If you are wanting easy, homemade soup in under 30 minutes, this Tomato Soup Recipe is it! It is healthy and flavorful and is such a perfect comfort food for when you are craving something warm and cozy. It’s definitely a favorite recipe over here!
If you’re anything like me, as soon as the seasons begin to change and the weather starts to cool, soup is officially on the menu–and frequently! Down here in Texas, it takes awhile for things to actually begin to cool off, so when it does we love to celebrate with cozy foods like a good creamy soup like this most delicious tomato soup!
A good Tomato Soup is one of our favorite ways to enjoy the chill in the air. It is such a classic dish and pairs well with so many sides. The flavor of the tomatoes still reminds us of summer, but the warm simple homemade tomato soup is a delicious way to user in the fall season!
It’s a perfect, simple lunch or even dinner on a quick autumn night, and it’s a healthy one too! So, as the weather shifts, be sure to add this to your favorite soup recipes! The full recipe is below!
How to Make this Tomato Soup Recipe
- Begin by dicing your onion.
- In a saucepan, large pot or large dutch oven, heat your olive oil on medium-low heat on the bottom of the pan.
- When the oil is hot, drop in your onions and sauteé them until they are translucent.
- While your onions are cooking, mince your garlic cloves.
- When your onions are ready, throw the garlic into the pan with the onions and sauté for just about a minute more. (Keep a close eye on the garlic–it can burn quickly if you aren’t paying attention!)
- Add your tomatoes, chicken broth (or even vegetable stock), herbs, and sugar, and stir to combine.
- Bring mixture to a low simmer, and cook uncovered for about ten minutes.
- Once ten minutes is up, it should have begun to thicken. When this happens, stir in your half and half, along with your salt and pepper.
- Pureé the soup with an immersion blender, or in batches with a traditional regular blender to blend the onion chunks. (Be very careful–the soup will be HOT. I personally love using an immersion blender for things like this for this reason.)
- Serve immediately in a small bowl with your favorite side dish!
- Garnish individual servings with anything you like! Some of our favorites are extra fresh basil, extra half and half or heavy cream, bacon bits, parmesan cheese, thyme sprigs, and croutons.
Fresh Ingredients in this Tomato Soup Recipe
- Tomatoes: I’m sure it’s no surprise that tomatoes are the base for this tomato soup. I’ve found that crushed tomatoes work best for this and make it the easiest! You’ll need two large cans. If you have garden fresh whole tomatoes from your summer crops those would be amazing as well!
- Olive Oil: I prefer to use light olive oil because of its higher smoke point for sauteéing. You can also substitute avocado oil if you don’t have any on hand. You’ll need about two tablespoons.
- Onion: Yellow onion really makes this soup shine with their subtle, cooked sweetness, complimenting the tomatoes. You’ll need one large yellow onion. Sometimes I will use a sweet onion if I have it on hand!
- Fresh Garlic: Five cloves of garlic might seem like a lot, but trust me, it makes this soup so delicious!
- Chicken Broth: The flavor of the chicken stock helps to create such a rich base for this soup. I love to use my own homemade chicken stock when I have some in my freezer! You’ll just need about a cup of broth.
- Oregano: Oregano is a lovely warm spice that is often paired with tomatoes. You’ll need one teaspoon of dried oregano for this.
- Basil: Basil’s fresh, bright flavor adds such dimension to this soup! You’ll need one teaspoon of dried basil for this as well.
- Sugar: Sugar might seem like an odd ingredient, but it helps to balance the acidity of the tomatoes, creating a lovely smooth flavor. You’ll just need a tablespoon.
- Half and Half: Half and half is what makes this soup nice and creamy. To make this recipe dairy free, substitute with your favorite unflavored plant-based milk (canned coconut cream would be a lovely substitution). You’ll need a cup for making this soup.
- Salt and Pepper: Sea salt and freshly cracked black pepper are my favorite variety for this dish. Start with a teaspoon of salt and ½ teaspoon of pepper and go from there, tasting as you go!
Frequently Asked Questions
Yes, this soup is so healthy! It is rich in Vitamins C and E and full of antioxidants. It can easily be your main course in your dinner or lunch!
The options are endless! Well, maybe not endless, but there are so many–a classic grilled cheese sandwich, garlic bread, baked potatoes, BLT sandwiches, salad, or a kale salad and even mozzarella sticks–a family favorite for sure!
So many things! I’ve mentioned a few of our favorite additions above, but you can get creative! Some other ideas are oyster crackers, goldfish crackers for your little ones, crushed up crackers, sour cream, shredded cheese, or avocado!
Just the act of breaking down the tomatoes while simmering and adding half and half thickens the soup up into a nice texture. If you prefer an even thicker Tomato Soup, you can make a slurry of cornstarch or tapioca starch with water and mix that in. Just be careful to not add too much or it will be too thick for soup.
Easy, healthy soups are one of my favorite things to make for quick lunches and dinners. You can even double this recipe and have leftover soup in the fridge for the rest of the week, or freeze for another pot to thaw in a flash when you need it!
This recipe is just so great for busy seasons because it comes together in a flash, and it’s likely you’ll already have most of the ingredients on hand. And because of all the different things that you can pair with it, it’s a great one to keep on regular rotation and will still feel fresh and fun!
- 2 tbsp Light olive oil
- 1 Large onion
- 5 Cloves garlic
- 56 oz Crushed tomatoes 2 large cans
- 1 cup Chicken broth or vegetable stock
- 1 tsp Oregano
- 1 tsp Basil
- 1 tbsp Sugar
- 1 cup Half and half
- 1 tsp Salt
- ½ tsp Pepper
- Dice onion, and sautée in olive oil until translucent
- Mince garlic, and add to onions. Sautee one minute more
- Add the tomatoes, chicken broth, herbs, and sugar
- Bring to a simmer and cook uncovered for about 10 minutes to thicken
- Stir in half and half, salt, and pepper
- Puree soup with an immersion blender, or in batches in a blender, (using caution – the soup is hot!) to blend onion chunks
- Serve immediately
- Garnish with fresh basil, extra half and half, bacon bits, parmesan cheese, croutons, etc. as desired.