Homemade Tomato Soup Recipe

Nothing warms your belly like a bowl of homemade tomato soup! This creamy soup is simple to make and tastes incredible. Especially when paired with a grilled cheese sandwich!

Course Dinner Recipes

Cuisine American

Keyword soup, soup recipe, tomato, tomato soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 126kcal

Author Jesseca

Equipment

Ingredients

1 tablespoon avocado oil or cooking oil of choice
1½ cups onion diced
3/4 cup carrots shredded
4 cloves garlic minced
2/3 cup sun dried tomatoes packed in oil oil drained
1 (28 oz) can diced tomatoes
1½ teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
3 oz cream cheese or heavy cream
Parmesan Cheese

Instructions

Add the oil to a large dutch oven or pot and heat over medium heat.
Add the onion and carrots. Cook for five minutes, or until soft. Add the garlic and cook one minute more.
Stir in the sun dried tomatoes, diced tomatoes, chicken broth, sugar, salt, pepper, Italian seasoning, and red pepper flakes.
Bring to a boil. Reduce the heat to a simmer, cover, and allow it to cook for 30 minutes or until the vegetables are soft.
Remove the soup from the heat. Carefully transfer to a blender and add the cream cheese, or cream. Since the soup is hot you will need to remove the center piece of the blender lid to let the steam escape. Be sure to hold a paper towel over the top for splatter.
Pulse until your soup reaches the desired consistency. I like mine a little chunky, so I blend a little less. However, my husband likes it smooth so we blend it more and it’s perfection.
Serve with your favorite toppings. I like a generous sprinkle of parmesan and a grilled cheese!

Notes

If using a blender, be sure to leave a vent to allow steam to escape. Immersion blenders work well to cream soup.

This recipe was adapted from Our Best Bites

Nutrition