What tomatoes should I use?

Use fresh ripe tomatoes if possible, but canned tomatoes work too - if using canned, use San Marzano tomatoes for the best flavor- a fast, easy pantry meal! Using fresh tomatoes when they are in season- elevates, and makes the BEST tomato soup.

How do you thicken tomato soup?

The easiest, healthiest, and tastiest way to thicken tomato soup is to add carrots to the soup. Not only will they thicken the soup, but they will also add a lovely sweetness.

Does tomato soup freeze well?

Yes it does! Best to leave out the dairy and add it in after reheating. it can be frozen in mason jars leaving an inch of headroom for expansion.

Can tomato soup be made vegan?

To make vegan tomato soup, simmer cashews in the soup before blending. It will whip up creamy and delicious!

Fresh Tomato Soup

Name: Tomato Soup Recipe With Fresh Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons olive oil, ghee, or butter (the ghee elevates!); 1 extra-large onion, diced; 1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!); 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes); 1 cup water plus 1-2 bouillon cubes (chicken or veggie); 2 tablespoons sugar, honey or maple syrup (or sugar alternative); 1 teaspoon salt, more to taste; 1/2 teaspoon pepper; 10-15 basil leaves; pinch cayenne (optional, but good); 1/2 cup heavy cream or half and half (or sub-cashews-see notes); 1-2 tablespoons sour cream– optional!; Add chopped tomatoes for more texture.; Add a few basil ribbons; Arugula almond pesto; Sourdough croutons!; parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!

Description

Homemade Tomato Soup made with fresh or canned tomatoes, in under 30 minutes. Creamy, easy and delicious! Vegan-adaptable (see notes). Watch the video!

Ingredients

Units

4 tablespoons olive oil, ghee, or butter (the ghee elevates!)
1 extra-large onion, diced
1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!)
2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
1 cup water plus 1-2 bouillon cubes (chicken or veggie)
2 tablespoons sugar, honey or maple syrup (or sugar alternative)
1 teaspoon salt, more to taste
1/2 teaspoon pepper
10–15 basil leaves
pinch cayenne (optional, but good)
1/2 cup heavy cream or half and half (or sub-cashews-see notes)
1–2 tablespoons sour cream– optional!

Optional toppings:

Add chopped tomatoes for more texture.
Add a few basil ribbons
Arugula almond pesto
Sourdough croutons!
parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!

Instructions

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
Return it to the pot. Stir in the cream.
Taste and adjust salt and sugar. Add a little pinch of cayenne.
Whisk in the sour cream if you like.
Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).

Notes

If making this vegan, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little longer.

To use broth or stock instead of bouillon cubes- feel free, but you will need to increase the salt to taste.

Feel free to add: garlic or celery when you add the carrots.

STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).

Nutrition

Serving Size: 1 cup
Calories: 284
Sugar: 21 g
Sodium: 758.7 mg
Fat: 18.4 g
Saturated Fat: 4.6 g
Carbohydrates: 30 g
Fiber: 5.1 g
Protein: 4.4 g
Cholesterol: 12.4 mg