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This simple tomato soup recipe will become your go-to for a fast and delicious meal. Vegan and paleo options.

Simple Tomato Soup Recipe

Servings 4 servings

Ingredients

  • 2 tablespoons butter or olive oil for vegan / paleo
  • 1 onion sliced
  • 3 cloves garlic sliced
  • 1 32 oz (946 ml) can of tomatoes (pureed, diced or whole, or 4 cups of peeled fresh tomatoes)
  • 1 cup (240 ml) chicken or vegetable broth for vegan
  • 1/4 teaspoon baking soda
  • 1 tablespoon dried parsley
  • 1 large bay leaf
  • black pepper to taste
  • 1/4 teaspoon sea salt plus more to taste
  • 1 tablespoon fresh basil, chopped
  • 1-2 teaspoons honey or sugar (sugar for vegan / honey for paleo)
  • Whole milk or cream to serve if desired (about 2-4 tbsp per serving depending on how you like it) - omit for paleo / vegan

Instructions

  1. In a small to medium pot, melt the butter (or the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.

  2. Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
  3. Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium-low heat. The baking soda will foam up and help neutralize the acids from the canned tomatoes and you won't taste it at all.

  4. Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn't as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.