This simple tomato soup recipe will become your go-to for a fast and delicious meal. With fresh or canned tomatoes, this soup can be on the table in less than 30 minutes and the flavor is incredible! You’ll never go back to canned stuff after you try this easy homemade tomato soup. With paleo and vegan options.
For a while there, I saw tomato soup recipes on a bunch of different blogs and I couldn’t wait to make it, but I put it off. I’m telling you now. Do not put it off!
Put down the can of tomato soup and just get some canned tomatoes, I promise you’ll be much happier.
And much fuller since you won’t feel bad about eating a whole recipe, or maybe just half, of this easy tomato soup. And then you won’t be dehydrated either because honestly, the sodium in any canned soup is crazy!
So this can go two different ways. You can use oil and leave out the milk for a totally delicious vegan and paleo version, which is how we prefer it. Or you can add a splash of milk (or cream!) to your bowl and stir it in for a creamy tomato soup that’s 1,000x better than anything you had as a kid.
Either way, I’m guaranteeing it’s awesome, not to mention pretty fast to make. And did I mention simple?
You’ll probably want to add 1-2 teaspoons of sweetener, depending on your tomatoes and how sweet they are. One teaspoon was just enough for me, but you may want more or less!
By the way, if you’re vegan, I recommend checking out this delicious vegan tortilla soup. This vegan pasta fa*gioli also looks great!
If you’re serving this tomato soup to guests, you’ll probably want to chop up the basil a bit (or a lot!) nicer than I did. Here’s how to cut basil chiffonade. I kind of just hacked at it. Whoops. 😀
Also, if you want something a little more complex, try myRoasted Tomato and Garlic Soup. ThisCheesy Tomato Soup is also delicious and almost as easy as the simple tomato soup recipe below.
And one last note, if you wanted to make a large quantity of this and freeze it (without dairy products of course) it tastes just as delicious thawed, and it’s a great way to have a quick meal on hand.
I always do this as the yield isn’t huge, and the leftovers are awesome!
Want to use your Instant Pot? Try thisInstant Pot Tomato Soup! It looks great and is super easy.
I hope you’ll enjoy this simple tomato soup! If you make it, I’d love for you to comment below. Thanks!
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Servings 4servings
Ingredients
2tablespoonsbutter or olive oil for vegan / paleo
1onionsliced
3clovesgarlicsliced
132 oz(946 ml) can of tomatoes (pureed, diced or whole, or 4 cups of peeled fresh tomatoes)
1cup(240 ml) chicken or vegetable broth for vegan
1/4teaspoonbaking soda
1tablespoondried parsley
1large bay leaf
black pepper to taste
1/4teaspoonsea saltplus more to taste
1tablespoonfresh basil, chopped
1-2teaspoonshoney or sugar (sugar for vegan / honey for paleo)
Whole milk or cream to serve if desired (about 2-4 tbsp per serving depending on how you like it) - omit for paleo / vegan
Instructions
In a small to medium pot, melt the butter (or the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.
Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium-low heat. The baking soda will foam up and help neutralize the acids from the canned tomatoes and you won't taste it at all.
Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn't as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.
It is a rich source of vitamin C, thus supporting your immune system (1). Furthermore, our tomato soup contains a lot of vitamin A, manganese, and copper, which also contribute to a strong immune system.
We loved how the milk subdued the sharp bite of the tomato flavor, which we felt in full force in the water-based soup. The milk-based soup was far from sour or reminiscent of a pasta sauce, and it would easily make a satisfying meal all on its own.
Tomatoes can be part of your overall produce intake because of their healthful nutrients and compounds, such as lycopene, beta carotene and vitamin C, all of which act as antioxidants and exert anti-inflammatory effects in the body.
Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons. Add a teaspoon or two of Thai red curry paste and some cooked rice, then top with cooked shrimp.
Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.
- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.
Heart Health Hero: Tomato soup is excellent for heart health. Thanks to its lycopene content, potassium, and fiber, it helps in lowering high blood pressure and cholesterol levels, reducing the risk of cardiovascular diseases. The soup's low saturated fat content also makes it a heart-friendly choice.
Some healthy soups to cook for yourself include chicken soup (everyone's favorite!), minestrone, cabbage, Tuscan bean, and borscht (which is beet soup). Any combination of vegetables and lean protein (think chicken breast or beans) can go a long way to helping you create a healthy soup!
Soup is chock full of the micronutrients, including vitamins and minerals, needed to nourish your body and support its various processes. Micronutrients are an important part of every person's diet, and consuming enough of them is essential for combatting diseases such as Alzheimer's, heart disease and cancer.
Amy's Organic Low Sodium Lentil Vegetable Soup is one the healthiest canned soups because it's made with non-GMO, organic ingredients, is low in sodium, and is a great source of protein and fiber. With 11 grams of plant-based protein and 8 grams of fiber in one can, this lentil vegetable soup is filling and nutritious.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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