Soups & Stews
Betty Crocker's tomato soup recipe delivers that iconic velvety texture we all love, with a secret twist: crispy celery crowns hidden in every spoonful. This classic comfort dish transforms simple canned tomatoes into a rich, smooth soup with just the right balance of tangy and sweet.
The key lies in simmering, blending, and finishing with a touch of cream for that signature creamy perfection.
What makes this recipe special is the technique—slow simmering develops deep flavor, while blending creates that signature smoothness. The addition of celery crowns adds a delightful crunch that contrasts beautifully with the creamy base.
This isn't just soup; it's a nostalgic taste of childhood comfort, now elevated with a professional touch.
By the end, you'll have a bowl of soup that's perfectly seasoned, velvety smooth, and topped with crispy celery crowns for that satisfying bite. It's the kind of recipe that feels like a warm hug on a chilly day, and it's surprisingly easy to make at home.
The best part? You can customize it with herbs, cream, or a sprinkle of cheese to suit your taste.
This recipe serves 6-8 and comes together in about 30 minutes, making it perfect for weeknight dinners or cozy gatherings. The instructions are straightforward, and the ingredients are simple—just quality canned tomatoes, aromatics, and a few pantry staples. Let's get cooking!
Ingredients for betty crocker tomato soup
Quality canned tomatoes, fresh aromatics, and a velvety cream finish transform simple pantry staples into nostalgic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred for sweetness |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Celery Stalks 🥬 | 3 whole | For soup + crowns |
| Carrot 🥕 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 1 tbsp | For roux thickening |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sugar 🍬 | 1 tsp | Balances acidity |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Dried works in pinch |
| Olive Oil 🫒 | 1 tbsp | For celery crowns |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy crowns |
The tomatoes form the soul of this soup, so San Marzano cans are worth the splurge—they're sweeter and less acidic than standard brands. For the celery crowns, organic celery from the outer stalks works best; look for crisp, firm stalks at Whole Foods or your local farmers' market. The butter and flour create a silky roux, so unsalted butter prevents over-salting. Fresh thyme adds depth, but dried thyme at one-third the amount works in a pinch. Always check the chicken broth label—low-sodium versions give you better control over seasoning.
No San Marzano tomatoes? High-quality crushed tomatoes from Muir Glen are the next best thing. For the celery crowns, substitute crispy fried onions if needed, though the texture won't be identical. The heavy cream can be swapped for half-and-half for lighter texture or coconut milk for dairy-free. If you're watching sugar, reduce to 0.5 teaspoon—just taste as you go. The flour is crucial for thickening; cornstarch at half the amount works too, but the flavor won't be as rich. For extra umami, add 1 teaspoon soy sauce or Worcestershire with the broth.
Store the soup base (without celery crowns) in an airtight container for 5 days in the fridge or 3 months frozen. The celery crowns crisp best fresh but can be reheated for 2 days in the oven at 350°F. For meal prep, freeze portions of the soup without the crowns—just add them fresh when serving. The roux keeps for 1 week in the fridge if made ahead, so double it if you're planning leftovers. Always reheat gently to preserve that velvety texture.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses what I already have. No last-minute grocery runs—just open a can of tomatoes, chop a few stalks of celery (and maybe one onion, if I’m feeling ambitious), and boom. The carrot and garlic add depth without extra effort, and honestly? That’s my kind of cooking.
- Garlic-Kissed Richness: The moment I sauté those garlic cloves until they’re just golden? My kitchen smells like a cozy diner, and the soup tastes even better. The crushed tomatoes give it that classic, velvety texture, but the garlic? That’s what makes it ridiculously good—simple, but unforgettable.
- Weeknight to Potluck: This soup is my go-to when I’m drowning in homework papers or need something hearty for a holiday gathering. Serve it with grilled cheese for a lazy night, or bring it in a thermos for a chilly office lunch. Between us, it’s the kind of dish that disappears fast, no matter where you take it.
- Leftovers That Don’t Suck: I make a double batch on Sundays because the flavor actually improves after a day or two in the fridge. Add a splash of cream or a sprinkle of cheese when reheating, and it’s like a whole new meal. Plus, it’s cheap—canned tomatoes and a few veggies stretch for days, and my wallet thanks me every time.
Step-by-step instructions for Betty Crocker tomato soup with celery crown crunch
A velvety tomato base meets crispy celery crowns for a soup that delivers both comfort and texture.
Sauté the Aromatic Vegetables
Heat the 2 tablespoons butter in a large pot over medium heat until melted and foaming. Add the 1 whole yellow onion (diced), 1 whole carrot (diced), and 3 whole celery stalks (diced, reserving 3 celery crowns for later). Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.
Here's where the flavor foundation builds: the vegetables should release their moisture and caramelize slightly at the edges. If they stick, add a splash of water and scrape the bottom with a wooden spoon to deglaze. Stir in the 4 cloves garlic cloves (minced) and cook for an additional 30 seconds until fragrant—this prevents the garlic from burning, which would make the soup bitter.
Build the Roux and Incorporate Tomatoes
Lower the heat to medium-low and sprinkle the 1 tablespoon all-purpose flour over the vegetables. Stir constantly for 1-2 minutes until the flour forms a light, golden roux—this will thicken the soup and create a silky texture. Be patient; rushing this step creates a raw flour taste.
Pour in the 28 ounces canned crushed tomatoes and stir well to combine. Add the 2 cups chicken broth, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon sugar. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes until the flavors meld and the soup thickens slightly. The sugar balances the acidity of the tomatoes, while the salt enhances all the flavors.
Finish with Cream and Season
Stir in the 0.5 cup heavy cream and 0.25 teaspoon fresh thyme leaves, then simmer for an additional 5 minutes. The cream adds richness without overpowering the tomato flavor, and the thyme provides an earthy depth. Taste and adjust seasoning if needed—this is your last chance to refine the balance of flavors before serving.
For the celery crowns, heat the 1 tablespoon olive oil in a small skillet over medium heat. Toss the reserved celery crowns in the 0.25 cup panko breadcrumbs until evenly coated, then cook for 2-3 minutes until golden brown. These crispy crowns add a delightful textural contrast to each spoonful of soup.
Serve with Crispy Celery Crowns
Ladle the soup into bowls, garnishing each serving with 2-3 crispy celery crowns. The crowns should be golden and crunchy, providing a satisfying contrast to the velvety soup. Serve immediately while the crowns are still crisp, as they soften quickly once removed from the skillet.
This soup delivers the classic Betty Crocker tomato experience with a modern twist—the hidden crunch of celery crowns elevates it from ordinary to extraordinary. The velvety texture comes from proper simmering and the cream, while the crowns add a playful, unexpected element that keeps each bite interesting.
Pro Tips For Making Betty Crocker Tomato Soup
- SWEEP THE POT BOTTOM: The crushed tomatoes and onion will stick like glue if you let them sit. After adding your veggies, give the pot a quick stir and scrape up any browned bits with a wooden spoon—this saves you from scraping burnt tomato paste off later (yes, I’ve done that).
- CHOP ONIONS SMALLER THAN YOU THINK: That yellow onion needs to disappear completely—no big chunks hiding in your soup. Dice it into 1/8-inch pieces so it melts into the tomatoes instead of sitting like a textured afterthought. (I used to eyeball it and always found onion bits.)
- SIMMER LOW AND SLOW: Betty Crocker’s recipe might call for a quick boil, but resist the urge to rush. Simmer at a gentle bubble (tiny bubbles at the edges) for 20-25 minutes—this lets the flavors blend without turning the soup into a watery mess. (I learned this after making a batch that tasted like tomato juice.)
