This classic tomato soup is rich with a velvety texture. It’s easy to make with canned tomatoes and perfect for all your grilled cheese dip needs. Better than a can of Campbell’s and just as easy!
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Tomato soup and grilled cheese sandwiches taste best when the air is fresh, the mornings are humid, and the days are short. The soup’s simplicity only emphasizes its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.
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Simple tomato soup
How to make homemade tomato soup
Whether you canned your own tomatoes or bought them from the store, this soup comes together in about 20 minutes using pantry staples — canned tomatoes and tomato sauce, salt, pepper, and of course, butter.
Dice an onion; add a little garlic and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a stand mixer or not puree at all.
This recipe is as easy as pouring a can of soup, but makes more servings and tastes way better.
Ways to customize this soup
- To make a creamy tomato soup, just add cream.
- If you want it creamy but without the cream, puree and add some cannellini beans (like we do in this Creamy Tomato and Kidney Bean Soup recipe).
- Simmer the soup with a few sprigs of thyme.
- Stir in chopped fresh basil just before serving.
- Do you want to be dairy free? Replace butter with olive oil.
- Add some cooked cheese tortellini.
- want more texture? Don’t bother with the mixing.
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What to serve with tomato soup?
Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.
- Make homemade croutons.
- You can always go the oyster cracker route.
- A simple Caesar salad would do the trick.
- My grandmother used to make tomato soup and serve it to me with cottage cheese and dried onions. I still eat it to this day.
- Add cheese tortellini to the soup to make it more of a meal.
- Serve it with a white fish like cod or tilapia.
Can you freeze tomato soup?
Absolutely! Tomato Soup is the perfect recipe to make ahead of time and save for a busy weeknight dinner. You can also give it to a friend who is recovering from an illness, has just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have them ready for when you (or someone you love) need them!
Store it in a freezer-safe container. Make sure you leave enough room (about 1 inch) for the soup to expand as it freezes. It should keep for up to six months.
Need more soup?
- Simple carrot soup
- Hearty roasted vegetables and chicken stew
- Chicken ramen during the week
- Ham and Potato Soup
- Easy vegetarian chili
Simple tomato soup
This soup uses flour to thicken it up a bit. If you are gluten free, skip the flour and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup as you bring it to a boil and let it simmer.
ingredients
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5 tablespoon butter
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1 big Onionyellow or white, diced
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4 cloves garlicchopped
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1 1/2 teaspoon kosher salt
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1 1/2 teaspoon freshly cracked pepper
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3 tablespoon all purpose flour
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1 (28 ounce) can crushed or diced tomatoes
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1 (8th ounce) can tomato sauce
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4 cups (32 ounces) low sodium chicken broth
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1 tablespoon sugar
method
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Sauté onions and garlic:
In a Dutch oven over medium heat add the butter. Once it starts to foam, add the onion, garlic, salt and pepper. Stir until both are soft and fragrant, about 7 minutes.
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Make the roux:
Add flour. Stir to make a paste. Continue stirring until the flour has turned a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should appear golden with a little brown caramelization.
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Add tomatoes and broth:
Add mashed tomatoes, tomato sauce, chicken broth and sugar. Stir to combine. Cover the pot and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for about 20 minutes.
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Puree and serve:
Puree the soup with a hand blender. Alternatively, fill a stand mixer less than half full with the hot soup. Remove the middle lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over it. Mixture. Repeat as needed until the entire soup is pureed.
Scoop into bowls, garnish with freshly ground pepper, slivers of basil and of course grilled cheese sandwiches.
| nutritional information (per serving) | |
|---|---|
| 118 | calories |
| 8g | Fat |
| 11g | carbohydrates |
| 3g | protein |
