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

Click here to save this recipe on Pinterest!

A simple, basic soup made with vegetables and fresh herbs! 

Making homemade soups are essential when the weather starts to turn, but in all honestly we make them all year round. I don’t have a few deep archive of soup recipes here on this website but definitely going to be changing that!

With just a few ingredients and a little bit of time you can have a big bowl of comfort food! 

My kids ate this with a grilled cheese sandwich and they loved it!

HOW TO MAKE HOMEMADE TOMATO SOUP!

Ingredients:

1. Extra-virgin olive oil: My preferred oil to use in cooking but feel free to use any kind of oil.
2. Yellow onions: Use this time of onion when cooking this soup. They loose their sharpness and add a slight sweetness to your dish. 
3. Carrots: This bulks up the vegetable in the dish but counteracts with the acid from the tomatoes and gives it a nice balanced flavor.
4. Minced garlic: I always keep minced garlic on hand. You can use 4 cloves of fresh garlic if preferred.
5. Roma tomatoes: You will basically rough chop these tomatoes. I wouldn’t use any other variety. Roma tomatoes have a nice balance of not too much water and has enough pulp.
6. Low sodium vegetable broth: Adds nice depth of flavor to the tomato soup.
7. Unsalted tomato paste: This helps thicken up the soup a little.
8. Basil leaves: Use fresh leaves, don’t try to use dried basil. The flavor balances so well in this tomato soup that it’s a must!
9. Dried thyme: You can use fresh but I decided to use dried.
10. Salt and pepper to taste

Directions:

• 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.
• Add chopped tomatoes, tomato paste and 3 cups of vegetable stock. Simmer until tomatoes are soft and easily breaks apart -about 20 to 35 minutes. If the vegetable broth ends up reducing too much add one more cup of broth if you like a less thick soup. It could be vegetable stock or water.
• Place the vegetables in a high-speed blender, add basil leaves and thyme. Blend until smooth. Add 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.

Want to follow along?

If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!

Want to connect more with The Bitter Side of Sweet? Follow at:

Facebook | Pinterest | Instagram | Twitter | Web Story

Disclosure:

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**

Continue to Content

Homemade Tomato Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Print

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups yellow onions, diced
• 1 cup carrots, diced
• 2 teaspoons minced garlic
• 3 pounds roma tomatoes, ripe and quartered
• 3 cups low sodium vegetable broth
• 2 tablespoons unsalted tomato paste
• 10 basil leaves, fresh
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. 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. Add chopped tomatoes, tomato paste and 3 cups of vegetable stock. Simmer until tomatoes are soft and easily breaks apart -about 20 to 35 minutes.
3. Place the vegetables in a high-speed blender, add basil leaves and thyme. Blend until smooth. Add salt and pepper to taste.
4. Serve the soup warm. Garnish with fresh leaves, a drizzle of sour cream or yogurt and a piece of bread.

Notes

• 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bertolli Olive Oil, Extra Virgin Rich, 50.72 fl oz
• 
  HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
• 
  Ninja BL660 Professional Countertop Blender with 1100-Watt Base, 72 Oz Total Crushing Pitcher and (2) 16 Oz Cups for Frozen Drinks and Smoothies, Gray

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 235mgCarbohydrates: 33gFiber: 8gSugar: 18gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*