Homemade tomato soup is a comforting classic that warms both the body and soul. This dish is perfect for a chilly day or when you simply crave something delicious and hearty. With just a few simple ingredients, you can create a velvety, rich soup that will delight everyone at the table.
Why Make This Recipe
Making your own tomato soup is not only easy, but it also allows you to control the flavors and ingredients. You can adjust the seasoning to your taste, and it’s a great way to use canned tomatoes for a quick meal. Plus, this recipe can be made in under an hour and pairs wonderfully with grilled cheese or crusty bread. It’s a low-cost dish that doesn’t skimp on flavor!
How to Make Homemade Tomato Soup
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 sweet onion (diced)
- 2-3 large garlic cloves (minced)
- 2 tbsp all-purpose flour (can use gluten-free flour)
- 1 1/2 cups chicken or vegetable stock (warmed)
- 28 oz canned whole tomatoes
- 2 tbsp tomato paste
- 1 tsp white granulated sugar
- 1/2-1 tsp fresh thyme (or dried thyme)
- 1/2 tsp black pepper (to taste)
- 1 tsp salt (more or less to taste)
Directions
- Preheat a Dutch oven or another heavy-bottom pot over medium heat. Add the butter and olive oil.
- Once the butter is melted, add the diced onion and sauté until softened.
- Sprinkle the flour over the onion and mix until the onions are coated in flour.
- Keep slowly stirring the onions and start pouring in the stock. Keep stirring and pouring as it mixes.
- Add the entire can of whole tomatoes (don’t drain) and tomato paste. Stir and add the remaining seasoning.
- Lower the heat to medium-low and let the soup cook for about 15 minutes. Stir occasionally.
- To blend the soup, you can use an immersion blender or transfer it into a heat-proof blender. Blend until smooth.
- Serve with grilled cheese, crackers, or a slice of bread.
How to Serve Homemade Tomato Soup
Serve your homemade tomato soup steaming hot in a bowl. It’s perfect alongside a classic grilled cheese sandwich for dipping, but you can also enjoy it with crispy crackers or a slice of crusty bread. A sprinkle of fresh herbs or a drizzle of olive oil on top elevates the presentation and adds more flavor.
How to Store Homemade Tomato Soup
Store any leftover soup in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze the soup for longer storage. Let it cool completely, then transfer it to freezer-safe containers, where it can be kept for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it up on the stove or in the microwave.
Tips to Make Homemade Tomato Soup
- For a creamier texture, add a splash of heavy cream or half-and-half after blending.
- Experiment with spices like basil or oregano for a different flavor profile.
- If you like it spicy, add a pinch of red pepper flakes.
- Fresh tomatoes can be used in place of canned if you prefer, though cooking time may vary.
Variation
For a roasted tomato version, you can roast fresh tomatoes, garlic, and onions in the oven before adding them to the soup pot. This gives the soup a deeper, richer flavor.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just roast them or simmer them until tender before adding them to the soup. Adjust cooking time as needed.
Is this tomato soup vegan-friendly?
Yes, simply use vegetable stock and omit the butter or replace it with a vegan alternative.
How can I thicken my soup if it’s too thin?
If your tomato soup is too thin, you can mix in a little more flour or add a small amount of cornstarch mixed with water to thicken it up. Cooking it a bit longer can also help reduce the liquid.
Enjoy making and savoring this homemade tomato soup recipe that brings warmth and joy to any meal!
Homemade Tomato Soup
Ingredients
For the soup
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium sweet onion (diced)
- 2-3 cloves large garlic cloves (minced)
- 2 tbsp all-purpose flour (can use gluten-free flour)
- 1.5 cups chicken or vegetable stock (warmed)
- 28 oz canned whole tomatoes Do not drain
- 2 tbsp tomato paste
- 1 tsp white granulated sugar
- 0.5-1 tsp fresh thyme (or dried thyme)
- 0.5 tsp black pepper to taste
- 1 tsp salt more or less to taste
Instructions
Preparation
- Preheat a Dutch oven or another heavy-bottom pot over medium heat.
- Add the butter and olive oil.
- Once the butter is melted, add the diced onion and sauté until softened.
- Sprinkle the flour over the onion and mix until the onions are coated in flour.
- Start pouring in the stock while slowly stirring the onions.
- Add the entire can of whole tomatoes and tomato paste; stir and add the remaining seasoning.
- Lower the heat to medium-low and let the soup cook for about 15 minutes, stirring occasionally.
- Blend the soup using an immersion blender or by transferring it to a heat-proof blender until smooth.
Serving
- Serve your homemade tomato soup steaming hot in a bowl with grilled cheese, crackers, or a slice of crusty bread.
