How to Make Tomato Soup With Tomato Paste
Making tomato soup with tomato paste is a delicious and inexpensive way to enjoy tomato soup!
Using Tomato Paste For Tomato Soup
Using tomato paste not only makes this soup really inexpensive but it saves space in your pantry! The small size of the tomato paste is great for when you’re tight on space but still want to enjoy this delicious soup.
Additionally, the flavor that tomato paste brings to tomato soup is amazing because it’s highly concentrated! This makes it easy to achieve your desired flavor.
The Other Ingredients In Homemade Tomato Soup
The other ingredients in this tomato soup are simply some onion, garlic, salt pepper, broth and dried basil. While these items are simple, they complement and enhance the delicious tomato flavor of the tomato paste.
Since this recipe calls to saute the onion and freshly minced garlic, the flavors of both of these staples become sweeter and more mellow. Their cooked flavors help to balance the acidity of the tomato paste in the finished soup. The butter that the onion and garlic saute in also provides delicious flavor and a slight creami-ness to the soup.
How to Make Tomato Soup Have More Protein
Although I love a good smooth soup, I find that it’s typically not super filling and I always find myself needing something more after eating a pretty big bowl. I’ve found the best way to make tomato soup more filling is by adding 4-6 small italian style meatballs to the bowl. Adding a few italian style meatballs don’t change the flavor of the tomato soup but make this feel like a more substantial meal.
The Shelf Life of Homemade Tomato Soup
As with many homemade foods, the shelf life is quite short. When making this soup, it’s recommended to enjoy it within 3-5 days of preparing.
Storing Homemade Soup
If you’re storing homemade tomato soup for the short term (3-5 days), keep it in an air tight food storage container in the fridge.
For longer term storage, I recommend freezing. Choose a freezer safe food storage container like a plastic deli container, ziploc bag or freezer safe glass container and place in the freezer. If kept frozen in a deep freezer, this soup will last 6-12 months!
To enjoy, take out the container of soup and let thaw in the fridge overnight. Reheat as desired.
Ingredients and Tools
1 (6 oz) can Tomato Paste
2 large cloves garlic, minced
1 medium – small onion, about 1 cup diced
18 oz broth, beef, chicken or turkey
1-2 TBSP Butter
Salt and pepper to taste (I usually do about 1 tsp salt & 1/4-1/2 tsp pepper)
1 tsp Dried Basil (optional)
Medium Saucepan or Small Stockpot
An immersion blender (also called a stick blender)
Directions
To a saucepan on medium low heat, sauté the onion in the butter until the onion is translucent.
When the onion is mostly translucent, mince the garlic and sauté it with the onion until fragrant.
Add the tomato paste and cook on medium heat for 5 minutes. Be sure to stir occasionally to avoid burning the bottom.
Add the broth and bring to a light simmer for 5 minutes, stirring occasionally. If any scum forms, remove and discard it.
After 5 minutes, blend all ingredients with your immersion blender until smooth.
Tip: To make this a high protein soup, add some small italian meatballs! They complement this tomato soup really well.
Serve and enjoy!
Tomato Soup with Tomato Paste FAQ:
Why Use Tomato Paste to Make Tomato Soup?
Using tomato paste not only makes this soup really inexpensive but it saves space in your pantry! The small size of the tomato paste is great for when you’re tight on space but still want to enjoy this delicious soup.
Additionally, the flavor that tomato paste brings to tomato soup is amazing because it’s highly concentrated! This makes it easy to achieve your desired flavor.
How Do I Make This Tomato Soup Have More Protein?
Although I love a good smooth soup, I find that it’s typically not super filling and I always find myself needing something more after eating a pretty big bowl. I’ve found the best way to make tomato soup more filling is by adding 4-6 small italian style meatballs to my bowl. Adding a few italian style meatballs don’t change the flavor of the tomato soup but make this feel like a more substantial meal.
What’s The Shelf Life of Homemade Tomato Soup?
As with many homemade foods, the shelf life is quite short. When making this soup, it’s recommended to enjoy it within 3-5 days of preparing.
What’s the Best Way to Store Homemade Tomato Soup?
If you’re storing homemade tomato soup for the short term (3-5 days), keep it in an air tight food storage container in the fridge.
For longer term storage, I recommend freezing. Choose a freezer safe food storage container like a plastic deli container, ziploc bag or freezer safe glass container and place in the freezer. If kept frozen in a deep freezer, this soup will last 6-12 months!
To enjoy, take out the container of soup and let thaw in the fridge overnight. Reheat as desired.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Tomato Soup Using Tomato Paste
Equipment
- Medium Saucepan or Small Stockpot
- An immersion blender (also called a stick blender)
Ingredients
- 1 (6 oz) can Tomato Paste
- 2 large cloves garlic minced
- 1 medium – small onion about 1 cup diced
- 18 oz broth beef, chicken or turkey
- 1-2 TBSP Butter
- Salt and pepper to taste I usually do about 1 tsp salt & 1/4-1/2 tsp pepper
- 1 tsp Dried Basil optional but highly recommended
Instructions
- To a saucepan on medium low heat, sauté the onion in the butter until the onion is translucent.
- When the onion is mostly translucent, mince the garlic and sauté it with the onion until fragrant.
- Add the tomato paste and cook on medium heat for 5 minutes. Be sure to stir occasionally to avoid burning the bottom.
- Add the broth and bring to a light simmer for 5 minutes, stirring occasionally. If any scum forms, remove and discard it.
- After 5 minutes, blend all ingredients with your immersion blender until smooth.
- Serve and enjoy!
