How to make homemade tomato soup just like Campbell’s used to make! Actually, I think they still make it, butwho needs it when this dairy free and real food version is just as easy, twice as good, and much better for you? This creamy homemade tomato soup is gluten free, vegan, paleo, and Whole30 compliant. Best of all? It requiresjust a few pantry staples to make and is perfect for dinner on a chilly weeknight!
Is there any combination of foods more familiar and soothing than homemade tomato soup?
I think we all know the answer to that: no way. Actually, maybe the only thing better than a steaming bowl of homemade tomato soup is that bowl served with a dunkable grilled cheese (or grilled cheeze, for the vegan and lactose-intolerant crowd) sandwich on the side.
As half of the country is probably stillworking on shoveling itself out of a snowdrift, there’s no better time to re-enact that classic Campbell’s commercial where the kid warms up with a steaming bowl of creamy tomato soup.
Only…let’s face it, who wants to eat that shelf stable version with one million ingredients when an all-natural, homemade tomato soup made of only 3 ingredients (plus salt, pepper and spices) is just a few stirs away?
How to make homemade tomato soup
Go to your pantry. Gather:
1 large can crushed tomatoes(about 28 ounces, or 4-5 cups)
1 can unsweetened full fat coconut milk
Olive oil
A bunch of spices
That’s really it. In the time since I originally posted this recipe, I’ve simplified the recipe to use onion powder instead of fresh onions, but if you prefer to go the fresh route, feel free. You can read the note at the end of the recipe for this variation.
Now, to make the soup, just heat up some olive oil, fry the spices (this helps unlock maximum flavor), and then add the contents of the two cans. Stir, simmer, serve.
OK, I think it’s important to come clean about something here: this recipe is SO easy that you might think something is wrong. Or you’re missing something. Or it can’t possibly be healthy. You may have heard rumors to that effect…. (maybe?)
Lies! All lies!
This easy tomato soup recipe is, in fact, everything it promises to be. Dozens of happy and full readers, who have written to me or left comments telling me how often they make this in their homes, would tell you the same!
Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
How to make homemade tomato soup! Who needs Campbell's when this super creamy homemade version is just as easy, twice as good, and much better for you?
Ingredients
2 Tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon onion powder
4-5 cups tomato puree
15 ounces unsweetened full fat coconut milk, (1 3/4 cups)
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
Instructions
Heat the oil in a stockpot.
Add all of the spices except the salt and pepper, and fry until fragrant.
Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
Stir in the coconut milk, salt, and pepper. Taste and adjust seasonings to your preference.
Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.
Notes
This recipe has been updated to make it even easier, and in doing so, the fresh onion was removed from the recipe. If you would like to use fresh onion instead of onion powder: sweat 1/2 cup thinly sliced sweet onion in the olive oil before adding the spices, tomatoes, and coconut milk, then use a stick blender to puree the soup until smooth before serving.
Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!
PS: don’t forget your grilled cheese! In case you missed it, I have a paleo sandwich bread and a low carb blender sandwich bread recipe that might be perfect.
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Even a small amount of baking soda significantly raises the pH of the sauce. While this reduces acidic taste, it also tamps down on the brightness that gives the tomato complexity.
Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.
Some recipes call for peeled tomatoes to achieve a smoother texture, while others leave the skins on for a more rustic look and added nutrients. It's a matter of personal preference, so you can choose to peel them or not based on your desired soup texture.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.
Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic. - Turn regular pasta into ramen noodles--add 2 tablespoons of baking soda to 2 quarts of salted boiling water.
In this recipe I use 1/4 tsp of baking soda for 3 1/2 cups of tomatoes. In this quantity, the baking soda is totally undetectable. Don't be tempted to use more, however, or you'll be left with a soapy, odd-tasting soup. If you've accidentally added too much, you can simply add more tomatoes.
For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.
Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
If you can skin and seed your tomatoes before making the soup you don't have to strain it. But this is time consuming and I found it just easier to strain. Put all the strained soup back in the pot and add the salt and sugar to taste.
Boil the tomatoes for 30 to 60 seconds. Watch carefully as smaller tomatoes will need less time; you don't want the tomatoes to start cooking. You'll know the tomatoes are ready to be removed when the flesh starts to wrinkle, and the skin starts to peel away from the flesh.
Adding baking soda to a soup raises the pH and contributes sodium ions, both of which make the pectin that holds many vegetables' cell walls together break down faster. The result? Restaurant-level creaminess.
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
And adding a ½ teaspoon of baking soda to simmering carrots or broccoli for pureed soups helps the vegetables break down quickly and create restaurant-level creaminess.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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