Homemade Tomato Soup
Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! This recipe results in a creamy, smooth, and rich soup. It comes together in about 20 minutes! Make a few grilled cheese sandwiches and dinner is done!
Servings: 8 Servings
Calories: 108kcal
Equipment
Ingredients
- 3 tablespoons olive oil or butter
- 1 onion medium or large
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or to taste
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil
- 3 cloves garlic smashed and minced
- 1 28-oz can whole tomatoes *
- 1 15-oz can fire-roasted diced tomatoes
- 4 cups chicken broth **
- 1/2 to 1 cup cream
- 1/2 cup fresh basil chopped
Instructions
- Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.
- Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.
- Saute until the onions are lightly browned, 5-8 minutes.
- Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.
- Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices). Add 4 cups chicken broth.
- Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.
- Turn off the heat and use an immersion blender to puree the soup. If you do not have an immersion blender (why, why??) then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow steam to escape and you will be able to avoid tomato soup Pompeii.
- Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream.
- If you want, chop up about 1/2 cup basil and stir it into the soup, or top each serving with fresh basil.
- Serve warm with grilled cheese sandwiches! If you want you can cut sandwiches into tiny "croutons" and put them in your soup like in the photos. But...they get soggy pretty much right away. So unless you are taking photos of your soup to put on the internet, I say just dip your sandwich!
Video
Notes
*You can also use a 28 ounce can of crushed tomatoes.
**I almost always use Better than Bouillon to make chicken broth. It's so easy to keep on hand in the fridge. 1 teaspoon of the soup base to 1 cup of water.
If you are in too much of a rush for fresh onion and garlic, leave them out. Start by adding the tomatoes and broth to the pot and bring to a boil, and continue with the recipe. Add at least 1/2 teaspoon each onion and garlic powder to the soup.
Nutrition
Serving: 1bowl | Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg