Go Back

Homemade Tomato Soup

This soup is better than any canned soup, and it comes together almost as quickly!
Print Recipe
Course Soup

Ingredients
  

  • 1/2 cup chopped carrots
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1 Tbsp butter
  • 1 large can whole tomatoes, do not drain (28 oz)
  • 1 can chicken broth (15 oz)
  • 2 tsp sugar
  • 1/2 tsp dried Italian seasoning, crushed
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 to 1 cup water
  • 3/4 cup Italian style croutons (for garnish)
  • 1/4 cup finely shredded Parmesan cheese (for garnish)

Instructions
 

  • In a 2-quart saucepan, cook carrots, onions and celery in hot butter for 5 to 8 minutes or until tender, stirring occasionally. Add canned tomatoes with their juice, chicken broth, sugar, seasoning, salt and pepper. Bring to boil. Reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
  • Let cool 5 minutes. In a blender container or food processor bowl place one-third to one-half of tomato mixture. DO NOT OVERFILL, the hot soup can splash out of the blender. Carefully blend until smooth. Repeat until all the soup is blended.
  • Once all the soup is blended, return it to the saucepan. If too thick, add enough water to reach desired consistency. Heat to serving temperature. Garnish with croutons and cheese. Enjoy!