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.
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.
What tomatoes are best for homemade tomato soup? I like to use plum or roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!
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.
Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.
In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. Pour into bowls and top with parmesan cheese and fresh basil.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.
Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.
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.
You will want to peel your tomatoes any time you're looking for a completely smooth texture – preparing a hot soup or stew or tomato sauce, for example. A lot of this comes down to preference, though. You do not need to peel your tomatoes if you don't mind the skins.
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.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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