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Tomato Soup


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 4 cups vegetable or chicken broth
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh basil leaves or grated Parmesan cheese for garnish (optional)


  1. Heat the olive oil in a large soup oot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until It becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen in color. This step enhances the flavor of the soup.
  3. Pour in the crushed tomatoes, dried basil, dried oregano, and sugar. Stir to combine all the ingredients. Let it simmer for about 5 minutes, allowing the flavors to meld together.
  4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This allows the flavors to meld and the soup to thicken.
  5. Use an immersion blender to puree the soup until If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Be sure to allow the soup to cool slightly before blending if using a regular blender.
  6. Return the blended soup to the pot. Season with salt and black pepper to taste. If you want a creamier soup, stir in the heavy cream at this point and cook for an additional 2-3 minutes, but this is optional.
  7. Ladle the tomato soup into bowls. Garnish with fresh basil leaves or grated Parmesan cheese if desired. Serve hot with your favorite bread or crackers. Enjoy your delicious homemade tomato soup!
Tomato Soup
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