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If I had to pick a favorite soup, it would be tomato soup. This homemade version is just as easy as opening a can and so much better!
Soup is a favorite at our house, especially during the colder months. Crock Pot Chicken Tortilla Soup is so easy! I love to make soup in my Instant Pot and this Chicken Noodle Soup is so good and easy.
A few weeks ago I was out of town and our wonderful neighbors invited Jim over for dinner and to watch a baseball game. (Way to go Cardinals!) He was in heaven. Baseball and food, a perfect combo. When I talked to Jim that night he couldn’t stop talking about the delicious soup Katie had served for dinner. When I heard it was tomato soup, my favorite soup, I had to have the recipe and Katie graciously shared.
I have several tomato soup recipes here on the blog. I have a delicious slow cooker version as well as Fresh Tomato Soup. This one is a delicious recipe but it does use fresh, vine ripened tomatoes so I prefer to make it in the summer when I’ve got tomatoes in my garden or I can buy them at the farmers market. I also have a Easy Tomato Soup that is made using canned soup and you just doctor it up. It’s super easy and delicious!
Today I have another tomato soup alternative for you. This recipe used canned tomatoes and it just as delicious as all the other recipes!
I tweeked the recipe just a bit and Jim gave it two thumbs up! This soup is the perfect comfort food. Throw in a grilled sandwich and you’ve got heaven, especially on a cold winter’s day like we are having around here in Portland! When I was a kid I came home for lunch every day and since I grew up in Wisconsin I often walked home in the snow for lunch. My winter time lunch of choice was always a bowl of tomato soup and a grilled cheese sandwich.
Other soup recipes you may enjoy:
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Tomato Soup
Ingredients
- 1/2 C onion diced
- 1/4 C butter
- 2 14.5 oz petit cut diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking soda
- 1/2 tsp dried basil
- 1 C chicken broth
- 1/2 C half and half
Instructions
- In a large pan saute the onions in butter until tender.
- Add in tomatoes, salt, pepper, baking soda, chicken broth and basil
- Bring to a boil
- Then turn heat down to simmer for about 15 minutes or until slightly thickened.
- Allow mixture to cool
- Put into a blender or food processor and puree until smooth.
- Return to saucepan or refrigerate.
- Right before serving bring to a simmer and half and half.
- Do not allow to boil after adding half and half.
Nutrition Facts:
Melanie Wallace says
Ingredients say basil but instructions say thyme. Which is it? ????
Leigh Anne says
Sorry about that – it’s basil!
Terri says
I just made this. So yummy. I decided to leave out the half and half and it is just as good.
karen says
This was yummy Leigh Ann – thanks for the delicious recipe. It is a keeper!
Tessa says
That is so much easier than I would have thought! yummy
Debbie H says
I don’t really like Campbell’s tomato soup, but I love tomatoes. I thought this would be great, and perfect for a cold fall night. For some reason I didn’t like it much, and neither did my family. I used tomatoes from my garden that I had preserved, but they must have not been very tasty–the soup was onion heavy. I decided to add a bit of garlic to spice it up, but then it only tasted like onion-garlic soup. I personally thought the thyme had an off taste, but I didn’t let on to my family. My daughter pointed it out independently, though! I think I’ll try your other recipe next time!