This easy tomato soup recipe is my family’s favorite – It’s also made with just a few common ingredients, requiring less fuss. Sugar-free.
Who’s got some tomatoes?!
Alright, who’s got all the beans?…and tomatoes??
Well, if you’ve been lucky enough to score some during this drought, kudos!
I’m not a hoarder, per se, but I do stock up a few items here and there. In particular, I always like to have a few cans (or boxes, in my case) of tomatoes in the pantry.
Lucky for me because we made grilled cheese and cheese crisps with today’s delicious tomato soup this weekend.
The report is…this is the best tomato soup!
From the hubs: ‘This is the best tomato soup I’ve ever had!’
From the kid that hates (most) soups: ‘Wow, I actually like this soup, mommy!’:
Sam wouldn’t touch it, so I have no clue what he would say. I object to his opinion though, as he eats sauce-less pizza! Jade and I loved it too!
Smooth or chunky?
So, I’m a fan of smoooooooth tomato soup, so I blend the heck out of this. The beauty of this tomato soup recipe is that if you want a little more ‘bite’, just blend it less.
The recipe I’ve created here is also quite basic. Some recipes have multiple added veggies, spices, and whatnot. Some recipes even call for sugar!
I like to use a red onion here for the natural boost of sweetness.
Tomatoes, red onion, olive oil, water, salt, pepper, dried basil. Easy peasy!
Try this soup with one of these accompaniments:
Spelt Flour Tortillas (to make cheese crisps!)
The Easiest Dairy-Free Tomato Soup
- 2 Tbsp olive oil
- 1/2 large red onion cut into large chunks
- 3 1/2 cups canned or boxed tomatoes I usually use the chopped variety (see below)
- 2 cups water
- 1/2 - 1 tsp sea salt
- large pinch dried basil
- freshly ground black pepper as desired
- Heat the olive oil in a large pot over medium heat.
- Add onion and 1/2 teaspoon of salt, and saute for 2-3 minutes.
- Add in the tomatoes, water, a large pinch of basil, and some freshly ground black pepper.
- Raise the heat and then lower it until soup it lightly simmering.
- Let soup cook for 20-30 minutes, uncovered.
- Blend until texture is as smooth as you like.
- Taste for extra salt and pepper and serve!
Inspired by Inspired Taste
I like to use these boxed tomatoes by Pomi for this recipe.
If you like your soup thinner, which I sometimes do, just add a little extra water at the end of cooking.
Some of the items I use in this recipe include:
Saute the onion…
Add in the rest of the ingredients…
Just after cooking, before blending…