Homemade Tomato Soup – in just 20 minutes!!

Bought some gorgeous tomatoes at the Farmers Market and immediately knew I was going to make soup with them. I also had one Heirloom tomato who was past its prime, but knew it would be a fine flavor addition to the soup, so in the pot it went. The soup takes a total time of 20 minutes (max) to make. So simple and so delicious.

Bowl of Homemade Tomato Soup with Basil Garnish

Bowl of Homemade Tomato Soup with Basil Garnish


The soup on it’s own is not enough for us as a meal, but paired with the sourdough Panini sandwich it was a wonderful dinner last night. For the sandwich; I had a thin spread of mayo (the kind made with olive oil) on the bottom bread, topped with a layer prosciutto, fresh basil leaves, homemade cheese, and olive tapenade. I didn’t put tomatoes on it since it was being served with the tomato soup, and I was sure that dipping would be going on!

Prosciutto, Basil, Homemade Cheese, and Olive Tapenade Panini

Prosciutto, Basil, Homemade Cheese, and Olive Tapenade Panini – ready to be put together

I pressed the breads together and toasted the whole sandwich on the grill until it was hot and crunchy. OMG it was all so good together.  😉

Tomato Soup
2 servings

2 Tbsp olive oil
7 Roma tomatoes
4 cloves finely diced garlic
1 ½ tsp Italian Seasoning (basil, oregano, thyme, & rosemary)
2 cups chicken or vegetable stock (or 2 cubes of boullion with 2 cups water)
½ cup milk or cream
salt and pepper to taste
crushed red pepper, if desired

In a medium saucepan add the olive oil and tomatoes.
Add about 1/3 cup of water and sprinkle with a little bit of sea salt.
Turn on medium heat and cover for about 5 to 7 minutes.
Once the tomato skins have all split, turn the heat to low.
Carefully remove the skins using tongs.
They should peel off easily.

Taking the skins off the tomatoesmashing cooked roma tomatoes for homemade tomato soup

Mash all the tomatoes using a potato masher.
Add the garlic, Italian seasoning, and stock.
Cook over medium heat for 5 minutes, or until it comes to a slow boil.


adding garlic to the tomato soupblending tomato soup with emulsion blender

Turn off heat and blend using an emulsion blender so that the soup is still somewhat chunky.
Stir in milk or cream. Taste and adjust flavor with salt, black pepper and crushed red pepper.

This entry was posted in ALL RECIPES, Soups & Stews, Vegetables and Side Dishes and tagged , . Bookmark the permalink.

12 Responses to Homemade Tomato Soup – in just 20 minutes!!

  1. Pingback: Wintertime Homemade Tomato Soup – The Inadvertent Gardener

  2. Li Kendrick says:

    OMG, this is the best & easiest tomato soup ever!! Keep writing some more! xox Li

  3. Jasmine says:

    Looooove this recipe! Didn’t know what to make with all of my leftover tomatoes until now! Love your blog.

  4. Elena says:

    Thank you for this recipe!!

  5. Pingback: Red Lobster Cheddar Bay Biscuits | Great food ~ it's really not that complicated!

  6. roger rosenbalm says:

    I truly love this recipe for tomato soup! this is the fourth time i’ve made it and it just keeps getting better. Thank you for sharing with all of us.

  7. Helena: I’m Mary Nichols sister. I love tomato soup but never tried making it myself. I will definitely try this one. Hopefully, if I ever get to TN again, I’ll get to meet you.

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