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Easy Homemade Tomato Soup Recipe
A creamy, homemade comfort food, this tomato soup can be made from pantry staples, and FAST! Serve with grilled cheese sandwiches for dipping, and make your whole family smile.
Course
Soup
Cuisine
American
Prep Time
3
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
127
kcal
Author
Kylee Ayotte
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.
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
Calories:
127
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
491
mg
|
Potassium:
616
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
344
IU
|
Vitamin C:
24
mg
|
Calcium:
94
mg
|
Iron:
3
mg