Easy Homemade Tomato Soup warms fast and tastes bright. I stir a pot, we wait a little, then we blend smooth. For search friends I mention 13 bean soup recipe, 16 bean soup recipe, 7 can taco soup recipe easy, Baked French Onion Soup, Broccoli Soup Crockpot, Brócoli Cheddar Soup. I grew up on rainy day tomato soup with grilled cheese that squeaked on the pan. Now I do a quick version with pantry cans, sweet carrot, and a swirl of cream if I want it richer. The steam smells like summer in a bowl. Each spoonful is bright from tomatoes, mellow from onions, and a little sweet from the carrot. You can make it after school, between calls, or on a quiet Sunday. Chop small, cook steady, blend smooth. I serve it with crunchy croutons or a simple cheese toast. No fuss. Real food. Happy table.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Homemade Tomato Soup Recipe
- 3) Ingredients for Easy Homemade Tomato Soup
- 4) How to Make Easy Homemade Tomato Soup
- 5) Tips for Making Easy Homemade Tomato Soup
- 6) Making Easy Homemade Tomato Soup Ahead of Time
- 7) Storing Leftover Easy Homemade Tomato Soup
- 8) Try these Soup next
- 9) Easy Homemade Tomato Soup
- 10) Nutrition
1) Key Takeaways
We make dinner with items we trust. We reach for tomatoes, onion, and broth. We blend until smooth. We pour and serve. The bowl tastes bright and calm. The method stays simple.
Our plan fits weeknights. Our pot works in one move. Our spoon finds comfort. The texture feels velvety. The flavor brings gentle tang. The finish leans savory.
I am Nancy from Nancy Cooks at https://www.nancycooks.com. I love pantry wins. I keep this recipe on repeat. Friends ask for it. Kids sip it. We smile and go back for more.
2) Easy Easy Homemade Tomato Soup Recipe
Easy Homemade Tomato Soup saves a busy day and it does it with grace. Easy Homemade Tomato Soup leans on pantry cans and a small set of fridge items. The pot warms fast and the room smells like summer. This main keyword guides the dish and guides the plan.
I share a quick path that keeps flavor high. We sweat onion until sweet. We add garlic for soft heat. Tomato paste brings depth. Broth loosens and lifts. I finish with a small splash of cream when I crave extra body. A grilled cheese on the side turns dinner into a hug. Short keywords slide in here with ease such as tomato soup and creamy tomato soup and vegan tomato soup for plant based days.
Readers ask for ideas that stretch. I share long lines like tomato soup with canned tomatoes and tomato soup without cream and tomato soup with grilled cheese. These lines feel natural in our chat and they match how we cook. This simple homemade tomato soup comes together in minutes and fits many tables.
3) Ingredients for Easy Homemade Tomato Soup
Olive oil gives a soft start in the pot and helps onions relax. I use a modest pour that coats the base. The flavor stays light and clean. The sheen on the onions tells me it is ready.
Yellow onion brings gentle sweetness. I chop it small so it cooks fast and blends smooth. The color turns clear then pale gold. The smell turns cozy.
Garlic adds a warm edge. I mince it fine so it melts into the soup. I add it after the onion softens. Thirty seconds in the pot wakes it up.
Carrot rounds out sharp notes. A small dice works best. The carrot softens as it simmers and adds quiet sweetness that balances the tomatoes.
Celery builds a base that tastes fresh and green. I use a small amount. It fades into the background and gives lift to every spoonful.
Tomato paste brings richness. I cook it for one minute so it darkens and grows deeper. That little step pays off in flavor.
Canned diced tomatoes keep this recipe ready any month. I pour the juices in as well. Good tomatoes make a big difference so I pick a brand I trust.
Vegetable broth loosens the base and carries flavor. Low sodium gives me control. I can add salt at the end and hit the mark I like.
Sugar in a tiny pinch nudges the acidity into balance. Sometimes the pot needs it. I taste and then decide.
Baking soda softens sharp acid in a smart way. I add a pinch and watch the bubbles. The soup turns round and mellow.
Salt and pepper dial in the final taste. I season with care. Small amounts make big moves in a simple dish.
Cream or coconut milk adds body when we crave it. A small splash thickens and smooths the sip. Plant milk keeps it dairy free.
Fresh basil finishes the bowl with lift. I tear a few leaves and let the heat coax out aroma. The green pops against the red soup.
