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–+ servings
Tomato soup in a white bowl on a green wooden table with fresh tomatoes.
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Easy Tomato Soup

Course Soup
Cuisine American
Keyword Diced Tomatoes, Gluten Free, Oil, Onion, Onions, Tomato, Tomatoes, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 328kcal
Author Recipe adapted from: Inspired Taste

Equipment

  • Stovetop
  • Large Saucepan
  • Immersion Blender or Regular Blender

Ingredients

  • 4 Tablespoons Oil
  • ½ Onion Large, cut into wedges
  • 2 cans Diced Tomatoes Low-sodium
  • 1½ cups Water
  • Salt To taste

Instructions

  • Heat oil over medium heat in a large saucepan.
  • Add onion wedges, tomatoes and their juices, and salt. Bring to a simmer.
  • Cook uncovered for 40 minutes, stirring occasionally.
  • Blend the soup: If using an immersion blender, do this right in the pot. If using a regular blender, allow soup to cool slightly first. Then blend in small 1 cup batches.

Notes

  • If you have dried herbs such as oregano or thyme, those can be added to this soup as well.
  • This soup can be frozen for up to 3 months. To make reheating easy, freeze in zip-top bags in one-serving portions.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 4g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 598mg | Potassium: 813mg | Fiber: 5g | Sugar: 11g | Vitamin A: 481IU | Vitamin C: 40mg | Calcium: 139mg | Iron: 4mg