Homemade Tomato Soup

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.

Homemade Tomato Soup

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.

Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season.

My preference is for the deeply flavourful Italian imported San Marzano tomatoes. They 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.

Homemade Tomato Soup

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.

It’s a warmth like using fresh ginger in other pureed soups. 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. 

Looking for more culinary inspiration?

For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.

Originally published Jan, 2017

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Homemade Tomato Soup

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Yield: 8 or more servings

Homemade Tomato Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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.

Print

Ingredients

• 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

Instructions

1. 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.
2. Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
3. 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. 😉

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  KitchenAid KFP1133CU 11- Cup Food Processor, Contour Silver
• 
  AmazonBasics Enameled Cast Iron Covered Dutch Oven, 7.3-Quart, Blue
• Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

8

Serving Size

1/
Amount Per Serving Calories 142Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gSodium 515mgCarbohydrates 22gFiber 4gSugar 14gProtein 3g

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