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Easy Tomato Soup
5 from 4 votes

Easy Tomato Soup

This Easy Tomato Soup is perfect when you’re craving something warm and comforting but short on time! It’s ready in just 30 minutes, made with simple ingredients and delivers big flavor! Perfect for a quick lunch or cozy dinner!

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 213 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 2 Tbsp butter unsalted, 28g
  • 1 onion chopped, medium, yellow, 180g
  • 2-3 garlic minced, cloves
  • 1 cup chicken broth 240g
  • 28 oz. crushed tomatoes with basil can
  • 4 tsp granulated sugar 16g
  • 2 tsp basil paste 10g
  • salt to taste
  • black pepper to taste
  • 2 Tbsp heavy cream 30g
  • 1/4 Parmesan Cheese plus more for serving, fresh grated, 1 oz

Instructions

    Cup of Yum
  1. Melt the butter in a medium-to-large pot or dutch oven over medium heat. Add the onions and cook until browned around the edges, about 7-9 minutes, stirring occasionally.
  2. Add the minced garlic, stirring for 30 seconds, until fragrant.
  3. Remove from heat (move to an empty burner). Carefully pour in the chicken broth and deglaze with a wooden spoon. Add the crushed tomatoes, sugar and basil paste. Give the soup a taste and add salt and pepper to your liking.
  4. Return to a simmer over low heat for 10 minutes.
  5. Remove from heat and let the soup cool some, for about 5 minutes, then to make a creamy consistency, use an immersion blender to blend directly in the pot (or transfer to a blender in batches once more cool).
  6. Return to a simmer. Stir in the heavy cream and parmesan. Give it one last taste – add more salt if needed or more sugar or heavy cream to balance out the acidity.
  7. Serve hot with lots of freshly cracked black pepper + extra parmesan if desired and enjoy!

Notes

  • Store leftover soup in an airtight container in the fridge for 3-4 days. If soup thickness too much in the fridge, you can add a dash of broth to help thin it out to your desired consistency.
  • To freeze, let hot soup cool completely. Then freeze in an airtight container or freezer safe bag for up to 3-4 months. I like to store soups in freezer safe bags, then lay flat in the freezer until frozen. Once frozen, you can stack the bags vertically to save freezer space! 

Nutrition Information

Serving 1cup (241g) Calories 213kcal (11%) Carbohydrates 22.5g (8%) Protein 7.5g (15%) Fat 10.3g (16%) Saturated Fat 6.6g (33%) Cholesterol 32.7mg (11%) Sodium 557.6mg (23%) Potassium 693.1mg (15%) Fiber 4g (16%) Sugar 14g (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 213

% Daily Value*

Serving 1cup (241g)
Calories 213kcal 11%
Carbohydrates 22.5g 8%
Protein 7.5g 15%
Fat 10.3g 16%
Saturated Fat 6.6g 33%
Cholesterol 32.7mg 11%
Sodium 557.6mg 23%
Potassium 693.1mg 15%
Fiber 4g 16%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.