Homemade Tomato Soup
Homemade tomato soup with just a handful of ingredients that you likely have in your pantry right now! This is a classic tomato soup that is sure to be a favorite with your family. Big thanks to Red Gold for sponsoring this post!
If you’ve read my blog for long you probably know that my husband travels quite a bit for work.
He ends up eating out quite a bit and often asks what we’re having for dinner with a hint of sadness in his voice.
He’s not usually much of a soup fan, so when I told him I was making tomato soup and grilled cheese awhile back I was really surprised to hear him tell me how good that sounded.
I thought maybe it was just a bit homesickness talking, but I served it to him when he was home that weekend and he has been asking for it ever since.
Tomato soup + grilled cheese is basically comfort food at it’s best and you guys are going to LOVE my homemade tomato soup recipe. It’s literally the best and it could not be easier.
How to make tomato soup:
First, we’re going to start with canned whole tomatoes.
I use Red Gold because they’re amazing quality and it’s really true that the quality of your ingredients affects the final taste and quality of a dish.
I did a little comparison here for you…a whole peeled tomato straight from the Red Gold can (on the left) next to one from another major brand (on the right). Notice how plump, firm, and juicy the Red Gold tomato looks? The other brand is a bit pitiful looking in comparison.
Starting with the best quality you can find and afford is key, especially in simple recipes like this tomato soup. There are so few things going on that every ingredient matters!
I love Red Gold because their roma tomatoes are grown on family farms across the Midwest and hand selected to ensure you get the best quality.
Okay, back to the soup!
Add some butter, half of an onion, and some garlic to your soup pot and cook until the butter melts and the garlic is fragrant.
Dump in your can of Red Gold tomatoes. So plump and juicy!
Add a bit of chicken stock and bring that to a boil, reduce to a simmer, and cook for about 45 minutes.
Give it a stir every now and then, breaking the tomatoes up a bit as you stir.
Just before serving we’ll blend this soup up so it’s smooth and creamy.
I use an immersion blender for this, but you can also transfer the hot soup to a traditional blender. Just be careful when working with hot liquids in your blender and always read your manual. We don’t want anyone getting hurt!
After the soup is blended up you’ll taste and add a little salt if needed.
I’m topping my soup off with some homemade croutons and a little freshly grated Parmesan today.
The homemade croutons are OH MY GOODNESS SO GOOD in this easy tomato soup. I just chop up fresh bread into small pieces and add it to a hot pan with melted butter and garlic salt. Stir them around to toast and then pop ’em right in your soup.
The croutons soak up the soup like crackers do, but they’re oh so much better than a cracker could ever dream of being.
More soup recipes to try:
Crockpot Potato Soup: Another classic recipe that’s a hit with my whole family!
Ham and Bean Soup: I make this one in my Instant Pot!
Chicken Gnocchi Soup: Just like the one you get from the Italian joint!
Crockpot Chicken and Dumplings: A classic made so easy!
Homemade Tomato Soup
Homemade tomato soup with just a handful of ingredients! Thick, creamy, and a total classic.
- 4 tablespoons butter
- 1/2 sweet onion chopped
- 2 cloves garlic minced
- 28 ounces Red Gold Whole Peeled Tomatoes
- 1 1/2 cups chicken stock
- salt to taste
Add the butter to a deep pot and melt over medium heat. Once melted add the onion and garlic and cook for 1 minute or until garlic is fragrant.
Add the tomatoes (with juice) and chicken stock to the pot and bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
Transfer soup to a blender and carefully puree soup. Alternately, use an immersion blender to puree the soup.
Taste and season with salt, as desired.
For the homemade croutons, chop up fresh bread to make 1 cup of bread chunks. Add 2 tablespoons of butter to a hot skillet and melt. Add the bread and season with a sprinkling of garlic salt. Stir often until toasted.
Top soup with croutons and freshly grated Parmesan.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.