Are you ready for the easiest and most delicious tomato soup recipe ever? This recipe requires minimal ingredients, most of which you probably already have in your pantry ready to go! I love how this recipe uses canned tomatoes as an alternative to fresh tomatoes.
This is perfect for when you don't have fresh tomatoes or it's not tomato season, since canned tomatoes are canned at peak freshness and ripeness. It's amazing the flavors that you ca develop in this simple soup despite the minimal ingredients and cook time. Make this recipe for your next week night dinner or meal prep!
2x 28 oz. canned crushed tomatoes
1 White onion, diced
2 cloves minced garlic
16 oz. (2 Cups) vegetable broth
2 Tbsp coconut sugar
1 Tbsp kosher salt, plus more to taste
1 tsp pepper
1/4 cup olive oil
2 Tbsp butter (or vegan butter)
Heat the olive oil and butter over medium heat in a large caste iron pot (or large sauce pot).
Add the diced onion, garlic and salt to the pot and reduce down until the onion is translucent, above 3 minutes.
Add the vegetable broth, canned tomatoes and coconut sugar. Simmer over medium-low heat for 30-40 minutes. Lower the temperature as needs so the soup stays below a boil.
For a creamy soup, use an emulsion blender to blend the soup until smooth or allow to cool before transferring to a standing blender to blend until smooth. Serve on its own or with grilled cheese. Enjoy!
Storage: store in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.