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This lovely homemade tomato soup recipe brings ALL the joy in the fall and winter seasons. One of my favorite comforts as a child was Campbell’s Tomato Soup with rice or pasta. This soup recipe is extremely similar, but made with only real ingredients.
I have recently started serving this to my 4 year old and 2 year old with elbow pasta. We’ve collectively dubbed it “Red Elbows” and it’s a great alternative to the highly processed SpaghettiOs. So, if that’s what landed you here – simply serve this soup over the pasta of your choice for a healthier, more nutrient dense choice.
In a large stock pot or Dutch oven, melt the butter over medium heat. All ingredient measurements are listed in the recipe below.
Add the diced onion and stir as it cooks to prevent it from sticking. Once the onion is soft, add half of the chicken stock (1 cup) and simmer for 5 minutes.
Next, mix in the garlic followed by the cans of tomatoes. (You can use fresh tomatoes but I haven’t tried this. I would blanch them first, remove their skins, and then add them.)
Add the rest of the stock, honey, salt, basil, pepper, and baking soda. (The baking soda helps to balance the acidity of the tomatoes.) Once everything is warm and bubbly, remove the pot from the heat.
Using an immersion blender like this one, carefully purée everything, right there in the pot until smooth. If you don’t have an immersion blender, you can let everything cool to room temperature, then purée it in a food processor or blender. You will need to return it to the pot later to add the heavy cream and warm to serve.
Once it’s blended, return the pot to the heat and stir in the heavy cream. Warm it and serve!
Tomato soup pairs nicely with grilled cheese sandwiches or can be poured over noodles or rice. It makes a great main course or put a few croutons on top and serve it as a side dish. It’s such a lovely comfort food!
Leave a comment below letting me know if you tried this recipe and what you thought! What else do you love to pair with tomato soup?
Homemade Tomato Soup
Equipment
- 1 Immersion blender
Ingredients
- 6 tbsp Unsalted butter
- 1 Medium onion, diced
- 2 cups Chicken stock, divided
- 2 Garlic cloves, minced
- 4 15 oz cans Diced Tomatoes, undrained*
- 2 tbsp Honey
- ½ tsp Salt
- ¼ tsp Basil, dried
- ¼ tsp Black pepper
- ⅛ tsp Baking soda
- ½ cup Heavy cream
Instructions
- In a large stock pot or Dutch oven, melt butter over medium heat. Add diced onion and stir as it cooks to prevent sticking. Once soft, add 1 cup of chicken stock and simmer 5 minutes.6 tbsp Unsalted butter, 1 Medium onion, diced, 2 cups Chicken stock, divided
- Next, mix in garlic followed by cans of tomatoes.* Allow this to simmer a few minutes.2 Garlic cloves, minced, 4 15 oz cans Diced Tomatoes, undrained*
- Add the rest of the stock, honey, salt, basil, pepper, and baking soda. Once everything is warm and bubbly, remove the pot from the heat.2 cups Chicken stock, divided, 2 tbsp Honey, ½ tsp Salt, ¼ tsp Basil, dried, ¼ tsp Black pepper, ⅛ tsp Baking soda
- Using an immersion blender, carefully purée everything, right there in the pot until smooth.** Once it's blended, return to the heat and stir in the heavy cream.½ cup Heavy cream
- Serve warm. Tomato soup pairs nicely with grilled cheese sandwiches or can be poured over noodles or rice. This is such a comfort food!
Video
Notes
Nutrition
