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.
The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.
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. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.
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.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Adding herbs and spices for flavor instead of salt, such as bay leaves, thyme, pepper, cumin, garlic, and onion. Using unsalted versions of other ingredients, such as canned tomatoes or vegetables.
Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.
A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic.
If your tomatoes are not ripe or lacking in flavor, it can result in a less vibrant soup. Store-bought brands may use tomatoes processed at their peak ripeness. Seasoning: Homemade soups often require proper seasoning with salt, pepper, and other.
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
It's a bit acidic for me, too, so when I have tomato soup, I add some half-and-half or heavy cream. I'd try that before adding a small amount of sugar, which is what I do when I make tomato sauce. And add some Saltines (soda crackers) on top for a little crunch.
Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.
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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