4) How to Make Easy Homemade Tomato Soup
Step one warm olive oil in a heavy pot on medium heat and add chopped onion. Cook until soft and glossy. Stir now and then so the edges stay pale.
Step two add minced garlic and cook for half a minute. Stir in carrot and celery and let the mix soften. The steam smells sweet and savory.
Step three stir in tomato paste and let it cook for one minute. Pour in diced tomatoes with juices and add broth. Sprinkle a pinch of sugar and a pinch of baking soda if the tomatoes taste sharp.
Step four bring the pot to a gentle simmer and cook until the carrot turns tender. Fifteen minutes is common. The surface should move in small ripples.
Step five blend until smooth with an immersion blender. You can cool the soup a bit and use a stand blender in batches. Return the soup to the pot.
Step six stir in a small splash of cream or coconut milk if you want a richer bowl. Season with salt and pepper. Ladle into warm bowls and add basil leaves.
5) Tips for Making Easy Homemade Tomato Soup
Keep cuts small so the veg softens fast and blends smooth. This quick homemade tomato soup thrives on even pieces. The spoon should glide without bumps.
Let the tomato paste toast for a minute. That step builds depth that tastes like long simmered sauce. The color turns deep and the flavor grows round.
Taste near the end. Add a tiny pinch of sugar only if the pot feels sharp. Add a pinch of baking soda only if the flavor needs soft edges. Simple moves keep control in your hands for homestyle tomato soup made easy.
6) Making Easy Homemade Tomato Soup Ahead of Time
This soup rests well in the fridge. The flavor actually settles and grows friendly by the next day. I often cook a pot in the morning and reheat at night.
For a silky finish hold the cream back until serving. Warm the soup then stir in the splash right before ladling. The texture stays bright and smooth.
If you plan to blend later store the soup unblended. Blend when you reheat and the color looks fresh. The aroma rises fast and fills the kitchen with promise.
7) Storing Leftover Easy Homemade Tomato Soup
Pour cooled soup into tight containers. Label and chill. The soup keeps for four days in the fridge and three months in the freezer. Leave headspace if you freeze so the liquid can expand.
Reheat on the stove over gentle heat. Stir often so it warms evenly. Add a splash of broth if the texture feels thick after chilling.
For quick lunches portion into single servings. Pack a small jar of croutons and add at the desk. Lunch feels calm and warm and ready.
8) Try these Soup next
9) Easy Homemade Tomato Soup
Easy Homemade Tomato Soup Cozy 30 Minute Dinner
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 medium carrot chopped small
- 1 small celery stalk chopped small optional
- 2 tablespoons tomato paste
- 2 cans diced tomatoes 400 grams each with juices
- 2 cups vegetable broth low sodium
- 1 teaspoon sugar optional to balance acidity
- 0.25 teaspoon baking soda optional to soften acidity
- 0.5 teaspoon fine salt more to taste
- 0.25 teaspoon black pepper
- 0.25 cup cream or coconut milk optional
- Fresh basil leaves for serving optional
For quick croutons optional
- 2 cups bread cubes from day old bread
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of garlic powder
Instructions
Make the soup
- Warm olive oil in a pot over medium heat. Add onion and cook until soft about 5 minutes. Add garlic and cook 30 seconds.
- Stir in carrot and celery. Cook 3 minutes. Add tomato paste and cook 1 minute, stirring.
- Tip in diced tomatoes and broth. Add sugar and baking soda if using. Add salt and pepper.
- Bring to a gentle simmer and cook 15 minutes until the carrot softens.
- Blend until smooth with an immersion blender or cool a little and blend in a blender in batches.
- Return to the pot. Stir in cream if using. Taste and adjust seasoning. Ladle into bowls and top with basil.
Make quick croutons
- Heat oven to 200 C. Toss bread cubes with olive oil, salt, and garlic powder.
- Bake on a tray 8 to 10 minutes until golden. Serve on soup.
10) Nutrition
Serving size one bowl about three hundred fifty milliliters. Calories one hundred ninety. Sugar nine grams. Sodium five hundred twenty milligrams. Fat nine grams with two grams saturated. Carbohydrates twenty four grams. Fiber five grams. Protein four grams. Figures are estimates from my kitchen notes.
For lighter bowls skip the cream. For dairy free use coconut milk. For extra protein stir in white beans after blending and warm through.
Recipe by Nancy for Nancy Cooks and you can find more at https://www.nancycooks.com. Thanks for cooking with me. See you at the table.
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