A fabulous homemade tomato soup recipe, made from scratch, this easy soup recipe can be made from pantry staples, and FAST!
Serve with grilled cheese sandwiches for dipping, and make your whole family smile.
Step by step photos and instructions below!
As a busy parent – getting dinner on the table sometimes falls by the wayside. I love to make this soup using things I already have in the pantry, and serve dinner up fast!
The weather in Phoenix has been a little bit rainy the last few days, and we’re arriving home ready to be warmed up a little. Is there anything better than tomato soup and grilled cheese?
I know that in other parts of the US it’s well and truly winter and people are WAY colder than us, so hopefully – this easy and tasty recipe made from things you already have in the pantry and fridge will give you a good idea for dinner one night!
I was able to make this while my children were blatting about the house on Fall Break (okay, so I needed wine after they were in bed), and dinner was served 20 minutes after beginning to cook.
I call anything under 30 minutes a win. This can also be made ahead – making it even faster when you arrive home!
Do you love soup recipes? You will enjoy my Tomato Rice Soup recipe too. It’s a little heartier, and will stick to your ribs! check out my White Bean Soup, or Easy Vegetable Soup Recipe too.
Why you’ll love this recipe
- Uses pantry staples.
- Make ahead.
- Freezer-friendly.
- Done in 20 minutes.
- Budget-friendly
- Everyone loves it. Make your family run to the table!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
What to serve with Tomato Soup
While the soup simmers, I make a pile of grilled cheese sandwiches to go with it – and everyone loves it. Even H enjoyed dipping his sandwiches in the soup and scarfing it down (to be fair, he did complain about the “green stuff” aka parsley, but let’s not quibble).
In the absence of grilled cheese – I will also make toast, and cut it into “croutons”, and sprinkle with some parmesan cheese.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Ingredient. Add ingredient info here.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the soup base
Heat olive oil or butter over medium in a Dutch oven or large saucepan.
Cook the onions until softened, add the garlic, salt and pepper and cook another minute.
Add the flour and cook, stirring for a minute.
Add tomatoes, stock, tomato paste and Italian Seasoning.
Blend
Bring to a simmer, and cook for a few minutes on medium low heat.
Blend the soup with an immersion blender and serve.
Devour!
Kylee’s Notes & FAQs
- Use diced or crushed peeled tomatoes, it doesn’t matter. Fresh tomatoes can also be used!
- Stir some pesto in at the end for a fresh kick!
- A bay leaf, added with the other seasonings and removed before blending will add a savory flavor.
- Fresh basil, oregano, and thyme make fantastic flavors if you have them on hand
- Switch the half n half for heavy cream, sour cream or yogurt, or omit entirely.
- Add a pinch of red pepper flakes to add a kick of spice.
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup. Perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup. Great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple). This is my all-time favorite soup, it’s healthy AND low-fat!
- Avgolemono Soup (from Country Living)
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Easy Homemade Tomato Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion (diced finely)
- 4 garlic cloves (minced)
- 3 tablespoons all-purpose flour
- Salt & pepper
- 45 ounces crushed or diced tomatoes (3×14.5oz cans)
- 1 tablespoon tomato paste
- 2 1/2 cups chicken stock
- 1 tablespoon Italian Seasoning
OPTIONAL
- 1/2 cup cream ( or half n half – or yogurt or sour cream – you choose)
Directions
- Heat the oil in a large saucepan or dutch oven over medium heat.
- Cook the onions until they’re soft (about 5 minutes), then add the garlic and cook for a further minute or so.
- Season with salt and pepper.
- Add the flour, and mix well – cook for 30 seconds.
- Add the tomatoes, tomato paste, Italian seasoning and stock, whisking to blend and thicken.
- Bring to a boil, then reduce heat and simmer for 5-10 minutes.
- Using an immersion blender – blend until smooth.
- Remove from heat, then add the cream if using (I warm mine to make it less likely to curdle), mixing thoroughly.
- Test for seasoning – add more if needed, then serve.
- Devour.
Notes
- Use diced or crushed peeled tomatoes, it doesn’t matter. Fresh tomatoes can also be used!
- Stir some pesto in at the end for a fresh kick!
- A bay leaf, added with the other seasonings and removed before blending will add a savory flavor.
- Fresh basil, oregano, and thyme make fantastic flavors if you have them on hand
- Switch the half n half for heavy cream, sour cream or yogurt, or omit entirely.
- Add a pinch of red pepper flakes to REALLY warm your belly!!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in October of 2018, and has been updated with new photos.
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