I’m all about the easy and this is easy…and quick. I’m not a canned tomato soup girl, in fact, I can’t stand it. It’s too sweet. I’m not sure who thought it was a good idea to dump a bunch of sugar in tomato soup, but I don’t like it. That’s not how I like to eat my sugar.
From the time I turned on the burner and started chopping veggies, this soup took me 20 minutes. Actually 15, but I let it simmer for 5 minutes while I started on the grilled cheese. I like the simmer time, I feel like it brings everything together after the blend.
I like to throw in a few lighter meals every once in a while and this one is a favorite of ours…even with the grilled cheese.
I always use canned tomatoes in my tomato soup. Canned tomatoes have more lycopene than raw tomatoes. Lycopene is an antioxidant, which means it helps fight the free radicals in the body. Free radicals are substances that attack healthy cells and are caused by everything from environmental pollutants, smoking, and inflammation.
The other three vegetables in this also have antioxidants — onions, garlic, and carrots. So basically this is antioxidant soup.
Use an immersion blend to get this super smooth, or you could use your blender. Both methods work beautifully and give you a thick tomato soup. I happen to live in a house with people who love tomato soup, but they do not love chunky tomato soup, so I blend the life out of this.
I hope you save this recipe for a quick lunch. You can’t mess it up.Print
Easiest homemade tomato soup
Easy, fast, and healthy homemade tomato soup is within your reach or a busy weekday or weeknight
- Total Time: 20 minutes
- Yield: 6 big servings 1x
2 tablespoons extra virgin olive oil
1 cup diced carrots
1/2 cup diced onions
2 cloves garlic, minced
1 teaspoon kosher salt
2, 28 ounce cans whole peeled tomatoes with sauce
2 cups vegetable stock
In a large Dutch oven or pot, turn heat to medium
Add olive oil, carrots, and onions and sauté for 5 minutes
Add garlic and salt and sauté for an additional minute
Add tomatoes and stock
Using an immersion blender, start to blend up the soup, using a spoon to break up the tomatoes if needed * you could also add all of the ingredients to a blender and then add back to the pot to simmer.
Once it is blended to the consistency you like, turn the heat to low and simmer for 5 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes