Homemade tomato soup has never been easier than in this simple recipe using staple pantry ingredients!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 7cups
Ingredients
2tablespoonsextra virgin olive oil
3cupschopped yellow onion
1tablespoonminced fresh garlic
3cupschicken brothlow sodium
1(28 ounce)can crushed tomatoesundrained
1teaspoondried oregano
1teaspoonkosher saltmore or less, to taste
½teaspoonfreshly cracked black peppermore or less, to taste
1bay leaf
Instructions
In a 6 quart Dutch oven or soup pot, heat olive oil over medium high heat. Add onions and cook for 4 minutes, stirring constantly. Add garlic and cook until fragrant (about 30 seconds), while continuing to stir.
Add chicken broth, tomatoes with juice, oregano, salt, pepper and bay leaf. Stir well to combine. Bring to a gentle boil and reduce heat as necessary to maintain a simmer (medium low to low).
Cover and simmer for 15 minutes. Remove and discard bay leaf. Carefully purée to desired consistency using an immersion blender. If you don't have an immersion blender place soup in small batches in a blender or food processor (exercise extreme caution while blending hot liquids - blend small amounts at a time and hold down the top cover of blender pitcher or food processor while blending because there is a risk of the top blowing off and hot liquids to blow out!).
Top with desired toppings when serving, such as chopped fresh basil, parsley, croutons and/or Parmesan cheese.
Notes
Store in an airtight container in the fridge for up to 3 to 4 days.
Freeze in an airtight container in the freezer for up to 3 months.
Vegetable broth can substituted for chicken broth.