Lunch Recipe | Homemade Tomato Soup

Homemade Tomato Soup

1 large white onion diced small
4 cloves garlic minced
3 tbsp olive oil
2 28-ounce cans diced or pureed tomatoes (7 cups)
2 cups vegetable stock (Low or no sodium added)
2 Tbsp honey
1/2 tsp white pepper (up to 1 tsp; to taste)
3 leaves bay
salt to season
1 1/2 tsp dried oregano

  • Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.
  • Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
  • Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. Not that that's ever happened to me.
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