There's nothing quite like a warm bowl of homemade tomato soup on a chilly day. With fresh, simple ingredients and a little bit of time, you can create a comforting meal that will please the whole family.
We are excited to share with you a delicious and easy homemade tomato soup recipe that is perfect for any day of the week. This soup is made with fresh tomatoes, carrots, celery and aromatic herbs.
The beauty of this recipe is that it is simple, yet flavorful. With just a few key ingredients and a blender, you can whip up a batch of soup that will rival any restaurant's tomato soup.
Not only is it delicious, but it is also healthy and low in calories, making it a great option for anyone who is watching their weight. So, let's get started and learn how to make this homemade tomato soup that is sure to become a family favorite!
Health Benefits
- Tomatoes are a good source of vitamins A and C, as well as potassium and fiber. You can use fresh tomatoes if you like, but canned is totally fine.
- Carrots are rich in beta-carotene, which is converted into vitamin A in the body and helps promote healthy vision, skin, and immune function. (Carrots really do give me a lot of energy)
- Celery is low in calories and rich in fiber, which can help you feel full and satisfied. (I hate celery so it's great to hide in a soup!)
- Zucchini is a good source of vitamin C, potassium, and fiber. You can use less zucchini if you don't like it too much.
- Vegetable stock is a low-calorie and flavorful alternative to chicken or beef broth. I really like to use organic when I can, but do what works for you.
- Olive oil is rich in heart-healthy monounsaturated fats and antioxidants. I'd skip subbing with coconut oil for this recipe.
- This soup is vegetarian, vegan, and gluten-free, making it a great option for people with all sorts of dietary restrictions.
- This homemade tomato soup is a healthy and satisfying meal that's easy to prepare and perfect for busy weeknights, or to meal prep for lunches for a busy week for Mom! (Maybe it's just me, but I often forget to feed myself)
Overall, there are endless ways to customize and serve this delicious tomato soup recipe. Whether you prefer it smooth or chunky, spicy or mild, with or without toppings, it's a classic comfort food that's sure to satisfy. So why not give it a try and see how you can make it your own!
This soup is packed with a variety of fresh vegetables and herbs that provide a range of health benefits, and it's versatile enough to be customized with your favorite toppings and sides. (Grilled cheese anyone?)
Ingredients and Preparation
- 1 tablespoon of olive oil
- 1 yellow onion, diced
- ⅛ teaspoon of sea salt
- ⅛ teaspoon of black pepper
- 2 carrots, peeled and sliced
- 1 rib of celery, chopped
- 2 garlic cloves, minced
- 1 zucchini, sliced
- 3 cups of vegetable stock
- 2 cups of diced tomatoes, undrained
- 1 teaspoon of Italian seasoning
- Begin by preparing all the ingredients for your super yummy soup. Dice the onion (or use frozen diced onion), slice the carrots and zucchini, chop the celery, and mince the garlic cloves(pre minced is ok too).
- Heat the olive oil in a stock pot over medium-high heat.
- Add the diced onion and season with a little salt. Cook, stirring often, for about 7 minutes or until the onion starts to soften.
- Add the sliced carrots and chopped celery to the pot and cook for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute or until fragrant.
- Add the sliced zucchini to the pot and cook for a few minutes, until it starts to soften.
- Pour in the vegetable stock, diced tomatoes, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the vegetables are very soft and tender.
- Remove the soup from heat and use an immersion blender to puree it until smooth. If you prefer a chunkier texture, blend the soup less.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve the soup hot with your choice of toppings such as croutons, fresh herbs, or a drizzle of olive oil.
Serving Suggestions
- Toppings: You can top your tomato soup with a variety of toppings to add extra flavor and texture. Some popular options include croutons, fresh herbs (such as basil or parsley), a drizzle of olive oil or balsamic vinegar, grated Parmesan cheese, or a dollop of sour cream or plain Greek yogurt.
- Sides: Tomato soup pairs well with a variety of sides, such as a crusty bread, a grilled cheese sandwich, a side salad, or roasted vegetables. You can also serve the soup as a starter course for a larger meal.
- Garnishes: For an extra touch of elegance, you can garnish your soup with a few additional ingredients. Some ideas include a sprinkle of smoked paprika, a few drops of truffle oil, or a spoonful of pesto.
- Leftovers: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating leftovers, you may need to add a splash of additional vegetable stock or water to thin out the soup.
📖 Recipe
Homemade Tomato Soup Recipe
There's nothing quite like a warm bowl of homemade tomato soup on a chilly day. With fresh, simple ingredients and a little bit of time, you can create a comforting meal that will please the whole family. We are excited to share with you a delicious and easy homemade tomato soup recipe that is perfect for any day of the week. This soup is made with fresh tomatoes, carrots, celery and aromatic herbs.
Ingredients
- 1 tablespoon tablespoon of olive oil
- 1 yellow onion diced
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 carrots peeled and sliced
- 1 rib celery chopped
- 2 cloves garlic minced
- 1 zucchini sliced
- 3 cups vegetable stock
- 2 cups diced tomatoes undrained
- 1 teaspoon Italian seasoning
Instructions
- Begin by preparing all the ingredients. Dice the onion, slice the carrots and zucchini, chop the celery, and mince the garlic cloves.
- Heat the olive oil in a stock pot over medium-high heat.
- Add the diced onion and season with a little salt. Cook, stirring often, for about 7 minutes or until the onion starts to soften.
- Add the sliced carrots and chopped celery to the pot and cook for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute or until fragrant.
- Add the sliced zucchini to the pot and cook for a few minutes, until it starts to soften.
- Pour in the vegetable stock, diced tomatoes, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the vegetables are very soft and tender.
- Remove the soup from heat and use an immersion blender to puree it until smooth. If you prefer a chunkier texture, blend the soup less.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve the soup hot with your choice of toppings such as croutons, fresh herbs, or a drizzle of olive oil.
Notes
If your blender is heat-safe, you can use it instead of an immersion blender. However, if your blender container is not heat-safe, allow the cooked soup to cool down before blending it in batches. After blending, reheat the soup to eating temperature if you plan to serve it immediately.
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