Homemade Tomato Soup: A Comforting, Flavorful Delight

There’s nothing quite like a bowl of homemade tomato soup, especially when it’s made with fresh ingredients and a blend of savory spices. This Homemade Tomato Soup recipe is rich, creamy, and full of flavor, making it the perfect comfort food for any season. Whether you enjoy it on a chilly day or as a simple, satisfying meal, this homemade version is far superior to anything store-bought.

In this article, we will walk you through the easy-to-follow recipe for making your own tomato soup, share some advanced techniques for enhancing the flavor, and offer tips on how to store and adapt the recipe to suit your dietary needs.

For more delicious soup recipes, check out these helpful links:

Basic Recipe: Ingredients and Instructions

This homemade tomato soup recipe is a breeze to prepare, featuring the simple combination of fresh vegetables, tomatoes, and seasonings. Whether you’re new to cooking or a seasoned chef, this recipe will ensure a delicious bowl of soup every time.

Homemade Tomato Soup Recipe | Rich, Creamy & Easy to Make

Author: Jennifer Mitchell
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This homemade tomato soup is warm, comforting, and bursting with fresh flavors. It’s made with simple, wholesome ingredients like tomatoes, carrots, celery, and onions, along with a touch of Greek yogurt for creaminess. A great choice for a cozy meal, this soup is easy to make and perfect for pairing with a grilled cheese sandwich. You can also top it with fresh basil or chives for extra flavor and garnish.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 large carrot, peeled and diced
2 stalks celery, chopped
4 cloves garlic, minced
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper, divided
1 tablespoon tomato paste
28 ounces canned whole peeled tomatoes
2 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon dried basil
1/2 cup plain Greek yogurt (low-fat or regular)
Chopped fresh basil or chives for garnish (optional)

Instructions

Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrot, and chopped celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
Add Garlic and Seasoning:
Add the minced garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the pot. Cook for another minute, stirring frequently, until the garlic becomes fragrant.
Add Tomato Paste and Tomatoes:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the canned whole peeled tomatoes (with their juice) to the pot. Use a spoon or potato masher to break the tomatoes into smaller pieces.
Add Broth and Simmer:
Pour in the vegetable broth (or chicken broth), then stir in the dried basil.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, uncovered, to allow the flavors to meld together. Stir occasionally.
Blend the Soup (Optional):
Once the soup has simmered, you can use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, you can transfer the soup to a blender in batches. For a chunkier soup, pulse the blender a few times. For a smoother consistency, blend until silky.
Finish with Greek Yogurt:
Stir in the Greek yogurt until well combined, adding creaminess and a slight tang to the soup. Taste and adjust seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper if needed.
Serve:
Ladle the soup into bowls and garnish with chopped fresh basil or chives, if desired.

Notes

Tomatoes: If you prefer a smoother texture, you can use canned crushed tomatoes instead of whole peeled tomatoes.
Vegetarian Option: This soup is vegetarian, but if you prefer a non-vegetarian option, you can substitute chicken broth instead of vegetable broth.
Greek Yogurt: Using Greek yogurt adds creaminess without the extra calories of heavy cream, making the soup a lighter option. You can substitute with sour cream if preferred, but Greek yogurt is the healthiest option for added protein.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Comfort Food, Healthy
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/4 of the recipe)
Calories: 180
Sugar: 12g
Sodium: 550mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 5g
Cholesterol: 5mg

Keywords: Homemade Tomato Soup

Instructions:

Heat the oil: In a large pot, heat the olive oil over medium heat.
Cook the vegetables: Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Add garlic and seasonings: Add the minced garlic, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
Stir in the tomato paste: Add the tomato paste and cook for 1-2 minutes, allowing the paste to deepen in flavor and coat the vegetables.
Add tomatoes and broth: Pour in the canned tomatoes (with their juice) and vegetable or chicken broth. Stir to combine, breaking up the tomatoes with a spoon or potato masher if necessary.
Season the soup: Add the dried basil, remaining ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Stir well, then bring the soup to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
Blend the soup: Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender. If using a blender, return the soup to the pot after blending.
Add Greek yogurt: Stir in the plain Greek yogurt to add creaminess and richness. Taste and adjust the seasonings if needed.
Serve: Ladle the soup into bowls and garnish with fresh basil or chives if desired. Serve hot with your favorite bread or a grilled cheese sandwich for a comforting meal.

This recipe makes about 4 servings of Homemade Tomato Soup, perfect for a family meal or as leftovers for the next day.

