Tomato Soup Recipe
This easy tomato soup recipe is anything but basic in the flavor department! If you're craving a homemade tomato soup this is the only recipe you'll need!
Servings: 4 servings
Calories: 63kcal
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped yellow onion
- 2 garlic cloves minced
- 1/8 teaspoon red pepper flakes
- 2 tablespoons sun-dried tomato pesto or vegan pesto
- 28 ounce crushed tomatoes
- 1/3 cup chicken stock or vegetable stock
- Salt and pepper to taste
- 1 tablespoon minced fresh basil
Instructions
- In a medium heavy-bottom pot, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Stir in pesto, tomatoes, and chicken stock. Bring to a boil, then reduce to a simmer and cook until slightly thickened, about 10 minutes.
- Season with salt and pepper. Blend using an immersion blender. Strain if you prefer a thinner-textured soup. You can also add a bit more oil for a smoother soup as well.
- Stir in fresh basil and serve immediately.
Notes
How To Store & Reheat
Cool to room temp then transfer it into an airtight container and refrigerate. To reheat, you can either warm it up in a pot over a medium flame, stirring occasionally, or for a quicker fix, pop it in the microwave for a few minutes. It should last in the fridge for about 3-4 days. If you want to keep it longer, freezing works great. Just add to freezer-safe bags, squeezing out all the air and laying them flat, or airtight containers, leaving just a little room at the top for expansion. It should be all good for about 3 months. To reheat, just let it thaw in the fridge overnight and reheat it.Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg