30 Minute Homemade Tomato Soup with Goat Cheese Toast

30 Minute Homemade Tomato Soup with Goat Cheese Toast

This quick and easy 30 Minute Homemade Tomato Soup is made from canned tomatoes and is ready in just 30 minutes! Served with delicious goat cheese toast.

Homemade tomato soup is one of my favourite soups, and this is my favourite tomato soup recipe. It’s made with canned tomatoes, so it’s easy to make up any time. I use my best canned tomatoes for this one, since tomatoes are the star here. Pleasantly thick and perfectly spiced, this soup comes together in only 30 minutes.

The warm, goat cheese toast is my side of choice with this soup. It dresses up a dinner soup, or makes it special for entertaining. I love the way the flavours blend with the soup. The idea with the toasts is not to dip them in the soup, but to make them part of the soup. By putting part of them in the soup, they work like a bit of a wick, soaking up the soup and softening. So when you grab a spoonful of soup, you can get a bit of bread and cheese with it. And as you eat some, more of the toast will soften and so on.

The goat cheese toasts are made simply with goat cheese, mixed with a bit of good olive oil, some thyme and a bit of freshly ground pepper. Mix it up and spoon on top of some nice crusty bread toasted under the broiler. Quick and easy. Cut your toasts on the diagonal and set on the side of the soup bowl.

A quick and easy soup, ready in 30 minutes!

30 Minute Homemade Tomato Soup with Warm Goat Cheese Toast

Cook’s Notes for 30 Minute Homemade Tomato Soup

Use the best canned tomatoes you can find for this one. It will make all the difference in the finished soup.

As with all soups, be sure to season this one well with salt and pepper.

30 Minute Homemade Tomato Soup with Warm Goat Cheese Toast

30 Minute Homemade Tomato Soup with Warm Goat Cheese Toast

30 Minute Homemade Tomato Soup with Warm Goat Cheese Toast

Course: Soup
Cuisine: American
Keyword: quick tomato soup recipe, tomato soup using canned tomatoes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Energy: 250 kcal
Author: Jennifer
The toast is intended to be eaten as part of the soup, as they will soften as they sit in the soup and will be easy to scoop up with your spoon.



  • 1 Tbsp unsalted butter
  • 1 Tbsp. olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic smashed and peeled
  • 5 cups canned whole tomatoes in juice
  • 1 cup chicken broth or water
  • 2/3 cup heavy cream
  • 2 tsp. kosher salt plus more as needed
  • 1/4 tsp. freshly ground black pepper plus more as needed
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. celery seed
  • 1/4 tsp. dried oregano
  • 1 Tbsp. sugar

Goat Cheese Toast:

  • 4 - 6 slices crusty bread
  • 1/2 cup goat cheese crumbled
  • 2 tsp. extra virgin olive oil
  • 1/4 tsp. thyme
  • Salt and freshly ground pepper


  1. For the soup: In a large saucepan, heat the butter and olive oil and cook the onion and garlic until the the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  2. Remove from the heat and puree in using an immersion blender or in small batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
  3. For the goat cheese toast: Preheat your oven to broil, with a rack about 4 inches below the heat. In a small bowl, combine the goat cheese, olive oil, thyme, salt and pepper.
  4. Place your bread slices onto a baking sheet and toast one side of the bread under the broiler until golden. Turn the bread over and toast the other side lightly. Remove from oven. Spoon some of the goat cheese mixture onto the bread (you can leave it is chunks or spread it smooth, as you like) and return to the broiler, watching closely so the bread doesn't burn. Once bread is toasted perfectly, move baking sheet to a lower rack and turn oven off to continue to warm cheese for a bit, without burning the toast. When the soup is ready, remove toast from oven and cut slices in half diagonally.
  5. To serve, spoon soup into bowl and place two slices of goat cheese toast onto the side of the bowl, with the ends sitting in the soup. Garnish with some freshly ground pepper and/or a bit of additional thyme.


  • Hi there – just made this soup – unfortunately it has a bitter aftertaste – maybe the canned tomatoes I used?? I looked online for ways to rectify bitterness and one suggestion was a 1/4 tsp baking soda. Thoughts? Soup already has butter and sugar so not sure about adding more. Thanks! Love your recipes!

    • Hi Sara and yes, that sometimes can happen with canned tomatoes (from the seeds, I believe and some brands can be more so than others). It can also happen if the garlic gets over-cooked. Assuming that isn’t the case, you could try a little finely grated carrot in the soup. I’ve also heard about dropping a half onion (skin removed) into the simmering soup, then removing before serving. I remember trying the baking soda trick at some point and wasn’t particularly pleased with the results. Something about the mouth feel, if I recall correctly. If you try it, just a touch of soda. Hope that helps.

  • I’ve had a really good smokey tomato basil bisque that I think your recipe would be good for, adding liquid smoke and basil to it. I will definitely give it a try.

  • I’m loving the celery seed, oregano and red pepper in this soup! Sounds like wonderful complex flavor with so little effort :) I wonder why I never make soup for entertaining? It’s not usually on my radar, yet at a dinner party over the past weekend, I adored the soup our hostess served us. The toasts make this dish just a little bit fancier, sounds delicious!

    Such pretty pictures — I wish I had your skills!

    • Thanks! You’re right, Sophie. It’s a flavourful soup for 30 minutes! I love soup, so always tend to think of it for entertaining. It’s easy to be creative with, but not so filling that it ruins the appetite for the main course.

  • This looks so wonderful! I do have a question though, I can’t have heavy whipping cream ….do you have any suggestions on what to use instead?

    • Hi Catherine. If you’re just trying to avoid high-fat cream, you can definitely use a lower fat milk product (10% half and half cream or even whole milk). If you need to avoid dairy altogether, I’d just skip the cream totally. (Obviously, won’t be creamy soup, but will still be good).

  • Looks absolutely delicious. I would have loved this last night for dinner when it was cold! Also – celery seed, never used that before and I’m curious to see what kind of flavor that creates in a soup!

    • Thanks Yelle. Celery seed is much like a subtle version of celery itself. I often find cooked celery over-powers other flavours, so seed is a good choice to add a bit of flavour without being too assertive.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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