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+ servings

Tomato Soup

The thing I loved about this recipe is that it is designed to use canned tomatoes, which I just happen to have a TON of.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: tomato soup
Servings: 6 servings
Author: Amanda Rettke


  • 4 tablespoons of olive oil
  • 1 medium onion about 1 cup – chopped
  • 2 cloves of garlic about 2 teaspoons – minced or crushed
  • 1 bay leaf
  • 2 cans of whole tomatoes packed in juice 28 ounce
  • 1 tablespoon of brown sugar
  • 3 slices of large sandwich bread crusts removed and cut into 1-inch pieces
  • 2 cups of chicken stock


  • Heat 2 tablespoons oil in large pot or Dutch oven over medium-high heat until it is shimmering
  • Add the onion, garlic, and bay leaf.
  • Cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.
  • Stir in the tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.
  • Stir in sugar and bread; bring soup to boil.
  • Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
  • Remove and discard bay leaf.
  • Transfer half of soup to blender.
  • Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.
  • Rinse out the pot you cooked the soup in and return the soup to the pot.
  • Stir in up to 2 cups of chicken (or vegetable) broth until soup reaches desired thickness.
  • Return soup to boil and season to taste with salt and pepper.
  • Optional garnishes include chopped parsley, fresh chopped basil or croutons.