The best homemade Tomato Soup recipe, made with just a few simple ingredients. Enjoy a bowl with a grilled cheese sandwich or a salad for an easy, delicious meal.
Servings: 6 servings
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 2 cloves garlic minced
- 56 ounces canned whole tomatoes two 28 ounce cans, undrained, I used San Marzano style
- 6 ounces tomato paste
- 1 ½ cups low sodium vegetable broth
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Heat butter and olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until softened, stirring occasionally, about 3-4 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the whole tomatoes with their juices, tomato paste, vegetable broth, sugar, salt and pepper to the pot. Stir.
Bring to a boil over medium heat and then reduce heat to a simmer. Simmer, uncovered, stirring occasionally and using a spoon to break up the tomatoes a bit, for 20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a counter top blender to puree.
Season with additional salt and pepper, if needed, to taste. Serve.
- Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To make tomato basil soup, after simmering the soup, stir in 1 cup of loosely packed fresh basil leaves. Simmer for 1-2 minutes and then blend until smooth.
- If you prefer a creamy soup, you can stir in up to 1/2 cup of heavy cream or coconut milk after blending the soup. Then gently warm the soup over low heat until hot.
- To make this soup dairy-free and vegan, substitute olive oil for the butter. I recommend also stirring in 1/2 cup of coconut milk to the finished soup to give the soup a rich, creamy flavor without using butter.
Serving: 1.25cups | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1033mg | Potassium: 822mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1101IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 3mg
Nutrition information is only an estimate.
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