- SALT IN LAYERS: Add half the salt when you start sautéing the onion, then taste and adjust again after the tomatoes come in. The canned tomatoes are already salty, and you’ll avoid overdoing it (or needing to fix a bland soup later). (Trust me, your spoon will thank you.)
Best sauces and condiments for this recipe
Classic Creamy Pairings
This velvety tomato soup shines with a dollop of sharp cheddar cheese or a sprinkle of grated Parmesan—both add umami depth that complements the creamy texture. I like to use Cabot 50/50 cheddar for its balanced tanginess, or Parmigiano-Reggiano for a more intense flavor.
A soft-serve scoop of vanilla ice cream on top creates that nostalgic "soup on a cold day" magic. 🥄
Herb and Spice Garnishes
Fresh herbs elevate the soup's natural flavors without overpowering them. A pinch of fresh basil or parsley adds brightness, while chopped chives bring a mild onion-like sweetness. For heat lovers, a dash of crushed red pepper flakes or a drizzle of hot honey adds a spicy kick.
I keep a small bowl of finely chopped basil on the table so everyone can garnish their own bowl.
Bread and Cracker Toppers
Crispy garlic bread or toasted baguette slices are perfect for dipping—just brush them with garlic-infused olive oil before serving. For extra crunch, try triscuit crackers or water crackers on the side.
My go-to is homemade croutons tossed in butter and thyme—they add a satisfying texture contrast. A sprinkle of everything bagel seasoning on top adds a savory, slightly salty finish. 🥖
Unexpected Umami Boosters
For a deeper flavor profile, stir in 1 teaspoon soy sauce or Worcestershire sauce when simmering the soup. A splash of fish sauce (just ½ teaspoon) adds complexity without overpowering. If you love mushrooms, sautéed cremini mushrooms blended into the soup base create a rich, earthy note.
I also love adding a pinch of smoked paprika for a subtle smokiness that pairs beautifully with the cream.
Sweet and Tangy Accents
A drizzle of balsamic glaze or a squeeze of lemon juice brightens the soup's flavors. For a sweet contrast, try caramelized onions or a sprinkle of toasted pine nuts.
My favorite unexpected pairing is a dollop of sour cream mixed into the soup before serving—it adds a tangy creaminess that balances the richness. A pinch of cinnamon (just ¼ teaspoon) also works surprisingly well, especially in winter. 🍯
Nutrition facts
Frequently asked questions
Can I make this tomato soup without cream?
For a lighter version, replace the 0.5 cup heavy cream with 0.5 cup whole milk or half-and-half. The soup will still be rich but less decadent. For a dairy-free option, use coconut milk or cashew cream (blend soaked cashews with water). The roux and proper simmering still create that signature velvety texture.
How do I fix tomato soup that's too acidic?
Balance acidity by adding a pinch of sugar (start with ½ teaspoon) or a splash of heavy cream. Simmer for 2-3 minutes to meld flavors. If it's still too tangy, stir in 1 teaspoon honey or maple syrup—just taste as you go to avoid over-sweetening. The key is gradual adjustments while simmering.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes work but require extra prep: peel, seed, and chop 4-5 large ripe tomatoes (about 2 cups chopped). Roast them at 400°F for 20 minutes first to deepen flavor, then blend with the broth. Fresh tomatoes are more watery, so reduce the broth to 1.5 cups and simmer uncovered for 25 minutes to thicken properly.
Why did my celery crowns turn soggy?
Celery crowns lose crispness when exposed to moisture. Cook them in a dry skillet over medium heat for 1-2 minutes per side until golden. Serve immediately and keep extra crowns in a 200°F oven on a wire rack while finishing the soup. For extra insurance, toss them in cornstarch before frying to lock in crispness.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat for 5-7 minutes, stirring occasionally. Avoid microwaving—it makes the soup watery. For the celery crowns, reheat separately in a 350°F oven for 3-4 minutes until crisp again. Stir in a splash of broth or water if the soup thickens too much.