Published: · Modified: by Sally Cameron · This post may contain affiliate links · 6 Comments
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Tomato soup is a great classic soup and as a classic commercial taught us, it's mmm mmm good - unless it includes unhealthy ingredients you don't want in your diet. If you keep canned or boxed soups in your pantry for meals in a pinch, try this easy, healthy homemade tomato soup recipe. Freeze extra soup and kick the can to the curb. You probably have everything in your pantry.
Healthy Homemade Tomato Soup
This is the best tomato soup recipe and so easy to make with ingredients you probably have in your pantry. Enjoy it pureed smooth or serve it chunky. Why make homemade tomato soup?
Because most canned tomato soup has a not-so-good list of ingredients, including high fructose corn syrup, high levels of sodium, and preservatives you don't want. Some store brands may include wheat flour, which is an issue if you eat gluten-free, grain-free, or paleo.
Pantry Ingredients for Homemade Tomato Soup
You probably have these ingredients in your pantry:
- Canned tomatoes
- Onions
- Broth
- Herbs and spices
For tomatoes, I use organic, fire-roasted style for their smoky flavor, but regular diced tomatoes are fine.
Tomato Soup Broth Options
For broth, I use frozen homemade chicken broth. Turkey brothor vegetable broth work just as well. Using vegetable broth makes this soup vegan. Use your favorite low sodium canned or boxed brand if you don't have homemade.
For vegetable broth, only homemade will do, because the canned and boxed brands taste awful. Homemade vegetable broth is easy quick to make.Check out my recipe. With an Instant Pot it takes just minutes. Without an Instant Pot, simmer for about an hour, then strain, cool and freeze.
Tomato Soup with a Twist: Southwestern Style
For a twist on the classic flavor I like to add a little ground cumin and smoked paprika. If you like things spicy, add a pinch or two of ground chipotle pepper, which is dried and smoked jalapeño peppers. These spices give the soup a Southwestern flavor. If regular paprika is all you have, use that.
Safety Tips on Pureeing Hot Soup
Blenders perform best for pureeing soups. As soup is hot, fill the blender container no more than half full. Split the blending into two batches and don't try to puree it all at once. Place a folded kitchen towel over the top of the lid to be safe. Start on a low speed and build up to high. Another option is to serve the soup chunky and skip the puree step.
For Creamy Tomato Soup
For a creamy style tomato soup, add a little canned coconut milk (for dairy-free) or half and half when pureeing. It's fantastic, making it more of a tomato bisque or creamy tomato soup.
I couldn't finish this post without mentioning the classic pairing - tomato soup and grilled cheese. Just as my mom served it. It's so good!
Original post 11/16/2009
📖 Recipe
Healthy Homemade Tomato Soup
Sally Cameron
Homemade tomato soup beats anything out of a box or can. This recipe goes together quickly and can be made in about 30 minutes with ingredients you probably have in your pantry.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 287 kcal
Equipment
Blender or stick blender to puree soup
Medium pot or pan
Ingredients
Soup
- 1 tablespoon extra virgin olive oil divided use
- 1 medium onion, finely chopped 1 ¼ cups
- 3-4 large garlic cloves, finely chopped
- 2-3 cups broth of choice chicken, turkey or vegetable
- 2 28-ounce cans diced tomatoes
- 1 teaspoon dried thyme or oregano leaves
- 2 teaspoons ground cumin optional
- 2 teaspoons smoked paprika optional
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- fresh chopped chives or scallions
- fresh chopped cilantro, parsley or basil
- Dollops of pesto
Instructions
In a large pot (4-5 quarts), heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 4 minutes. Next add the dried herbs and spices and cook stirring 1-2 minutes.Add the garlic and cook another 1 minute.
Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend the flavors.Let the soup cool briefly and then purée in batches in a blender.
Rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.
Notes
Notes on Safe Blending: When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. For a creamy style soup: This soup is great the way it is, but if you prefer a creamy-style soup, add a little coconut milk.
Nutrition
Calories: 287kcalCarbohydrates: 24gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 742mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 2073IUVitamin C: 12mgCalcium: 129mgIron: 6mg
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