I make Easy Homemade Tomato Soup when the day feels long and the kitchen calls for a soft win. The pot warms fast, the scent rises, and I start to relax. Tomato meets cream and basil. It tastes bright and cozy at the same time. You get creamy tomato soup without fuss. No fancy gear. Just cans and a spoon. We use canned whole tomatoes plus diced fire roasted tomatoes. That mix gives a clean bite and a deep note. The broth smooths the edges. A short simmer lets it all come together. I blend until it feels silky. Then I stir in cream and fresh basil. This easy tomato soup turns into a bowl you want to hug. I reach for this homemade tomato soup recipe when friends show up hungry. It is a simple tomato soup that still feels special. Kids like it with grilled cheese. Grown ups do too. If you need speed try this quick tomato soup recipe on a weeknight. We eat and the table goes quiet in the best way.
Table of Contents
- 1) Key Takeaways
- 2) Easy Homemade Tomato Soup Recipe
- 3) Ingredients for Homemade Tomato Soup
- 4) How to Make Homemade Tomato Soup
- 5) Tips for Making Homemade Tomato Soup
- 6) Making Homemade Tomato Soup Ahead of Time
- 7) Storing Leftover Homemade Tomato Soup
- 8) Try these soup recipes next
- 9) Homemade Tomato Soup
- 10) Nutrition
1) Key Takeaways
- Fresh flavor from pantry tomatoes plus a short simmer
- Silky body from a quick blend and a splash of cream
- Works with grilled cheese for a full cozy meal
- Easy steps that welcome new cooks and help busy nights
- Recipe by Kathy at Simply Cooked Recipes at https://www.simplycookedrecipes.com
2) Easy Homemade Tomato Soup Recipe
I reach for Easy Homemade Tomato Soup on nights when the house feels loud and my brain wants calm. Easy Homemade Tomato Soup gives me heat in the pot and a bright scent that tells me dinner moves fast. I test a spoon and feel a smooth sip and I know the table will go quiet in a good way.
I make this as a homemade tomato soup recipe that favors clean steps. I open cans and I chop one onion. I simmer and I blend. I finish with cream and basil. It tastes like easy tomato soup with a tiny kick and a soft finish. The bowl sits warm and red and it looks simple and kind.
I write as Kathy for Simply Cooked Recipes and I cook what I serve for my own family. On a cold night this simple tomato soup fits the mood. When friends drop by this comfort food soup saves the plan. On hot days we still eat it with grilled cheese and a salad and nobody complains.
3) Ingredients for Homemade Tomato Soup
Olive oil Warm fat in the pot and help the onion soften and sweeten.
Onion Sweet base that melts into the soup and builds body.
Garlic One quick minute in the pot to wake the flavor.
Whole canned tomatoes Bright fruit with clean acid for lift.
Fire roasted diced tomatoes Deeper note with a hint of char for balance.
Chicken or vegetable broth Smooth the edges and keep the sip light.
Heavy cream Small pour for creamy tomato soup with a soft finish.
Fresh basil Bright green hit that lifts the last spoonful.
Kosher salt and black pepper Steady seasoning for a clear taste.
Red pepper flakes Optional heat for a little spark.
4) How to Make Homemade Tomato Soup
Step one Heat oil in a large pot over medium heat. Add onion. Stir and cook until soft and pale gold.
Step two Add garlic. Stir for one minute. Add salt pepper and a pinch of red pepper flakes.
Step three Pour in whole tomatoes and fire roasted tomatoes with juices. Add broth. Bring to a steady boil then drop to a gentle simmer.
Step four Simmer for ten to twenty minutes so the edges round off. Blend with an immersion blender until smooth.
Step five Return to low heat. Stir in cream. Fold in chopped basil. Taste and adjust salt and pepper. This simple tomato soup now feels silky and bright.
5) Tips for Making Homemade Tomato Soup
Let onions get light gold before you add tomatoes. That slow color builds depth. It makes quick homemade tomato soup taste like it cooked longer than it did.
Blend warm but not boiling. Steam traps fast. Vent the blender lid if you use a pitcher. Work in small batches so the texture stays smooth and safe.
Finish with cream off the heat. Stir and watch the color change. Taste then add basil. Small steps make the bowl shine and bring a soft finish.
6) Making Homemade Tomato Soup Ahead of Time
For weeknights I cook a base and cool it. I stop before the cream. I stash jars in the fridge and they hold well for three days. When dinner comes I warm the pot and finish with cream and basil. The table fills fast.
This plan keeps texture clean. The dairy goes in fresh and stays smooth. It also lets us adjust thickness with a splash of broth. I call this quick homemade tomato soup on standby and it saves the evening again and again.
For the freezer I leave out the cream and the basil. I label and freeze flat. On reheat I blend if needed then I stir in cream. It tastes like day one.
7) Storing Leftover Homemade Tomato Soup
Leftovers keep in a sealed container in the fridge for four days. Warm on the stove over low heat and stir now and then so it stays smooth.
For the best sip add a splash of broth if it thickens. Add a leaf of basil at the end so the aroma wakes up. This creamy homemade tomato soup still tastes bright on day three.
For lunch I pour the soup into a thermos. I pack grilled cheese for dipping. Workday me smiles at that plan and so does the late afternoon me.
8) Try these soup recipes next
9) Homemade Tomato Soup
Easy Homemade Tomato Soup with Basil
Ingredients
- 3 tablespoons olive oil or butter
- 1 onion, medium or large, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil
- 3 cloves garlic, smashed and minced
- 1 28 oz can whole tomatoes, with juices
- 1 15 oz can fire roasted diced tomatoes, with juices
- 4 cups chicken broth
- 1/2 to 1 cup heavy cream
- 1/2 cup fresh basil, chopped
Instructions
- Heat a large soup pot over medium high heat. Add the oil or butter. When hot, add the chopped onion.
- Season with kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil. Cook until the onion turns soft and lightly golden, 5 to 8 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Pour in the whole tomatoes and the diced tomatoes with their juices. Add the chicken broth.
- Bring to a boil, then lower the heat and simmer at least 10 minutes or up to 45 minutes for deeper flavor.
- Turn off the heat. Blend the soup smooth with an immersion blender. If using a countertop blender, work in batches, vent the lid, and cover with a towel to let steam escape.
- Warm the soup if needed. Stir in the cream. Add chopped fresh basil or use it as a garnish.
- Serve hot with grilled cheese for dipping.
10) Nutrition
One bowl gives about one hundred ten calories and a light mix of protein and carbs. Fat stays modest even with cream. Sodium shifts based on broth and salt. Add a salad or a grilled cheese and you get a full meal that still feels light.
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