I make Easy Homemade Tomato Soup when the day runs long and the pantry winks at me. The pot warms fast, the scent turns bright, and the first spoon tastes like a small reset. We keep things simple here, with blush red tomatoes, a soft onion, and a quiet hint of garlic. No stress, just a smooth bowl that plays nice with a grilled cheese. You might laugh, but this mellow bowl has helped me compare flavors with big players like Baked French Onion Soup and cozy bowls like Broccoli Soup Crockpot or Brócoli Cheddar Soup. I even swap stories with a friend who swears by a 13 bean soup recipe and another who loves a 16 bean soup recipe. On busy nights we joke about a 7 can taco soup recipe easy, yet I still circle back to this red classic. It fits a rainy evening, a quick lunch, or that moment when you need something warm and kind. So we chop, we stir, we blend. The texture lands silky. The color glows. I taste, add a pinch, then smile. Dinner feels ready, and the table settles. If you try it, tell me what you changed, because I tweak too. That is the fun of home cooking.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Homemade Tomato Soup Recipe
- 3) Ingredients for Easy Homemade Tomato Soup
- 4) How to Make Easy Homemade Tomato Soup
- 5) Tips for Making Easy Homemade Tomato Soup
- 6) Making Easy Homemade Tomato Soup Ahead of Time
- 7) Storing Leftover Tomato Soup
- 8) Try these soup recipes next
- 9) Easy Homemade Tomato Soup
- 10) Nutrition
1) Key Takeaways
We chase comfort that starts simple and lands rich. This bowl brings bright tomato, soft onion, and a gentle finish. You get speed and depth in one pot. The method stays clear. The flavor stays bold. You can pour and serve with grilled cheese or a crisp salad and feel good about dinner.
Linda from Cook Daily Recipe shares a steady path that fits a busy day. We keep pantry items close and steps short. The soup tastes fresh and smooth. Kids ask for seconds. Grownups sneak thirds. I do not judge. I ladle more.
Plan for a silky blend and clean seasoning. Salt matters. Good canned tomatoes help. A small carrot adds body. If you want creamy, add a splash near the end. If you want dairy free, use olive oil and skip cream. Either way works and both feel cozy.
2) Easy Easy Homemade Tomato Soup Recipe
I lean on Easy Homemade Tomato Soup when the day runs long and the kitchen feels loud. Easy Homemade Tomato Soup calms the room fast. The pot warms, the air lifts, and the first spoon resets the mood. We use a short list and a gentle simmer, then we blend smooth and bright.
This quick soup pairs with toast or a buttery grilled cheese. It works for lunch or a late dinner. It travels well in a jar. It reheats like a champ. If you like creamy tomato, add a small splash. If you want a clean red finish, keep it lean and let the tomatoes sing.
I test swaps and I welcome yours. A dash of smoked paprika makes a cozy note. A spoon of basil wakes the pot. Some nights I chase best easy homemade tomato soup and smile when this one wins. Call it simple homemade tomato soup and it still delivers.
3) Ingredients for Easy Homemade Tomato Soup
Olive oil I start with a good glug in the pot. It softens the onion and carries flavor. The oil blooms the garlic and lets the tomatoes feel round and full. Use what you keep on the counter and trust your spoon.
Onion One medium onion diced small gives a sweet base. It melts as it cooks and sets the stage for that red shine. I like yellow for balance and a soft finish.
Garlic Two cloves minced wake the pot. The scent rises and you know you are close to dinner. Keep the garlic on the heat for a short time so it stays gentle.
Carrot A small carrot diced fine adds body and natural sweetness. It lifts the texture so the soup tastes rich without cream. The color stays bright.
Canned tomatoes Two cans crushed bring steady flavor year round. Choose a brand you like. This is the heart of quick homemade tomato soup at home, so let quality lead.
Vegetable stock Low sodium stock gives control over salt. It thins the base to blend well. If you want a thicker bowl, add less at first and adjust later.
Sugar A small spoon smooths sharp edges. The soup tastes balanced, not sweet. You can skip it if your tomatoes taste mellow already.
Sea salt and black pepper Season as you go. Taste often. A pinch at the end ties everything together and keeps the finish clean.
Basil Dried works in a pinch. Fresh brings a garden note. Stir it near the end so the flavor stays bright and green.
Cream or coconut milk This part stays optional. A small splash gives a round mouthfeel. For tomato soup without cream, skip it and add a knob of olive oil when you blend.
