Print

Homemade Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cozy tomato soup is rich, smooth, and bursting with real tomato flavor. It’s easy to make with pantry staples and tastes way better than store-bought. Perfect on its own or served with a classic grilled cheese sandwich!

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 (28 oz) cans whole peeled tomatoes

  • 2 cups vegetable broth

  • 1 teaspoon sugar

  • 1 teaspoon dried basil

  • ½ teaspoon dried oregano

  • Salt and pepper, to taste

  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)

  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Sauté the aromatics:
    In a large pot, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 1 minute more.

  2. Add tomato paste:
    Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.

  3. Add tomatoes and broth:
    Pour in the canned tomatoes (with juices), crushing them slightly with a spoon. Add the vegetable broth, sugar, basil, oregano, salt, and pepper.

  4. Simmer:
    Bring to a boil, then lower heat and simmer uncovered for 20–25 minutes.

  5. Blend:
    Use an immersion blender to puree the soup until smooth. Or carefully transfer to a blender in batches and blend until creamy.

  6. Stir in cream:
    Return soup to the pot (if blended separately), and stir in the cream. Warm through over low heat.

  7. Serve:
    Ladle into bowls, top with fresh basil if desired, and serve hot with crusty bread or grilled cheese.

Notes

  • You can use fresh tomatoes (about 3 lbs) — just roast or simmer them longer to enhance flavor.

  • Store leftovers in the fridge for 3–4 days, or freeze for up to 3 months.

  • Add red pepper flakes for a little kick!

Find it online: https://ukfinda.com/homemade-tomato-soup/