Homemade Tomato Soup. Quick and easy to make, even using good quality canned tomatoes. Makes an ideal, warm, comfort food lunch accompanied by a perfectly crispy and gooey grilled cheese sandwich.
Don’t let anyone tell you that making homemade tomato soup is too much effort, it isn’t. The little bit of effort that is required pays off big in terms of flavour and a little extra comfort food joy, especially on a chilly winter afternoon.
Any good tomato soup is going to depend upon the quality of the tomatoes. In late summer, the reddest, vine ripened tomatoes will always make the best soup but don’t despair, a tasty tomato soup is easy to make from good quality canned tomatoes too.
My preference is for the deeply flavourful Italian imported San Marzano tomatoes, which are great quality at a reasonable price. Any good name brand canned tomatoes will do though, just try to get them without added garlic, herbs or spices, you’ll want to add all that yourself in this recipe.
One of the key elements for me in this recipe is the white pepper used to season the soup. Along with the background flavour of the bay leaves, white pepper adds a subtle warmth to the soup; a warmth like using fresh ginger in other pureed soups. It’s just delicious.
In summer, or if you have access to them, an equal quantity of diced red, vine ripened tomatoes can easily be used in place of the canned.
Keeping it simple is what is going to make this recipe a success. Simple ingredients, seasoning and preparation will make sure the tomato flavour is still front and centre in this soup.
Like this Homemade Tomato Soup recipe?
If you are a big soup fan like a few folks around here, you can find many more terrific comforting recipes in our Soups Category.
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You might also want to try our family favourite slow cooked Bolognese Sauce.
- 1 large white onion diced small
- 4 cloves garlic minced
- 3 tbsp olive oil
- 2 28-ounce cans diced or pureed tomatoes (7 cups)
- 2 cups vegetable stock (Low or no sodium added)
- 2 Tbsp honey
- 1/2 tsp white pepper (up to 1 tsp; to taste)
- 3 leaves bay
- salt to season
- 1 1/2 tsp dried oregano
Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.
Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. Not that that's ever happened to me. 😉
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