Homemade Tomato Soup

Homemade Tomato Soup

April 4, 2019
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We are fast approaching Spring here in Alabama! The trees are blooming, the grass is greener, and pollen is filling the lungs of many. My vegetable garden seeds are just starting to sprout and looking promising to yield delicious tomatoes in the coming weeks. And while soup is most often made in the colder months, I think tomato soup ought to be made year round. Is there anything more comforting and nostalgic than a good cup of tomato soup? And maybe with a grilled cheese on the side? Makes me want to be a kid again.

This tomato soup is simply to die for. It is easy to make with simple ingredients. It totally counts for your daily servings of vegetables (or fruits? I defy the technical laws of a seeded fruit and consider tomatoes a vegetable)! I love how easy it is to pull together and create a refreshing and filling meal.

You may notice, I am not a fan of onions, so I like to leave them out of dishes, including soup (gasp!). I know, I know. You will just have to forgive me on this one. But if you really love them, feel free to toss in some diced onions before you add in the tomato paste. Let them sweat and soften, and then continue with the tomato paste step.

This soup is delicious when served alone, but I love to have a nice hearty carb on the side. My favorites are grilled cheese, croutons, or plain crackers. Or you can get creative and invent your own pairing!

Give this recipe a try today and let me know what you think. I hope you love it as much as my family does!

Print Recipe

Homemade Tomato Soup

Simple tomato soup with bacon and carrots. Best served with a grilled cheese on the side. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings


  • 2 tablespoons olive oil
  • 1 medium/large carrot
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 28 oz. can of whole tomatoes
  • 4 1/2 cups chicken broth
  • 2 medium bay leaves
  • To taste, salt
  • To taste, pepper


  • Dice the carrots. Mince the garlic. 
  • Drizzle olive oil in the bottom of a large stock pot or dutch oven. Place over medium heat. 
  • Add the carrots to the olive oil and let cook until they begin to soften, 5-7 minutes. Add in the garlic, stir, and let cook for about 1 minute. Do not let the garlic burn. 
  • Add in the tomato paste and flour and whisk until combined. Let cook for another 1-2 minutes, or until the mixture begins to brown slightly. 
  • Pour the tomatoes into a separate bowl and crush the tomatoes using a potato masher or your hands. It does not have the be perfect, but ensure all the chunks are broken up. 
  • Add the tomatoes to the pot and stir. 
  • Pour the chicken broth into the pot, whisking continuously to prevent clumping. 
  • Add in the bay leaves, and salt and pepper to taste. Reduce the heat to medium low and let simmer for about 30 minutes. The soup will reduce slightly and thicken. 
  • Using an immersion blender, puree the soup until uniform and all the chunks are gone. Alternatively, you can add the soup to a blender and blend in batches and return to the pot. 
  • Serve warm with toppings of choice (cream, olive oil, herbs, etc.). 


Adapted from Pinch of Yum
Keyword Soup, Tomato, Tomato Soup

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