bowl of homemade tomato soup

Easy Homemade Tomato Soup for Two

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Classic homemade Tomato soup is so easy to make that there is no reason to even consider buying the canned variety. 

How to Make Tomato Soup

What type of tomatoes do you use to make tomato soup?

My go-to tomatoes are the canned San Marzano’s,  sometimes I mix the flavors up and add some the fire-roasted tomato’s.  If you prefer to use fresh tomatoes, cut them into larger chunks,  line a sheet pan with parchment paper and roast the tomatoes with onions at 350 degrees for about 20 minutes.

Cooking Tips

I love making this in my small 1.5 quart Staub Petite saucepan, it’s the perfect size for this recipe and stores easily in the fridge if needed.   An immersion blender (this is the one I use) is great for easily creaming the soup.  I found it works really well.  transfer the soup mixture into an 8 cup measuring cup, it’s large enough and deep enough to avoid any outside splatters.  Also, pouring back into the saucepan is easy because of the pouring spout.

What goes with Tomato Soup?

Try it with grilled cheese on sourdough bread, try using artisan cheeses and fresh basil or a grilled chicken panini is also nice.   For something lighter go with a mixed green salad topped with tuna or chicken.   The soup is also great cold with french baguette and butter, but then what doesn’t go well with french baguette and butter!

Tomato soup is an all-season comfort food.

Classic Creamy Tomato Soup

Classic Creamy Tomato Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Coolingl Time: 10 minutes
Total Time: 50 minutes

Classic tomamto soup on chilly afternoon is healthy comfort food. Pair with a grilled cheese sandwich for a perfect fall lunch. Add a salad with this easy tomato soup for light dinner.

Ingredients

  • 1 28 ounce can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 1/2 onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried basil

Instructions

  1. In a small dutch oven heat the olive oil over a medium high.
  2. Saute the onion and garlic, until translucent, about 3 minutes. Stir frequently to prevent the garlic from burning.
  3. Add the can of crushed tomatoes to onions and garlic. Stir in the sugar, basil, chicken stock, and heavy cream.
  4. Bring to a slow simmer and reduce heat to a low medium heat and continue cooking for about 15-20 minutes. Stir frequently until mixture begins to thicken.
  5. Let cool slightly, for about 10 minutes and transfer mixture to a large deep bowl and using an immersion blender, puree until you have a smooth and creamy texture.
  6. Return pureed soup mixture the dutch oven and bring back to a low simmer for 5 minutes.
  7. Serve with a slice of crusty french bread and side of fresh fruit for a light supper.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 493mgCarbohydrates: 21gFiber: 4gSugar: 14gProtein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
More tasty soups

Easy Cheese Tortellini Soup for a Weeknight Quick Meal

Spicy Black Bean Soup in Less than an Hour

 


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