Simple Tomato Soup

Simple Tomato Soup

A smooth, comforting soup built from canned tomatoes and a handful of pantry staples.

Total 40 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This stovetop tomato soup simmers crushed tomatoes with onion, garlic, and broth, then finishes with a touch of cream for richness. It comes together in under an hour and pairs well with grilled cheese or crusty bread for a weeknight lunch or dinner.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes, canned
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the minced garlic and tomato paste, and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

  3. Stir in the crushed tomatoes, vegetable broth, sugar, and dried basil. Bring to a simmer.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, about 25 minutes.

  5. Remove from heat and purée the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

  6. Stir in the heavy cream, salt, and black pepper. Return to low heat and warm through for 2 to 3 minutes without boiling.

  7. Taste and adjust salt and pepper, then ladle into bowls and serve hot.

Rate this recipe

★ 3.2 (1)

Simple Tomato Soup

This stovetop tomato soup simmers crushed tomatoes with onion, garlic, and broth, then finishes with a touch of cream for richness. It comes together in under an hour and pairs well with grilled cheese or crusty bread for a weeknight lunch or dinner.

40 min 4 servings 210 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes, canned
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. 2

    Add the minced garlic and tomato paste, and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

  3. 3

    Stir in the crushed tomatoes, vegetable broth, sugar, and dried basil. Bring to a simmer.

  4. 4

    Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, about 25 minutes.

  5. 5

    Remove from heat and purée the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

  6. 6

    Stir in the heavy cream, salt, and black pepper. Return to low heat and warm through for 2 to 3 minutes without boiling.

  7. 7

    Taste and adjust salt and pepper, then ladle into bowls and serve hot.