Did you know that most store bought tomato soups include gluten? Neither did I! It’s a sneaky ingredient found in all sorts of things, that I never would have thought of until I had to start reading labels religiously. As a result, I cook many of these 50+ gluten-free recipes and have had to resort to making my own tomato soup from scratch. I was happy to discover that this home cooked variety of tomato soup stands miles above its store bought counterpart! Creamy, flavorful, delicious, and incredibly easy to whip up, this has become a fan favorite in our house.
The inspiration for this recipe actually came when someone gave us a large bottle of tomato juice. I personally am not a huge fan of enjoying it as a beverage, but I figured it would make an excellent soup, and I was not wrong!
How to Make Homemade Tomato Soup
To make your own homemade tomato soup, you need one pot, a blender, and only 5 ingredients. Add your canned diced tomatoes, tomato juice, garlic powder, basil, and monk fruit sweetener to your saucepan, and mix well. Simmer gently for 20-30 minutes on low. Then, season with additional salt and pepper to taste. Carefully pour the soup mixture into a blender or food processor, and purée until smooth. You may need to do this in batches if you have a smaller blender. Alternatively, you can use an immersion blender if you prefer. As always, use caution when blending hot soup.
What to Serve with Tomato Soup
While we traditionally have enjoyed this soup alongside some grilled cheese or homemade French bread, it also pairs well with your favorite side salad, or simply on its own as a light supper or lunch. One of the things I love about this recipe is how easy it is. It often feels easier to just open a store bought can, heat and serve, but this recipe proves that it’s really not a lot of extra work to cook from scratch. It also freezes well, and can be made in bulk for an even easier quick weeknight meal! Who can say no to that!?
More Soup Recipes You’ll Love:
- Golden Cauliflower Soup
- Creamy Potato and Bacon
- Homemade Broccoli Cheddar Soup
- Italian Noodle Soup (Meatless)
Homemade Tomato Soup
- 2 14.5 oz. cans of diced tomatoes
- 2 cups tomato juice
- 1/2 tsp garlic powder
- 1/2 Tbsp monk fruit sweetener can substitute with regular sugar
- 1 Tbsp of basil paste or a generous handful of fresh chopped basil
- Salt and pepper to taste
- Add all your ingredients to the sauce pan and mix well. Simmer gently for 20-30 minutes.
- Blend in batches, if necessary.
- Serve immediately. If desired, cool and freeze.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.