This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
A fabulous homemade tomato soup recipe, made from scratch, this easy soup recipe can be made from pantry staples, and FAST!
Serve with grilled cheese sandwiches for dipping, and make your whole family smile.
Step by step photos and instructions below!
As a busy parent – getting dinner on the table sometimes falls by the wayside. I love to make this soup using things I already have in the pantry, and serve dinner up fast!
The weather in Phoenix has been a little bit rainy the last few days, and we’re arriving home ready to be warmed up a little. Is there anything better than tomato soup and grilled cheese?
I know that in other parts of the US it’s well and truly winter and people are WAY colder than us, so hopefully – this easy and tasty recipe made from things you already have in the pantry and fridge will give you a good idea for dinner one night!
I was able to make this while my children were blatting about the house on Fall Break (okay, so I needed wine after they were in bed), and dinner was served 20 minutes after beginning to cook.
I call anything under 30 minutes a win. This can also be made ahead – making it even faster when you arrive home!
Do you love soup recipes? You will enjoy my White Bean Soup, or my Easy Vegetable Soup Recipe!
WHY THIS RECIPE WORKS
- Uses pantry staples.
- Make ahead.
- Freezer-friendly.
- Done in 20 minutes.
- Budget-friendly
- Everyone loves it. Make your family run to the table!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
What to serve with Tomato Soup
While the soup simmers, I make a pile of grilled cheese sandwiches to go with it – and everyone loves it. Even H enjoyed dipping his sandwiches in the soup and scarfing it down (to be fair, he did complain about the “green stuff” aka parsley, but let’s not quibble).
In the absence of grilled cheese – I will also make toast, and cut it into “croutons”, and sprinkle with some parmesan cheese.
Kylee’s Notes & FAQs
- Use diced or crushed peeled tomatoes, it doesn’t matter. Fresh tomatoes can also be used!
- Stir some pesto in at the end for a fresh kick!
- A bay leaf, added with the other seasonings and removed before blending will add a savory flavor.
- Fresh basil, oregano, and thyme make fantastic flavors if you have them on hand
- Switch the half n half for heavy cream, sour cream or yogurt, or omit entirely.
- Add a pinch of red pepper flakes to add a kick of spice.
Ingredients:
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
- Onions
- Garlic
- Flour
- Tomatoes. Any kind will do, we’re blending them at the end anyway, so whatever you have is good. I like using fire-roasted tomatoes for a smoky flavor, too!
- Tomato paste
- Stock. Make your own chicken stock or chicken broth. You can also use vegetable broth or my roasted vegetable stock. Grab a carton from the store of make your own
- Italian seasoning. Grab it from the store, or make your own italian seasoning.
- Salt and pepper to taste.
How to make this recipe:
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
Make the soup base
Heat olive oil or butter over medium in a Dutch oven or large saucepan.
Cook the onions until softened, add the garlic, salt and pepper and cook another minute.
Add the flour and cook, stirring for a minute.
Add tomatoes, stock, tomato paste and Italian Seasoning.
Blend
Bring to a simmer, and cook for a few minutes on medium low heat.
Blend the soup with an immersion blender and serve.
Devour!
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup. Perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup. Great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple). This is my all-time favorite soup, it’s healthy AND low-fat!
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
Want to try this recipe?
Pin it to your favorite Pinterest Boards.
Find me on Pinterest for more delicious recipes!
Easy Homemade Tomato Soup Recipe
Ingredients
- 1 Tbs olive oil
- 1 large onion diced finely
- 4 garlic cloves minced
- 3 Tbs all purpose flour
- Salt and pepper
- 3 14.5oz cans crushed or diced tomatoes
- 1 Tbs tomato paste
- 2 1/2 cups chicken stock
- 1 Tbs Italian Seasoning
OPTIONAL
- 1/2 cup cream or half n half (or yogurt or sour cream – you choose)
Instructions
- Heat the oil in a large saucepan or dutch oven over medium heat.
- Cook the onions until they’re soft (about 5 minutes), then add the garlic and cook for a further minute or so.
- Season with salt and pepper.
- Add the flour, and mix well – cook for 30 seconds.
- Add the tomatoes, tomato paste, Italian seasoning and stock, whisking to blend and thicken.
- Bring to a boil, then reduce heat and simmer for 5-10 minutes.
- Using an immersion blender – blend until smooth.
- Remove from heat, then add the cream if using (I warm mine to make it less likely to curdle), mixing thoroughly.
- Test for seasoning – add more if needed, then serve.
- Devour.
Tips & Notes:
- Use diced or crushed peeled tomatoes, it doesn’t matter. Fresh tomatoes can also be used!
- Stir some pesto in at the end for a fresh kick!
- A bay leaf, added with the other seasonings and removed before blending will add a savory flavor.
- Fresh basil, oregano, and thyme make fantastic flavors if you have them on hand
- Switch the half n half for heavy cream, sour cream or yogurt, or omit entirely.
- Add a pinch of red pepper flakes to REALLY warm your belly!!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This was originally posted in October of 2018, and has been updated with new photos.
