10-Minute Homemade Tomato Soup

Name: 10-Minute Tomato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp butter or oil; 1 cup onion, chopped; Four 14-oz cans diced tomatoes; 2 cups water or broth; 2 cups heavy whipping cream*; 1 teaspoon oregano; ½ teaspoon paprika; ¼ teaspoon chili powder; Salt, to taste; Pepper, to taste

Reading Time: 2 min

Simple, inexpensive tomato soup ready in 10 minutes and full of real food ingredients you can find at any store. Dairy-free version too! From CheapskateCook.com

Like many of us, I grew up on canned tomato soup and grilled cheese. It was one of the first dinners I learned how to make. Do you remember learning how to use the can opener as a kid? Squeezing hard enough to pierce the metal while simultaneously twisting the knob – just the memory makes my hands start to cramp. Can openers were obviously not intended for 9 year-olds.

Now, my own kids are refining their can-opening skills. However, they aren’t learning on tomato soup cans. We don’t need to buy canned soup because we’ve completely lost our taste for it. It’s too sweet; it tastes like metal.

We make this instead. It’s 100% better and takes almost the same amount of time.

Budget-Friendly Homemade Tomato Soup

Depending on what you use, this recipe can cost around $.75/serving if you use the whipping cream. If you make the dairy-free version, it costs a little less.

10-Minute Tomato Soup

Yield: 8

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Simple, inexpensive tomato soup ready in 10 minutes and full of real food ingredients you can find at any store. Dairy-free version too!

Ingredients

2 tbsp butter or oil
1 cup onion, chopped
Four 14-oz cans diced tomatoes
2 cups water or broth
2 cups heavy whipping cream*
1 teaspoon oregano
½ teaspoon paprika
¼ teaspoon chili powder
Salt, to taste
Pepper, to taste

Instructions

Heat oil in a medium-size pot over medium heat. Saute onion until translucent. Stir in tomatoes, broth, paprika, chili powder, and oregano. Increase heat to medium-high. Bring to a boil, then cover and reduce heat to low.
Simmer for 5 minutes. Stir in cream.
Use an immersion blender to puree the soup, or blend it in batches in a countertop blender (only fill the blender halfway - hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.
Serve warm and top as desired.

Notes

*Dairy-Free Version: Omit cream and add 2 cups chopped carrots or sweet potatoes with the tomatoes. Simmer for 15-20 minutes, until they are easily pierced with a fork. Proceed with the blending, etc.
Serve with crackers, grilled cheese sandwiches, veggies, or baked potatoes.

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Nutrition Information:

Yield: 8 Serving Size: 1.5 cups
Amount Per Serving: Calories: 300Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 389mgCarbohydrates: 13gFiber: 4gSugar: 9gProtein: 5g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.

Note: These nutrition facts use the heavy whipping cream. The dairy-free version will have fewer calories. The actual calories and nutrition of this dish depend on what ingredients you use.

What You Can Do Now:

What’s your favorite budget-friendly soup?

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