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Tomato soup is one of the many foods I never ate as a child. I had an aversion to all things tomato, so I steered clear of this classic comfort food. Now that I’ve warmed up to tomatoes as an adult, I appreciate the flavor of a good tomato soup alongside a gooey grilled cheese.
Canned tomato soup may be convenient, but it’s so easy and affordable to make your own. The homemade version tastes better, too. Canned soup often contains high fructose corn syrup and chemical additives, so it’s not a great choice.
With this recipe, you can substitute different fresh herbs according to your tastes. Replace the milk with cream if you’d like a slightly richer soup. This soup freezes well, and I suggest freezing it in single-serving portions. That way, you can grab some to supplement lunch or dinner on a busy day.
- 4 tbs butter
- 1 onion diced
- 1 clove garlic pureed
- 1/3 cup white whole wheat flour
- 5 cups broth
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp honey or maple syrup
- 2 sprigs fresh basil
- 1 bay leaf
- 1 cup whole milk
- 1 tsp salt or to taste
- Melt the butter in a soup pot. Saute the onion in the butter over medium heat for about 5 minutes, or until soft. Lower the heat to medium-low, and add the garlic. Cook for another minute.
- Add the flour and 1 cup of broth. Whisk for a minute.
- Add the remaining broth, tomatoes, tomato sauce, honey, basil, bay leaf, and salt. Bring to a boil, then lower the heat and simmer for 30 to 40 minutes.
- Remove the basil and puree the soup with an immersion blender. Stir in the milk. Serve warm.
Approximate Nutrition Info
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Tomato Soup Price Breakdown
This recipe costs a total of $3.75 to make, or $.63 per serving (1 1/2 cups). This soup is a delicious, family-friendly addition to your lunch or dinner menu.
Adapted from this Tomato Bisque recipe from 100 Days of Real Food.