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.
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!
Recipe steps
Saute the onion...
Add in the rest of the ingredients...
Just after cooking, before blending...
Dig in!
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!)
Recipe notes
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.
The Easiest Dairy-Free Tomato Soup
Ingredients
- 2 Tbsp olive oil
- ½ large red onion cut into large chunks
- 3 ½ cups canned or boxed tomatoes I usually use the chopped variety (see below)
- 2 cups water
- ½ - 1 tsp sea salt
- large pinch dried basil
- freshly ground black pepper as desired
Instructions
- 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!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Alice.
Hey Lauren! There isn't much seasoning in the recipe so I am guessing you must have really great tomatoes! I don't think I have seen boxed tomatoes in any store I shop, but the canned ones often taste metallic to me, so I prefer just getting fresh tomatoes. Can you also tell the metallic taste in cans, that you go with boxes? Thanks for the recipe! It's easy and looks yummy! I will make it, but I'll throw some pasta in 😉 we prefer chunkier soups. Warm regards and may you all stay safe and healthy!
Lauren
Hi Alice! I use the boxed Pomi tomatoes (there's a link below the recipe box in the post). They are the only ones that don't give me allergy trouble! This soup is rather simple, but so good! Anymore, my tastebuds seem to want things less complex. 🙂