Homemade Roasted Tomato Soup Cost Calculator

See how much homemade tomato soup costs per serving vs. canned brands.

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Frequently Asked Questions

How many pounds of fresh tomatoes do I need for a 4-serving batch?
Most roasted tomato soup recipes call for 2 to 2.5 pounds of tomatoes for four generous servings. Roma, vine-ripened, or plum tomatoes work best because they have more flesh and less water than beefsteak varieties. In peak summer season you can often find them for $1.50 to $2.00 per pound at farmers markets.
Can I use canned tomatoes instead to save money?
Yes. A 28 oz can of whole peeled San Marzano tomatoes (roughly equivalent to 2 lbs fresh) typically costs $2 to $3 and delivers consistent flavor year-round. Many home cooks and chefs prefer canned tomatoes outside of summer because the flavor is more concentrated and the cost is more predictable. Substitute 1 can for every 2 lbs of fresh tomatoes called for in the recipe.
How does Amy's Organic compare per serving?
Amy's Organic Cream of Tomato Soup typically sells for $3.29 to $3.79 for a 14.5 oz can, which the label lists as about 1.5 servings. That works out to roughly $2.19 to $2.49 per serving. Homemade soup made with in-season tomatoes can cost 60–70% less per serving, while also being free of gums, stabilizers, and added sugar.
Does making a larger batch improve the economics?
Significantly. Most ingredient costs — the olive oil, garlic, onion, and broth — stay roughly the same whether you make 4 servings or 8. Doubling the tomatoes doubles the tomato cost, but the fixed costs get spread across more portions. An 8-serving batch can reduce cost per serving by 10–20% compared to a 4-serving pot.
Is homemade tomato soup healthier than canned?
It can be, depending on your recipe. The main advantages of homemade are lower sodium — you control the salt — and no preservatives, stabilizers, or high-fructose corn syrup. Progresso Traditional Tomato Basil contains about 690 mg of sodium per serving. Homemade with unsalted broth can be under 200 mg.

Is Homemade Roasted Tomato Soup Actually Cheaper Than Canned?

A pot of homemade roasted tomato basil soup feels like a weekend project, but the math often surprises people. Fresh roma or vine-ripened tomatoes roasted with olive oil, whole garlic cloves, and sweet onion — then blended with warm broth and a splash of cream — can cost as little as $0.80 to $1.50 per serving when tomatoes are in season, compared to $1.25 for a serving of Progresso and $2.49 for Amy's Organic.

The savings flip when tomatoes are out of season and supermarket prices spike. A pound of hothouse tomatoes in January can run $3 to $4, easily doubling your ingredient bill. That is when canned San Marzanos (about $2 to $3 per 28 oz can) become the smarter choice — and many professional chefs use them year-round for consistent flavor.

What Goes Into a Batch

A standard four-serving pot of roasted tomato soup typically calls for:

  • 2 to 2.5 lbs fresh tomatoes — the backbone of the recipe and largest cost driver
  • One onion and several garlic cloves — usually $0.50 to $1.00 total
  • 2 to 3 tablespoons olive oil — roughly $0.30 to $0.60 from a standard bottle
  • 1 cup chicken or vegetable broth — about $0.30 to $0.50
  • 2 to 4 tablespoons heavy cream or coconut milk — $0.25 to $0.60 depending on brand

Hidden Value in Homemade

The cost-per-serving number does not tell the whole story. Homemade soup gives you full control over sodium (canned soups average 700–900 mg per serving), no preservatives, and the ability to scale up and freeze portions — which can push the per-serving cost even lower. A six- or eight-serving batch freezes beautifully for up to three months.