Simply Delicious Tomato Soup

Tomato soup can be earthy, complexly simple, and warming…or it can be overly sweet and citrusy. It seems simple enough to make. Dump a bunch of tomatoes into a pot, add some spices, and boom tomato soup, right? Even though the ingredient list is short your goal when making a tomato soup from scratch is to create a balance between the natural acid and sugars in tomatoes while creating a rich tomato flavor that doesn’t taste like you’re sipping on marinara.

This week on The BizzyCrow Show Justin and Biz tackle tomato soup and walk through the techniques behind the simple ingredients of everyone’s favorite soup. The full recipe for this soup can be found below. For more of Biz check her out at and on

Simply Delicious Tomato Soup

Tomato soup seems simple enough, but there's a couple tips and tricks to give your "simple" soup a depth of flavor that uses natural ingredients without adding in loads of sugar and salt. Start to finish this recipe only takes about 20 minutes with minimal prep work.
Servings – 6 bowls
Calories Per Serving –182


  • Immersion blender or upright blender


  • 28 ounces diced tomatoes
  • 1 medium yellow onion
  • 2-4 cloves garlic
  • 2 medium carrots
  • 6 ounces tomato paste (standard can size)
  • 14.5 ounces canned coconut milk (full fat is preferred )
  • 1 TBL paprika (Hungarian is preferred)
  • 1 tsp dried thyme
  • 1-2 tsp salt


  • Dice carrots and boil for 5-10 minutes until soft and can be pierced with a fork. Drain and set aside.
  • Peel and rough chop onions and garlic. Cook in pot over medium heat with a tablespoon of water. The goal is to brown the onions and garlic. Add a tablespoon of water at a time to avoid burning or overly browning.
  • Add tomato paste and cook while stirring. Cooking the tomato paste caramelizes the natural sugars which gives your soup a more rich flavor. Cook for 30 seconds to 1 minute while stirring continuously.
  • Add all ingredients, including cooked carrots, and bring to a simmer. Cover and reduce heat to low. Cook for 10 minutes, stirring occasionally.
  • Blend using an immersion blender or in stages using an upright blender. Carefully follow manufacturer's instructions if using an upright blender for hot liquids.
  • Add vegetable stock or water to thin based on preference.


Don’t skip browning the garlic and onions. This step is crucial because if added to soup raw onions and garlic can be too acidic. When mixed with the acids of tomatoes it can be overwhelming and the only way to counteract that acidic or citrusy flavor is with sugar. This is why restaurant tomato soup has so much added sugar in it. 
You want the rich mouth feel that full fat coconut milk offers. Also, it is another way to balance the flavors of a tomato soup. Like I say in the video, you want to cut out as much of the tomato flavor as possible while keeping the tomato flavor. You can substitute with a lite coconut milk; however, the soup will not have that same silky mouth feel. 
Another method to make your tomato soup creamy if you are looking to avoid using full fat coconut milk is to peel and dice half of a russet potato and boiling that with the carrots.  

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