You’ll never eat tomato soup from a can again after trying this incredibly easy recipe.
Just a few ingredients is all it takes to make a soul-satisfying pot of rich, homemade tomato soup. It’s easy to make vegan, too (see the Notes section in the recipe below). And, chances are, you probably have most, if not all, of the ingredients in your pantry right now.
What’s in it? A 28 oz. can of good quality whole peeled or crushed tomatoes, an onion, and some vegetable or chicken broth make up the primary soup ingredients. Because there are so few, use the best quality ingredients you can find. It makes a difference!
Dice the onion and sauté it in some olive oil and/or butter, then add the tomatoes and broth and simmer for 30-45 minutes.
If you want to add more layers of flavor (and we always do), sprinkle in some salt, black pepper, red pepper flakes, and dried Italian herbs like basil and oregano. Some freshly minced garlic sauteed along with the onion is great, too, but not necessary.
Once the soup has simmered for 30-45 minutes, blend it to break down the tomatoes and onions, but leave some texture. You’re not going for a perfectly smooth puree. An immersion blender works best for this step. (We like this one from Cuisinart.)
If you don’t have an immersion blender, you can add the soup to a traditional blender and pulse it several times to get to your desired consistency. Just be careful, since the soup is very hot.
After blending it, give the soup a taste and adjust the seasonings as needed. We usually add a little white sugar to help balance the acidity of the tomatoes. Finishing each serving with a swirl of heavy cream or cashew cream can help balance the acidity, too.
Serve the soup with your favorite grilled cheese sandwich for a classic lunch or light dinner. Our simple Italian bread is perfect for dipping, too.
It’s classic comfort food that’s good for you and easy to make – a win-win in our book!
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Easy, Comforting Tomato Soup
Ingredients
Soup Ingredients
- 2 tbsp. olive oil
- 2 tbsp. plant-based butter or regular dairy
- 1 medium yellow onion, diced
- salt and pepper
- 28 oz. can whole, peeled tomatoes or crushed tomatoes
- 2 cups chicken broth or vegetable broth
Optional Seasonings
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- 2 tsp. granulated sugar
Garnishes
- Minced fresh parsley or basil
- ¼ cup cashew cream divided among four bowls (see Notes for the recipe link)
Instructions
- Add the olive oil and butter to soup pot or Dutch oven set over medium heat.
- Once the butter melts, add the onion, sprinkle with salt and pepper, and saut̩ till soft and translucent Рabout 5 minutes.
- If you're using minced fresh garlic or any other savory seasonings (anything but the sugar), add them next and sauté for another 30 seconds to release their fragrance.
- Stir in the tomatoes and broth and bring the mixture to a low boil, then reduce the heat and simmer for 30-40 minutes.
- Next, using an immersion blender, blend the soup carefully (it's very hot), breaking down the tomatoes and onions till you get to a consistent texture. It doesn't need to be perfectly smooth, but you shouldn't have to chew anything, either.
- Remove from the heat, taste and, if needed, add the sugar and/or additional seasonings.
- Ladle into bowls and swirl in cashew cream and garnish with chopped, fresh herbs if using.
Notes
- Make it vegan by using vegetable broth, plant-based butter, and a plant-based cream (see the next bullet for our cashew cream recipe).
- Get the recipe for cashew cream here, or feel free to use heavy cream or a store bought vegan cream.