Easy homemade tomato soup is simple, satisfying and perfect for chilly winter days. Plus, it’s so much better than canned soup!
I absolutely love eating soup, especially when it’s cold or raining. And since we’ve been having more rain lately, I’ve been serving soup a lot more, as well.
The last two years were a lot drier and warmer, so this year, I’m finding myself making meals that I haven’t made in quite a while, like roasts, soups and stews. But, I’m definitely not complaining. I love hearty comfort food, and I love having a break from the heat even more!
We’ve been having chicken soup a lot, so I thought it was about time to try something different. When I suggested having tomato soup, even the picky eaters in the family were on board with the idea.
This is one of those meals that I used to make frequently, so I had to dig through my old notes and try to remember exactly how I used to make it. That’s one of the benefits of blogging — it’s a great way to save recipes, especially if you’re like me, and you usually make notes on little scraps of paper!
I cook for a crowd, and this recipe for tomato soup makes a lot. There was plenty for the seven of us, and I used the leftovers for lunch all week. If you don’t need that much soup, you can easily reduce the ingredients, or you can freeze some for later.
I think it’s always nice to have soup ready to go when you need it!
How to make easy homemade tomato soup
- 2 28- oz cans crushed tomatoes
- 1 32- oz box of organic low-sodium chicken broth
- 1 small yellow onion thinly chopped
- 1 stalk celery thinly chopped
- 2 tablespoons sugar
- 1 tablespoon dried basil
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons butter
In a large pot, cook the onions and celery in the butter on medium heat until soft
Add the tomatoes, dried basil and chicken broth.
Use an immersion blender to blend ingredients until smooth (optional)
Stir in the sugar, lemon juice, salt and pepper, cover and let simmer until hot
This soup is a little bit thicker than most tomato soup recipes, but the family loved it, even the picky people. You can always add some water to thin it out.
If you don’t have an immersion blender, you can puree small batches of the soup in a regular blender before heating it, or you leave out the celery and onions. I just think they add more flavor.
Personally I love using the immersion blender, but you just have to be sure it doesn’t splatter everywhere — been there, done that! Still, it’s a fun kitchen tool.
This homemade tomato soup is perfect for dipping grilled cheese — yum! We also like to add some shredded mozzarella or Parm — double yum!