easy tomato soup

Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Halloumi Croutons. A healthy bowl of velvety goodness! Keep this vegan by using vegan yogurt, sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi!

Homemade Tomato Soup with Halloumi Croutons

tomatoes,

red onion-

garlic cloves-

thyme leaves

broth -veggie

basil leaves

salt and pepper

½ -1 cup plain greek yogurt, sour cream, heavy cream olive oil.

On parchment or foil-lined sheet pan, spread out tomatoes ( cut side down), onions, and garlic. Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.

While the tomatoes are roasting, cut the haloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the haloumi on two sides, until golden, not over crowding and turning heat down if necessary. Place on a paper towel-lined plate.

When the tomatoes are cooled, blend them along with all their flavorful juices from the tray, using a blender,  with the cold stock, working in small batches. Or use an immersion blender. Blend until creamy and smooth. Place in a pot, over low heat, add salt and pepper to taste and bring to a gentle simmer. Stir in basil (saving some for garnish). Simmer for 10 minutes until soup reduces a bit and flavors meld.

Swirl in ½ cup yogurt to the pot of soup. Taste and adjust salt. Add more yogurt ( or sour cream or heavy cream)  if you prefer a creamier soup. (To keep this vegan, a drizzle of good olive oil is nice, and obviously leave off the haloumi.)

Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.

This turned out so good. love the Haloumi croutons- great idea. Great texture and flavor.

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

Simple Tomato Soup

ghee, butter

onion,

carrots, thinly sliced (or sub celery or red bell pepper)

tomatoes

water

honey sugar

salt, more to taste

pepper

cayenne (optional, but good)

cream

sour cream- optional!

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it&#8217;s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

Absolutely the best tomato soup I've ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

Made this for dinner.  Excellent.  I used carrots, celery and red bell pepper in it.  I doubled the recipe.  I’ll freeze some and use some in a creamy Parmesan pasta sauce.

Wonderful! I've been looking for a really good vegan tomato soup recipe, and this  is it!

This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

Nice recipe, my mum's new favourite soup recipe. 

You've set the bar  of expectations pretty high for me now hehe

I made the vegan version as I was curious, cashew was a great substitute for milk/cream. 

Thank you :)

This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper &amp; 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

https://content.jwplatform.com/videos/NuNDlcVZ.mp4

Simple Tomato Soup can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. Video.

Simple Tomato Soup Video 

There's really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they're perfectly ripe! 

Classic Tomato Soup

extra-virgin olive oil,

yellow onion, chopped

garlic cloves,

red pepper flakes

tomato paste

thyme

Kosher salt

black pepper

c. water or vegetable stock

Just delicious.  Note: it's worth the extra cost to use good canned San Marzano tomatoes. I also used tsiknaki (Greek herbed toasted zwieback cubes) and good cheddar to make grilled cheese-flavored croutons, but slices of toasted baguette would've worked too.  While soup is simmering, top toasted bread with grated Parm and a slice of cheddar.  As soon as cheese melts under the broiler, garnish soup and serve.

This was very good. I found myself without pepper flakes so added some ground chipotle. One can of fire roasted diced tomatoes and one just plain. It definitely has some heat. One other thing I do, which I think is delish but others say is weird. Right before I serve I add a dash of clove to the bowl. I feel like it adds a touch of sweetness.

I use diced tomatoes and dried thyme (amount is different for dried) and once in the blender I add heavy cream! Even my 3 year old eats this!!! Its a family favorite!

I made it just as directed. It was awesome.

This tastes more like a tomato sauce, almost a pomodoro to be fair. It was very good, but i prefer not eating spaghetti sauce with my grilled cheese.

https://streaming.hearstdigitalstudios.com/5614bbc2-6e10-4e72-aaf8-2a06cc2d9e65/video_rover_16x9_1080p_hd_1539282259_44469.mp4

Nothing Beats This Classic Tomato Soup

To make your meal perfect, make a grilled cheese with fresh thick crusty sourdough bread, havarti cheese and a ton of real butter. That is my PERFECT grilled cheese.

Panera Creamy Tomato Soup Copycat Recipe

olive oil

yellow onion, sliced

(28 oz) cans San Marzano peeled tomatoes

chicken stock (or vegetable stock)

sugar

heavy cream

basil

oregano

kosher salt and black pepper,

cheese,

In a heavy bottomed pot (or dutch oven),...

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.

Add San Marzano peeled tomatoes (juice and all),...

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the heavy cream, basil, oregano, red pepper...

Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Using an immersion blender (or carefully transfer soup...

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

OPTIONAL: stir in parmesan cheese and serve topped...

OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

A super simple and easy tomato soup loaded with golden onions and tiny Acini di Pepe pasta, delivering bold wonderful flavor! This homemade recipe is so easy and creamy and wonderful with or without a grilled cheese sandwich. Look no further - this will be your new tomato soup go-to!

The Best Tomato Soup

onions

garlic (, minced)

chicken stock

saffron threads ((optional))

salt

Acini di Pepe pasta

In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.

Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.

Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.

Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)

Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.

https://embed.mediavine.com/videos/bdvllevjfwo5m75d8sxf

A super simple and easy tomato soup loaded with golden onions and tiny Acini di Pepe pasta, delivering bold wonderful flavor!

