This 30-minute easy tomato soup recipe has only 5 ingredients and tastes about a million times better than canned. When it comes to tomato soup, once you go scratch, you can’t go back!
I’ve tried at least a dozen tomato soup recipes over the years. While they were all good, the conclusion I’ve come to is that there’s no need whatsoever to complicate things when it comes to tomato soup.
As long as you start with good quality tomatoes (whether fresh or canned), just a few basic ingredients and minimal cooking yield the best flavor.
Since it’s winter and grocery store fresh tomatoes are pretty sorry looking these days, I went with canned. You don’t have to splurge on San Marzanos, but look for something of decent quality since tomato is mostly all you taste!
I have pared down the process and ingredients to the bare essentials for this recipe, and I find that with the right tomatoes, this is truly the BEST easy tomato soup recipe I’ve tried.
I like to stir in a little heavy cream at the end, for extra, well, creaminess, and to make it extra filling, but this is totally optional.
You can also use half and half instead, or evaporated milk – a great low-fat cream substitute that I use a lot in soups and sauces. Or just skip it altogether!
Here’s How I Make this Easy Tomato Soup Recipe
Start by chopping up a large onion.
Melt the butter in a dutch oven or large pot over medium heat. (It may seem like a lot of butter but I think it adds a lot of flavor and a nice richness to the soup, which is otherwise low in fat.)
Cook the onion for about 10 minutes or so, until translucent but not browned.
Add the tomatoes, chicken stock, and sugar and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Purée the soup with an immersion blender, or in batches in a regular blender. Taste, season with salt and pepper and stir in a little cream, if you like.
You’re done!
I love to serve this with some cheesy garlic bread, or grilled cheese, or the amazing flaky bacon cheddar biscuits you see in the image below.
Enjoy! xx
Easy Tomato Soup Recipe
- 6 tablespoons butter
- 1 large onion chopped
- 2 28 oz cans whole tomatoes packed in purée
- 2 cups chicken stock
- 1 teaspoon sugar
- salt and pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
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In a large heavy pot or dutch oven, melt the butter over medium heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes.
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Add the tomatoes, chicken stock and sugar and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
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Remove from heat and blitz with an immersion blender, or in batches in a regular blender, until smooth.
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Stir in cream, if desired. Season with salt and pepper to taste.
