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tomato soup with a dollop of sour cream and a sprig of thyme in a white bowl stacked on a another white bowl.
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Homemade Tomato Soup Recipe

Easy Tomato Soup made from scratch is rich, creamy and hearty. Inspired by Zoe's Kitchen Tomato Soup recipe.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, lunch, Soup
Cuisine: American
Servings: 4 servings
Author: Kellie
Cost: $5

Equipment

  • 1 Immersion Blender

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped vidalia onion
  • 1/2 cup chopped celery
  • 1 garlic clove minced
  • 1 tablespoon Italian Seasoning Blend
  • 1 teaspoon chopped frech thyme
  • 1 28 ounce can Fire Roasted Crushed Tomatoes
  • 2 cups chicken stock
  • 1/2 teaspoon Tabasco Sauce
  • 1 1/2 tablespoons heavy cream
  • kosher salt and fresh ground pepper

Instructions

  • In a large saucepan, heat the olive oil over medium high heat. Add the onions to the pot and cook until softened, approximately 4 minutes.
  • Add the celery to the onions and cook for an additional 2-3 minutes. Add the garlic, Italian seasoning and thyme cooking for 1 minute.
  • Slowly add the tomatoes to the pan and cook for an additional 2-3 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat off.
  • Using a handheld blender (immersion blender), puree the soup until smooth. Stir in the Tabasco sauce and cream. Season with salt and pepper to taste.
  • Serve immediately.

Notes

The tomato soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 471mg | Potassium: 837mg | Fiber: 5g | Sugar: 13g | Vitamin A: 631IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 4mg