Easy Tomato Soup

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Creamy Chipotle Tomato Soup (1 Pot!)

celery, finely diced ((2 stalks celery yield ~3/4 cup or 90 g))

medium carrot, finely diced ((1 medium carrot yields ~3/4 cup or 100 g))

garlic, finely minced

tsp sea salt

chipotle peppers

Tbsp adobo sauce ((from a can of chipotle peppers

coconut milk

coconut milk and/or adobo sauce

Chili Lime Roasted Pepitas

Garlic Bread

In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.

Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.

Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.

Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.

Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled &quot;cheese&quot; sandwiches, vegan &quot;tuna&quot; melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.

Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.

https://www.youtube.com/watch?v=8p6fEolIr6c

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Full Recipe: https://minimalistbaker.com/creamy-chipotle-tomato-soup-1-pot/
 
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Creamy Vegan Chipotle Tomato Soup | Minimalist Baker Recipes

This healthy Instant Pot Tomato Soup tastes slow simmered in a fraction of the time. Made with pantry ingredients and delicious year-round!

Instant Pot Tomato Soup

DeLallo Private Reserve Extra Virgin Olive Oil (plus additional

onion

carrots

garlic (about 1 tablespoon)

vegetable broth or chicken broth

DeLallo San Marzano Style Crushed Tomatoes

dry-packed sun-dried tomatoes

honey

springs fresh thyme (or ½ teaspoon dried thyme leaves)

Saute

Set your Instant Pot to SAUTE. Add the oil, onion, and carrot. Saute until the onion is tender and beginning to turn translucent, about 3 minutes.

Cook

Add the garlic and cook 30 additional seconds, just until fragrant.

Scrape

Splash in the vegetable broth. With a wooden spoon or rubber spatula, scrape along the bottom of the pot to remove any stuck on bits of food.

Stir

Stir in the crushed tomatoes, sun-dried tomatoes, honey, salt, and pepper. Place the thyme on top (if using dried, stir it in).

Close and seal the Instant Pot. Set to cook on HIGH pressure (Manual/Pressure Cook) for 15 minutes. (The pot will take about 10 minutes to come to pressure, then the timer will start). Once the 15 minutes timer has elapsed, let the pressure release naturally for 10 minutes. Carefully vent to release any remaining pressure and open the lid. Remove the thyme stems.

Puree

With an immersion blender, puree the soup until smooth and creamy. You also can carefully transfer the soup to a blender or food processor in batches, and blend it that way. Be careful not to overfill your blender, as hot soup can easily splatter.

Return any pureed soup to the Instant Pot (if needed). Stir to recombine and adjust the seasonings to taste.

Serve

Ladle into serving bowls and sprinkle with fresh basil. Serve hot with a light drizzle of olive oil and crotons on top.

This tomato bacon soup is a simple recipe that you can whip up in less than 30 minutes. It&#039;s made with kitchen staple ingredients so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!

Simple Tomato Bacon Soup

bacon

celery (minced)

Better than Bullion (chicken or beef)

honey (or sugar)

whipping cream

Sea salt and pepper (to taste)

Cook bacon

Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they&#39;re nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.

saute onion

Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.

simmer soup

Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.

add cream and season

Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.

https://content.jwplatform.com/videos/nI3YxH9u.mp4

This tomato bacon soup is a simple recipe that you can whip up in less than 30 minutes. It's made with kitchen staple ingredients so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!

Roasting canned tomatoes, onions and garlic on a sheet pan really brings out the flavors in this easy roasted tomato soup. It's topped with golden toasted croutons and Parmesan.

Roasted Tomato Soup

garlic

bread

low-sodium vegetable broth

Shaved Parmesan and chopped parsley

In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.

Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.

On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.

Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).

Warm the soup to your desired temperature on medium heat on the stove.

Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.

Make this tasty tomato soup in a soup maker for delicious results with minimal effort. It's low in calories and fat, and delivers two of your 5-a-day

Soup maker tomato soup

ripe tomatoes

carrot

celery stick, chopped

tomato purée

vegetable stock

Put all the ingredients into the soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Once the cycle is complete, season well, and check the soup for sweetness. Add a little more sugar, salt or tomato puree for depth of colour, if you like.

The best homemade tomato soup recipe – this roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy &amp; bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. Follow our step-by-step instructions &amp; watch the video to learn how to make tomato soup from scratch!

Top 20 easy tomato soup recipes from across the web

The most viewed easy tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 20 easy tomato soup recipes from across the web

The most viewed easy tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Tomato Soup with Halloumi ...

Simple Tomato Soup

Classic Tomato Soup

Panera Creamy Tomato Soup Copycat R...

The Best Tomato Soup

Creamy Chipotle Tomato Soup (1 Pot!...

Instant Pot Tomato Soup

Simple Tomato Bacon Soup

Roasted Tomato Soup

Soup maker tomato soup

Best Homemade Tomato Soup Recipe

3-Ingredient Tomato Soup from Canne...

Easy Vegan Tomato Soup

Easy 1-Pot Tomato Soup (Vegan)

Homemade Roasted Tomato Soup with F...

Spiced Tomato Soup

5 Ingredient Tomato Soup

5 Ingredient Tomato Soup

Easy Tomato Soup Recipe

Lunch Box: Tomato Soup

The most viewed easy tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine