Homemade Tomato Soup With Canned Tomatoes
Homemade Tomato Soup with Canned Tomatoes comes together in 20 minutes, uses a few pantry staples, and tastes delicious with a side of grilled cheese.
Equipment
- Immersion Blender option to use instead of high speed blender
Ingredients
- 3 cups water
- 14.5 ounces diced tomatoes don't drain
- 12 ounces tomato paste
- ½ cup heavy cream add more if desired (or full fat coconut milk)
- ¼ cup fresh basil leaves
- 1 tablespoon coconut sugar
- 2 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Blend: In a high-speed blender or food processor, add 3 cups water, 14.5 ounces diced tomatoes, 12 ounces tomato paste, ½ cup heavy cream, ¼ cup fresh basil leaves, 1 tablespoon coconut sugar, 2 ½ teaspoons kosher salt, and ¼ teaspoon ground black pepper. Blend on high until the consistency is smooth.
- Simmer: Pour into a medium-sized saucepan and bring to a simmer over medium-high heat.
- Serve: Taste and add additional salt, cream or basil - as desired. Enjoy!
Notes
- Serving: we love serving this with some easy homemade croutons and/or air fryer grilled cheese sandwiches!
- Spice It Up: option to add a sprinkling of red pepper flakes for a kick of heat.
- Storage: store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 100kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 1079mg | Potassium: 545mg | Fiber: 2g | Sugar: 8g | Vitamin A: 967IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg
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