Quick Tomato Soup
A quick and easy homemade classic that can be made entirely with ingredients from your pantry. Unlike its canned counterpart, it has way less sodium and no added sugars.
Servings: 4 people
Cost: $4
Equipment
Ingredients
- 1 can peeled whole tomatoes (28 oz can), can also substitute any kind of canned tomatoes
- ¾ cup vegetable stock can substitute chicken stock or broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp parsley flakes
- ¼ tsp crushed red pepper
- ½ tsp kosher salt (regular salt or sea salt is fine if you don't have kosher salt)
- ⅛ tsp black pepper
- Croutons (optional, for garnish)
Instructions
- Puree the tomatoes in a blender for about 1 to 2 minutes.
- Transfer tomato puree to a medium to large pot on the stovetop. Turn heat to high.
- Whisk in the stock and spices. Heat until almost boiling, then simmer for about 10 minutes.
- Garnish with croutons if desired. ½
Notes
For a creamier soup, whisk in ½ cup cream or milk.