Tomato soup couldn’t be more simple or more nostalgic! A homemade version of tomato soup is made with lots of flavorful spices, herbs and aromatics while being made in less than an hour. Your childhood is calling!
When I was pregnant with my now three year old, Greyson Ares, I had serious food aversions. And I mean serious: Couldn’t even get near chicken without wanting to run, ugh, and smelling it cooking? Yuck! Cooked meats and even certain juices were nightmares to be around. Not to mention I couldn’t even stand for 15 minutes without feeling faint, I was a mess in the kitchen!
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Imagine if I had started my blog not being physically able to cook!
Anyway, I became a pescatarian for the first 5 months of my pregnancy, only eating sushi, tuna fish, salmon, (yes, pregnant women can eat raw fish as long as it is well prepared and extremely fresh), green juice, fruits (especially peaches!) AND…
I made this stuff by the stockpot-full and even after I had Greyson, whenever I’m sick, my husband makes me a pot of tomato soup and I feel so much better. When I was a kid, my mom always had a can of condensed tomato soup in the cabinet for me to heat up, so I was used to and loved the taste of it. It’s exactly what you think of with tomato soup, along with a good ole gooey grilled cheese sandwich.
This tomato soup recipe is an uncanny copycat of it in taste, with a smooth, rich texture thanks to the type of canned tomatoes we use, blending the ingredients well, and then straining the soup through a mesh sieve. I personally love adding a splash of cream in my bowl (not in the pot, just the bowl; sometimes a pregnant lady is finicky and doesn’t want cream) because the cream adds a bit of oomph, and we all can use a bit of oomph in our lives sometimes.
In the fall, when fresh tomatoes are abundant, I use a different recipe: Roasted Tomato Soup, which has the great flavor of tomatoes roasted with salt, pepper and olive oil. It’s wonderful!
In the winter, use canned diced tomatoes as per the recipe. Diced tomatoes have less seeds and skin with them, and therefore, have less to strain. Canned tomatoes also tend to be more acidic, so add sugar accordingly. You may not want your soup to be as sweet as Campbell’s, in which case, add less sugar. But you will need a bit of sugar to offset the acidity in your tomato soup.
Get your snuggly blanket, your favorite grilled cheese sandwich, and a cold, cloudy day. This is the perfect recipe for a day of Netflix and lazing on the couch. And it makes enough to just refill bowl after bowl of smooth, nostalgic goodness.
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- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 medium yellow onion, large dice
- 5 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 28 oz cans diced tomatoes and juice from cans
- 4 cups chicken broth or vegetable broth
- 1/2 cup water
- 1/4 tsp dried oregano
- 2 bay leaves
- 1 spring fresh basil, or 1/2 tsp dried basil
- 1/2 tsp baking soda
- 2 tsp salt
- 3 tsp to 2 tbsp granulated sugar or raw sugar
- 2 tsp pepper
- 1/3-1/2 cup heavy cream, optional
- In a large stock pot, melt butter in vegetable oil over medium heat. Add onion, sprinkle in 1/2 tsp salt and pepper and cook for 5 minutes, until onion begins to become translucent and brown a little.
- Add in garlic, cooking until fragrant, about 1 minute. Mix in tomato paste and stir in well, then pour in tomatoes and their juice, chicken broth, water, baking soda and herbs.Stir together well, turn heat up to high, bring to a boil.
- After soup begins to boil, turn heat down to medium low to simmer, cover pot with lid, and simmer for 30 mins. After 30 mins, season with salt, pepper, and sugar to taste. Start with 2 tsp of sugar and work up to your preferred sweetness.
- Using an immersion blender or regular blender (spoon in small batches, blend, then pour into a large bowl, if using regular blender), blend the onions and tomatoes smooth.
- Use a chinois, china cap, or mesh sieve to strain the soup of the skin and seeds into a separate large bowl. Get a rubber spatula to press remaining liquid out of the solids.
- Pour heavy cream into bowl of soup, if desired.
- Serve hot.
Remember, you can always season with salt and pepper to taste. Add more if you think it needs some more!
Amount Per Serving: Calories: 92
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Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.