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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Gather all ingredients. Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 20 minutes to blend flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan.
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.
Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.
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.
Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.
Many cream of tomato soup recipes call for a small amount of baking soda (often as little as half a teaspoon) to be stirred into the tomato base just before the milk is added.
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.
Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic. Once I even tried almond milk (too sweet).
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top.
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).
To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process.Once mixed, heat the mixture gently to 180 degrees.Do not boil.
Tomato paste has a concentrated tomato flavor and earthy sweetness that other tomato products (and even fresh tomatoes) cannot beat. You'll only need a few tablespoons of the stuff to pump up the flavor of tomato soup, so dose out the rest of the can and freeze for future use.
Rosemary and thyme, chives and parsley, even a zippy cheese such as feta can level up your tomato soup. Don't forget the cream. Add in coconut milk, heavy cream, or butter to give your tomato soup a silky texture. We're talking richness that tastes decadent without being overindulgent.
The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.
San Marzano: San Marzano tomatoes, especially from the San Marzano region of Italy, are known for their sweet and rich flavor. Many people consider them excellent for tomato sauce. 2. Muir Glen: Muir Glen offers organic canned tomatoes known for their quality and flavor, making them a good choice for sauces and soups.
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