Homemade Tomato Soup (Easy & Nourishing)
This homemade tomato soup is nourishing, never watery, and made with pantry staples and bone broth. Pair it with sourdough grilled cheese for the ultimate comfort food.
Servings 4
Ingredients
- 3 Tbsp butter
- 1 Onion small, diced fine
- 2 garlic cloves diced finely
- 2 Tbsp all purpose fluor
- 2 cans organic tomato sauce
- 1 container chicken bone broth 14.5 oz
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ½ teaspoon cane sugar
- Salt and pepper to taste
Optional
- organic heavy cream
- fresh basil
Instructions
- In a medium saucepan, melt the butter on medium heat.
- Add in the onion and garlic for 3-5 minutes until the onion is soft.
- Whisk in the flour continuously for 1 minute. Add tomato sauce and broth. Then stir in basil, Italian seasoning, and sugar. Season with salt.
- Reduce heat to low and simmer for 10 minutes.
- I stop here, but for a smoother soup, you can blend the onions and garlic with an immersion blender. If you choose to use a blender, make sure you allow the soup to cool first.
- Spoon out into bowls and add a small splash of organic heavy whipping cream and top with fresh basil if desired.
Notes
- Gluten-Free: swap the all-purpose flour for a gluten-free flour blend
- Blend Smooth or Leave Chunky: For a silky texture, blend your soup until smooth with an immersion blender or regular blender. If you love a little more rustic feel, pulse only a few times to leave some texture.
- Add the Cream: If you prefer a soup that is slightly less acidic, add a splash of cream. Start with a small splash and add more until it tastes just right for you.
- Make Ahead: This soup keeps well in the fridge for 3–4 days and tastes even better the next day as the flavors deepen.