Homemade tomato soup is one of my favourite soups, and this is my favourite tomato soup recipe. It’s made with canned tomatoes, so it’s easy to make up any time. I use my best canned tomatoes for this one, since tomatoes are the star here. Pleasantly thick and perfectly spiced, this soup comes together in only 30 minutes.
This quick homemade tomato soup from scratch recipe is made from canned tomatoes and is ready in just 30 minutes!
The warm, goat cheese toast is my side of choice with this soup. It dresses up a dinner soup, or makes it special for entertaining. I love the way the flavours blend with the soup. The idea with the toasts is not to dip them in the soup, but to make them part of the soup. By putting part of them in the soup, they work like a bit of a wick, soaking up the soup and softening. So when you grab a spoonful of soup, you can get a bit of bread and cheese with it. And as you eat some, more of the toast will soften and so on.
The goat cheese toasts are made simply with goat cheese, mixed with a bit of good olive oil, some thyme and a bit of freshly ground pepper. Mix it up and spoon on top of some nice crusty bread toasted under the broiler. Quick and easy. Cut your toasts on the diagonal and set on the side of the soup bowl.
A quick and easy soup, ready in 30 minutes! Use the best canned tomatoes you can find for this one.
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, smashed and peeled
- 5 cups canned whole tomatoes, in juice
- 1 cup chicken broth (or water)
- 2/3 cup heavy cream
- 2 tsp. kosher salt, plus more as needed
- 1/4 tsp. freshly ground black pepper, plus more as needed
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. celery seed
- 1/4 tsp. dried oregano
- 1 Tbsp. sugar
- Goat Cheese Toast:
- 4 - 6 slices crusty bread
- 1/2 cup goat cheese, crumbled
- 2 tsp. extra virgin olive oil
- 1/4 tsp. thyme
- Salt and freshly ground pepper
- For the soup: In a large saucepan, heat the butter and olive oil and cook the onion and garlic until the the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
- Remove from the heat and puree in using an immersion blender or in small batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
- For the goat cheese toast: Preheat your oven to broil, with a rack about 4 inches below the heat. In a small bowl, combine the goat cheese, olive oil, thyme, salt and pepper.
- Place your bread slices onto a baking sheet and toast one side of the bread under the broiler until golden. Turn the bread over and toast the other side lightly. Remove from oven. Spoon some of the goat cheese mixture onto the bread (you can leave it is chunks or spread it smooth, as you like) and return to the broiler, watching closely so the bread doesn't burn. Once bread is toasted perfectly, move baking sheet to a lower rack and turn oven off to continue to warm cheese for a bit, without burning the toast. When the soup is ready, remove toast from oven and cut slices in half diagonally.
- To serve, spoon soup into bowl and place two slices of goat cheese toast onto the side of the bowl, with the ends sitting in the soup. Garnish with some freshly ground pepper and/or a bit of additional thyme.
Soup adapted from the The Dahlia Bakery Cookbook: Sweetness in Seattle