing with chopped fresh parsley or basil, which adds a bright, fresh note that cuts through the creaminess. A sprinkle of grated Parmesan cheese adds a salty, umami depth that pairs perfectly.
For a spicy kick, a few flakes of red pepper flakes or a drizzle of hot honey can add excitement. The best part? These garnishes can be added right before serving, so the flavors stay vibrant.
Bread and Dipping Sauces
This soup is legendary with a classic grilled cheese sandwich, but it’s also fantastic with other bread options. A slice of crusty baguette or sourdough works beautifully for dipping.
For an extra-special touch, I sometimes make a quick garlic aioli by mixing 2 tablespoons mayonnaise with 1 minced garlic clove and a pinch of salt. Drizzle it over the soup or use it as a dipping sauce—it’s a game-changer for flavor lovers. 🥖
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute the ½ cup heavy cream with ½ cup half-and-half or ½ cup coconut milk for a dairy-free option. The texture will be slightly thinner, but still delicious. If you want to keep it creamy without dairy, blend in ½ cup Greek yogurt at the end for tangy richness.
Why does my tomato soup taste too acidic?
Canned tomatoes can be tart, but don’t worry—this is easy to fix! Add ½ teaspoon baking soda to neutralize acidity, or stir in 1 tablespoon sugar or 1 teaspoon honey to balance flavors. For extra richness, a pat of salted butter at the end rounds out the taste beautifully.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes work, but they’ll make your soup thinner and more watery. If you must use them, roast 4 large tomatoes (halved, skin-side down) at 400°F for 20 minutes first to concentrate their flavor. Then blend them into the soup after cooking. For best results, stick with canned tomatoes—they’re sweeter and more consistent.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally, until warm. The flavors actually improve overnight, so it’s perfect for meal prep!
What’s the secret to making it extra creamy?
Blend in 1 tablespoon sour cream or 1 tablespoon mashed white beans at the end for a velvety texture without extra cream. For a restaurant-style finish, whisk in 1 tablespoon cold butter at the very end—it creates a silky, luxurious mouthfeel.