Easy Tomato Soup

Name: Easy Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 28 ounces canned tomato puree; 2 cups chicken broth; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic granules; 1 teaspoon onion granules; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 tablespoon sweetener; ½ cup heavy cream

User Reviews

4.9

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
135 kcal
Course
Soup
Cuisine
American

Easy Tomato Soup

Winston Campbell

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This easy tomato soup is made with canned tomato puree and doesn't require sautéing, pureeing, and straining. It's creamy and delicious!

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Ingredients

Servings

28 ounces canned tomato puree just pureed tomatoes, no other ingredients
2 cups chicken broth not low-sodium
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic granules or powder
1 teaspoon onion granules or powder
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon sweetener optional - taste and decide
½ cup heavy cream

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Instructions

Whisk together the tomato puree, chicken broth, and seasonings (salt, pepper, garlic powder, onion powder, paprika, and ground cumin) in a large stockpot.
Bring to a boil over high heat.
Whisk again, reduce the heat to low, cover, and simmer for 20 minutes. Taste the soup and decide if you’d like to add more salt or a small amount of sweetener.
Stir in the heavy cream and continue cooking, uncovered, over low heat just until heated through, 1-2 more minutes. Do not allow the soup to boil.
Serve immediately.

Notes

It's best to use Cento tomato puree or Pomi strained tomatoes. Both are Italian brands. Cento is easier to find in regular supermarkets. They are sweeter and less acidic than American brands.
If using an American brand such as Muir Glen Tomato Puree, you might need to add a small amount of a sweetener to balance out the acidity of the tomatoes.
You can use well-stirred, full-fat, unsweetened canned coconut milk instead of heavy cream.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave (to prevent splatters) at 50% power. I don't recommend freezing any soup that contains heavy cream.

Nutrition Information

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Serving 1cup Calories 135kcal (7%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Sodium 420mg (18%) Fiber 2g (8%) Sugar 8g (16%)