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–+ servings
close up shot of bowl of creamy homemade tomato soup

Homemade Tomato Soup

Recipe ByLaura Reigel
Servings :12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

EQUIPMENT

INGREDIENTS

  • 2 tablespoons olive oil (affiliate link) extra virgin
  • 3 medium yellow onions diced
  • 3 28 oz cans san marzano tomatoes
  • 1 tsp celery salt
  • 1.5 tsp dried thyme
  • ½ tsp ground savory
  • 2 tbsp honey
  • 1 tsp black pepper
  • 2 tsp sea salt or to taste
  • ¼ cup unsalted butter stirred in for body

TOPPINGS (OPTIONAL)

  • crème fraîche
  • heavy cream

INSTRUCTIONS

  • Add the olive oil and diced onions to a large heavy-bottomed pot. I use a 4-quart Staub.
  • Cook over medium-high heat until the onions are golden brown.
  • Add the tomatoes and spices.
  • Crush the tomatoes as you add them to the pot with your hands or use a potato masher to crush them after they have been added.
  • Bring the soup to a boil and then reduce heat. Simmer for 20-30 minutes.
  • Use an immersion blender and blend the soup until it is creamy.
  • Optionally, for extra smooth tomato soup, blend in a high powered blended such as a vitamax.

RECIPE TIPS

Garnish the homemade tomato soup with fresh herbs like:
  • thyme
  • basil
  • chives
Serve with homemade croutons or a loaf freshly baked focaccia or fluffy French bread.

NUTRITION

Calories: 77kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 584mg | Fiber: 1g | Sugar: 4g | Calcium: 11mg | Iron: 0.3mg