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5 from 1 vote

Homemade Tomato Soup

This simple and delicious soup is perfect at any time, but especially when it is chilly outside!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soups & Stews
Cuisine: Americana

Equipment

  • Medium size Dutch oven or soup pot
  • Handheld stick blender or traditional blender

Ingredients

  • 4 tbsp Butter, unsalted If you use salted butter, reduce the amount of salt in the recipe by 1/8 teaspoon.
  • 2 large Yellow onions, peeled and chopped Sweet varieties work best.
  • 4 cloves Garlic, peeled and minced
  • 1/2 tsp Salt
  • 1/2 tsp Red pepper flakes, optional
  • 1 tbsp Whole sugar or sweetener like sucanat If you do not have whole sweeteners, you can use white sugar.
  • 2 28-ounce Cans of Italian Plum tomatoes If you can find them, San Marzano tomatoes are delicious. (If you are using fresh Italian Plum tomatoes, you will need approximately 24 tomatoes.)
  • 2 cups Liquid I used chicken bone broth. You can also use chicken broth or bone broth, beef broth or bone broth, vegetable broth, or water.

Instructions

  • On medium heat, add butter to a Dutch oven or soup pot.
  • Once the butter has melted and is foaming, add onions and sauté for a few minutes until the onions soften.
  • Add garlic, salt, and red pepper flakes (if using) to onions and stir well.
  • Add sweetener to the onion mixture and stir well.
  • Add tomatoes to the onion mixture and stir well. You can also begin to crush the tomatoes if you want.
  • Add liquid to the tomato and onion mixture and stir well. Heat to a simmer on medium-high heat.
  • Once the simmer is reached, cover the soup pot and turn the heat to low. Allow the soup to simmer covered for 45 minutes to one hour.
  • After simmer time, puree to the desired texture using a handheld stick blender or a traditional blender. (If using a traditional blender, puree in batches and be sure to allow the steam to escape.) (See the recipe video to see how to use the stick blender.)
  • After pureeing, the soup is ready to be served.
  • Refrigerated in an airtight container, tomato soup will stay fresh for 3-4 days.
  • Frozen in an airtight container, tomato soup will stay fresh for 6 months.

Video

Notes

To make Cream of Tomato Soup, add 1/2 cup heavy whipping cream to the soup and stir well. If you cannot find heavy whipping cream, you can use light cream or table cream, but you will need to use 3/4 cup.
To make Tomato Basil Soup, add 1/4 to 1/2 cup chopped fresh basil and 1/4 to 1/2 cup shredded Parmigiano-Reggiano or Grana Padano cheese to the soup. Stir well.
Find this recipe and video at https://marysnest.com/how-to-make-the-best-homemade-tomato-soup-with-5-tips/
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