This Easy Tomato Soup Recipe with Canned Tomatoes is the perfect homemade soup to cozy up with on a chilly night! It’s quick, simple, and SO delicious!
Are you ready for more Best Soup Recipes to add to your recipe box? Following is an Easy Tomato Soup Recipe with Canned Tomatoes and guest post by The Real Thing With The Coake Family ~ enjoy!!
I’ve got a healthy idea for your Valentine dinner… this Easy Tomato Soup Recipe with Canned Tomatoes! I put a cute little twist on our favorite tomato soup recipe to give it a Valentine’s day look. It is a fairly quick soup to make that is healthy and yummy. Perfect for your Valentine’s dinner.
I have two girls who are 11 and 6. In general, they are probably normal kids in terms of what they will and won’t eat. They are not often big soup eaters, but I have made this tomato soup for them a couple of times and they have eaten it every time I have made it. Yay for that!
I often make grilled cheese sandwiches to go with the soup, but this time I was feeling lazy and didn’t want to hassle with the whole making grilled cheese sandwiches. Instead of grilled cheese, I cut a baguette in half lengthwise and then in half crosswise. I put a small amount of butter and a small amount of mozzarella cheese on the baguette. Then I popped it into a 400 degree oven. When it was toasty and beginning to brown, I pulled it out and voila! The perfect simple side for your tomato soup!
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Easy Tomato Soup Recipe with Canned Tomatoes
Easy Homemade Tomato Soup Recipe
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 Medium White Onion minced
- 3 Garlic Cloves minced
- 1 pinch Red Pepper Flakes
- 1 Bay Leaf
- 56 ounces Whole Peeled Tomatoes
- 1 tablespoon Brown Sugar
- 3 slices Soft Whole Grain Wheat Bread {crust removed torn into 1-inch pieces}
- 2 cups Low Sodium Chicken Broth
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 tablespoons Sour Cream
Instructions
- Heat 2 tbsp. of the oil in a Dutch oven or large pot over medium heat. Add the onion, garlic, red pepper flakes, and bay leaf and cook until the onion is softened {about 5 minutes}
- Stir in the tomatoes in their juices. Use a potato masher to mash the tomatoes until they are less than 2 inches in size. Add sugar and bread. Bring to a simmer and oook until the bread is mushy and begins to dissolve {about 5 minutes}
- Remove the bay leaf. Use an immersion blender or puree soup in a blender (in small batches} with the remaining 2 TBSP of oil, Until the soup is smooth. TIP: Leave the center hole out of the lid of the blender and cover with a towel. This will keep the pressure/heat in the blender OK so that it won’t explode all over you and the kitchen.
- Meanwhile, wipe your pot clean and dry with a paper towel. Return the soup to the pot. Stir in the chicken broth, season with salt and pepper and cook over medium-low heat until hot.
- Once the soup is ladled into bowls, spoon your sour cream into a small ziploc bag with one corner cut off. Pipe onto the top of the soup in a swirl or the shape of a heart. ENJOY!
What You’ll Need To Make This Recipe:
5 – 6 quart Dutch Oven
Soup Bowls
Recipe adapted from the America’s Test Kitchen Healthy Family Cookbook.
I hope you enjoy a happy, healthy and yummy Valentine’s Day!
KC is a stay at home mom to two cuties. She loves running, reading, scrapbooking, Starbucks, hiking, cooking, picnics, pretending to be crafty, and having fun with her family. She blogs at The Real Thing with the Coake Family about crafts, organizing, family fun, American Girl ideas, cooking, and all manner of fun things, while keeping it real…not magazine glossy.
You can follow along at The Real Thing with the Coake Family on Twitter, Facebook, Google+, Pinterest, or via your email or favorite reader.
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tish applegate says
looking at the homemade tomato soup. My son is a vegetarian can you use vegetable broth instead.
KC @ The Real Thing with the Coake Family says
Absolutely! It will alter the taste some, but I think it will work fine.
KC Coake