This easy tomato soup recipe is rich and thick, with layers of flavor thanks to the spices that balance the sweetness. If you’ve been missing Grandma’s homemade tomato soup and can’t stand the corn syrup taste of the stuff that comes in the cans, you’re going to love this!
Easy Tomato Soup Recipe
One difference from how Grandma made this: I don’t start with tomatoes fresh off the vine. Don’t get me wrong, there’s nothing quite as delicious as a sun-warmed tomato you just picked, but I’d rather enjoy them on their own.
Plus, peeling tomatoes is a pain in the neck no matter how easy the instructions are.
So, this easy tomato soup recipe starts with canned tomatoes. You from-scratch purists can settle down: it wouldn’t be easy if there was peeling involved!
Tomato Soup and Grilled Cheese Anyone?
I tend to make tomato soup every couple of weeks throughout the winter. Tomatoes are naturally high in Vitamin C, so sipping a cup of this daily throughout cold and flu season feels proactive.
Paired with a toasty grilled cheese sandwich, it’s a comfort food classic. To change things up now and then, I use homemade pimento cheese in the sandwich for a flavor combination that cheers up even the coldest winter day.
Yes, You Can Freeze It
The roux in this tomato soup recipe makes it easy to freeze without the ingredients separating.
Just let it cool to room temperature then pour it into your preferred freezer-friendly food storage containers, leaving around 1-inch of space at the top for expansion. Use it within three months for the best flavor.
If for some reason it does separate during freezing or defrosting, shake it in the sealed container before pouring it into a saucepan over medium heat on the stove. Stir it occasionally to prevent scorching, and enjoy.
Easy Tomato Soup Recipe
- Immersion blender, blender, or food processor
- 1 tablespoon extra-virgin olive oil
- 1 large shallot minced
- 1 tablespoon flour
- 4 cups chicken or vegetable broth
- 2 28-oz. cans diced tomatoes
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1/4 teaspoon white pepper
- 2 tablespoons sugar optional
- Minced fresh herbs optional
- Heat a stockpot over medium heat then add the oil.
- Cook the minced shallot in the oil, constantly stirring, for 1-2 minutes until translucent.
- Sprinkle the flour over the minced shallot and, continuously stirring, cook another 1 minute.
- Slowly stir in the broth.
- Add the tomatoes, cloves, bay leaf, and white pepper. Bring to boil then reduce heat and simmer for 20 minutes. Stir often.
- Remove the bay leaf.
- Use an immersion blender to puree directly in the pot, or wait 5 minutes to let it cool a bit then transfer it in batches to a blender or food processor for pureeing then return it to the pot.
- Taste and add sugar if needed to offset the tomatoes' acidity.
- Serve topped freshly minced herbs if desired.
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