If you’re craving a comforting bowl of soup that’s rich in flavor and easy to make, look no further than this Homemade Tomato Soup. Made with fresh ingredients and seasoned to perfection, this creamy tomato soup pairs wonderfully with a grilled cheese sandwich for a classic, satisfying meal.
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
3 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
1/2 cup heavy cream or coconut milk (optional for creaminess)
Fresh basil, chopped (optional for garnish)
Directions:
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add Flavor: Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Simmer the Soup: Add the chopped tomatoes (or canned tomatoes), vegetable broth, sugar, dried basil, and oregano. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the tomatoes to become soft and the flavors to meld.
Blend Until Smooth: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth.
Finish and Serve: Stir in the heavy cream or coconut milk for added creaminess. Season with salt and pepper to taste. Serve hot, garnished with fresh basil if desired.
Serving Tips:
Pairing: This tomato soup pairs excellently with grilled cheese sandwiches, croutons, or a side salad. For a more filling meal, consider adding a side of roasted vegetables or a hearty sandwich.
Garnishes: Enhance the flavor and presentation of your soup by garnishing with fresh basil, a drizzle of cream, or a sprinkle of Parmesan cheese. For added texture, try topping with croutons or a swirl of pesto.
Temperature: Serve the soup hot for the best flavor. If serving at a gathering or dinner party, keep the soup warm in a slow cooker set to low or in a covered pot over low heat.
Accompaniments: A fresh loaf of crusty bread or some breadsticks are perfect for dipping into the soup and making the meal more satisfying.
Storage Tips:
Refrigeration: Store leftover tomato soup in an airtight container in the refrigerator for up to 4-5 days. Allow the soup to cool to room temperature before transferring it to the container.
Freezing: Tomato soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. For easier portioning, consider freezing in individual servings.
Thawing: When ready to enjoy your frozen tomato soup, thaw it in the refrigerator overnight. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened during freezing, you may need to add a bit of broth or water to reach your desired consistency.
Reheating: Reheat leftover soup in a pot on the stove over medium heat, stirring frequently until heated through. Alternatively, you can reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
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FAQs:
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can substitute fresh tomatoes with canned diced tomatoes in this recipe. Use two 14.5-ounce cans of diced tomatoes as a replacement. Canned tomatoes are a convenient option, and they still deliver a rich flavor, especially if you’re short on time or fresh tomatoes are out of season.
How can I make this tomato soup dairy-free?
To make this soup dairy-free, simply replace the heavy cream with coconut milk or another plant-based cream alternative. You can also omit the cream altogether if you prefer a lighter, broth-based soup. The coconut milk adds a subtle richness without overpowering the tomato flavor.
Can I freeze the tomato soup?
Yes, this tomato soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container as the soup may expand when frozen. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I adjust the thickness of the soup?
If you prefer a thicker soup, let it simmer uncovered for a few more minutes to reduce the liquid. Alternatively, after blending, you can return the soup to the stove and continue to cook until the desired consistency is reached. For a thinner soup, simply add more vegetable broth or water when blending.
Conclusion:
This Homemade Tomato Soup is a staple recipe that combines simplicity with incredible taste. Whether you’re enjoying it as a light lunch or a cozy dinner, it’s sure to become a favorite in your meal rotation. Don’t forget to pair it with a crispy grilled cheese sandwich for a classic and comforting combination.
📖 Recipe:
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Homemade Tomato Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Homemade Tomato Soup is a classic comfort food, featuring a smooth and creamy blend of fresh tomatoes, garlic, and herbs. Perfect for pairing with a grilled cheese sandwich, this recipe is simple yet full of flavor. Ideal for a quick weeknight dinner or a cozy lunch, it’s both nourishing and satisfying. Easy to prepare and perfect for freezing, this tomato soup is a must-try for any soup lover.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
3 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
1/2 cup heavy cream or coconut milk (optional for creaminess)
Fresh basil, chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
- Stir in the chopped tomatoes (or canned tomatoes), vegetable broth, sugar, dried basil, and oregano. Bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes, until the tomatoes are soft and the flavors have melded together.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the heavy cream or coconut milk for added creaminess, and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For a thicker soup, simmer uncovered to reduce the liquid. For a thinner consistency, add more broth or water.
You can freeze leftovers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
For a dairy-free version, substitute the heavy cream with coconut milk or omit it altogether.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
