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Classic Tomato Soup


Classic Tomato Soup

You’ll love this tangy, creamy soup as is, but you’ll also love it when you add any of the optional ingredients on the bottom of the page. It just depends on your mood! Tote it in a thermos if you’re bringing lunch to school—or, if you’re staying home, serve it with a grilled cheese sandwich, which is what Kids Advisory Board member Te’Lario does.
Prep Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Large pot
  • Can opener
  • Heatproof spatula
  • Slotted spoon
  • Blender (adult needed)
  • Pot holders


  • 1 tablespoon olive or vegetable oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped (or 1/4 teaspoon garlic powder)
  • 1 celery stalks, sliced
  • 1 (28-ounce) can whole peeled or diced tomatoes, including liquid


  • Put the pot on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, garlic, and celery and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  • Add the tomatoes and their juices, the broth, and the salt. Raise the heat to high and bring to a boil.
  • Turn the heat down to low and cook for 30 minutes, stirring occasionally to make sure it’s not sticking. Set aside to cool for 15 minutes.
  • Using the slotted spoon, remove half the solids and put them in the blender. Do not fill the blender more than halfway. Put the top on the blender but remove the little cap in the center. Cover the hole with a dish towel.
  • Turn the blender to the lowest speed and begin to blend, then increase the speed gradually and blend until smooth. Turn off the blender, add the remaining solids from the pot, and blend again. While blending, gradually add the cooking liquid and yogurt through the hole in the lid. Use a clean spoon to taste the soup. Does it need an extra splash of vinegar or a pinch of salt? Add it and taste again.
  • Serve right away, or cover and refrigerate up to 3 days.


  • Make it Cheesy: Add 1/4 cup grated cheddar cheese when you blend the soup.
  • Make it Herby: Add 1 tablespoon chopped fresh basil leaves when you blend the soup.
  • Make it Crunchy: Top the soup with a handful of croutons just before serving.
  • Make it Spicy: Add a dash of hot sauce, sliced jalapeños, or red pepper flakes just before serving.
If you don’t have a blender or a food processor, you can start with canned diced or crushed tomatoes and follow the instructions, skipping both the blending and the yogurt. It won’t be a creamy tomato soup, but it will still be tasty!
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