Tomato Soup

Spring is upon us, and with it, plenty of rainy days. There’s nothing more comforting on a drizzly spring day than a bowl of soup. This simple tomato soup recipe will be a comforting crowd pleaser!


  • 1 Tbsp olive oil
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup chicken or vegetable broth
  • 2 Tbsp sugar
  • 1 tsp basil
  • 2 Tbsp tomato paste
  • 46 oz tomato juice
  • 1 cup milk
  • Salt and pepper to taste

In a large saucepan, heat oil and sauté onion and garlic until fragrant. Deglaze with broth.

Add sugar and stir until dissolved. Add tomato paste and stir to incorporate.

Add remaining ingredients and bring to a simmer until warmed through, approximately 20-30 minutes. Serve hot.


For simplicity, this recipe calls for pre-made tomato juice, onion powder, and garlic powder. If you prefer fresh ingredients, the recipe could also be made using 4-5 cups of chopped tomatoes, 1/2 cup chopped onion, and 1-2 tsp minced or grated garlic. If you would like a smooth texture, simply puree the soup once it is cooked.

Store-bought broth works well for this recipe and is an easy option. If you prefer to make your own broth from scratch, see my notes here. It can be made in large batches very easily and stored in the freezer.

I don’t use a lot of sugar in my cooking, but the acidity of this soup calls for a little sweetener to balance it. I typically use organic cane sugar, but you could also experiment with stevia, honey, or other sweeteners.

The milk in this recipe can be substituted for almond, oat, goat, or soy milk if you need the recipe to be dairy-free or vegan.

This soup pairs well with warm gluten free biscuits, grilled cheese sandwiches, or tortillas with cheese.


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