This simple tomato soup recipe will become your go-to for a fast and delicious meal. With fresh or canned tomatoes, this soup can be on the table in less than 30 minutes and the flavor is incredible! You’ll never go back to canned stuff after you try this easy homemade tomato soup. With paleo and vegan options.
For a while there, I saw tomato soup recipes on a bunch of different blogs and I couldn’t wait to make it, but I put it off. I’m telling you now. Do not put it off!
Put down the can of tomato soup and just get some canned tomatoes, I promise you’ll be much happier.
And much fuller since you won’t feel bad about eating a whole recipe, or maybe just half, of this easy tomato soup. And then you won’t be dehydrated either because honestly, the sodium in any canned soup is crazy!
So this can go two different ways. You can use oil and leave out the milk for a totally delicious vegan and paleo version, which is how we prefer it. Or you can add a splash of milk (or cream!) to your bowl and stir it in for a creamy tomato soup that’s 1,000x better than anything you had as a kid.
Either way, I’m guaranteeing it’s awesome, not to mention pretty fast to make. And did I mention simple?
You’ll probably want to add 1-2 teaspoons of sweetener, depending on your tomatoes and how sweet they are. One teaspoon was just enough for me, but you may want more or less!
By the way, if you’re vegan, I recommend checking out this delicious vegan tortilla soup. This vegan pasta fa*gioli also looks great!
If you’re serving this tomato soup to guests, you’ll probably want to chop up the basil a bit (or a lot!) nicer than I did. Here’s how to cut basil chiffonade. I kind of just hacked at it. Whoops. 😀
Also, if you want something a little more complex, try myRoasted Tomato and Garlic Soup. ThisCheesy Tomato Soup is also delicious and almost as easy as the simple tomato soup recipe below.
And one last note, if you wanted to make a large quantity of this and freeze it (without dairy products of course) it tastes just as delicious thawed, and it’s a great way to have a quick meal on hand.
I always do this as the yield isn’t huge, and the leftovers are awesome!
Want to use your Instant Pot? Try thisInstant Pot Tomato Soup! It looks great and is super easy.
I hope you’ll enjoy this simple tomato soup! If you make it, I’d love for you to comment below. Thanks!
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Servings 4servings
Ingredients
2tablespoonsbutter or olive oil for vegan / paleo
1onionsliced
3clovesgarlicsliced
132 oz(946 ml) can of tomatoes (pureed, diced or whole, or 4 cups of peeled fresh tomatoes)
1cup(240 ml) chicken or vegetable broth for vegan
1/4teaspoonbaking soda
1tablespoondried parsley
1large bay leaf
black pepper to taste
1/4teaspoonsea saltplus more to taste
1tablespoonfresh basil, chopped
1-2teaspoonshoney or sugar (sugar for vegan / honey for paleo)
Whole milk or cream to serve if desired (about 2-4 tbsp per serving depending on how you like it) - omit for paleo / vegan
Instructions
In a small to medium pot, melt the butter (or the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.
Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium-low heat. The baking soda will foam up and help neutralize the acids from the canned tomatoes and you won't taste it at all.
Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn't as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.
Parmesan – add shredded parmesan while the soup is hot so it melts over the top. Fresh Basil – sprinkle the top with thinly sliced basil. Croutons – sprinkle crunchy croutons over the soup. Toast – simple toasted bread or crostini (like we made for Bruschetta) are great for dunking into the soup.
A small pinch of baking soda can help balance the pH levels and reduce the overall acidity. This can result in a milder and less tangy flavor, making the soup taste better! Also, if you want a tomato cream soup- it'll help prevent the milk from curdling when added!
When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.
Heart Health Hero: Tomato soup is excellent for heart health. Thanks to its lycopene content, potassium, and fiber, it helps in lowering high blood pressure and cholesterol levels, reducing the risk of cardiovascular diseases. The soup's low saturated fat content also makes it a heart-friendly choice.
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.
Always check seasonings and taste-test before serving. If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.
Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.
Some side effects of lycopene overdose can have chronic effects on the body. For example, excessive lycopene due to tomato consumption can cause diarrhoea, nausea, stomach cramps, gas, and even vomiting. So, if you consume many tomato products, try cutting back on them to see if you notice a difference.
Tomatoes can be part of your overall produce intake because of their healthful nutrients and compounds, such as lycopene, beta carotene and vitamin C, all of which act as antioxidants and exert anti-inflammatory effects in the body.
Everyone filled out annual questionnaires on their food consumption, including raw tomatoes, tomato sauce, and gazpacho (a Spanish tomato soup). After three years, researchers observed an association between eating more tomatoes and lower blood pressure.
Keeps You Satiated: Soup can help to keep you satiated, as it is a liquid-based meal that is typically high in water and fibre content. The water and fiber in soup can help to fill you up, making you feel less hungry. Additionally, soup is often low in calories, which can also help to keep you feeling full.
Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes.Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.
A tried-and-true method for reducing acidity in tomato-based dishes is to add a small amount of baking soda. Adding a pinch of baking soda can help neutralize the acid and make your tomato soup taste smoother. However, be cautious not to add too much, as it can alter the flavor of the soup.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.
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