Homemade Tomato Soup Recipe
This easy, no-milk homemade tomato soup recipe is a game-changer! Made with canned tomatoes and ready in 30 minutes, it's a delicious, nutritious, and satisfying meal - say goodbye to cans!
Servings: 8 servings
Calories: 97kcal
Equipment
- 3 quart or larger soup pot
- Immersion hand held blender
Ingredients
- 3 tablespoons butter or oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme -optional
- 1 teaspoon dried basil or 1 tablespoon chopped fresh
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 4 cups chopped tomatoes or 3 14-ounce cans
- 4 cups chicken or vegetable stock
Instructions
- Melt the butter or oil in a 3-quart or larger saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
- Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
- Blend with an immersion blender (or in batches in a blender) until smooth.
- When serving, garnish with sliced green onions, parsley, or fresh basil.
Notes
Variations:
- The thyme and basil gives it a pizza-like flavor, leave out if you'd prefer or replace with oregano or other herb of choice.
- You can replace 1/4 cup of the stock with orange juice for a unique, bright flavor.
- To make it creamy, substitute 1 cup of broth with 1 cup of milk or 1/2 cup of broth with 1/2 cup of cream. Or use a can of coconut milk instead of an equal amount of broth.
Nutrition
Serving: 1cup | Calories: 97kcal | Carbohydrates: 9.2g | Protein: 4.1g | Fat: 5.3g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 431mg | Fiber: 2.5g | Sugar: 5.6g
