This Dutch Oven Tomato Soup recipe has saved me more times than I can count. It’s one of those go-to recipes I pull out on busy weeknights when everything feels rushed and I don’t have time to fuss. The ingredients of my Dutch Oven Tomato Soup are simple, the steps are easy, and the flavor is exactly what you need after a long day. I like to call it my SOS dinner Dutch Oven recipes because it comes together quickly, warms you right up, and makes the house smell like you’ve been cooking all day (even if it’s only been 30 minutes!). Whether you pair my Dutch Oven Tomato Soup with a grilled cheese, one of my Dutch Oven bread, or enjoy it on its own, this Tomato Soup in Dutch Oven is one of my favorite “no time to cook” meals that still feels homemade and full of love.
Do you like this recipe? Give a try to my Dutch Meatball Soup too!
Ingredients for Dutch Oven Tomato Soup
My Dutch Oven Tomato Soup recipe uses simple, everyday ingredients you can keep on hand for those last-minute, “what’s for dinner?” nights:
- Olive oil
- Yellow onion
- Garlic cloves
- Canned whole peeled tomatoes
- Vegetable broth
- Heavy cream
- Italian seasoning
- Salt and black pepper
- Optional: a pinch of sugar (helps balance acidity)
Nothing fancy, just a handful of pantry and fridge staples that come together into something warm and wonderful.
Instructions for Dutch Oven Tomato Soup
- Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes, until soft and translucent.
- Stir in the minced garlic and cook for 1 more minute, just until fragrant.
- Add the canned tomatoes with their juices, vegetable broth, dried basil, salt, pepper, and a small pinch of sugar (if using). Stir to combine.
- Bring the soup to a gentle simmer. Cover and let it cook for 20 to 25 minutes, stirring occasionally.
- Remove from heat and use an immersion blender to carefully blend the soup until smooth. (If using a standard blender, let the soup cool slightly and blend in batches.)
- Stir in the heavy cream. Taste and adjust the seasoning as needed—add more salt, pepper, or cream to your liking.
- Ladle into bowls and serve warm. Top with croutons, or pair it with grilled cheese for the ultimate comfort meal.
Tips & Substitutions
- No heavy cream?
You can use half-and-half or whole milk instead. The Dutch Oven Tomato Soup will still be creamy, just a little lighter. - Want it dairy-free?
Swap the cream for coconut milk or a splash of unsweetened oat milk. It adds a nice richness without the dairy. - Too tangy?
A tiny pinch of sugar helps balance the acidity of canned tomatoes. - Use crushed tomatoes instead:
If that’s what you have on hand, crushed tomatoes work great. Your soup will be smoother from the start. - No immersion blender?
A regular blender works just fine! Let the Dutch Oven Tomato Soup cool slightly and blend in batches. Always vent the lid slightly so steam can escape.
Storage & Reheating
- Storing:
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 4 days. - Freezing:
This soup freezes beautifully! Pour it into freezer-safe containers or bags, leaving a little room at the top for expansion. Freeze for up to 3 months. If you’re planning to freeze, wait to add the cream until after reheating for the best flavor. - Reheating:
Warm the soup over low to medium heat, stirring occasionally. Add a splash of broth if it’s too thick. If you’re reheating individual portions, the microwave works perfectly.
Dutch Oven Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 cans 28 ounces each whole peeled tomatoes
- 2 ½ cups vegetable broth
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Optional: ½ teaspoon sugar to balance acidity
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion and cook for 5–6 minutes, until soft.
- Stir in garlic and cook 1 minute more, until fragrant.
- Add tomatoes with their juices, vegetable broth, basil, salt, pepper, and sugar (if using). Stir to combine.
- Bring to a simmer, cover, and cook for 20–25 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve hot, topped with croutons, or alongside grilled cheese as a whole meal.
