How To Make Tomato Soup | Easy Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious; water is a cost-effective substitute.

Cut up carrot, celery, and onion; prepare three cloves of garlic.

Heat olive oil in a Dutch oven until warm.

Add chopped carrot, celery, and onion to the Dutch oven; sauté until softened.

Add a few pinches of salt to help sweat the vegetables.

Once the vegetables are softened, add the garlic and sauté until fragrant.

Add a small amount of chicken bone broth to the bottom of the pan to prevent burning.

Cover the Dutch oven to keep moisture in while the vegetables finish cooking.

Once the vegetables are ready, turn off the heat and set aside.

In a blender, add whole peeled tomatoes and chicken bone broth.

Add about a teaspoon of sugar to the blender to balance the acidity of the tomatoes.

Add the sautéed vegetables (with oil) to the blender.

Blend the mixture until smooth, ensuring the cover is secure.

Return the blended soup mixture to the Dutch oven and stir.

Bring the soup to a simmer on the stove.

Add grated Parmesan cheese to the soup and stir until melted.

Season the soup with black pepper and taste for seasoning.

Adjust seasoning with salt if necessary and stir again.

Let the soup simmer for about 45 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary