This Easy One Pot Homemade Tomato Soup Recipe is the tastiest way to warm up on a chilly night!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Entree
Cuisine: American
Servings: 6
Author: K.C.
Ingredients
1/4cupExtra Virgin Olive Oil
1Medium White Onionminced
3Garlic Clovesminced
1pinchRed Pepper Flakes
1Bay Leaf
56ouncesWhole Peeled Tomatoes Can{or Peeled & Cored Roma Tomatoes}
1tablespoonBrown Sugar
3slicesSoft Whole Grain Wheat Bread {crust removedtorn into 1-inch pieces}
2cupsLow Sodium Chicken Broth
1/4teaspoonSalt
1/8teaspoonPepper
2tablespoonsSour 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 cook 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!