Ina Garten's Easy Tomato Soup
User Reviews
4.7
Ina Garten's Easy Tomato Soup
Description
This tomato soup begins with slowly caramelizing chopped onions in olive oil until golden and sweet, building a foundational flavor. Garlic adds a subtle pungency before chicken stock and crushed canned tomatoes are introduced to form the liquid base. Saffron threads provide a delicate floral aroma and bright color, enhancing the soup’s complexity. Simmering for fifteen minutes develops the flavors and melds the ingredients.
Adding orzo cooked to nearly al dente tenderizes the soup with small pasta pieces that absorb the broth while maintaining texture. Heavy cream stirred in at the end lends richness and smoothness, softening acidity from the tomatoes. Frequent stirring while simmering after adding cream ensures a uniform texture and integrated taste.
Serving with grilled cheese croutons introduces a crunchy, cheesy contrast, which can be served on top or alongside for dipping. The soup can be refrigerated and gently reheated, making it a convenient make-ahead option. Salt and pepper seasoning is adjusted throughout for a balanced flavor profile.
Ingredients
- 3 tablespoons olive oil
- 3 cups (2 onions) onion yellow, chopped
- 1 tablespoon (3 cloves) garlic minced
- 4 cups chicken stock or canned chicken broth, homemade
- One (28-ounce) can crushed tomatoes preferably San Marzano
- Large pinch saffron threads
- 1 tablespoon kosher salt or less to taste
- 1 teaspoon black pepper freshly ground
- 1/2 cup orzo uncooked (optional)
- 1/2 cup heavy cream
- Grilled Cheese Croutons
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the chicken stock, tomatoes and their juices, saffron, 1 tablespoon salt (or, if you prefer, start with 2 teaspoons), and pepper. Bring the soup to a boil and then lower the heat and gently simmer for 15 minutes.
- If using the orzo, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes, until almost but not quite completely al dente. Drain the orzo and add it to the soup.
- Stir the cream into the soup, return it to a gentle simmer, and cook for 10 more minutes, stirring frequently. (You can refrigerate the soup and gently reheat it before serving.)
- Serve the soup hot with the grilled cheese croutons scattered on top or, if you have a picky eater who doesn't like things to touch, simply serve the croutons on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1serving (without grilled cheese croutons) | |
| Calories | 490kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 905mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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