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Homemade tomato soup in a bowl with cheese and croutons.

Homemade Tomato Soup Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Amy Duska

Ingredients

  • 2 tablespoons (30 g) butter
  • 2 tablespoons (30 g) olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 leaves basil chopped
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 1 pinch ground cinnamon optional: helps mask the "canned" taste
  • 2 cups (480 g) chicken stock vegetable stock or water
  • 1 (28 oz.) can whole peeled tomatoes San Marzano or plum tomatoes
  • 2 tablespoons uncooked white rice optional: helps thicken soup
  • ¼ teaspoon baking soda optional: cuts acidity in tomatoes

Garnishes

Instructions

  • Melt the olive oil and butter over medium heat in a saucepan. Add the onions and saute for 10 minutes or until they are softened and translucent. Add the minced garlic, basil, salt, black pepper, red pepper flakes and cinnamon and cook while stirring for 1 additional minute.
  • Carefully stir in the canned tomatoes, rice and chicken stock. Cover the pot and lower the heat to a simmer for 20-25 minutes. Stir occasionally to prevent sticking.
  • Add the baking soda and stir. The soup will fizz and bubble which will subside quickly.
  • Use an immersion blender to puree the ingredients until smooth. The soup can also be carefully poured into a stand blender to puree and transferred back into the pan to keep warm. Serve immediately topped with croutons and shredded cheese.
Nutrition Facts
Homemade Tomato Soup Recipe
Amount Per Serving
Calories 193 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 875mg38%
Potassium 161mg5%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 225IU5%
Vitamin C 2mg2%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Store leftovers covered in the fridge for up to 1 week.
  • To freeze tomato soup, allow it to cool completely and transfer to a freezer-safe bag. The soup can be kept frozen for up to 6 months.
  • Tomato soup is best reheated in a saucepan over low heat but it can also be reheated in a microwave.