Easy Homemade Tomato Soup: Your Go-To 30-Minute Vegan & Paleo Recipe
Discover the magic of homemade cooking with this incredibly easy and delicious tomato soup recipe. Forget those overly salty, dull canned varieties; once you taste this vibrant, flavorful soup, you’ll never look back. Ready in less than 30 minutes, this simple tomato soup is perfect for a quick weeknight dinner, a comforting lunch, or a healthy addition to any meal. We’ve also included options to easily make it both paleo and vegan, ensuring everyone can enjoy this delightful dish!
For too long, I resisted making homemade tomato soup, despite seeing enticing recipes everywhere. I put it off, thinking it would be complicated or time-consuming. Let me tell you now: do not make the same mistake! This recipe is a game-changer and a true testament to how simple and rewarding cooking from scratch can be. The difference in taste and quality between this homemade version and anything from a can is simply astounding.
Why Choose Homemade Over Canned?
The benefits of making your own easy tomato soup are numerous. First and foremost, you control the ingredients. Canned soups are often loaded with excessive sodium, artificial flavors, and preservatives. By making it at home, you can significantly reduce sodium intake, avoid unnecessary additives, and ensure every spoonful is packed with wholesome goodness. You’ll not only feel much fuller and more satisfied but also avoid the dehydration often associated with high-sodium processed foods. It’s a healthier, more nourishing choice that tastes infinitely better.
Customizing Your Simple Tomato Soup: Vegan, Paleo & Creamy Options
One of the best aspects of this easy tomato soup recipe is its incredible versatility. Whether you follow a specific diet or simply prefer a certain flavor profile, this soup can be easily adapted to your needs. You can choose to use olive oil instead of butter and omit any dairy for a completely delicious vegan and paleo-friendly version. This is actually our preferred way to enjoy it, highlighting the pure, fresh taste of the tomatoes and herbs.
However, if you crave a classic, creamy tomato soup, simply add a splash of your favorite milk or cream to your bowl just before serving. A couple of tablespoons of whole milk, half-and-half, or even a touch of heavy cream can transform this simple soup into a rich, velvety indulgence that’s a thousand times better than any creamy tomato soup you might remember from your childhood. Either way, whether you opt for the light and fresh or rich and creamy, I guarantee an awesome, incredibly fast, and truly simple culinary experience.
The sweetness level of your tomatoes can vary significantly, especially if you’re using fresh varieties. For canned tomatoes, the sweetness can also differ depending on the brand. This is why I recommend adding 1-2 teaspoons of a sweetener like honey (for paleo) or sugar (for vegan) to balance the acidity and enhance the overall flavor. One teaspoon was perfect for me, but feel free to adjust to your personal preference – you might want a bit more or less!
Essential Ingredients for the Best Homemade Tomato Soup
Creating an exceptional homemade tomato soup starts with quality ingredients, even if they’re simple. Here’s a closer look at the key components:
- Tomatoes: The heart of the soup! While fresh, ripe tomatoes in season offer an unparalleled flavor, high-quality canned tomatoes (pureed, diced, or whole peeled) are a fantastic and convenient alternative available year-round. A 32 oz (946 ml) can is ideal, or approximately 4 cups of peeled fresh tomatoes. Using good quality San Marzano style canned tomatoes can elevate your soup significantly.
- Fat: Butter adds a rich, savory depth, while olive oil provides a lighter, equally delicious base, making it suitable for vegan and paleo diets.
- Aromatics: Onion and garlic are the foundation of flavor. Sliced onion and garlic cloves are sautéed to release their fragrant oils and sweeten the base of the soup.
- Broth: Chicken or vegetable broth (for vegan) adds body and depth. Choose a low-sodium option to control the overall saltiness of your soup.
- Baking Soda: This might seem unusual, but a tiny amount of baking soda works wonders! It neutralizes the acidity in the tomatoes, making the soup taste smoother, sweeter, and less sharp, allowing the true tomato flavor to shine through. Don’t worry, you won’t taste it at all.
