Tomato Soup there is nothing more rewarding than an amazing bowl of it. So easy to make, warming, fresh, comforting. Made with pantry staples like crushed tomatoes, tomato paste and a lot of flavor. You know in no time that is truly the best tomato soup recipe you’ve tried and a keeper that everyone will enjoy year round.
Reasons to make this Tomato Soup
There is one ingredient that you wouldn’t expect here, but let me tell you it is amazing: poultry seasoning. That seasoning adds lots and lots of flavor and makes everything unbelievably delicious.
You can blend the Tomato Soup entirely or leave it as it its. Depends on your texture preference. It will always taste out of this world amazing, like in a fancy restaurant. But you can easily make it at home at a fraction of costs.
Look at my step by step pictures you wouldn’t believe how easy you can do this.
Tomato soup ingredients
Crushed tomatoes are the base for an amazing flavor and these are widely available, budget friendly and you don’t need to wait for fresh and expensive tomatoes. Along with tomato paste they create a rich and deep tomato soup.
Garlic, onions and olive oil: I know most tomato soup recipes use butter, but I find olive oil really delicious and great. It intensifies the soup’s flavor and makes it so robust. Garlic and onions are a classic ingredient for great taste.
For sure, vegetable broth will add lots of flavor and makes sure to get an amazing consistency.
Sugar balances all the other savory flavors.
Poultry seasoning: this is one ingredient which takes the final result really to the top. So much delicious flavor. It really lets everything shine so bold and flavorful.
Non dairy heavy cream: adds a lot of richness, creaminess and is so satisfying.
Finally, tomatoes and basil are meant for each other. It is seriously the most favorite flavor combo when it comes to dishes. That for me was a clear reason and win so of course I use fresh basil.
How to make Tomato Soup
In a pot, heat olive oil. Add garlic and onions and cook them for 3 minutes.
Next, stir in crushed tomatoes, tomato paste, vegetable broth. Season with poultry seasoning, sugar and a pinch of salt and pepper.
Let the Tomato Soup simmer for 10 minutes more with a closed lid. Stir from time to time.
Now give the non dairy heavy cream to the pot and blend with a hand mixer until smooth. Or leave it as it is with more texture.
Finally, Stir in basil and serve.
Tips and tricks
Make a bigger batch and freeze for later. Cool completely and freeze Tomato Soup for 4 months. Keep in mind to stir fresh basil into it just before serving or it can affect the texture.
Leftovers can be enjoyed for around 5 days. Simply reheat on the stove or microwave.
Use a dash of hot sauce if you like.
Other Soup recipes to try
- Dumpling Soup
- Mulligatawny Soup
- Taco Soup
- Split Pea Soup
- Cheeseburger Soup
- Gnocchi Soup
- Cabbage Roll Soup
- Broccoli Soup
Share remakes of the Tomato Soup with a tag on Instagram or Facebook.
Enjoy, Florian.
Tomato Soup
Tomato Soup there is nothing more rewarding than an amazing bowl of it. So easy to make, warming, fresh, comforting. Made with pantry staples like crushed tomatoes, tomato paste and a lot of flavor. You know in no time that is truly the best tomato soup recipe you've tried and a keeper that everyone will enjoy year round.
Ingredients
- 24 oz crushed tomatoes
- 2 Tbs olive oil
- 1/2 cup onions, chopped
- 3 cloves garlic, pressed
- 6 oz tomato paste
- 3/4 cup vegetable broth
- 1 tsp sugar
- 1/2 tsp poultry seasoning
- 3/4 cup non dairy heavy cream
- 1/4 cup basil, chopped
- salt, pepper to taste
Instructions
In a pot, heat olive oil. Add garlic and onions and cook them for 3 minutes.
Put in crushed tomatoes, tomato paste, vegetable broth. Season with poultry seasoning, sugar and a pinch of salt and pepper.
With a closed lid, cook for 10 minutes more. Stir from time to time.
Add in non dairy heavy cream, blend with a hand mixer until smooth or leave it as it is with more texture. Add finally basil and serve.
Notes
- Make a bigger batch and freeze for later. Cool completely and freeze for 4 months. Keep in mind to add into fresh basil just before serving or it can affect the texture.
- Thaw completely before reheating from the freezer.
- Leftovers are great for 5 days. Simply reheat on the stove or microwave.
- Stir in a dash of hot sauce if you like.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 326Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 123mgCarbohydrates: 27gFiber: 6gSugar: 2gProtein: 7g