Homemade Tomato Soup🥗 Side

Name: Homemade Tomato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 tbsp extra-virgin olive oil; 3 medium yellow onions, diced; 3 28 oz cans san marzano tomatoes; 1 tsp celery salt; 1.5 tsp dried thyme; 0.5 tsp ground savory; 2 tbsp honey; 1 tsp black pepper; 2 tsp sea salt, or to taste; 0.25 cup unsalted butter, stirred in for body; crème fraîche; heavy cream

A timeless comfort dish featuring rich tomato taste and straightforward pantry staples. Velvety, warming, and an ideal companion to toasted cheese sandwiches.

By Sarah Chen, Home Cook Enthusiast

Prep: 15 minCook: 20 minServes: 12

vegetarian gluten-free soup comfort food american

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A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This homemade tomato soup is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

2 tbsp extra-virgin olive oil
3 medium yellow onions, diced
3 28 oz cans san marzano tomatoes
1 tsp celery salt
1 1/2 tsp dried thyme
1/2 tsp ground savory
2 tbsp honey
1 tsp black pepper
2 tsp sea salt, or to taste
1/4 cup unsalted butter, stirred in for body
crème fraîche
heavy cream

Nutrition (Per 12 servings)*

Calories

Protein

Carbs

Fat

Fiber

584mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Add the olive oil and diced onions to a large heavy-bottomed pot. I use a 4-quart Staub.
Cook over medium-high heat until the onions are golden brown.
Add the tomatoes and spices.
Crush the tomatoes as you add them to the pot with your hands or use a potato masher to crush them after they have been added.
Bring the soup to a boil and then reduce heat. Simmer for 20-30 minutes.
Use an immersion blender and blend the soup until it is creamy.
Optionally, for extra smooth tomato soup, blend in a high powered blended such as a vitamax.