- Herbs & Seasoning: Dried parsley, a large bay leaf, sea salt, and black pepper are fundamental. Fresh basil, stirred in at the end, adds a burst of vibrant, fresh flavor that is quintessential to great tomato soup.
- Sweetener: As mentioned, honey or sugar helps balance the acidity, bringing out the natural sweetness of the tomatoes.
Serving Suggestions and Presentation Tips
This simple tomato soup is delicious on its own, but it also pairs wonderfully with a variety of accompaniments. A classic grilled cheese sandwich is a match made in heaven, perfect for dipping! Crusty bread or garlic bread also makes an excellent side. For a lighter touch, serve it with a fresh side salad.
If you’re serving this quick tomato soup to guests, presentation can make a big difference. While I sometimes just “hack” at the basil (whoops!), taking a moment to finely chop or chiffonade your fresh basil can elevate the dish. Here’s a helpful guide on how to cut basil chiffonade for that elegant touch. A swirl of olive oil, a sprinkle of fresh croutons, or a dollop of fresh cream (if not vegan/paleo) also add beautiful finishes.
Expand Your Soup Repertoire
While this easy homemade tomato soup is a fantastic staple, sometimes you might crave something a little different. If you’re looking for a more complex flavor profile, try my Roasted Tomato and Garlic Soup, where roasting the vegetables brings out incredible sweetness and depth. For those who love a cheesy twist, my Cheesy Tomato Soup is just as delicious and almost as easy to make.
And for my vegan friends, don’t forget to check out this delicious vegan tortilla soup for another hearty and flavorful option. This vegan pasta fagioli also looks like a great addition to your plant-based meal planning!
For those who love the convenience of kitchen gadgets, an Instant Pot Tomato Soup recipe can be a fantastic way to get this soup on the table even faster.
Storage and Freezing Tips for Batch Cooking
One final, very important note: this easy tomato soup recipe is fantastic for meal prepping! If you wanted to make a large quantity and freeze it (without any dairy products, of course), it tastes just as delicious when thawed. This makes it an excellent way to have a quick, healthy meal on hand for those busy days when cooking isn’t an option.
I often double or triple the recipe because the yield isn’t huge, and the leftovers are absolutely awesome. Just portion it into airtight containers or freezer bags, and store it for up to 3 months. Thaw overnight in the fridge or gently reheat on the stovetop. It’s truly an immune-boosting, comforting meal that’s always a good idea to have in your freezer stash!
Simple Tomato Soup Recipe
Ingredients
- 2 tablespoons butter or olive oil for vegan / paleo
- 1 onion sliced
- 3 cloves garlic sliced
- 1 32 oz (946 ml) can of tomatoes (pureed, diced or whole, or 4 cups of peeled fresh tomatoes)
- 1 cup (240 ml) chicken or vegetable broth for vegan
- 1/4 teaspoon baking soda
- 1 tablespoon dried parsley
- 1 large bay leaf
- black pepper to taste
- 1/4 teaspoon sea salt plus more to taste
- 1 tablespoon fresh basil, chopped
- 1-2 teaspoons honey or sugar (sugar for vegan / honey for paleo)
- Whole milk or cream to serve if desired (about 2-4 tbsp per serving depending on how you like it) – omit for paleo / vegan
Instructions
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In a small to medium pot, melt the butter (or the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.
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Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
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Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium-low heat. The baking soda will foam up and help neutralize the acids from the canned tomatoes and you won’t taste it at all.
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Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn’t as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.
I genuinely hope you’ll enjoy this simple tomato soup as much as we do. It’s truly a fast, flavorful, and incredibly versatile meal that brings comfort to any table. If you make it, please take a moment to comment below and let me know how it turned out – I’d absolutely love to hear from you! Thanks for cooking!
Pictures updated October 2019. Here’s one of the old pictures!
