Quick & Easy Tomato Soup

About recipe

It’s hard to be creative with cooking when we’re cooped up in our homes, trying to stay healthy and keep our neighbors safe. At times like this, our minds and bodies need a little extra comfort and healing, and nothing says “comfort food” quite as much as a bowl of warm, creamy tomato soup.

With just a few simple ingredients that most of us keep in our pantries year-round, you can easily (and quickly) whip up a batch of homemade, low-sodium tomato soup for you and your family to enjoy.

Ingredients (serves 4)

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 28-oz can crushed tomatoes or tomato puree
  • ¼ teaspoon dried thyme
  • A few shakes of black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium chicken or vegetable broth
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • 1 ½ cups milk
  • ½ teaspoon salt


  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes.
  2. Add the tomatoes, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
  3. In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly.
  4. Cover and simmer slowly for 25 minutes, stirring occasionally.
  5. Stir in the baking soda (the soup will foam up briefly; don’t worry, but be sure it’s in a big enough pot), the sugar, milk, and salt. Heat to a bare simmer, stirring constantly. Serve hot
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