Easy Tomato Soup
This Tomato Soup is comforting, easy to make, velvety-smooth, and bursting with flavor. It’s a sure-fire hit whether you make it for yourself or a crowd. It’s also a quick soup that keeps well in the fridge. Serve it by the cup with a sandwich for lunch or dress it up with a pretty swirl of cream or coconut milk and a fresh basil!
Servings 6 servings
Calories 308kcal
Ingredients
- 8 tablespoons (115 g) butter
- 1 medium yellow onion peel removed and finely chopped (about 1 cup)
- 3 - 4 garlic cloves minced
- 56 oz (1588 g) San Marzano tomatoes (whole or crushed) (2 cans 28 oz each – 794 g each)
- 1 cup (240 ml) chicken or vegetable stock
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon (12 g) granulated sugar
- ½ cup (120 ml) heavy cream
Instructions
- Saute the Veggies: Heat a Dutch oven or any other nonreactive pot over medium heat. Add butter then add chopped onions; sauté 6-8 minutes, stirring occasionally, until softened and lighly golden. Add minced garlic and sauté 1 minute until fragrant.
- Make the Tomato Soup: Add the tomatoes, stock, salt, black pepper and sugar to the pot; mix to combine. Bring it up to a low boil, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every frequently to prevent scorching on the bottom.
- Blend the Tomato Soup: Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Adjust the consistency to your liking by adding more broth if needed. Blend up the soup until it’s as smooth as you want it. Then return blended soup to the pot over medium heat.
- Add the Cream: Add the heavy cream; mix to incorporate and return to a simmer. Taste and adjust seasoning if needed. Simmer for 2 - 3 minutes.
- Serve: Ladle into bowls and top with parmesan and chopped fresh basil, if desired. Serve tomato soup with garlic bread, biscuits, dinner rolls, grilled cheese, croutons, crackers, whatever your heart desires!
Notes
Store: This Easy and Luscious Tomato Soup can be refrigerated in an airtight container for 3–5 days.
Freeze: Tomato soup freezes exceptionally well, making it a convenient option for meal prep or saving leftovers for later. Allow the tomato soup to cool to room temperature before attempting to freeze it.
Thaw in the Refrigerator: The safest way to thaw tomato soup is by placing it in the refrigerator overnight. Slow thawing helps maintain the soup's texture and flavor.
Reheat: Reheat in a pot over medium-low heat on the stove or microwave for 1–2 minutes in a microwave-safe bowl. Stir frequently, no matter which method you use, to avoid hot spots.
These are the San Marzano Tomato I use.
To make this in the Instant Pot: Put all the ingredients in the pot minus the cream, cook for 20 minutes, and release pressure. Blend! Add cream and simmer for 2 minutes. Serve.
Recipe Tips:
- Pot: It’s important to use a non-reactive pot when cooking tomatoes in order to avoid a metallic taste. Stainless steel, ceramic, glass, or an enamel-coated pot are all good choices. Avoid pots made from aluminum, cast iron, and copper, which can all react with tomatoes. We use my 6-quart enameled cast iron Dutch Oven when we make this Tomato Soup.
- Sweat the Onions: Cook the onions gently until they're soft and translucent. This builds a solid flavor foundation for the soup.
- Simmer Slowly: Allow the soup to simmer on low heat. This slow-cooking method melds the flavors, resulting in a more developed taste.
- Adjust Seasoning: Be sure to taste your soup after it has finished simmering since this is the best time to adjust seasonings. Stir in more heavy cream or sugar if there’s a tangy or sour taste, especially if you use canned regular tomatoes.
- Blend Until Smooth: Invest in a good quality blender for that velvety texture. A few extra seconds can make all the difference.
- Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
- Grilled Cheese Croutons: Serve with bite-sized grilled cheese croutons for a delightful crunch.
- Dairy-Free Option: Swap heavy cream and butter for a dairy-free alternative, such as coconut cream and dairy-free butter.
- Herb Infusion: Experiment with fresh basil or thyme for an herbaceous kick.
Nutrition
Calories: 308kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1423mg | Potassium: 833mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1423IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 4mg