Here’s a super easy recipe for a sure to please tomato soup! My favorite part is that there is almost no chopping, and the butter makes for a velvety and rich tomato soup. I based it on a 3-ingredient tomato soup recipe I liked but added a few more ingredients to amp up the flavor. I’ve been making it for a while and it always gets rave reviews! You can easily halve it but I always make plenty since it freezes well and everyone loves it.
Easy Tomato and Herb Soup
2 large (28 oz) cans tomatoes (I’ve used diced, fire roasted, crushed, etc. and they all work)
8 TBS butter
1 onion, peeled and quartered
4-5 cloves garlic, peeled
1/2 tsp dried basil
1/4 tsp dried dill
Salt and Pepper to taste
Place the butter in a large saucepan or dutch oven. Turn the heat onto medium and then add the quartered onion and the garlic cloves. That’s right, no need to chop them!
Saute them in the butter until they are soft, but try not to let them brown. Once they are softened you can add in the 2 cans of tomatoes with all their juices.
Let this simmer for about 40 minutes, then add the basil and dill and cook for about 5 more minutes.
The last step is to use an immersion blender to make a nice smooth soup. If you don’t have an immersion blender you can let the soup cool a bit and then blend it in batches in a regular blender. I’ve heard that taking out the middle part of the blender lid and placing a towel over the hole is a good way to avoid the dreaded blender blow out.
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