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 ServingCalories 180Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 7mgSodium 442mgCarbohydrates 12gFiber 0gSugar 6gProtein 6g
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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