Homemade Tomato Soup
Is there anything more comforting than a big bowl of homemade tomato soup on a cold day? This easy recipe is perfect for beginner cooks, and can be made in less than an hour from start to finish. So, put on your favorite sweater and let’s get cooking!
After a morning of playing outside on a snowy day, a warm bowl of homemade tomato soup with some homemade crouton is such a treat!
This tomato soup is so easy to make, and packed with delicious vegetables! I wasn’t expecting my 7 year old to like it, but she liked it so much that I now make it all the time!
The best part is that this rustic recipe is so easy to make! Simply start with carrots, celery, onion, and garlic. Then dump in your tomatoes, and then finish it all off with some seasoning.
I love to toast homemade croutons on top. All it takes is cubes of bread (honestly, whatever you have is probably fine), tossed in some olive oil, with salt and Italian seasoning sprinkled on top. Bake at 400º F for a couple minutes while the soup is blending, and you’re all set.
Let’s get to the recipe!
Rustic Tomato Soup
Ingredients
- 2 cups diced carrots
- 1 cup chopped celery
- 2 cups diced onion
- 3 cloves garlic, minced
- 2 28 ounce cans whole tomatoes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- olive oil
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add carrots, celery, and onion to pot, sauteeing until tender, about 10 minutes. Add in minced garlic, and saute for an additional minute.
- Pour canned tomatoes with liquid, Italian seasoning, and salt into the pot, and stir to combine. Bring to a boil, then lower the heat and simmer, covered for 25 minutes.
- Use an immersion blender to blend the vegetables to desired consistency. Serve.