There is just something about a pot of homemade soup that warms the heart. My Homemade Tomato Soup is sure to do just that! This recipe makes a large pot so be sure to invite friends or family over to share. Or you could just keep it all to yourself. You can eat on this for days.
This tomato soup is so creamy and loaded with flavor. After this you will never want to eat soup from a can again. Not to mention this recipe is a lot easier than you might think. Okay so there are a few extra steps in comparison to just opening a can of soup. But trust me, you will be so pleased!
Serve with a warm slice of bread, grilled cheese or crackers. Yum!
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- 1 teaspoon butter melted
- 2 cloves garlic minced
- 1 cup diced onion diced
- 1 cup tomato juice
- 56 ounces crushed tomatoes (2 28-ounce cans)
- 1 cup chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup heavy whipping cream
- salt and pepper to taste
Melt butter in dutch oven or stock pot over low to medium heat. Add onions and cook until translucent. About 5 minutes. Add minced garlic and cook for an additional 2 minutes.
Pour in the cans of tomatoes (undrained), chicken broth and tomato juice. Add sugar, oregano, basil, salt and pepper and mix well. Stir in heavy cream.
Bring soup to a boil then reduce heat to low and, cover and simmer on low for about 15 minutes.
Use an immersion blender in the pot to blend the soup. Or, let slightly cool and transfer in batches to a blender and puree soup until smooth. Return soup to pot and warm thoroughly. NOTE: When pureeing in a blender, do so in small batches and make sure soup has slightly cooled.
You can freeze this soup in an airtight containers for up to three months. I hope you enjoy this soup as much as my family and I do.
Check out more Fall favorites we love:
Pumpkin Ice Cream
For more delicious soup recipes, try these:
Tortellini Tomato Soup with Spinach and Sausage
Hearty Chicken Soup
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