Homemade Tomato Soup is probably the answer to a chilly weeknight when your fridge is looking sad and you need something comforting, fast.
Ever had one of those afternoons where lunch was hours ago, snacks are MIA, and all you want is something simple and warm? That, honestly, is where Homemade Tomato Soup comes in handy.
Trust me, I’ve tried grabbing a can off the shelf, but nothing—truly nothing—beats the flavor you get when you make it at home. Let’s check out how much of a game changer this really is (plus, you can just brag to your friends later).
Homemade Tomato Soup: Why Bother?
Look, I get it. Soup takes work, right? But my experience with Homemade Tomato Soup was so easy, I almost called my mom to tell her I’d figured out adulting. The best part? You actually get to decide how creamy, thick, or tangy you want it. No weird stuff like in the boxed version.
And if you’re picky about seasoning like me, you can taste and tweak until it sings “five-star restaurant” (OK, maybe not literally, but I get excited about it). Homemade Tomato Soup also works with fresh or canned tomatoes, so you’re hitting that flexibility jackpot. I swear, that fresh tomato aroma—and a dash of cracked pepper—just makes you feel like you’re winning at life.
“I started making this Homemade Tomato Soup on a rainy week, and now my kids actually ask for seconds! Even my skeptical husband had to admit it was better than anything from a can.” — Jess T., Chicago
What You’ll Need: Simple Ingredients
- Tomatoes (about 8 medium, or 2 cans if you’re in a rush)
- Olive oil or butter (either one works, but I love butter’s flavor)
- One onion, chopped (let’s not get fancy)
- Garlic, 2-3 cloves (I say, the more the better)
- Vegetable or chicken stock
- Salt & pepper
- A dash of sugar (surprising, but it makes the flavors pop)
- Heavy cream or milk (totally optional, but so good)
- Fresh basil (if you have it lurking in the fridge)
How To Make Homemade Tomato Soup
I’m not kidding when I say even a beginner can do this. Heat your olive oil or butter in a big pot. Toss in onions and cook until they’re soft—don’t let them burn! Add garlic, stir for a minute. Throw in the chopped tomatoes (or just dump in the canned ones for less fuss).
Let everything bubble, then add your stock. Simmer. If it looks too thick, add a bit more stock or water. After about 20–30 minutes, take it off the heat. Blend it up carefully; an immersion blender is less messy, but I’ve used my regular one in batches, and hey, as long as you don’t splatter everywhere, you’re set.
Pour in cream if you want. Taste, add salt, pepper, and that tiny scoop of sugar if the tomatoes are a bit sharp. Pour yourself a bowl, save the rest (or not, I won’t judge).
My Own Soup Hacks (Saved My Dinner More Than Once)
You wanna hear a trick? Sometimes I roast the tomatoes with garlic and onion first. The flavor boost is out of this world, honestly—people always think I’ve been slaving away in the kitchen. Another tip: tuck in a parmesan rind (yes, the tough end bit) while it simmers.
It sounds weird, but believe me, it kicks things up. Once, I forgot the cream, but added a splash of milk and a pat of butter. Turned out creamy anyway. Not gonna lie, leftover Homemade Tomato Soup the next day is even better. Who knew?
Serving Suggestions
- Add a handful of croutons for crunch (or use stale bread—it’s a life saver)
- Top with a grating of sharp cheddar or parmesan
- Swirl a spoonful of pesto for a zippy punch
- Try dunking a gooey grilled cheese (classic for a reason)
Hot soup and a sandwich just feel like a hug after a long day.
Homemade Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and easy homemade tomato soup perfect for chilly weeknights.
Ingredients
- 8 medium tomatoes (or 2 cans)
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 4 cups vegetable or chicken stock
- Salt & pepper to taste
- A dash of sugar
- 1/2 cup heavy cream or milk (optional)
- Fresh basil (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onions and cook until soft, about 5 minutes.
- Add minced garlic and stir for another minute.
- Add the chopped fresh or canned tomatoes and stir to combine.
- Pour in the vegetable or chicken stock and bring the mixture to a boil.
- Lower the heat and let it simmer for 20-30 minutes.
- Blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in the heavy cream or milk, if using.
- Season with salt, pepper, and a dash of sugar to taste.
- Serve hot, optionally topped with croutons, cheese, or basil.
Notes
For enhanced flavor, consider roasting the tomatoes with garlic and onion first, or adding a parmesan rind while simmering. Leftover soup tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
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