Tomato Soup Recipe
Homemade tomato soup made with fire-roasted crushed tomatoes and vegetable broth, simmered with fresh garlic and onions, and blended until smooth and creamy.
Servings: 4 servings
Ingredients
- 4 tablespoons butter
- 1 large onion roughly chopped
- 2 garlic cloves sliced
- 2 (28-ounce) cans fire roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup packed fresh basil leaves plus more for serving
Instructions
- In a medium saucepan over medium heat, add the butter and onions. Cook until the onions soften, about 5 minutes. Add the garlic and sauté until fragrant.
- Add the crushed tomatoes, vegetable broth, salt, and pepper, and bring the mixture to a simmer. Continue to simmer uncovered, for 40 minutes. Add the fresh basil, then, use an immersion blender to blend the soup until smooth and consistent.
- Ladle the tomato soup into bowls and serve with more fresh basil, if desired.
Video
Notes
- My Top Tip: Simmer the soup uncovered. The flavor will actually be better if you don't cover it. Leaving it uncovered lets some of the liquid evaporate, which makes the soup more concentrated.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
- Freezing: Let the soup cool, then transfer it to a freezer-safe container. It'll keep for up to 3 months! Just thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Nutrition
Serving: 2cups | Calories: 225kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1284mg | Potassium: 72mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2019IU | Vitamin C: 11mg | Calcium: 138mg | Iron: 2mg
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