World’s Best Tomato Soup

Delicious Nostalgia in a Bowl

I know calling something the World’s Best Tomato Soup is a bold statement, but I have been making this recipe for years and I stand by it. This is the kind of creamy tomato soup that tastes like it has been simmering on the stove all day, even though it comes together in under an hour.

The surprising ingredient is V8 tomato juice. It gives the soup a rich, slow-cooked tomato flavor without requiring you to spend hours cooking down fresh tomatoes.

There is also a little Marsala cooking wine, fresh basil and parsley, beef bouillon, butter, and heavy cream. Everything comes together into a rich and creamy tomato soup that is absolutely begging for a grilled cheese sandwich to be dipped into it.

Why You’ll Love This Tomato Soup

It tastes like it cooked all day. The combination of V8 juice, tomatoes, bouillon, and herbs gives you a surprisingly deep flavor in less than an hour.

It uses easy-to-find ingredients. There is nothing particularly fancy required to make this soup.

You can make it smooth or chunky. I use an immersion blender at the end because I like a smoother tomato soup, but you can leave the diced tomatoes as they are if you prefer more texture.

It is made for grilled cheese. I don’t make the rules. Tomato soup needs a grilled cheese sandwich.

It reheats beautifully. This is a great soup to make ahead for an easy lunch or dinner during the week.

What You’ll Need To Make The World’s Best Tomato Soup

You will find all of the exact measurements in the printable recipe card below, but here is what you will need:

Most of these are ingredients I usually have on hand, which is another reason I love this soup.

The Secret Ingredient Is V8 Juice

I use a 46-ounce bottle of original V8 juice as the base for this soup. It is one of the things that gives the soup that rich tomato flavor that tastes like you’ve been simmering tomatoes on the stove all afternoon.

You can also use Spicy V8 if you want your tomato soup to have a little kick.

If sodium is something you are watching, you can use a lower-sodium variety of tomato juice as well. Just remember that changing the tomato juice or bouillon may change the amount of seasoning you need at the end.

Why I Add Beef Bouillon To Tomato Soup

The beef bouillon may sound unusual, but it adds another layer of savory flavor to the tomatoes. It doesn’t make the soup taste like beef. It simply gives the tomato base more depth.

I use either beef bouillon cubes or Better Than Bouillon. If you want to make this soup vegetarian, substitute your favorite vegetable bouillon.

Why Is There Sugar In Tomato Soup?

Before anyone gets upset about the sugar, it isn’t there to turn your tomato soup into dessert.

Tomatoes are acidic, and a small amount of sugar helps balance that acidity. I add the sugar a little at a time, let it dissolve and then taste the soup.

Depending on your tomatoes and tomato juice, you may want a little more or a little less. This is one of those times when tasting as you cook is important.

Why I Use Marsala Cooking Wine

I use a small amount of Marsala cooking wine in this tomato soup because it adds a subtle brightness and another layer of flavor to the tomatoes.

I usually use Holland House Marsala Cooking Wine, which you can find in the grocery store near the vinegars and salad dressings.

You only need two tablespoons for the entire pot.

If you prefer not to use the Marsala cooking wine, you can substitute about a tablespoon of apple cider vinegar. It won’t taste exactly the same, but it will provide some of that acidity and brightness.

Fresh Herbs Make A Difference

I use both fresh basil and fresh parsley in this soup.

The basil is a natural match for tomatoes and gives the soup that familiar Italian-inspired flavor. The parsley adds freshness and helps balance the richness from the butter and cream.

I finely mince both before adding them to the soup.

If you don’t have fresh herbs, you can substitute dried herbs. Remember that dried herbs are more concentrated than fresh, so you will need much less.

How To Make My Tomato Soup

Step One: Start With The Onions

Melt the butter in a soup pot and add the finely diced yellow onion. Let the onion cook until it is soft and golden.

Add the bouillon and water and simmer until the bouillon has completely dissolved.

Step Two: Build The Tomato Base

Add black pepper, Marsala cooking wine and the diced tomatoes.

Finely chop the fresh basil and parsley and add them to the pot. Let everything simmer together for about five minutes.

Step Three: Balance The Tomatoes

Add the sugar one tablespoon at a time, whisking until it dissolves.

Taste before adding more. The purpose of the sugar is to balance the acidity of the tomatoes, not make the soup noticeably sweet.

Step Four: Add The V8

Pour in the V8 juice and bring the soup to a low boil.

