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Easy Tomato Soup

Easy Tomato Soup

This Easy Tomato Soup is smooth, rich, and full of deep tomato flavor balanced with garlic, onion, and a touch of cream. It comes together quickly while still tasting cozy and homemade.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch, Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion diced
  • 4 cloves Garlic minced
  • 2 cans 28 oz total Whole Peeled San Marzano Tomatoes
  • 3 cups Low-Sodium Chicken Broth
  • 1 tbsp Tomato Paste
  • 1 tsp Granulated Sugar
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper
  • 1/2 cup Heavy Cream
  • 2 tbsp Fresh Basil

Equipment

  • Large Dutch Oven
  • Immersion blender
  • Chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the tomato paste and cook for another minute, stirring constantly to deepen the flavor.
  4. Pour in the whole peeled tomatoes with their juices. Break the tomatoes apart gently with a wooden spoon.
  5. Add the chicken broth, sugar, dried basil, oregano, salt, and black pepper. Bring the soup to a gentle boil.
  6. Reduce the heat and let the soup simmer uncovered for 20 minutes, allowing the flavors to deepen and blend together.
  7. Remove the pot from the heat and blend the soup until smooth using an immersion blender.
  8. Stir in the heavy cream and fresh basil until fully combined. Taste and adjust seasoning if needed.
  9. Ladle into warm bowls and serve with grilled cheese sandwiches or toasted crusty bread.

Notes

Chef’s Secret: Roasting the canned tomatoes in the oven for 20 minutes before adding them to the soup creates a deeper, sweeter tomato flavor.