Croutons or grilled cheese For serving and smiles. The crisp bite with the warm soup never gets old. My table goes quiet at first sip and crunch.
4) How to Make Easy Homemade Tomato Soup
Step 1 Place a pot over medium heat and pour in olive oil. Add onion and carrot. Stir and cook until soft. The mix turns sweet and shiny and the room starts to smell like dinner.
Step 2 Add garlic. Stir for a short half minute. You want the scent without any bite. Keep things moving so nothing sticks to the base.
Step 3 Tip in crushed tomatoes and vegetable stock. Add sugar, salt, pepper, and basil. Bring to a gentle simmer. The surface burps and the color deepens.
Step 4 Simmer for fifteen minutes. Stir now and then. The carrot softens and the flavors link up. Taste and adjust salt. You want round and bright.
Step 5 Blend until smooth. Use a stick blender for less mess or a regular blender in batches. For creamy tomato, pour in a small splash of cream and blend again.
Step 6 Return the soup to the pot. Warm it until it steams. Spoon into bowls. Add croutons or serve with grilled cheese. Quick soup meets cozy meal.
5) Tips for Making Easy Homemade Tomato Soup
Use tomatoes you trust. A better can makes a better pot. Taste the liquid from the can. If it tastes bright and clean, your soup will shine. If it tastes flat, add a pinch of sugar and a touch of salt to balance.
Salt in layers. A small pinch with the onion, a small pinch after the simmer, and a final pinch after blending. This gives control and keeps the finish clear. A squeeze of lemon can lift the bowl if you like extra zing.
For simple homemade tomato soup that stays silky, blend longer than you think. Two full minutes makes the texture feel restaurant smooth. If you want body, hold back some soup before blending and stir it in at the end.
6) Making Easy Homemade Tomato Soup Ahead of Time
This soup sits well in the fridge for three days. The flavor deepens. The body thickens a touch. When you reheat, loosen with a splash of stock or water and stir until smooth. The color returns to bright red and the scent wakes the room.
For meal prep, pour the soup into jars and leave headroom. Chill with the lids off until cool to the touch, then cap. Label with the date so you track freshness. I stash a loaf of bread nearby for fast grilled cheese.
If you need freezer space, this recipe freezes well. Cool fully, then pack flat in bags. Lay the bags on a tray so they freeze in a thin sheet. They thaw quick, which helps on busy nights when dinner needs to just happen.
7) Storing Leftover Tomato Soup
Store leftovers in airtight containers in the fridge. Two to three days feels like the sweet spot. The taste stays bright and the texture holds. When the soup firms up, add a splash of stock during reheat and whisk until smooth.
Reheat on the stove over gentle heat. Stir often. If the flavor needs a lift, grind fresh pepper or add a pinch of salt. For a creamy finish, stir in a spoon of yogurt at the end. It feels lush without much effort.
For lunch boxes, warm the soup in the morning and pour into a thermos. Pack crackers or a small grilled cheese. The first open at noon releases steam and a tomato cloud that makes the day feel better.
8) Try these soup recipes next
9) Easy Homemade Tomato Soup
Easy Homemade Tomato Soup Cozy Weeknight Wonder
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 large carrot diced
- 2 cans 14 ounce each crushed tomatoes
- 2 cups vegetable stock low sodium
- 1 teaspoon sugar
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil or a small handful fresh
- 1/4 cup cream or coconut milk optional
- Croutons or grilled cheese for serving optional
Instructions
- Warm olive oil in a pot over medium heat then add onion and carrot and cook until soft about 6 to 8 minutes.
- Stir in garlic for 30 seconds until fragrant.
- Pour in crushed tomatoes and vegetable stock then add sugar salt pepper and basil and bring to a gentle simmer.
- Simmer 15 minutes then blend until smooth with a stick blender or carefully in a blender.
- Return to the pot and stir in cream if using then taste and adjust seasoning.
- Ladle into bowls and top with croutons or serve with grilled cheese.
10) Nutrition
Serving size one cup gives about one hundred sixty calories. Carbs sit near eighteen grams with fiber near four grams. Protein rests around four grams. Fat stays near eight grams with two grams saturated. Sodium lands near five hundred twenty milligrams. These figures shift with brand and salt level yet they give a clear guide for planning and balance.
Written by Linda for Cook Daily Recipe. Visit Cook Daily Recipe at https://www.cookdailyrecipes.com for more calm kitchen wins and fresh ideas.
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