Melt butter in a medium-sized soup pot on medium heat. Add chopped onions. Stir, cover and continue to cook for 10 minutes. Add chopped beet and carrot, cover and allow to cook for another 10 minutes.
Add seasoning and stir. Sprinkle in flour and stir, having the flour to soak up the liquid and coat the vegetables. Add the vegetable broth, stir and allow to thicken. Add the tomatoes, cover, reduce to low and simmer for 20 minutes.
Remove pot from stove. Use an immersion blender to carefully purée the soup. If using a standard blender, purée in small batches, and be sure to remove the central cap so the hot soup doesn’t burst out of the blender. Stir in half and half cream and serve immediately.
Easy Homemade Tomato Soup
Ingredients
1 cup butter, unsalted
2 Vidalia onions, chopped
1 carrot, peeled and chopped
1 yellow beet, peeled and chopped
1½ teaspoons kosher salt
1 teaspoon celery salt
½ teaspoon dried oregano
¼ cup flour
1 cup vegetable broth
3 28oz. cans San Marzano tomatoes
¼ cup half and half cream
Directions
Melt butter in a medium-sized soup pot on medium heat. Add chopped onions. Stir, cover and continue to cook for 10 minutes. Add chopped beet and carrot, cover and allow to cook for another 10 minutes.
Add seasoning and stir. Sprinkle in flour and stir, having the flour to soak up the liquid and coat the vegetables. Add the vegetable broth, stir and allow to thicken. Add the tomatoes, cover, reduce to low and simmer for 20 minutes.
Remove pot from stove. Use an immersion blender to carefully purée the soup. If using a standard blender, purée in small batches, and be sure to remove the central cap so the hot soup doesn’t burst out of the blender. Stir in half and half cream and serve immediately.
Easy Homemade Tomato Soup
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San Marzano tomatoes cooked slowly with a few carrots, onion and yellow beets, seasoned then puréed…
Prepare to be amazed by the simplicity of this EASY HOMEMADE TOMATO SOUP. Yes, you can make this!
I’ve always been a fan of tomato soup, and as a kid remember my mom opening a can when we were hungry and she was pressed for time. Years later, I’ve come to understand that yes, canned soup does have a place in the pantry. Thankfully an even more delicious option is available and this easy homemade tomato soup is it!
Here are some tried and true tips:
SAN MARZANO TOMATOES
We often crave a dish like this in the fall and winter months when locally grown tomatoes are a distant memory, but a homemade tomato soup using canned tomatoes can still deliver. This recipe calls for cans of San Marzano tomatoes from Italy, famous for their sweetness and intense flavour.
ONION, BEET AND CARROT
The flavour of sweet onion is essential to this recipe. Look for Vidalia onions, if possible, and allow them to almost melt into the butter when slow-cooking them. Don’t like butter? Swap it out for coconut oil. Word of advice: never add garlic to tomato soup; it will make it bitter.
Adding beet and carrot eliminates the need for processed sugar. Yes, a certain sweetness in this soup makes the tomato flavour shine, but achieving it with other vegetables keeps things wholesome and healthy.
SEASONING AND GLUTEN-FREE OPTION
The simple addition of the kosher and celery salts, plus a touch of dried oregano, keep the recipe’s tomato flavour front and centre. If using fresh oregano, reduce the quantity by half.
Adding the flour thickens the soup up, but those wishing a gluten-free soup can simply skip this step and go right to adding the pure vegetable broth (head HERE for the recipe). The soup will be a bit runnier but it won’t impact the flavour.
FINAL STEP
The final step where we purée everything together is essential to creating that silky, smooth texture we all associate with this favourite soup. I usually use an IMMERSION BLENDER and love the way it slowly creates such a luxurious purée. Click our Amazon links below if you’re interested in purchasing one.
I’ve always been a big fan of serving this delicious soup with an equally delicious sandwich, and of course, I have suggestions. Try our tomato soup with my favourite GRILLED PANINI or our CAPRESE PANINI. For groups with a serious appetite, go for broke and make them our incredible BEST GRILLED CHEESE.
Gorgeously coloured and richly flavoured, this HOMEMADE TOMATO SOUP recipe is perfect whenever you’re craving something wholesome.
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Ingredients
1 cup butter, unsalted
2 Vidalia onions, chopped
1 carrot, peeled and chopped
1 yellow beet, peeled and chopped
1½ teaspoons kosher salt
1 teaspoon celery salt
½ teaspoon dried oregano
¼ cup flour
1 cup vegetable broth
3 28oz. cans San Marzano tomatoes
¼ cup half and half cream
Directions
Melt butter in a medium-sized soup pot on medium heat. Add chopped onions. Stir, cover and continue to cook for 10 minutes. Add chopped beet and carrot, cover and allow to cook for another 10 minutes.
Add seasoning and stir. Sprinkle in flour and stir, having the flour to soak up the liquid and coat the vegetables. Add the vegetable broth, stir and allow to thicken. Add the tomatoes, cover, reduce to low and simmer for 20 minutes.
Remove pot from stove. Use an immersion blender to carefully purée the soup. If using a standard blender, purée in small batches, and be sure to remove the central cap so the hot soup doesn’t burst out of the blender. Stir in half and half cream and serve immediately.
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