Tomato Soup

5 from 2 votes

Homemade Tomato Soup is such a classic recipe, and you are bound to love this version. Made with easy to find ingredients, but deep in flavor, this is a winner!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 129kcal

Author: Lisa Longley

Ingredients

2 tablespoons unsalted butter or olive oil see note 1
2 carrots peeled and diced
1 small red onion diced
2 garlic cloves diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt (start with half if using table salt)
1/4 teaspoon pepper
2 cups chicken broth or vegetable broth (453.5 grams or 473.2 ml)
28 ounces whole tomatoes undrained, see note 2 (794 grams)
2 teaspoons granulated sugar see note 3

Instructions

In a large stock pot over medium-low heat, melt butter. Add carrots, onion, and garlic, and season with basil, oregano, red pepper flakes, salt, and pepper. Cook until the onion is tender, about 5 to 7 minutes.
2 tablespoons unsalted butter, 2 carrots, 1 small red onion, 2 garlic cloves, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, 1/4 teaspoon pepper
Add in the chicken broth and tomatoes and turn up the heat to bring the soup to a boil. Then reduce to a simmer and continue cooking, covered, for 15 minutes. The bubbles should be the size of small grapes.
2 cups chicken broth, 28 ounces whole tomatoes
Taste the soup and adjust the seasonings. The soup will likely need 2 teaspoons of sugar to balance out the acidity of the canned tomatoes. Add more salt and pepper as needed.
2 teaspoons granulated sugar
Either using an immersion blender or working in batches with a stand blender, puree the soup.

Video

Notes

Keep this soup recipe vegan by using olive oil in place of the butter and vegetable broth in place of the chicken broth.
Using Fresh Tomatoes: You can use fresh garden tomatoes in this recipe in place of the canned tomatoes. Cut out the core of the tomato, and cut an X in the skin of the tomato at the bottom. Roast the tomatoes on a parchment paper lined rimmed baking sheet at 350 degrees Fahrenheit for about 30 minutes. Once the tomatoes have cooled a little, peel off the skin using the X. Use the tomatoes and the liquid collected on the pan in place of the canned tomatoes.
Sometimes canned tomatoes can be very acidic. You may taste the soup at the end and realize that it needs a small amount of sugar to balance the bitterness. Start with one teaspoon and add up to two until you no longer taste it but it doesn't yet taste sweet. If you use fresh tomatoes, you will likely not need any sugar.

Nutrition