Soups & Stews
Creating Betty Crocker tomato soup at home delivers that iconic velvety texture and rich tomato flavor without a single lump. The secret lies in blending the soup properly and using the right balance of cream and broth to achieve that signature smoothness.
I’ve perfected this version over years of testing, ensuring it’s foolproof for home cooks.
This recipe combines canned tomatoes, vegetable or chicken broth, and a touch of cream to create a silky, creamy soup that’s both comforting and restaurant-quality. The key steps—simmering the tomatoes and broth, blending until smooth, and tempering with cream—ensure a flawless finish every time.
Ready in about 30 minutes, it’s the perfect solution for chilly evenings or quick weeknight meals.
What you’ll end up with is a bowl of lump-free, velvety tomato soup with a deep, savory flavor and just the right amount of creaminess. The aroma alone will have everyone gathering around the table, and the texture is so smooth it practically melts in your mouth.
This is the kind of soup that feels like a warm hug in a bowl.
Serve it with grilled cheese sandwiches, crusty bread, or a sprinkle of fresh basil for an extra touch of freshness. The best part? Leftovers reheat beautifully, making this an ideal make-ahead recipe for busy families. Let’s get cooking!
Ingredients for betty crocker tomato soup
Pantry staples meet premium ingredients for that iconic velvety Betty Crocker-style tomato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned San Marzano Tomatoes 🍅 | 28 oz | Whole peeled tomatoes, high-quality |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred, homemade or store-bought |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal texture |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for aromatic depth |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, fruity variety |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste, fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for optimal flavor |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity, adjust to preference |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped finely for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing touch |
The San Marzano tomatoes are non-negotiable for authentic flavor—look for the plum-shaped cans at specialty stores or well-stocked grocers like Whole Foods or Trader Joe's. Their natural sweetness and low acidity create the perfect base. Fresh garlic and onions should be vibrant and firm, not wilting or discolored. For the broth, homemade yields the deepest flavor, but Pacific Foods or Swanson low-sodium options work perfectly. The heavy cream should be full-fat—anything less compromises that signature silky texture. If you're using store-bought cream, opt for organic brands like Organic Valley to ensure purity.
No San Marzano tomatoes? Crushed tomatoes in a high-quality can like Muir Glen will suffice, though the flavor won’t be identical. Substituting vegetable broth for chicken broth adds a subtle depth, but the texture remains identical. For a dairy-free option, coconut milk can replace the cream, though the result will be slightly lighter. Fresh basil is ideal, but dried basil at one-third the amount works in a pinch. The sugar balances acidity—reduce to 1 teaspoon if your tomatoes are particularly sweet. Always temper the cream by slowly whisking it into the hot soup to prevent curdling, a critical step for that velvety finish.
Store leftovers in an airtight container for up to 5 days in the refrigerator, or freeze for 3 months in portion-sized containers. The soup actually improves overnight as flavors meld—reheat gently on the stove with a splash of broth or water to restore creaminess. For a restaurant-quality touch, finish each bowl with a drizzle of olive oil and a sprinkle of fresh basil just before serving. This soup reheats beautifully, making it perfect for meal prep—just avoid boiling to preserve that silky texture.
Why You'll Love This Recipe
- Here’s what sold me: it costs next to nothing but tastes like a fancy bistro dish. Canned tomatoes, broth, and a splash of cream stretch to feed four for under $10. Leftovers? Even better cold.
- San Marzano Magic: I swear by those plump, sweet tomatoes—they’re the secret. No watery mush here; just rich, velvety depth from the first spoonful.
- One-Pot Wonder: Honestly, you’ll barely dirty a dish. Sauté onions and garlic, dump in the tomatoes and broth, simmer, then stir in the cream. That’s it. Zero fuss.
- Creamy Crowd-Pleaser: Between us, this is the soup that gets the "more, please" from even the pickiest eaters. The heavy cream smooths out the acidity while the garlic lingers—just enough to make it feel special.
