Homemade Tomato Soup
A comforting classic that warms both the body and soul, perfect for chilly days or cravings for something hearty.
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.
Notes
For a creamier texture, add a splash of heavy cream or half-and-half after blending. Experiment with spices like basil or oregano for different flavors. Fresh tomatoes can be used in place of canned if desired.