Homemade Tomato Soup
Yield: 4 servings
Calories: 113kcal
Easy and delicious tomato soup loaded with flavor. It's the perfect healthy comfort food on a chilly day.
Ingredients
- 2 tablespoon (30 ml) extra-virgin olive oil
- ½ cup (60 g) diced yellow onion, ¼" dice
- 1 tablespoon (10 g) minced garlic
- ½ teaspoon dried Italian seasonings
- 28 ounce (794 g) whole peeled tomatoes, canned, plus juice
- 2 cups (480 ml) vegetable stock, chicken stock or broth
- 1 teaspoon (4 g) kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon (2 g) chopped chives, optional
Special Equipment
Instructions
- Cook the Aromatics - Heat a large saucepan or dutch oven over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly browned and translucent, 2 minutes. Add the garlic and Italian seasonings, stir and cook until fragrant, 30 seconds.
- Crush the Tomatoes - Add the tomatoes, vegetable stock, salt, and pepper. Use a potato masher or large spoon to break up the tomatoes into larger chunks. Alternatively, crush them with your hands before adding them to the pot.
- Simmer the Soup - Cook over medium-low heat until the liquid slightly concentrates, stirring occasionally, about 15 minutes.
- Puree the Soup - Use a hand immersion blender and puree until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, you can work in two batches to puree the soup in a blender. If doing so, remove the center of the lid and cover it with a towel so steam does not build up. Add more stock if needed to thin the consistency. Taste and season with more salt and pepper as desired.
- To Serve - Serve soup hot and garnish with chives.
Notes
- Recipe Yield: 4 cups
- Serving Size: 1 cup
- Storing: Cool soup to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Freeze in 1-cup portions in resealable plastic bags for up to 1 month.
- Reheating: Simmer the soup on the stovetop until hot. Defrost frozen soup, then reheat it on the stovetop.
Nutrition
Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1337mg | Potassium: 402mg | Fiber: 2g | Sugar: 7g | Vitamin A: 482IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 2mg
Recipe Link