Reduce the heat and let everything gently simmer for about 30 minutes.

This is where all those simple ingredients start tasting like something that has been cooking much longer.

Step Five: Blend It If You Like

I like to use an immersion blender to purée the pieces of tomato and onion into the soup.

You do NOT have to do this.

If you like a tomato soup with more texture, leave it alone. You can also blend only part of the soup so you get something in between.

Step Six: Finish With Cream

Turn off the heat before stirring in the heavy cream.

You can use a little more or less cream depending on how creamy you like your tomato soup.

Taste one final time and adjust the seasonings if needed.

How Smooth Should Tomato Soup Be?

This is completely up to you.

I like this soup fairly smooth, so I use my immersion blender after it has simmered. You can blend it until completely smooth or give it just a few passes with the blender and leave some texture.

If you do not own an immersion blender, you can carefully transfer some of the soup to a regular blender. Be extremely careful when blending hot liquids and work in small batches.

You can also skip the blending completely. The soup will still taste delicious.

Taste And Adjust To Your Preferences

One of the reasons I love recipes like this is because they’re very easy to adjust.

If you are watching your sodium intake, use lower-sodium V8 and adjust the bouillon accordingly.

If you don’t have fresh basil or parsley, use dried herbs.

If you are meat-free, use vegetable bouillon instead of beef.

If you prefer a richer tomato soup, add a little more heavy cream.

If you like a little heat, use Spicy V8 or add a pinch of crushed red pepper.

And if your tomatoes are particularly acidic, add another small pinch of sugar.

Taste your food. Your taste buds get a vote.

What To Serve With Tomato Soup

Obviously my first answer is grilled cheese.

A buttery, crispy grilled cheese sandwich dipped into creamy tomato soup is one of those perfect food combinations that doesn’t need improving.

My classic grilled cheese is a great choice, but if you want something a little more substantial, I have a few cheesy sandwiches that you can serve on the side. You could also serve the soup with garlic bread, toasted sourdough, a simple salad, or crackers for an easy lunch or dinner.

Click each image to go to the recipe.

World’s Best Tomato Soup Frequently Asked Questions

Can I Make This Tomato Soup Ahead Of Time?

Yes. In fact, this is a great make-ahead soup because the flavors continue to develop as it sits. Prepare the soup, let it cool, and store it covered in the refrigerator. Reheat it gently on the stove when you are ready to serve.

How Long Does Homemade Tomato Soup Last In The Refrigerator?

I recommend storing leftover tomato soup in a covered container in the refrigerator and enjoying it within three to four days. Reheat only the amount you plan to eat.

Can I Freeze This Tomato Soup?

Because this recipe contains heavy cream, I prefer freezing the soup BEFORE adding the cream if I know I am making it specifically for the freezer.

Make the tomato soup through the blending step, cool it completely, and freeze. When you are ready to serve it, thaw and gently reheat the soup and then stir in the heavy cream.

Can I Make This Tomato Soup Vegetarian?

Yes. Simply replace the beef bouillon with your favorite vegetable bouillon. The rest of the recipe can remain basically the same.

Can I Use Spicy V8?

Absolutely. Spicy V8 is an easy way to give this soup a little extra kick without changing the entire recipe.

You can also use half original and half spicy if you want something in between.

Do I Have To Blend The Soup?

No. I like using an immersion blender because I prefer a smoother tomato soup, but blending is completely optional.

Leave it chunky, blend it completely smooth or do something in between.

Can I Use Dried Basil And Parsley Instead Of Fresh?

Yes. Fresh herbs are my preference for this recipe, but dried herbs will work when that’s what you have.

Because dried herbs are much more concentrated than fresh herbs, don’t substitute them cup-for-cup. Start with a small amount, let them simmer in the soup and add more to taste.

Can I Leave Out The Heavy Cream?

You can, but it will change the finished soup. The heavy cream is what gives this recipe its rich, creamy finish.

If you want a less creamy soup, start with a smaller amount rather than leaving it out completely.

Why Does My Tomato Soup Taste Too Acidic?

Different canned tomatoes and tomato juices can have different levels of acidity. That’s why I add the sugar gradually and taste as I go.

If the soup still tastes too acidic, add a small additional amount of sugar, stir well, and taste again. Don’t dump a lot in at once. You can always add more, but you can’t take it back out.

WORLD’S BEST TOMATO SOUP RECIPE CARD