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.
This post contains affiliate links, which means that if you click through and purchase a product, A Clean Bake receives a small commission. All proceeds go toward continuing to bring you delicious, healthy recipes every week, and this does not affect the price you pay. Thanks for supporting A Clean Bake!
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.
Carrot purée adds an earthy sweetness to balance the acidic tomatoes, and creates a creamy consistency without the need for much cream. A small pinch of baking soda will tame any unwanted acidity in the soup.
The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.
You can sauté minced garlic in a bit of olive oil before adding the canned sauce to release its flavors. Onion: Chopped or minced onions, whether white or red, can provide a subtle sweetness and depth of flavor. Sauté them before adding the tomato sauce. Basil: Fresh or dried basil is a classic herb t.
A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic.
baking soda: A small amount of baking soda cuts the acidity of the tomatoes which in turn helps mask the canned flavor. cinnamon: A pinch of cinnamon also helps to hide the canned flavor of the tomatoes. Make sure you only use a pinch, less than ⅛ teaspoon, to avoid over seasoning it.
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.
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.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
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.
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.
I add 1/4 tsp of baking soda directly to the tomato paste out of the can and mix thoroughly. I then add 1/2 tsp of flour for a little extra body and mix throughly. I add a dash of cream, then 1/4 tsp onion powder, 1/4 tsp sugar, and 1/2 tsp salt.
Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838
Phone: +128413562823324
Job: IT Strategist
Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing
Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