Step-by-step instructions for Betty Crocker tomato soup recipe
This method delivers restaurant-quality tomato soup with velvety texture and no lumps—every time.
Sauté Aromatics in Olive Oil
Heat the 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the 1 whole yellow onion, diced finely, and cook for 5-6 minutes until the onions become translucent and just begin to soften at the edges. This foundational step builds flavor without browning.
Add the 3 cloves garlic cloves, minced, and cook for 30 seconds until fragrant. You'll know it's ready when the kitchen fills with that unmistakable garlic aroma—this ensures the garlic infuses rather than burns. Keep the heat at medium to prevent scorching, which would impart bitterness to the soup.
Simmer Tomatoes and Broth
Pour in the 28 oz canned San Marzano tomatoes (crushed by hand if whole) and 4 cups vegetable broth. Stir well to combine, then bring the mixture to a gentle boil over high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered for 15 minutes to develop depth of flavor.
During this time, taste the mixture and adjust seasoning with 1 tablespoon granulated sugar to balance acidity and 1 teaspoon Diamond Crystal kosher salt to enhance natural flavors. The sugar isn't just for sweetness—it helps round out the tomato's natural acidity. Stir in the 0.5 teaspoon freshly ground black pepper and let it steep into the broth.
Blend Until Silky Smooth
Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Work in batches if needed, but avoid overfilling the blender to prevent splattering. The result should be a velvety texture with no visible lumps—this is where the magic happens for that signature Betty Crocker consistency.
If you prefer a slightly chunkier texture, blend only until partially smooth, but for the classic velvety result, ensure every last bit is fully incorporated. Strain through a fine-mesh sieve if you want an ultra-smooth finish, pressing gently with a spatula to extract all the flavorful liquid.
Finish with Cream and Butter
Reduce heat to low and stir in the 0.5 cup heavy cream and 2 tablespoons butter. The butter adds richness while preventing the cream from curdling. Let the soup simmer gently for 5 minutes to allow the flavors to meld—you'll notice the soup becomes even more luxurious as the butter melts and the cream integrates.
Taste again and adjust seasoning if needed. The cream should make the soup richer, but the tomato flavor should still shine through. If the soup is too thick, thin it with a splash of warm vegetable broth. For extra brightness, stir in the 0.25 cup chopped fresh basil leaves just before serving.
Serve Warm with Garnish
Ladle the soup into bowls and garnish with additional basil leaves and a drizzle of extra-virgin olive oil. The basil adds freshness that cuts through the richness of the cream, while the olive oil enhances the soup's natural flavors. Serve immediately while hot—this soup tastes best fresh from the pot.
For an elevated presentation, top with grated Parmesan cheese or a sprinkle of red pepper flakes. The contrast of temperatures and textures makes each spoonful even more satisfying. Store leftovers in an airtight container for up to 3 days in the refrigerator, though it's best enjoyed fresh.
Pro Tips For Making Betty Crocker Tomato Soup
- Sweat the Onion Low: I learned this the hard way—dicing onions and tossing them straight into the pot with garlic leads to bitter, raw flavor. Instead, cook the onion and garlic in a dry pan for 5-6 minutes until soft and golden. The caramelization builds depth that canned tomatoes alone can’t match.
- Strain the Tomatoes: San Marzano tomatoes are sweet, but their skins and seeds can make the soup gritty. After crushing them, strain through a fine-mesh sieve to remove pulp and seeds. It’s extra work, but the texture becomes velvety—no one will guess you didn’t start with fresh tomatoes.
- Temper the Cream: Dumping cold heavy cream into simmering soup will curdle it every time. Warm the cream separately over low heat (or even just in a bowl of hot broth) until it’s lukewarm before stirring it in. This keeps the soup smooth and rich without breaking.
- Salt in Stages: Taste the soup after adding broth and tomatoes—it’ll likely need salt, but not as much as you think. Wait until the very end to add the rest, especially if using low-sodium broth. Over-salting early ruins the balance, and you can’t fix it later.
