This deliciously simple one pot tomato soup is a must make in your kitchen all year long. I’ve made this in the summer with the abundance of tomatoes growing in my backyard, or I’ve made it in the winter with tomatoes from the grocery store, served with a warm sourdough grilled cheese. There really is no limit when it comes to this soup, and I hope your family loves it as much as mine!

❤️ Why You’ll Love Dutch Oven Tomato Soup

If you thought that tomato soup was easy before, I just made it a whole lot easier.

When I used to make this soup, I would roast the tomatoes on a baking sheet in the oven and then transfer it into my pot. But when I realized that the same pot I bake my sourdough in, can also roast my tomatoes for soup, it changed the game. I hope this nourishing and delicious soup simplifies your dinner or lunch menu at any point during the week, because you deserve to put your feet up and enjoy your meal. <3

🍲 Ingredients

Tomatoes – This soup can be made with a variety of tomatoes at any point during the year. Over the summer I grew Carolina Gold tomatoes in my backyard and added those in with some cherry tomatoes and it turned into the richest golden soup I’ve ever tasted. But I also make this during the winter with on the vine tomatoes that I get from the grocery store.

Onion – I prefer sweet onions, but yellow onions work great too.

Garlic – One whole garlic head

Broth – If you want to turn this soup into a super food, make homemade broth by putting a chicken carcass and veggie scraps into a pressure cooker for an hour before making the soup.

Italian seasoning – The Italian seasoning from Trader Joes is delicious.

Olive Oil – good quality olive old will boost the flavor of the soup.

Half and Half – I prefer the texture of half and half, but you can make this soup even creamier by using heavy whipping cream.

👩‍🍳 How to Make Dutch Oven Tomato Soup

Start by preheating your oven to 425 degrees.

Slice 8 – 9 ripe tomatoes into quarters and place in a large Dutch oven. Dice your onion into quarters and place in the Dutch oven on top of your tomato’s.

Slice the top of your garlic had off, revealing the cloves inside, and place in the middle of the Dutch oven. Drizzle with olive oil and sprinkle with the salt and Italian seasoning.

Place the lid on the Dutch oven and put the whole thig into the oven on the lower rack. Bake for 1 hour.

Take the Dutch oven out and remove the lid, releasing the steam. It will be HOT.

Pour in the chicken broth, and with your immersion blender, give everything a rough blend so the tomatoes and onions are broken up.

Pour in the half and half and oregano, using your immersion blender again, blend everything well until you have a smooth soup.

🪄 Tips and Tricks

  • If we’re having this for dinner and want to really stretch the nutritional value in the soup, make your bread and broth in the morning so it’s ready by the time you put your other ingredients together.
  • Blend the tomatoes, onion and garlic together first, before adding the cream and blending again.
  • If you like basil, add fresh basil into the pot after the vegetables have roasted and blend it all together for a tomato – basil soup.

🗒 Variations

I made a Carolina Gold tomato soup over the summer because of the tomatoes that were growing in the backyard. You can also add basil to make it a tomato – basil soup.

Making this in my sourdough bread bowls takes this to the next level.

  • Carolina Gold Tomato Soup
  • Tomato Basil Soup
  • Tomato Soup Bread Bowl


🗒 Substitutions

There are a lot of substitutions you can make for this soup to cater to what you are in the mood for.

  • Heavy cream can be substituted for heavy cream.
  • Chicken broth can be substituted for veggie broth.
  • You can use any tomatoes you want in the soup.


🗒 Best served with

  • Sourdough grilled cheese
  • Buttered Sourdough
  • Sourdough Bread Bowl
  • Tomato soup + salad

👝 How to Store Leftovers

Store this tomato soup the same way you would store any soup. Flat in a Ziplock bag stored in the freezer, or in a soup cube.

🤔 Common Questions

What if I don’t have an immersion blender?

Let the soup cool slightly and transfer it all to a blender, blend until smooth and pour it back into the pot and heat it up on the stove.

bowl of tomato soup with crusty croutons
4.75 from 4 votes

Dutch Oven Tomato Soup

Print Recipe
The easiest tomato soup that you will ever make, all made in one pot, in one hour. Pair this with some grilled cheese and you have the coziest meal that took very minimal effort.
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes

Equipment

  • 1 dutch oven
  • 1 immersion blender
  • 1 measuring cup

Ingredients

  • 8 – 9 tomatos
  • 1 sweet onion
  • 1 head of garlic
  • ½ tbs olive oil
  • 1 tbs Italian seasoning
  • 1 cup chicken broth
  • ½ cup half and half
  • 1 tsp oregano
  • 1 tsp salt

Instructions

  • Preheat your oven to 425 degrees.
  • Slice 8 – 9 ripe tomatoes into quarters and place in a large Dutch oven. Dice your onion into quarters and place in the Dutch oven on top of your tomato's.
  • Slice the top of your garlic head off, revealing the cloves inside and the skin still on the garlic, and place in the middle of the Dutch oven. Drizzle with olive oil and sprinkle with the salt and Italian seasoning.
  • Place the lid on the Dutch oven and put the whole thig into the oven on the lower rack. Bake for 1 hour.
  • Take the Dutch oven out and remove the lid, releasing the steam. It will be HOT.
  • Carefully squeeze the roasted garlic cloves out of the bulb and let them fall straight into the vegetables. Discard the outer portion of the garlic.
  • Pour in the chicken broth, and with your immersion blender, give everything a rough blend so the tomatoes and onions are broken up.
  • Pour in the half and half and oregano, using your immersion blender again, blend everything well until you have a smooth soup.
  • Serve warm with a side of grilled cheese, topped with sourdough crutons, or inside of a bread bowl! 🙂

Notes

You can use whatever tomatoes you like, or that are in season for this soup. Over the summer I grew an abundance of Carolina Gold tomatoes and used it for this soup with resulted in a beautiful orange/ yellow colored soup that tasted delicious. Use what you have, this soup is best because of how low maintenace it is. 

Nutrition

Calories: 89kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 558mg | Potassium: 503mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1459IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 1mg
Course: Main Course
Cuisine: American
Keyword: crutons, Soup, tomato
Servings: 6
Calories: 89kcal
Author: Courtney

Fresh BREAD Emails Coming Right Up

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    Amazing recipe! My family thoroughly enjoyed this soup and sourdough crouton recipe! Very easy to follow and delicious to eat!

  2. 5 stars
    We loved this soup!! It was so easy to prepare and was absolutely delicious. This will be our go-to tomato soup from now on.