Although my childhood self was not keen on tomatoes, I do always remember liking tomato soup.
Later, as an adult, I tried to force myself to enjoy the taste of tomatoes. It took me almost a decade after marrying Dave to FINALLY get to the point where I liked eating tomatoes — meanwhile, tomato soup was often on our menu plan as it was one the many soups we both really enjoyed.
Of course, it was always store-bought tomato soup from a can (or a box if we felt like buying the fancier stuff.)
Nowadays, I make tomato soup from scratch, and it’s not nearly as difficult or time-consuming as you might think — especially if you used canned tomatoes!
I have made tomato soup from fresh-from-the-garden roasted tomatoes, but it is SIGNIFICANTLY more work than using canned tomatoes, and I honestly don’t think the taste is much better.
It has a “different” taste, but based on the amount of extra effort (and extra dishes) required to roast, puree, and strain the tomatoes, it’s not something I plan to do with any sort of regularity.
On the other hand, homemade tomato soup using canned tomatoes is a meal I can whip up in 30 minutes — which is just enough time to make several grilled cheese sandwiches and set the table!
If you have extra time, you can let this soup simmer on the stove for a while… maybe with a rind of fresh Parmesan in it (or just a little shredded Parmesan cheese).
Either way, this homemade tomato soup is the perfect meal for cooler fall nights — one you can most definitely pull off on busy weeknights!
- 1/4 c. olive oil
- 1 T. minced garlic
- 1/2 t. dried basil
- 1/2 t. dried oregano
- 1/2 t. dried thyme
- 1/2 t. freshly ground black pepper
- 1/4 t. dried rosemary
- pinch red pepper flakes (optional)
- 1 can (6 oz) tomato paste
- 1 T. brown sugar
- 1 can (28 oz.) crushed tomatoes*
- 2-3 c. broth
- salt to taste**
- In a large heavy-bottomed stockpot, heat olive oil over medium heat.
- Add garlic, basil, oregano, thyme, pepper, and rosemary. Sauteé until garlic is tender (about 2-3 minutes
- Whisk in tomato paste and brown sugar until smooth, stirring continually. (1 minute)
- Add in crushed tomatoes and as much of the broth as you want to get the desired thickness.
- Add salt to taste (see notes below).
- Let simmer until heated through, stirring occasionally.
- Serve with Parmesan cheese or even a little drizzle of heavy cream.
* If you don't have crushed tomatoes in the house, simply put diced or whole canned tomatoes in a blender and pulse for a few seconds.
** The amount of salt this recipe needs will vary significantly depending on the type of broth you use. I use homemade bone broth with no added salt -- so I usually add a full teaspoon of salt to my soup. However, store-bought broth has a lot of extra salt in it already -- so you might not need to add nearly as much salt as I do. Just taste it a few times before you decide!
Amount Per Serving Calories 180Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 7mgSodium 442mgCarbohydrates 12gFiber 0gSugar 6gProtein 6g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
NOTE: I usually use home-canned tomatoes, but I just wanted to show that this recipe is very doable with store-bought tomatoes too.
There you have it… a simple recipe for one of my most favorite comfort foods, and just in time for the official start of Fall later this week!
What is your favorite Fall soup?
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