My favorite kinds of meals are ones that are easy to make, easy to bulk out, very tasty but still healthy--like my Sweet Potatoes and Kale meal. This epic tomato soup recipe checks all those boxes and then some! Besides, who doesn’t love a good bowl of homemade soup?
Adam and I used to eat homemade soup for lunch almost every day. It was so good! I would make a huge pot of spicy vegetable or split pea soup and freeze it all. We would have enough soup for the both of us for about three weeks worth of lunches (our freezer was packed!). I don’t make bulk batches anymore as we haven’t had the freezer space for it since we moved. I miss it because it was an easy way to have a healthy lunch full of hearty vegetables without having to make the soup very often. So due to my love of soups and their versatility, I’d like to have a full repertoire of recipes. Like I said it’s one of those easy meals where you just chop up a few things, throw it in a pot and let it cook. It’s so quick! Not to mention it’s a great way to use up any leftover vegetables. I took a crack at tomato soup and was really excited with the results so I thought I’d share it with you guys!
The flavor is amazing! You get the full tomato taste with a touch of basil as well as some flavor and kick from red bell pepper! It’s crazy good!! I really enjoy making this soup for lunch or dinner because it feels like you just cut up an onion and bell pepper and throw it all together then 20 minutes later: bam, you’ve got soup! If you don’t have fresh basil you can use dried basil, I’ve used both and each time it turned out great! We usually eat this with a side of garlic toast, sometimes sourdough, sometimes our homemade bread. This would also be good with a salad or french fries.
Crazy Good Tomato Soup
Makes 4-5 servings
- 1 Tbsp Olive Oil
- 1 Large Onion
- 4-5 Garlic Cloves
- Salt and Pepper
- ½ of a Red Bell Pepper
- 1 28-oz Can of Crushed Tomatoes
- 2 Cups Water
- 4-6 Fresh Basil Leaves OR 1-2 Tsp Basil
- 2 Tsp Sugar
Chop up the onion and garlic. Add the onion, garlic, olive oil, salt, and pepper to a medium-large pot. Cook over medium heat while you chop up the red bell pepper. Once the bell pepper is chopped add it to the soup along with the can of crushed tomatoes and two cups of water. Add the basil and sugar then let cook for 20 minutes, stirring occasionally.
Once done, let the soup cool and then blend in a blender until smooth. After it’s done blending I like to put it back into its pot but it’s up to you. Serve and enjoy!
Above is after all the ingredients are in and mixed up. Below is after letting it cook for 20 minutes.
Blending it makes it take on a slightly more orange color.
The blended soup is back in the pot and now it's garlic bread time!
For the garlic bread, we simply toasted some sourdough bread, then added olive oil, garlic powder, parsley and a touch of salt on top. So tasty!
It was a perfect lunch! I’ve made this so many times now, I highly recommend it! It just feels super healthy and full of goodness while eating it! What's your favorite kind of soup? I hope you guys have a great weekend! See you next week!