Easy Tomato Soup Recipe
Dec 25, 2024, Updated Jan 06, 2025
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Easy Tomato Soup Recipe
When the weather starts changing in Texas (which, let’s be honest, sometimes isn’t until mid-November), I find myself starting to crave all the warm, comforting foods. Soup season? You don’t have to tell me twice! This easy tomato soup recipe is a staple in my house in the fall and winter!
Why I Love This Tomato Soup
This is the first soup my kids would happily eat. That is HUGE in our house.
This easy tomato soup recipe is a great introduction to soup for kids because it’s sweet and smooth. There are no chunks to deter kids who are sensitive about texture. And my kids wanted me to tell you it’s not “too tomatoey.” Ha! I think that’s their way of saying they like how it’s creamy.
Plus!
It’s made with just a few simple ingredients. That’s what I always want when I have to feed my kids 3243920 times a day.
Easy Tomato Soup Recipe
You might be wondering if soup is a little light on nutrition, and sometimes it is!
Brothy soups can be really low in calories (and overall nutrition). And as a mom of sometimes-finicky-eaters, I’m usually looking for dishes that are more nutrient-dense per bite.
This soup packs a good nutritional punch! It has a good bit of protein. It could stand on its own for a light meal, but we almost always pair it with a grilled cheese, because it’s just the best combo there is.
Ingredients Needed
All you need is:
- 3.5 tbsp unsalted butter
- ⅓ cup diced onion
- 2 tbsp all-purpose flour
- 2-¼ cups whole milk (I used Fairlife ultra-filtered milk for more protein)
- ¼ tsp baking soda
- 1 tsp salt, divided
- 28 oz can crushed tomatoes
- 2 tsp granulated sugar
- Up to ½ cup broth, if thinner consistency desired (use veggie broth if you need this recipe to be vegetarian!)
I prefer to make this soup using whole milk instead of cream for a little bit of extra protein and calcium, but you can use either!
How to Make This Recipe
- Heat the butter in a large dutch oven (or other large pot) over medium low heat. Add diced onion and ½ tsp salt. Cook until softened and translucent (not browned), for about 5 minutes. If the onion starts to brown, turn the heat down.
- Stir in the flour and cook for one minute, stirring constantly. Then, gradually stir in the milk.
- Add baking soda, tomatoes, sugar, and ½ tsp salt. Simmer on low for 10 minutes. Blend with an immersion blender in the pot, or carefully transfer to the blender. If using a traditional blender, blend in small batches, or remove the center cap on the lid and cover with a kitchen towel. Otherwise you’ll have an explosion!
- Taste soup, add more salt if desired. If too thick, add about ½ cup of broth and heat for a few more minutes.
Recipe FAQs
Can I use an alternative milk?
I haven’t tried using an alternative milk in this recipe, but I suspect it wouldn’t work as well as it does in other recipes.
The milk (or cream) in this easy tomato soup recipe really helps it blend up to be creamy and hearty. Most alternative milks are a little bit too watery to give the same effect. But if you try it and it works, let me know!
Picky Eater corner
Picky Eater Tips
- Like I mentioned above, I love to have this with grilled cheese on the side. I usually make my kids “grilled cheese dippers” on whole grain bread. I just cut the sandwich in long, thin slices and they love using it to dip into the soup! It’s a fun way to get picky eaters to “play” with their food!
You can also serve with a side of whole wheat crackers and cheddar cheese, or a dinner roll if your family would like that better! - If you want to pack in even a little more protein for your picky eater, you can use bone broth! I recommend using a mixture of bone broth and regular broth for this recipe. Bone broth has a more noticeable flavor, so you don’t want it to be too noticeable in the soup.
Learn more about the difference between bone broth and regular broth here.
Other Recipes You Might Enjoy
Cottage Cheese Pasta Sauce With Carrots
Instant Pot Cheesy Broccoli Rice
Red Lentil Pasta with Veggie Packed Tomato Sauce
For You
Easy Tomato Soup Recipe
Easy Tomato Soup Recipe
Equipment
- 1 Blender
Ingredients
- 3.5 tbsp butter, unsalted
- 1/3 cup onion, diced
- 2 tbsp all-purpose flour, or 1-to-1 GF flour if desired
- 2.25 cups whole milk, Fairlife brand for extra protein
- 1/4 tsp baking soda
- 1 tsp salt
- 28 ounce can of crushed tomatoes
- 2 tsp sugar
- 1/2 cup broth, chicken, or veggie if making this recipe fully vegetarian
Instructions
- Heat the butter in a large dutch oven (or other large pot) over medium low heat. Add diced onion and ½ tsp salt. Cook until softened and translucent (not browned), for about 5 minutes. If the onion starts to brown, turn the heat down.
- Stir in the flour and cook for one minute, stirring constantly. Then, gradually stir in the milk.
- Add baking soda, tomatoes, sugar, and ½ tsp salt. Simmer on low for 10 minutes. Blend with an immersion blender in the pot, or carefully transfer to the blender. If using a traditional blender, blend in small batches, or remove the center cap on the lid and cover with a kitchen towel. Otherwise you’ll have an explosion!
- Taste soup, add more salt if desired. If too thick, add about ½ cup of broth and heat for a few more minutes.
Notes
Nutrition
Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.
