Easy Homemade Tomato Soup Recipe (Better Than Canned!)
This Easy Homemade Tomato Soup is SO DELICIOUS! Creamy, rich, and packed with fresh flavors, it's the perfect comfort food for chilly days.
Servings: 4 servings
Ingredients
Ingredients:
- 14 ounces diced tomatoes Fresh or canned, good quality
- 3 tablespoons butter Adds richness
- 1/4 teaspoon baking soda Prevents curdling
- 2 cups milk Whole milk preferred
- 1 cup heavy cream For a luxurious texture
- 1/4 teaspoon salt Enhances flavor
- 1/4 teaspoon black pepper Adds spice
Instructions
Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Allow it to bubble slightly.
- Add the diced tomatoes (with their juice) to the pot and cook for about 5 minutes.
- Sprinkle in the baking soda and mix well, allowing the mixture to fizz slightly.
- Slowly add in the milk and cream, stirring continuously. Heat through without boiling.
- Add salt and black pepper to taste, stirring well to combine.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot, optionally with crusty bread or grilled cheese.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Spatula
- Immersion blender or regular blender
- Measuring cups and spoons
Notes
- Store the soup in the refrigerator for up to 5 days.
- Freeze the soup for up to 3 months for longer storage.
- For a vegan version, substitute butter with oil and use dairy-free milk and cream.