This simple tomato soup recipe will become your go-to for a fast and delicious meal. With fresh or canned tomatoes, this soup can be on the table in less than 30 minutes and the flavor is incredible! You’ll never go back to canned stuff after you try this easy homemade tomato soup. With paleo and vegan options.
For a while there, I saw tomato soup recipes on a bunch of different blogs and I couldn’t wait to make it, but I put it off. I’m telling you now. Do not put it off!
Put down the can of tomato soup and just get some canned tomatoes, I promise you’ll be much happier.
And much fuller since you won’t feel bad about eating a whole recipe, or maybe just half, of this easy tomato soup. And then you won’t be dehydrated either because honestly, the sodium in any canned soup is crazy!
So this can go two different ways. You can use oil and leave out the milk for a totally delicious vegan and paleo version, which is how we prefer it. Or you can add a splash of milk (or cream!) to your bowl and stir it in for a creamy tomato soup that’s 1,000x better than anything you had as a kid.
Either way, I’m guaranteeing it’s awesome, not to mention pretty fast to make. And did I mention simple?
You’ll probably want to add 1-2 teaspoons of sweetener, depending on your tomatoes and how sweet they are. One teaspoon was just enough for me, but you may want more or less!
By the way, if you’re vegan, I recommend checking out this delicious vegan tortilla soup. This vegan pasta fa*gioli also looks great!
If you’re serving this tomato soup to guests, you’ll probably want to chop up the basil a bit (or a lot!) nicer than I did. Here’s how to cut basil chiffonade. I kind of just hacked at it. Whoops. 😀
Also, if you want something a little more complex, try myRoasted Tomato and Garlic Soup. ThisCheesy Tomato Soup is also delicious and almost as easy as the simple tomato soup recipe below.
And one last note, if you wanted to make a large quantity of this and freeze it (without dairy products of course) it tastes just as delicious thawed, and it’s a great way to have a quick meal on hand.
I always do this as the yield isn’t huge, and the leftovers are awesome!
Want to use your Instant Pot? Try thisInstant Pot Tomato Soup! It looks great and is super easy.
I hope you’ll enjoy this simple tomato soup! If you make it, I’d love for you to comment below. Thanks!
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Servings 4servings
Ingredients
2tablespoonsbutter or olive oil for vegan / paleo
1onionsliced
3clovesgarlicsliced
132 oz(946 ml) can of tomatoes (pureed, diced or whole, or 4 cups of peeled fresh tomatoes)
1cup(240 ml) chicken or vegetable broth for vegan
1/4teaspoonbaking soda
1tablespoondried parsley
1large bay leaf
black pepper to taste
1/4teaspoonsea saltplus more to taste
1tablespoonfresh basil, chopped
1-2teaspoonshoney or sugar (sugar for vegan / honey for paleo)
Whole milk or cream to serve if desired (about 2-4 tbsp per serving depending on how you like it) - omit for paleo / vegan
Instructions
In a small to medium pot, melt the butter (or the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.
Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium-low heat. The baking soda will foam up and help neutralize the acids from the canned tomatoes and you won't taste it at all.
Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn't as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.
To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too). Remember, you can use fresh tomatoes – tips for using them are in the recipe below. Bring everything to a low simmer and cook for 40 minutes.
A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly.
- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.
Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.
Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons. Add a teaspoon or two of Thai red curry paste and some cooked rice, then top with cooked shrimp.
This variety of tomato is most often associated with Italian tomato sauces, but they work well in pretty much anything you might need tomatoes for, like soups, chili and curries. D.O.P.and "San Marzano" are the two most readily available kinds of whole peeled tomatoes in grocery stores.
Some recipes call for peeled tomatoes to achieve a smoother texture, while others leave the skins on for a more rustic look and added nutrients. It's a matter of personal preference, so you can choose to peel them or not based on your desired soup texture.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic.
But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.
The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.
For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
Adjust the flavor balance of your sauce: If too tart or acidic, add 1/4 tsp.sugar and stir well. If too bland or sweet, add 1/4 tsp. red wine vinegar and stir well.
If the soup is too acidic, add a pinch of baking soda (see note). You want the soup to taste balanced and delicious. Serve the soup with a decorative drizzle of cream.
You can dilute it with some chicken or veggie broth that will help tone down the tomato taste. Add some herbs, garlic, onion and such. Add fewer tomatoes, or omit them entirely.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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