There’s nothing quite like a warm bowl of homemade tomato soup to soothe the soul. Forget the canned stuff – this recipe delivers a rich, velvety soup bursting with the fresh flavors of basil, sweet carrots, and a hint of cayenne for a gentle kick. We create a perfect texture by blending half the soup until smooth and then stirring in whole diced tomatoes for a delightful contrast. It’s the ultimate comfort food, ready in just 40 minutes, and perfect for a cozy weeknight dinner alongside a grilled cheese sandwich!
Ingredients
• (Makes 4 Servings)
• 2 tablespoons / 30 ml olive oil
• 1 cup / 160 g coarsely chopped onion, from 1 large onion
• 2 tablespoons / 20 g chopped shallot, from 1 medium shallot
• 2 cloves garlic, minced
• 2 14.5-ounce / 411 g cans no-salt-added diced tomatoes, undrained
• 1 14-ounce / 400 ml can vegetable broth
• 1/2 cup / 65 g coarsely chopped carrot, from 1 medium carrot
• 1/2 cup / 50 g coarsely chopped celery, from 1 stalk
• 2 tablespoons / 5 g snipped fresh basil
• 1 tablespoon / 15 ml lemon juice
• 1 teaspoon / 4 g sugar
• 1/8 teaspoon cayenne pepper
• Finely shredded fresh basil for garnish, optional
Instructions
1. (Start to Finish: 40 minutes)
2. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion, shallot, and garlic, cooking for about 5 minutes until the onion is soft and translucent, stirring often.
3. Stir in one can of undrained tomatoes, the vegetable broth, carrot, celery, snipped basil, lemon juice, sugar, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the vegetables are very tender.
4. Remove the pan from the heat and let it cool slightly. Carefully transfer half of the soup mixture to a blender or food processor. Cover and blend until almost smooth. Return the blended portion to the saucepan. For an easier method, use an immersion blender directly in the pot, pulsing until about half the soup is smooth.
5. Stir in the remaining can of undrained tomatoes. Cook uncovered over low heat for about 10 minutes, stirring frequently, until the soup is fully heated through.
6. Ladle into bowls and, if desired, garnish with a sprinkle of finely shredded fresh basil before serving.
Nutritional Information
• (per serving)
• Calories: 141
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 491 mg
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 3 g
Pro Tips
• For a richer soup, stir in 1/4 cup of heavy cream or full-fat coconut milk during the final 10 minutes of heating.
• To develop a deeper, sweeter flavor, roast the onion, carrot, and celery at 400°F / 200°C until tender and slightly caramelized before adding them to the pot.
• This soup freezes perfectly. Allow it to cool completely, then pour it into freezer-safe containers or bags and store for up to 3 months.
• Serve with a classic grilled cheese sandwich, garlic croutons, or a dollop of fresh pesto for a complete and satisfying meal.
FAQ
Q: Can I make this tomato soup vegan
A: Yes, this recipe is easily made vegan. Simply ensure you are using a certified vegan vegetable broth. The recipe is naturally dairy-free, and for a richer, creamy texture, the pro-tip suggestion of using full-fat coconut milk is a perfect vegan alternative to heavy cream.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein and make it a more filling meal, consider blending 1/2 cup of rinsed canned white beans (like cannellini or navy beans) with the first half of the soup. They add creaminess and protein without significantly changing the flavor. Serving it alongside a grilled cheese sandwich or topping with roasted chickpeas also adds a great protein boost.
Q: Is this tomato soup recipe good for meal prep
A: This soup is perfect for meal prep. As mentioned in the pro-tips, it freezes beautifully for up to 3 months. Simply let the soup cool completely before storing it in freezer-safe containers. You can also store it in an airtight container in the refrigerator for up to 4 days.
Q: Can I use fresh tomatoes instead of canned
A: Absolutely. For the best flavor, use about 3 pounds (or 1.4 kg) of ripe, flavorful tomatoes like Roma or San Marzano. We recommend roasting them first to deepen their flavor, then peeling and chopping them before adding them to the pot. You may need to adjust the simmering time and add a bit more broth if the soup becomes too thick.
