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Homemade Tomato Soup


  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 pounds ripe tomatoes, chopped

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • 4 cups vegetable broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon sugar

  • Salt and pepper to taste

  • Optional toppings: fresh basil leaves, grated Parmesan cheese, croutons (leave off if gluten free or make your own by toasting gluten free bread)


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.

  2. Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant, about 5 minutes.

  3. Add the chopped tomatoes, carrot, and celery to the pot. Stir well to combine with the onion and garlic.

  4. Pour in the vegetable broth and add the dried basil, dried oregano, sugar, salt, and pepper. Stir to combine.

  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30 minutes to allow the flavors to meld together and the vegetables to soften.

  6. Remove the pot from heat and let the soup cool slightly.

  7. Use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth. Be careful when blending hot liquids, as they can splatter. If using a blender, you can cover the lid partially with a kitchen towel to allow steam to escape.

  8. Return the blended soup to the pot and reheat gently over low heat.

  9. Taste and adjust the seasoning if needed. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.

  10. Serve the tomato soup hot. Garnish with fresh basil leaves, grated Parmesan cheese, or croutons if desired.

Enjoy your homemade tomato soup! It pairs well with a side of crusty bread or a grilled cheese sandwich.


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