Homemade Tomato Soup Recipe

dipping a triangle of grilled cheese into a bowl of tomato soup.

5 from 4 votes

Smooth and bright classic tomato soup is perfect to make any time of the year. Tomato soup and grilled cheese is a meal that just can't be beat and it will only take you 30 minutes to make

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 213kcal

Author: Lyuba Brooke

Ingredients

2 tbsp unsalted butter
2 tbsp olive oil
1 sweet onion diced
2-3 large garlic cloves minced
2 tbsp all purpose flour* can use gluten free flour
1 1/2 cups chicken or vegetable stock warmed
28 oz canned whole tomatoes
2 tbsp tomato paste
1 tsp white granulated sugar
1/2-1 tsp fresh thyme or dried thyme
1/2 tsp black pepper to taste
1 tsp salt more or less to taste

US Customary - Metric

Instructions

Preheat a Dutch oven or another heavy bottom pot over medium heat and add butter and olive oil.
Once butter is melted, add diced onion and saute until softened.
Sprinkle flour over the onion and mix until onions are coated in flour.
Keep slowly stirring the onions and start pouring in stock. Keep stirring and pouring as it mixes.
Add the entire can of whole tomatoes (don't drain) and tomato paste. Stir and add remaining seasoning.
Lower heat to medium-low and let the soup cook for about 15 minutes. Stir occasionally.
To blend the soup, you can use an immersion blender or transfer it into a heat-proof blender. Blend until smooth.
Serve with grilled cheese, crackers, or a slice of bread.

Video

Notes

- Canned tomatoes vs fresh - Using canned tomatoes saves time and actually has a different flavor from fresh tomatoes. If you want to use fresh tomatoes, you would have to cook the soup on low for much longer, before blending it. I would recommend cooking it for about an hour, covered, over low heat.
- Storage - Transfer leftover soup into a jar or other airtight food storage container and keep in the refrigerator for 3 to 4 days.
- Freezing - For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.

Nutrition