Advanced Techniques

While the basic recipe for homemade tomato soup is straightforward, there are a few advanced techniques you can use to elevate the flavor and texture.

1. Roasting the Vegetables

For a deeper, richer flavor, try roasting the onions, carrots, and celery before adding them to the pot. Toss the vegetables in olive oil, salt, and pepper, and roast them at 400°F (200°C) for 20-25 minutes until they are caramelized and tender. This will bring out their natural sweetness and enhance the soup’s flavor.

2. Use Fresh Tomatoes

If you’re in tomato season and want to take your soup to the next level, consider using fresh tomatoes instead of canned. You’ll need about 2 pounds of ripe tomatoes. Blanch and peel the tomatoes, then crush them before adding them to the pot. Fresh tomatoes will add a lighter, fresher flavor to your soup.

3. Add a Splash of Balsamic Vinegar

For a tangy, complex flavor, consider adding a splash of balsamic vinegar or red wine vinegar at the end of cooking. It adds depth to the soup and balances out the natural sweetness of the tomatoes and vegetables.

4. Incorporate Herbs

In addition to dried basil, you can experiment with fresh herbs like thyme, oregano, or rosemary. Add them during the cooking process and remove the stems before blending. Fresh herbs will impart a vibrant flavor that makes the soup feel even more homemade.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Homemade tomato soup is perfect for meal prepping or making in advance. Here are some tips for storing and maintaining its freshness.

Storage:

Store leftover soup in an airtight container in the fridge for up to 3-4 days.
To freeze the soup, allow it to cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months. To thaw, place the soup in the fridge overnight and reheat it on the stovetop or in the microwave.

Reheating:

Reheat the soup on the stovetop over low heat, stirring occasionally, until hot.
If the soup has thickened after refrigerating, add a splash of vegetable broth or water to reach your desired consistency.

Maintaining Creaminess:

If you’ve added Greek yogurt to the soup, be mindful that it can sometimes separate when reheated. Stir gently when reheating to maintain its smooth texture.
You can also add a little extra Greek yogurt or a drizzle of cream before serving to keep the soup creamy.

Dietary Adaptations and Substitutions

One of the best things about this homemade tomato soup is its adaptability. Here are some dietary adaptations and substitutions to make it fit your specific needs.

1. Vegan or Dairy-Free

To make the soup vegan or dairy-free, simply substitute the Greek yogurt with coconut milk, almond milk, or another plant-based option. Coconut milk will give the soup a creamy texture and add a subtle hint of sweetness.
For a richer flavor, you can stir in a little bit of coconut cream.

2. Gluten-Free

This recipe is naturally gluten-free, but if you plan to serve it with bread, make sure to choose gluten-free bread or crackers.

3. Low-Carb/Keto

If you are following a low-carb or keto diet, this soup is a great option. You can keep it low-carb by omitting any bread or crackers served with the soup. Pair it with keto-friendly options like cheese crisps or avocado slices instead.

4. Low-Sodium

To make this soup lower in sodium, use low-sodium vegetable or chicken broth and reduce the amount of added salt. You can also use fresh herbs for additional flavor instead of relying on salt.

FAQs About The Recipe

1. Can I make homemade tomato soup ahead of time?

Yes, this soup stores well and can be made up to 3 days in advance. Simply store it in an airtight container in the fridge and reheat when ready to serve.

2. Can I freeze this soup?

Absolutely! This soup freezes wonderfully. Let it cool before transferring to freezer-safe containers. It can be stored for up to 3 months. Just reheat it on the stove or in the microwave when you’re ready to enjoy it.

3. How can I make this soup spicier?

If you like a little heat, you can add a pinch of red pepper flakes while cooking, or blend in some jalapeño or chili peppers for extra spice.

4. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work great in this soup! You’ll need about 2 pounds of ripe tomatoes. Simply blanch, peel, and crush them before adding them to the soup.

Conclusion & Final Thoughts

This Homemade Tomato Soup is a comforting and nourishing dish that’s perfect for any occasion. It’s simple to make, packed with fresh ingredients, and adaptable to fit a variety of dietary preferences. Whether served with a classic grilled cheese sandwich or enjoyed on its own, this tomato soup will quickly become a staple in your kitchen.

By following this recipe and using the tips and techniques provided, you can create a delicious, flavorful tomato soup that’s rich in both taste and nutrients. Serve it up hot, garnish with fresh herbs, and enjoy the comforting flavors of homemade goodness!