Simple Homemade Tomato Soup

When you want easy, delicious, tastes-like-comfort simple homemade tomato soup in thirty minutes. Enjoy!

Ingredients

2 tablespoons olive oil

¼ cup diced onion

1 stalk celery heart, chopped

1 small carrot, chopped

1 (28) ounce can San Marzano tomatoes, whole or crushed (see step 2 in directions)

4 cups vegetable stock

Dash of thyme

1 tablespoon light brown sugar, plus more if desired

2 tablespoons chopped basil

Salt and pepper to season

Directions

1. In a 6-quart soup pot, add the olive oil to the pot over medium heat. When the oil shimmers, add the onion, celery, and carrot. Season with salt and pepper, stir and cook for about 4-6 minutes or until the celery and onion being to become translucent.
2. Add the tomatoes and thyme. If you’re using whole tomatoes, you can either crush them with your hands ahead or break them apart in the pot using a wooden spoon. Whether you choose crushed or whole, don’t worry, the soup is headed to the blender, so use whatever use have, or whatever’s available at the grocery.
3. Add the vegetable stock to the vegetables. Stir and bring the soup to a soft boil. Vent the lid and cook twelve to fifteen minutes, occasionally stirring and breaking up the tomatoes further, until the carrots are fork-tender.
4. Transfer the soup to a blender carefully or use an immersion blender to obliterate the vegetables until the soup is soft and velvety.
5. Return the soup to the burner with the heat on low. Add the brown sugar and basil. Stir, taste, and adjust with salt, pepper, and sugar if desired.
6. Serve with Mexican Crema, creamy yogurt, sour cream, and top with spicy seaweed flakes, red pepper flakes, or whatever fresh herbs you have on hand, such as parsley, basil, or cilantro. I used Mexican Crema and spicy seaweed flakes @daybreakseaweed. (Not a paid promotion.) Oyster crackers are optional too!

If you make Simple Homemade Tomato Soup or one of my healthy-ish easy recipes, tag me on Instagram @maureenc.berry.

xx