Homemade Tomato Soup

Homemade tomato soup with just a handful of ingredients! Thick, creamy, and a total classic.

Course Soup

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 181kcal

Author Karly Campbell

Ingredients

4 tablespoons butter
1/2 large sweet onion chopped
2 cloves garlic minced
28 ounces canned whole tomatoes
1 1/2 cups chicken stock
salt to taste

Instructions

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.

Notes

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