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Enjoy this Homemade Tomato Soup packed with vegetables for a delicious and light family meal, with leftovers for the next day.
Serve topped with cheese on toast and a little red pesto for an extra kick of flavor like with my tomato pesto soup.
This easy homemade tomato soup tastes so much better than canned and not only that, but it’s super simple to make!
You simply saute onions, garlic carrots, and celery in a pan, cook with tomatoes, a bit of cream, stock, seasoning, and fresh herbs then puree – it’s that easy!
Why This Recipe Works
- Using carrots in the soup adds sweetness and lowers acidity.
- Fresh herbs and aromatics add flavor that can’t be found in store-bought sauces.
- Slowly simmering brings out the deep, rich flavors without lots of added ingredients.
What Tomatoes For Tomato Soup
When buying canned tomatoes, it’s good to go for whole Roma or plum tomatoes. Manufacturers save the premium tomatoes for canning them whole because they need to look perfect. They’re also picked and canned at the peak of ripeness.
Using Fresh Tomatoes
To use fresh tomatoes instead of canned in tomato soup, remove the ends and cut them into chunks. Coat the tomatoes with olive oil, salt, and pepper. Then roast them in the oven at 400°F for 30-35 minutes (keep an eye on them if you don’t want them to brown).
This is a great way to keep them from becoming too watery when cooked (although less cream and stock may be needed to make the soup).
Use 1 lb of fresh tomatoes for every 14oz can (this recipe would need 4 lbs).
I recommend cooking with San Marzano tomatoes when making a dish where the tomatoes are the star of the show. They’re high-quality tomatoes with a sweeter flavor and minimal acidity. To legally be called San Marzano, they have to be grown in the Sarno Valley in Italy, and there show an official DOP symbol on the can.
Keto & Low Carb Tomato Soup
If you follow a keto diet, this soup is a great option. Instead of topping with cheesy croutons, try topping with your favorite cheese.
To Make My Cheesy Croutons
Heat your broiler/grill to medium-high heat. Place buttered, lightly toasted bread on a cookie sheet. Spread grated cheese evenly over the slices and place under the broiler/grill for 30 seconds to 1 minute (until melted and golden brown). Cut into squares.
How to Make Homemade Tomato Soup:
- Soften the chopped onion and vegetables then add the garlic and cook another minute.
- Add the tomatoes, seasoning, herbs, and stock. Bring to a boil, simmer the vegetables are soft.
- Add the cream and puree until smooth.
Step By Step Instructions
In a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft.
Make this easy using a food processor. It’s not only a quick way to chop the vegetables but they cook more evenly. The smaller they’re chopped, the quicker the soup will cook.
In the middle of the softened vegetables, space to cook the garlic, add some olive oil, followed by the garlic. Cook the garlic for thirty seconds.
Stir in the chicken stock, tomatoes, salt, and pepper to taste. Bring the soup to a boil, then lower the heat and simmer for 20 minutes.
remove from the heat, add the cream, and using a hand blender puree the soup.
Serve and enjoy. I serve mine topped with cheesy croutons.
Tips For Best Results
- When cooking the garlic, be careful not to let it brown too much. Burned garlic will taste bitter and change the flavor of the soup.
- For an added intensity of tomato flavor add a tablespoon of tomato paste to the tomatoes before adding the stock.
- Serve Chilled in the summer for a lovely cold soup option.
- Baking soda neutralizes acidity. To save bitter tomato soup, add a pinch of baking soda at a time (tasting in between) until the acidity disappears.
FAQs
What’s the difference between regular tomato soup and tomato bisque?
Typically, a bisque is a cream-based soup made with fish stock (usually made with shellfish), while regular tomato soup is made with a vegetable or chicken stock.
Make ahead and Freezing Instructions
To freeze Tomato soup in a food container, the container as much as possible (to avoid too much air being trapped) and freeze for up to three months.
To freeze Tomato soup in a freezer bag: Fill the bag three quarters if the way full, force out as much air as possible before sealing and store flat in the freezer.
How long Will Tomato Soup Last in the Refridgerator? When stored properly, tomato soup will last up to three days in the refrigerator.
Other great Soups
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Recipe
Homemade Tomato Soup
Ingredients
- 2 tablespoons good olive oil
- 1 Large Onion (chopped)
- 1 carrot (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (chopped)
- 2 cups chicken stock
- 56 oz whole tomatoes ((two 28oz cans) crushed)
- salt and freshly ground pepper
- ½ cup heavy cream (whipping cream or half and half)
Instructions
- Start with adding the carrots, celery, and onion to a food processor with the regular blade.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots and celery and cook over medium-low heat for 10 minutes, stirring occasionally, until soft.
- Add the garlic and cook for another minute.
- Stir in the chicken stock, tomatoes and salt and pepper to taste.
- Bring the soup to a boil, then lower the heat and simmer for 20 minutes.
- remove from the heat, add the cream, and using a hand blender carefully puree the soup. If you’re worried about burning yourself, wait until the soup cools before pureeing.
Tips
- When cooking the garlic, be careful not to let it brown too much. Burned garlic will taste bitter and change the flavor of the soup.
- For added intensity of tomato flavor add a tablespoon of tomato paste to the tomatoes before adding the stock.
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