No cans needed. This recipe for homemade tomato soup is easy to make and fairly quick, making it a weeknight option, plus it tastes so good you’ll never go back to soup out of a can. Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
Also question is,What kind of tomatoes do you use for tomato soup?
Rach uses fresh tomatoes and a handful of pantry staples to make this warm weather version of tomato soup (only five ingredients plus EVOO and salt & pepper!) If you don’t have fresh tomatoes, you can use canned tomatoes instead—just swap in two large 28-ounce cans or three 15-ounce cans.
In this regard,How do you make tomato soup with tomato sauce?
In a pot, pour in the olive oil and over medium heat, saute the onions and garlic for 5 minutes, until the onions are translucent. 2. Add the tomato sauce and broth/water. If you want thick, chunky home-style tomato soup, also add the diced stewed tomatoes with the juice.
Subsequently, one may also ask,Which is better tomato soup or tomato sauce?
Making tomato soup from tomato sauce isn’t quite as good tasting as making it from fresh tomatoes unless the tomato sauce was home-canned. However, it doesn’t take much time, it still tastes better than commercially canned soup, and it is still better for you.
How long does it take for tomato sauce to thicken?
As you sauce simmers over heat the water has nowhere to go but into the air as steam. Keep cooking long enough and the sauce will thicken nicely. Depending on the temperature you’re cooking the tomatoes, it can take up to a whole day.