≡ Menu

Simple Tomato Soup

Lately, I can’t seem to get enough soup. Maybe it’s because the subzero temperatures and snowy, icy roads have left me stuck at home. Good thing all it takes to make a homemade winter tomato soup is pantry basics like onion, garlic, canned tomatoes and good olive oil. (Oh, and some fresh basil…everyone has that on hand, right?)

Simply saute onion and garlic in olive oil until softened. Then add the onion mixture to a blender along with canned crushed tomatoes and fresh basil. Return to the pot along with some water and let simmer until the soup is reduced and the flavors are blended. That’s it. Simple tomato soup that’s ready to eat in about 30 minutes.

This isn’t fancy tomato soup. I wouldn’t serve it at a dinner party…but I would gladly dunk my favorite sandwich in it and call it dinner. Especially if I don’t have to leave the house.

Simple Tomato Soup
1 tablespoon extra virgin olive oil
1 cup coarsely chopped white or yellow onion
2 cloves garlic, sliced
1/8 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
6 large fresh basil leaves
1/2 teaspoon coarse salt
2 cups water
Freshly ground black pepper
Sweetener, such as sucanat or organic cane sugar
Garnishes: chopped fresh basil, extra virgin olive oil

In large pot, heat oil over medium heat. Add onion, garlic and red pepper flakes; cook and stir 5 to 8 minutes until onions are softened but not browned (reduce heat to medium-low, if necessary). Remove from heat.

In a blender container combine cooked onion mixture, tomatoes, basil leaves, salt and 1 cup of the water. Cover and blend until smooth. Pour blended tomato mixture into pot; stir in remaining 1 cup water. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes until soup is desired consistency. Taste for seasoning. Add freshly ground black pepper and additional salt, if needed. If the soup tastes too acidic, add a teaspoon or two of desired sweetener. Garnish each serving with chopped fresh basil and a drizzle of olive oil.

Makes about 5 cups soup.

{ 7 comments… add one }
  • Stephanie Weaver January 15, 2011, 4:29 pm

    Jen, you have inspired me to try a tomato soup. I have never made it. This looks delicious. Hope you are staying warm.

  • Sally January 16, 2011, 5:05 pm

    Jen, I’m with you on the soup! I have an overabundance in my fridge and am eating it (almost) day and night in this cold weather. I love the simplicity of this recipe: it is healthy, easy and you could make it when you have nothing much in the fridge and need a quick meal. Thanks!

  • Jennifer January 30, 2011, 8:19 am

    I make a similar soup using tarragon instead of basil. It has a fresh, spring-timey flavor that makes me optimistic that the mounds of snow out front will soon melt, revealing the green of my daffodil leaves.

  • em November 2, 2011, 1:54 pm

    Thanks for posting this! I made a few slight changes (1 can fire roasted tomatoes, 1 can regular, and a pinch of baking soda to neutralize the acid instead of sugar) and it was great with grilled cheese!

  • Jen November 2, 2011, 7:10 pm

    Thanks em! Glad you liked the soup. Your recipe changes sound great.
    Thanks,
    Jen

  • Nancy January 4, 2013, 7:32 pm

    Great soup! I followed it almost exactly. I used 3 cloves of garlic instead of 2, and 1tsp of dried basil instead of fresh. I added 1/2 tsp of salt and 2 tsp of brown sugar. Just what I was looking for- thanks!

  • Jen January 5, 2013, 2:02 pm

    Hi Nancy- Thanks for sharing your recipe changes. I’m glad you enjoyed the soup!
    Thanks,
    Jen

Leave a Comment