by Michel Van Devender

Are you like us and feel like there are just certain things that belong together? Like chocolate and peanut butter (Easter candy still on the mind!)? How about rainy, cold April Mondays and tomato soup? As unpredictable spring weather goes here, we’re back in the 40s. When you have a recipe for an easy one pot homemade tomato soup, it just seems like the perfect antidote for this cooler than anticipated April day. 

We’re coming off of Easter yesterday with the most spectacular weather, an enormous amount of chocolate consumed and a day spent with family. It was a beautiful day in every way. Today, our kids are still out of school for spring break, and we definitely needed a low-key day to rest and recover. I guess you could say we didn’t mind the rain and cooler temps. Just a good excuse to stay inside.

This tomato soup recipe is easy to prepare with minimal chopping. It’s basically just throwing everything in a pot, a quick simmer and an immersion blender. And if you don’t have one of these, I highly recommend purchasing one. We have a Vitamix, but you absolutely cannot beat the convenience of an immersion blender when you’re cooking soups and sauces. It’s quick and definitely reduces clean up. I’m all about that! This tomato soup is a classic version with a slight twist. For our soup, I added some unsweetened vanilla almond milk for some dairy free creaminess. You could also use dairy if you prefer.

Our lunch was on the table in about thirty minutes. This included preparing the grilled cheeses for my guys too. Most of the time, we don’t have the opportunity to sit together for lunch so this was a nice treat. The smiles and thank yous confirmed this was exactly the comfort meal we all needed today! Hope your week is off to a great start!



Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 yellow or white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • salt + pepper
  • 3 cans diced tomatoes
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
  • 32 ounces broth (I used chicken but could use any type)
  • Optional:
  • 1/2 cup unsweetened vanilla almond milk (you could use a dairy based milk or cream too)


  1. Heat olive oil in a large sauce pan or dutch oven over medium heat.
  2. Add onions and cook 4-5 minutes until soft. Add garlic and cook for an additional 1-2 minutes.
  3. Add salt, pepper and spices and cook for another minute.
  4. Add diced tomatoes, tomato sauce, tomato paste. and broth Stir and cook until boiling.
  5. Reduce heat and simmer for 15-20 minutes.
  6. Remove from heat and blend in pot with an immersion blender until smooth.
  7. Stir in almond milk.
  8. Serve with grilled cheese or crackers.

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