Homemade Tomato Soup

This Homemade Tomato Soup cooks up in just about 30 minutes! Creamy, rich, and filled with fresh tomatoes and basil!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 205kcal

Author Nancy Piran

Place olive oil in a saucepan over the stove at medium heat. Add onion, garlic and carrot. Cook until onion is translucent and carrot is soft, about 3-5 minutes.
2 tablespoons extra-virgin olive oil, 2 cups yellow onions, 2 teaspoons minced garlic, 1 cup carrots
Add chopped tomatoes, tomato paste and 3 cups of vegetable broth. Simmer until tomatoes are soft and easily breaks apart -about 20 to 35 minutes.
3 pounds roma tomatoes, 2 tablespoons unsalted tomato paste, 3 cups low sodium vegetable broth
Place the vegetables in a high-speed blender, add basil leaves and thyme. Blend until smooth. Add salt and pepper to taste.
10 basil leaves, 1/4 teaspoon dried thyme, Salt and pepper to taste
Serve the soup warm. Garnish with fresh leaves, a drizzle of sour cream or yogurt and a piece of bread.

You can use canned tomatoes but give some extra cooking time as canned tomatoes (2 large cans) take longer to release the tangy taste. You could accelerate the process by adding 1 tbsp of brown sugar.
If vegetable broth ends up reducing too much one more cup if you like a less thick soup. It could be vegetable broth or water.
The soup is great for meal planning. Leave some servings in the freezer and unthaw them before serving. They’ll last up to three months.
Using ripe tomatoes will impact directly on the taste of the soup.