Homemade Tomato Soup
A velvety, homemade tomato soup made with ripe tomatoes, onions, and butter. Quick, comforting, and naturally creamy—no dairy required.
Equipment
- - Large pot
- - Immersion blender (or standard blender)
- Ladle
- - Knife & cutting board
Ingredients
- - 2 tbsp butter or olive oil
- - 1 medium yellow onion halved
- - 2 cans 28 oz whole peeled tomatoes or 10–12 ripe tomatoes
- - 1 cup vegetable or chicken broth optional
- - 1 tsp sugar
- - Salt and pepper to taste
- - Fresh basil or parsley for garnish
Instructions
- Melt butter in a large pot. Add onion and tomatoes (with juices).
- Pour in broth if using. Stir and bring to a simmer.
- Simmer for 35–40 minutes, stirring occasionally.
- Remove onion and blend soup until smooth.
- Adjust thickness with broth or water if needed.
- Serve hot, garnished with basil or parsley.
Notes
- Roast tomatoes beforehand for deeper flavor
- Use canned tomatoes for convenience
- Vegan-friendly with olive oil substitution
- Use canned tomatoes for convenience
- Vegan-friendly with olive oil substitution