Easy Tomato Soup Recipe
User Reviews
5
Easy Tomato Soup Recipe
Description
The soup begins by sweating chopped onion in olive oil and butter, then cooking minced garlic and flour to create a roux that thickens the broth. Adding chicken broth, fire-roasted diced and crushed tomatoes, Italian seasoning, sugar, and heavy cream forms a flavorful, rich base. Simmering uncovered allows flavors to meld and soup to thicken slightly. Blending the soup smoothens texture, though this step is optional.
Flavor is balanced by the slight sweetness of sugar against tomato acidity, with Italian seasoning adding herbal notes. The cream adds richness without overpowering the tomato. Finished with salt and freshly ground pepper, and optionally fresh basil and Parmesan, this soup offers a soothing yet flavorful tomato experience.
This tomato soup serves well as a starter or light main meal, accompanied by bread or grilled cheese. The recipe suggests using fire-roasted tomatoes for more depth but allows regular canned tomatoes as a substitute. It warns that lower-fat dairy alternatives may curdle due to tomato acidity, recommending heavy cream specifically.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 1-2 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 ounce) can diced tomatoes with juices, see note, fire-roasted
- 1 (28 ounce) can crushed tomato see note, fire-roasted
- 1/4 teaspoon Italian seasoning or to taste
- 1 tablespoon sugar
- 1 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- basil optional, to taste, for serving, fresh basil, freshly grated parmesan cheese
- Parmesan Cheese optional, to taste, for serving, fresh basil, freshly grated parmesan cheese
Instructions
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup comes to a boil, reduce the heat to a simmer. Let it cook, uncovered, for 8-10 minutes or so.
- If desired, blend the soup for a smoother consistency. I use an immersion blender and blend right in the pot, but you can transfer to a regular blender if desired (you may want to wait for it to cool a bit).
- Season with salt & pepper as needed (I am generous with both). If using the fresh basil, tear it into smaller pieces and stir it in prior to serving. Serve each bowl with freshly grated parmesan over top if desired.
Notes
- Fire-roasted canned tomatoes enhance flavor, but regular canned tomatoes can be used if unavailable.
- Using heavy cream helps avoid curdling; avoid half-and-half or low-fat dairy in this acidic soup.
- Fresh basil can be added at the end for a brighter herbal note or dried basil can be used with the Italian seasoning.
- The soup can be blended smooth or served with texture preserved, according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 681mg | 28% |
| Potassium | 708mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 26mg | 29% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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