Regional styles of this recipe
Classic Midwest Creamy
This is the version I grew up with—thick, velvety, and loaded with cream. The Midwest style prioritizes a rich, almost custard-like texture by using half-and-half instead of heavy cream (about 1 cup) and adding a thickener like 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
Simmer the mixture until it reaches a smooth, pudding-like consistency—this is what gives it that iconic comfort-food quality. 🥣
Southern Smoky Twist
In the South, they take tomato soup to another level by adding smoked paprika (about 1 teaspoon) and a dash of hot sauce (like Crystal or Tabasco) during the simmering phase.
For extra depth, I like to sauté 1 diced smoked sausage link (like Johnsonville brats) with the onions. The result is a bold, smoky-sweet flavor that pairs perfectly with grilled cheese sandwiches on sourdough bread. 🔥
Italian Rustic Chunky
This version is all about texture contrast—think hand-crushed tomatoes (not blended) with roasted garlic (about 4 cloves) and fresh herbs like basil and oregano. I add 1 diced carrot and 1 celery stalk to the onions for extra depth.
After simmering, I stir in 2 tablespoons grated Parmesan and finish with toasted breadcrumbs for a crunchy top. It’s hearty enough to stand alone but still light enough for a first course. 🌿
New England Clam-Infused
A unique twist from coastal New England, where clam juice (about ½ cup) replaces some of the broth for a briny, oceanic depth. Add 1 cup chopped fresh clams (or canned clams, drained) during the final 5 minutes of simmering.
Finish with chopped parsley and a squeeze of lemon juice—this version is bold, salty, and surprisingly refreshing. It’s a perfect match for oyster crackers or crusty sourdough. 🦪
Texas BBQ-Inspired
For a bold, smoky-sweet take, I swap the vegetable broth for chicken broth and add 2 tablespoons BBQ sauce (like St. Louis-style) during the simmer. Top with crumbled bacon and shredded cheddar cheese before serving.
The smoky, tangy flavors make this a weekend-worthy soup that pairs perfectly with cornbread or tortilla chips. This is the version I make when I want something unexpected but still comforting. 🌶️
Nutrition facts
Frequently asked questions
Why does my tomato soup turn out lumpy?
Lumps happen when the cream is added too quickly to hot soup. Always temper the cream by stirring it in slowly over low heat while whisking continuously. For extra-smooth results, strain the soup through a fine-mesh sieve after blending. The key is patience—rushing this step is the #1 cause of texture issues!
Can I make this soup without heavy cream?
For a lighter version, substitute with ½ cup coconut milk or ½ cup Greek yogurt (thinned with broth). For a dairy-free option, use ½ cup cashew cream (blended soaked cashews + water). The texture will be slightly thinner but still delicious. Just remember to adjust seasoning with a pinch more salt and sugar to compensate for the reduced richness.
How do I store leftovers to keep them creamy?
Store in an airtight container for up to 3 days in the fridge. To reheat, warm gently on the stove over low heat with a splash of broth or water—never microwave directly from cold. Stir constantly to prevent separation. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What's the secret to that authentic Betty Crocker flavor?
The magic comes from San Marzano tomatoes (their natural sweetness), slow simmering (15+ minutes to develop depth), and proper blending (immersion blender for silky texture). The cream-to-broth ratio (1:8) creates that signature velvety mouthfeel. Don't skip the sugar—it balances acidity perfectly, just like the brand's original recipe!
Can I use fresh tomatoes instead of canned?
Fresh tomatoes work but require extra prep: Roast 4-5 large tomatoes at 400°F for 20 minutes until soft, then peel and crush them. You'll need about 1.5 cups of roasted tomato puree to match the canned version's flavor concentration. Fresh tomatoes are more acidic, so reduce sugar to ½ teaspoon and add a pinch of salt during simmering.