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Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

Simple Tomato Soup

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-5 cups
  • Category: soup, vegan,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

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


Ingredients

  • 4 tablespoons ghee, butter or olive oil (the ghee is good!)
  • 1 extra-large onion, diced
  • 1 cup carrots, thinly sliced (or sub celery or red bell pepper)
  • 2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano Tomatoes)
  • 1 cup water plus 2 bouillon cubes (chicken or veggie)
  • 2 tablespoons honey or sugar (or sugar alternative)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1015 basil leaves
  • pinch cayenne (optional, but good)
  • 1/2 cup cream or half and half (or sub-cashews-see notes)
  • 12 tablespoon sour cream- optional!

Instructions

  1. 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.
  2. 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.
  3. Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.
  4. Return it to the pot. Stir in the cream.
  5. Taste and adjust salt and sugar. Add a little pinch of cayenne.
  6. Whisk in the sour cream if you like.
  7. Serve in bowls with basil ribbons, 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.

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

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