Description
A cozy, comforting classic made with pantry staples and ready in under 30 minutes. This Easy Tomato Soup Recipe is silky, flavorful, and perfect for any chilly day.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1-2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken or veggie broth
- 1 (28 oz) can fire-roasted diced tomatoes, with juices
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1/4 teaspoon Italian seasoning (or to taste)
- 1 tablespoon sugar
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
- Optional for serving: fresh basil, freshly grated parmesan cheese
Instructions
- Heat olive oil and butter in a pot over medium heat. Sauté onion until soft, about 5–7 minutes.
- Add garlic and flour. Stir and cook for 1 minute.
- Slowly whisk in broth until smooth.
- Add diced and crushed tomatoes, seasoning, sugar, and cream. Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 8–10 minutes.
- Optional: Blend until smooth with an immersion blender or in batches.
- Season with salt and pepper to taste. Serve with basil and parmesan if desired.
Notes
Use fire-roasted tomatoes for the best flavor. Store leftovers in the fridge for 4–5 days or freeze for up to 3 months. Reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 10g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
