The Easiest Homemade Tomato Soup

Homemade tomato soup is one of the ultimate comfort foods. It's pretty magical how a good soup can cure a bad day or a cold. Ives grew up with homemade soups for lunch almost every day. Her favorites were a red lentil soup and tomato soup. We have created our own rich, creamy soup and want to bring that comfort into your home. We will share the lentil soup another day. Andy's response was, want to know how I made homemade soup --Campbell's with either milk or water. Nothing wrong with Campbell's, we get the nostalgia. But this soup will definitely be an easy upgrade.

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Prepares: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

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The Goods: 

1 yellow onion, diced

5 garlic cloves, peeled and smashed

12 oz or a pint of tomatoes (cherry or mini heirloom work great) 

28 oz diced fire-roasted tomatoes (2 cans)

1 1/2 cups chicken broth

1/2 tsp salt

1/4 tsp cracked pepper

1/4 tsp red chili flakes, optional

1/3 cup of cream (coconut or heavy cream)

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How To: 

1. In a large saucepan, over medium heat add the oil and onion. Cook onion for 7-8 minutes until translucent and starting to brown, stir to prevent burning. Add garlic and cook an additional minute.
2. Add the tomatoes, broth, salt, pepper, and optional chili flakes. Bring to a boil and then reduce to simmer. Place lid on pot and cook for 15 minutes.
3. Transfer soup to a blender or use an immersion blender. Blend until smooth, but make sure to allow steam to escape/vent while pulsing. Add the coconut or heavy cream and blend to incorporate.
4. Serve with your fave grilled cheese, a salad, crackers, or a parmesan crispy.