Homemade Tomato Soup

So, it’s finally chilly enough to warrant some wholesome, homemade soup! Tonight I whipped up one of my easiest recipes. It’s a favourite for the ease of preparation and the very basic (and affordable) ingredient list. Seriously, if you keep an even half-way stocked pantry, you’ll always have this simple list on-hand. Check it out:

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I also love that it’s a one-pot deal. Toss your olive oil in a large soup pot and saute four cloves of freshly minced garlic and two chopped yellow onions in the bottom.

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Once they are translucent, add any seasonings you like! Tonight I added some Italian seasoning, but sometimes I get wild and crazy. Lemon pepper or rosemary also work.

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That’s when you add some flour (to absorb the oil and create some thickness), and add in the your pantry staple trio – a package of veggie stock, a can of stewed tomatoes (I like seasoned ones) and a can of tomato paste.

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Bring that bad boy to a boil and add a bit of sugar (or sugar substitute) to cut the acidity. You can also add your choice of dairy or dairy substitute (I prefer half & half cream) to really thicken it up and add some creaminess.

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Heat it through, then haul out your handy immersion blender to make the whole, beautiful pot smooth. Oh, and think about a side dish that works with soup!

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One of my hubby’s favourites is the Cheesy Garlic Melt from M&M Meat Shops (yes, that is a shameless plug, lol!). It’s basically garlic fingers with cheese that heats up in 15 minutes – even easier than making grilled cheese sandwiches!

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And in less than 30 minutes (and for about $7 total), you’ve got a hearty dinner for two plus lunches for tomorrow!

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So go ahead and get wild & crazy with ingredients and sides – we’re in for a long, cold soup season after all :).

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One thought on “Homemade Tomato Soup

  1. Soup and autumn are the perfect pairing. If you wanted to veganize this soup and amp up the protein and reduce the fat, I recommend omitting the cream/dairy and instead crumbling in 1/2 block (about 6 oz) of tofu (any kind). When you blend the soup, it’ll blend right in and give your soup depth and creaminess without changing the flavour. It’ll also add A TON of protein.

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