How to make homemade tomato soup just like Campbell’s used to make! Actually, I think they still make it, butwho needs it when this dairy free and real food version is just as easy, twice as good, and much better for you? This creamy homemade tomato soup is gluten free, vegan, paleo, and Whole30 compliant. Best of all? It requiresjust a few pantry staples to make and is perfect for dinner on a chilly weeknight!
Is there any combination of foods more familiar and soothing than homemade tomato soup?
I think we all know the answer to that: no way. Actually, maybe the only thing better than a steaming bowl of homemade tomato soup is that bowl served with a dunkable grilled cheese (or grilled cheeze, for the vegan and lactose-intolerant crowd) sandwich on the side.
As half of the country is probably stillworking on shoveling itself out of a snowdrift, there’s no better time to re-enact that classic Campbell’s commercial where the kid warms up with a steaming bowl of creamy tomato soup.
Only…let’s face it, who wants to eat that shelf stable version with one million ingredients when an all-natural, homemade tomato soup made of only 3 ingredients (plus salt, pepper and spices) is just a few stirs away?
How to make homemade tomato soup
Go to your pantry. Gather:
1 large can crushed tomatoes(about 28 ounces, or 4-5 cups)
1 can unsweetened full fat coconut milk
Olive oil
A bunch of spices
That’s really it. In the time since I originally posted this recipe, I’ve simplified the recipe to use onion powder instead of fresh onions, but if you prefer to go the fresh route, feel free. You can read the note at the end of the recipe for this variation.
Now, to make the soup, just heat up some olive oil, fry the spices (this helps unlock maximum flavor), and then add the contents of the two cans. Stir, simmer, serve.
OK, I think it’s important to come clean about something here: this recipe is SO easy that you might think something is wrong. Or you’re missing something. Or it can’t possibly be healthy. You may have heard rumors to that effect…. (maybe?)
Lies! All lies!
This easy tomato soup recipe is, in fact, everything it promises to be. Dozens of happy and full readers, who have written to me or left comments telling me how often they make this in their homes, would tell you the same!
Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
How to make homemade tomato soup! Who needs Campbell's when this super creamy homemade version is just as easy, twice as good, and much better for you?
Ingredients
2 Tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon onion powder
4-5 cups tomato puree
15 ounces unsweetened full fat coconut milk, (1 3/4 cups)
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
Instructions
Heat the oil in a stockpot.
Add all of the spices except the salt and pepper, and fry until fragrant.
Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
Stir in the coconut milk, salt, and pepper. Taste and adjust seasonings to your preference.
Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.
Notes
This recipe has been updated to make it even easier, and in doing so, the fresh onion was removed from the recipe. If you would like to use fresh onion instead of onion powder: sweat 1/2 cup thinly sliced sweet onion in the olive oil before adding the spices, tomatoes, and coconut milk, then use a stick blender to puree the soup until smooth before serving.
Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!
PS: don’t forget your grilled cheese! In case you missed it, I have a paleo sandwich bread and a low carb blender sandwich bread recipe that might be perfect.
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For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.
A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly.
A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic. What makes tomato soup taste good?
Garlic: Fresh or powdered garlic adds a robust, savory flavor to tomato sauce. You can sauté minced garlic in a bit of olive oil before adding the canned sauce to release its flavors. Onion: Chopped or minced onions, whether white or red, can provide a subtle sweetness and depth of flavor.
If your tomatoes are not ripe or lacking in flavor, it can result in a less vibrant soup. Store-bought brands may use tomatoes processed at their peak ripeness. Seasoning: Homemade soups often require proper seasoning with salt, pepper, and other.
Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
How to Make Homemade Tomato Soup. To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too).
1) Cook chopped onion in olive oil until tender, then add tomato paste. Every great soup starts with an onion! Once it's tender, we'll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.
Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.
Baking soda will work too, but may add a bitter taste if you use too much. So if you must use it, start with ⅛ tsp or a pinch of it in a very small amount of water to dissolve. Stir it in well then taste it. Add another pinch if it's still too acidic for you.
Gardeners will want to keep a little baking soda on hand when they're putting in their tomato plants in spring because sprinkling some of this ingredient into the soil can prevent certain kinds of produce from tasting dull and gives your tomatoes a boost of sweetness come harvest time.
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