Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got a delicious recipe just for you!
Today, I’m sharing a homemade tomato soup that uses tomato paste—it’s rich, creamy, and oh-so-satisfying.
Whether you pair it with a grilled cheese or enjoy it on its own, this soup will warm your heart.
Grab your ingredients, and let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 tablespoons virgin olive oil
- 1 medium yellow onion, diced
- 1/2 teaspoon sea salt
- 2 tablespoons tomato concentrate
- 1 large can (28 ounces) whole tomatoes with juice
- 2 cups veggie broth
- 1/2 cup cooked great northern or cannellini beans, rinsed and drained
- 2 tablespoons unsalted butter, sliced
- 1 teaspoon coconut sugar or brown sugar, as needed
- Freshly ground black pepper, to taste
- For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, as desired
Step 1: Sauté the Onions
In a Dutch oven or soup pot, warm the olive oil over medium heat until it starts to shimmer.
Add the chopped onion and a pinch of salt.
Cook the onions, stirring occasionally, until they become tender and start to turn translucent, which should take about 7 to 10 minutes.
Add the tomato paste and continue stirring constantly for about 30 seconds until it becomes fragrant.
Step 2: Simmer the Soup
Add the canned tomatoes and vegetable broth to the pot, stirring everything to combine thoroughly.
Increase the heat to medium-high and bring the mixture to a simmer.
Once it starts to simmer, reduce the heat as necessary to maintain a gentle simmer.
Allow the soup to cook for 30 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
Step 3: Blend the Soup
After the soup has simmered, remove the pot from the heat and let it cool for a few minutes.
Carefully transfer the soup mixture to a blender, making sure not to fill past the maximum fill line; blend in batches if necessary.
Add the cooked beans, butter, sugar, and several twists of black pepper.
Securely fasten the blender lid and blend until the soup is smooth.
Be careful of hot steam escaping from the blender lid during this process.
Step 4: Adjust Seasoning
Taste the blended soup and adjust the seasoning as necessary.
Depending on the acidity of the canned tomatoes, you may need to add a little more sugar to balance the flavors.
Additionally, add more salt and pepper to taste; typically, this will be another 1/4 to 1/2 teaspoon of salt.
Step 5: Add Basil and Serve
If you wish to add basil, do so now.
Briefly blend the soup again to incorporate the basil.
Serve the soup hot.
This tomato soup keeps well in the refrigerator for up to four days.
For longer storage, you can freeze the leftovers for up to 3 months.
