Print

Homemade Tomato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 117 reviews

A comforting bowl of homemade tomato soup that brings warmth and nostalgia.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 2 cans (14.5 oz each) diced tomatoes, with juice
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional for creaminess)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion until translucent, about 5 minutes.
  3. Add the minced garlic and chopped carrot. Cook for an additional 3-4 minutes.
  4. Pour in the canned diced tomatoes and their juices. Stir well to combine.
  5. Add the vegetable broth, sugar, dried basil, dried oregano, salt, and pepper. Bring to a gentle boil.
  6. Reduce the heat to low and let the soup simmer for about 30 minutes.
  7. Use an immersion blender to purée the soup until smooth.
  8. If desired, return to low heat and stir in the heavy cream. Heat for another 5 minutes.
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with fresh basil leaves.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/homemade-tomato-soup/

Scroll to Top