tomato soup from tomato juice recipe

Written ByJenny Smyth Posted on
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The Best tomato soup from tomato juice recipe

I’ve been making tomato soup from tomato juice for years, and it’s still one of my family’s favorite recipes. It’s a simple and delicious way to get a hot, comforting meal on the table quickly.

The best part is that it’s made with just a few ingredients, so it’s easy to customize to our tastes. I love that my kids can help me in the kitchen by stirring the pot and adding the toppings.

We like to serve it with a side of crusty bread or some crackers for a fun and easy meal. The recipe is also great for using up any leftover vegetables we have on hand, which makes it a great option for meal prep or when we’re planning ahead for the week.

One of the things I appreciate most about this recipe is how healthy it is – it’s packed with vitamins and antioxidants from the tomatoes, and you can feel good about serving it to your family. My kids love helping me make this soup because they get to use their favorite kitchen utensils, like the big wooden spoon and the cheese grater.

Tomato Soup from Tomato Juice

4.5 from 1125 votes

A comforting and flavorful tomato soup made from tomato juice, perfect for a quick and easy meal. This recipe is creamy, tangy, and full of depth.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) tomato juice
1 can (14.5 oz) diced tomatoes
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1/2 tsp dried oregano
2 cups vegetable broth
1 cup heavy cream

👨‍🍳Directions

1In a large saucepan, melt the butter over medium heat.
2Add the diced onion and cook until translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Pour in the tomato juice and diced tomatoes.
5Stir in the sugar, salt, black pepper, dried basil, and dried oregano.
6Bring the mixture to a simmer over medium heat.
7Cook for 10 minutes, stirring occasionally, until the flavors have melded together and the soup has thickened slightly.
8Using a blender or immersion blender, puree the soup until smooth.
9Return the soup to the saucepan if using a blender.
10Stir in the vegetable broth and heavy cream.
11Bring the soup back to a simmer over medium heat.
12Cook for an additional 5 minutes, stirring occasionally, until the soup is hot and well combined.
13Taste and adjust the seasoning with more salt and pepper if needed.
14Ladle the soup into bowls and serve hot, garnished with fresh basil if desired.

🔧Equipment

Saucepan
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a smoother soup, use an immersion blender directly in the saucepan. For a spicier soup, add a pinch of red pepper flakes.

One of my favorite things about this recipe is how versatile it is – we can make it for any occasion, whether that’s a quick weeknight dinner or a special event.

My kids love helping me make this soup because they get to use their favorite kitchen utensils and add their own toppings at the end.

We like to serve it with some crusty bread or crackers on the side for dipping into all that yummy broth.

❓ Frequently Asked Questions About Tomato Soup from Tomato Juice

1. Can I use canned tomatoes instead of tomato juice?

You can use canned tomatoes to make this soup, but the flavor will be different. Tomato juice has a more concentrated flavor and a smoother texture, which gives the soup a richer taste. If you do use canned tomatoes, you may need to adjust the cooking time and the amount of liquid in the recipe.

2. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This will give the flavors more time to meld together and create a rich, hearty soup.

3. Can I make this soup vegan?

Yes, you can make this soup vegan by using plant-based milk or cream instead of dairy milk or cream. You can also use vegetable broth instead of chicken broth.

4. Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then heat it on the stove or in the microwave until it’s hot and bubbly.

5. Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup. Carrots, celery, and bell peppers are all great options. Just chop them up and add them to the soup when you add the onion and garlic. You may need to adjust the cooking time depending on the vegetables you use.

6. Can I make this soup in a pressure cooker?

Yes, you can make this soup in a pressure cooker. Combine all the ingredients in the pressure cooker and cook on high pressure for 5-7 minutes. Let the pressure release naturally, then stir the soup and serve. This will give the flavors more time to meld together and create a rich, hearty soup.

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