Homemade Tomato Soup Recipe
Homemade tomato soup is made with tomatoes, onions, basil and just a few other ingredients. It’s so easy to make, you can forget about the store-bought stuff. This classic tomato soup recipe is restaurant quality!
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.
- 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.
Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 875mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg