Homemade Tomato Soup

Overhead view of a bowl of tomato soup on top of a white plate with a sandwich on it beside a spoon.

5 from 2 votes

Try making this comforting Homemade Tomato Soup with canned tomatoes! It's simple to make, loaded with flavor, and truly delicious. Serve it with a grilled cheese sandwich for the perfect meal on a cold weather day.

Prep Time20

Cook Time30

Course: Soup

Cuisine: American

Keyword: tomato soup

Servings:

Calories: 85kcal

Author: LaKita Anderson

Equipment

1 Large Stock Pot or Dutch Oven
1 Blender

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced (1 cup)
3 large carrots, peeled and diced (½ cup)
1 celery stalk, diced (¼ cup)
3 cloves garlic, minced
3 28 ounce cans diced tomatoes
1 15 ounce can tomato sauce
32 ounces vegetable broth (or chicken broth)
2 teaspoons Italian seasonings
1 teaspoon salt
½ teaspoon ground black pepper
½ cup heavy cream (optional)

Instructions

Begin the easy tomato soup recipe by heating the 1 tablespoon olive oil in a large stockpot or dutch oven over medium-high heat and adding in the 1 cup diced onion, ½ cup carrots, and ¼ cup celery. Stir often until the vegetables begin to soften. Add in the 3 cloves minced garlic and cook until it becomes fragrant for another minute before removing the pot from the heat.
Add in the garlic and cook until it becomes fragrant for another minute before removing the pot from the heat.
Next, using a regular blender (you may have to work in 2 separate batches), puree the sauteed vegetables and 2 cans of diced tomatoes.
Pour the soup back into the pot, add the third can of diced tomatoes into the blender, and pulse once or twice before pouring it back into the pot.
If you have an immersion blender, then you can add all three cans of the diced tomatoes to the pot once you have finished cooking the vegetables and blend until you reach your desired level of creamy consistency.
Stir into the pot the 15 ounces of tomato sauce, 32 ounces broth, 2 teaspoons Italian seasonings, 1 teaspoon salt, and ½ teaspoon ground black pepper. Bring to a low boil and reduce heat to a simmer on low, cover, and cook for 30 minutes to allow the flavors to come together.
Bring to a low boil and reduce heat to a simmer on low, cover and cook for 30 minutes to allow the flavors to come together.
Just before serving, top with a ½ cup heavy cream. Ladle into bowls and serve with a sprinkle of cheese, chopped fresh basil, homemade croutons, or a grilled cheese sandwich. Serve want and enjoy!
Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days. It can also be stored in the freezer, if a longer time is needed, for 3 to 4 months.

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