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Made with simple ingredients this tomato soup recipe is easier to make than opening a can of soup and it tastes so much better.
Why You’ll Love This Recipe!
So Easy!! This tomato soup recipe is easy to make with simple ingredients. It uses canned tomatoes, so it is quick to make, but the addition of half and half makes it nice and creamy. It is just as easy to make as opening a can of condensed soup, but tastes so much better.
Perfect Comfort Food. This soup is the perfect comfort food. Throw in some grilled cheese sandwiches and you’ve got heaven, especially on a cold winter’s day.
Ingredients Needed
- Petite Diced Tomatoes, canned. My favorite brand is San Marzano tomatoes.
- Broth, chicken broth or vegetable broth
- Half and Half or Heavy Cream
- Butter, salted or substitute with olive oil
- Onion. White or yellow.
- Baking Soda
- Basil, you can use dried basil or fresh basil leaves.
- Salt and Pepper
How To Make Tomato Soup
- Sauté onions in butter or olive oil in a large pot or dutch oven until tender.
- Add in tomatoes, salt, pepper, baking soda, chicken broth and basil.
- Bring to a boil, then turn down heat. Stir occassionaly.
- Simmer for about 15 minutes or until slightly thickened.
- Allow mixture to cool
- Pour soup into a blender or food processor and puree until smooth.
- Return to saucepan and bring back to a simmer.
- Add half and half and bring soup back to a simmer. Do not let it boil.
- Pour soup into a bowl and garnish with some additional fresh basil, homemade croutons and/or Parmesan cheese if desired.
Tips
- If you own an immersion blender, you can blend the soup directly in the pot.
- Once you add the half and half, do not allow the soup to boil.
- If you would like to make the soup ahead of time, refrigerate after blending. When ready to serve, bring to a simmer and add the half and half.
Frequently Asked Questions
Can I use fresh basil instead of dried?
Yes! If using fresh basil, just double the amount.
Can I make this tomato soup non dairy?
Yes! You can either leave the dairy out or replace it with coconut milk.
How long will homemade tomato soup last?
Stored in an airtight container in the refrigerator it will last 3-4 days. You can also keep it in the freezer for up to 3 months.
Other soup recipes you may enjoy:
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Tomato Soup Recipe
Ingredients
- 1/2 cup onion diced
- 1/4 cup butter salted or use olive oil
- 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 cup chicken broth
- 1/2 cup half and half or heavy cream
Instructions
- In a large pan saute the onions in butter until tender.
- Add in tomatoes, salt, pepper, baking soda, chicken broth and basil and 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 add in half and half.
- Do not allow to boil after adding half and half.
- Garnish with fresh basil, homemade croutons and/or Parmesan cheese
Tips & Notes:
- If you own an immersion blender, you can blend the soup directly in the pot.
- Once you add the half and half, do not allow the soup to boil.
- If you would like to make the soup ahead of time, refrigerate after blending. When ready to serve, bring to a simmer and add the half and half.
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Delectable says
Yummy delectable delicious tasty l ♥️ food
Cindy says
This seriously the best tomato soup recipe! Easy yet delicious.