Homemade Tomato Soup Recipes

Try one of these homemade tomato soup recipes for your next dinner. It goes great served with toasted bread, grilled cheese sandwiches or croutons sprinkled on the top.
tomato soup recipes

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Homemade Tomato Soup

Ingredients: with garnish
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 onion, chopped finely or grated
  • 1/4 cup flour
  • 3 Tablespoons tomato paste
  • 28 oz. chicken broth
  • 2 cans -28 oz. can tomatoes
  • 1/2 teaspoon Italian seasoning
  • salt and pepper
In saucepan melt butter and olive oil. Saute chopped onion. Whisk in flour and tomato paste until a thick roux. Whisk in chicken broth.

Add tomatoes and seasoning. Turn to low and simmer 20-30 minutes. Puree soup. Serve warm.

Creamy Tomato Soup 

  • 4 Cups tomatoes
  • 4 Cups tomato juice or chicken broth
  • 3 teaspoons basil
  • 1 Cup cream, half and half or milk
  • Parmesan cheese
Puree tomatoes in a blender. Then add to a soup pan. Stir in tomato juice and basil. Simmer 30 minutes on low. Stir in cream. Serve with a sprinkle of Parmesan cheese.

~If you would like you can saute 1 chopped onion and 2 garlic cloves, minced to the soup before simmering.
cup of tomato soup

More Tomato Soup Recipes

Alphabet Soup

Use a tomato soup recipe we have here and add alphabet pasta. A great way to make soup more inviting.
alphabet tomato soup

Quick Chunky Tomato Soup

Ingredients: tomato soup
  • 2 tsp light butter
  • 3/4 Cup onion, chopped
  • 1 (28 oz.) can diced tomatoes
  • 3-4 carrots diced, optional
  • 2 Tbsp tomato paste
  • 1 (14 1/2 oz.) can fat free reduced sodium chicken broth
  • 2 Tbsp fresh herbs, chopped
Place the butter into a saucepan placed over medium heat.
When the butter has completely melted stir in the onions.
Reduce the heat to medium low and cover the saucepan.
Sauté the shallots for 5 minutes or until tender.
Stir in the tomatoes with their juice and the tomato paste. Add carrots, if using.
Pour in the broth and stir well.
Adjust the heat to medium high and bring the mixture to a boil.
Reduce the heat to medium low and simmer for 5 minutes or until carrots are tender.
Remove from the heat and stir in the herbs before serving.
Makes 6 servings

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