Indulge in the ultimate comfort food with this quick and easy tomato soup recipe that’s ready in no time.
As the weather begins to cool down, there’s nothing quite like a bowl of warm tomato soup to cozy up with. But who has the time to spend hours simmering a pot of soup? Fear not, friends, because I have a quick and easy tomato soup recipe that will have you enjoying a comforting bowl in no time. For this recipe you need to grab your favorite Dutch oven, a blender or immersion blender, and a few basic ingredients. Follow the tutorial below to learn how to make a creamy, wholesome soup.
Ingredients for Easy Tomato Soup
As always, this is an overview of the ingredients you will need to make this recipe. For the complete, printable recipe, scroll to the recipe card below.
- Olive oil and Butter: this is used to sauté the vegetables and at the end to create a lovely, creamy texture. If you are dairy-free, you can use ghee instead.
- Onion: a yellow or white onion is used in this recipe.
- Canned Crushed Tomatoes: you will need two 28-ounce cans of tomatoes for this recipe. You can use traditional crushed tomatoes or fire-roasted tomatoes for a flavorful kick.
- Vegetable broth: I used vegetable broth to keep the dish vegetarian. However, you can also use chicken or beef broth if you wish. Using chicken or beef broth will create a soup with a richer, deeper flavor.
- Spices: Italian seasoning, kosher salt and black pepper
- Sweetener: this is an optional ingredient. A sweetener such as honey or granular sugar helps cut the soup’s acidity. If you are keto or low carb, you can use sugar-free maple syrup or granular monkfruit sweetener.
- Heavy Cream and Parmesan are the final two ingredients used to create a lovely, creamy soup.
How to Make Tomato Soup
With just a few simple ingredients and minimal prep time, you can enjoy a bowl of homemade soup that will warm you up on even the coldest of days. So grab your ingredients and get cooking! Your taste buds will thank you.
Saute Onions and Garlic
Melt the butter in a large pot or Dutch oven over medium-low heat. Sauté the chopped onions for 5-6 minutes until translucent. Next, add the minced garlic and sauté about 30 seconds.
Next, add the crushed tomatoes, vegetable broth, sweetener (if using), and spices. Simmer the soup over medium heat for 15 minutes. This will allow the soup to reduce and thicken slightly. It also helps to create a lovely, intense flavor.
Stir in Remaining Ingredients
Remove the soup from the heat. Stir in the butter, heavy cream, and parmesan. Do a quick taste test and add additional salt and pepper if needed. These ingredients help to mellow the accidity of the tomatoes and creates a well balanced, ultra creamy texture.
The final step is to blend the soup. Allow the soup to cool for 10 minutes, transfer to a heat-safe blender, and blend until smooth. Alternatively, use an immersion blender to blend the soup while it is still in the pan for an easier option.
I love to serve this soup with a drizzle of heavy cream, parmesan, and fresh basil. The flavors are complementary and comforting. You can serve this soup along with your favorite bread or grilled cheese. Here are some ideas:
- Air Fryer Grilled Cheese: super quick and easy. You can use the same method with this low carb bread for a keto-friendly grilled cheese.
- Red Lobster Biscuits: a low-carb biscuit that is amazing with soup.
- Three Cheese Basil Biscuits: cheesy biscuits with an Italian-inspired spin.
Storage and Reheating
Another great thing about this recipe is that it’s easy to make in large batches and freeze for later. Simply let the soup cool to room temperature, then transfer it to airtight containers and freeze for up to three months. You can also use these handy soup cube trays. When you’re ready to enjoy the soup, simply thaw it in the fridge overnight and then reheat it on the stove or in the microwave.
One of the best things about this recipe is its versatility. If you want to mix things up, you can add other ingredients to the soup to give it a different flavor. For example, you could add a can of coconut milk and some curry powder for a Thai-inspired twist or a can of beans and some chili powder for a Southwestern flair. This recipe works well with Italian sausage if you prefer to add protein. The possibilities are endless!
No, you do not. A sweetener can help balance the acidity in the tomatoes. However, it is an optional ingredient. You can use honey or even granular sugar. Alternatively, if you are watching your carbs, you can use sugar-free maple syrup or granular monkfruit sweetener.
Yes, any broth will work in this recipe. I use vegetable broth to keep this vegetarian, but that is completely optional.
Yes. Butter can be swapped for ghee or a dairy free alternative, as well as the parmesan. For the heavy cream you can use coconut milk instead.
Yes, this tomato soup is gluten free, as well as grain free.
Yes, this recipe is naturally low in carbs. You can find the complete nutritional information below the recipe card.
Other Soup Recipes
- Chicken and Gnocchi Soup: this is a lovely Olive Garden copycat recipe you will love! It is made in one pot with minimal prep.
- Broccoli Cheddar Chicken Soup: a soup that everyone raves over!
- Instant Pot Pizza Soup: all of your favorite pizza toppings in one hearty, comforting soup recipe.
- The Best Chicken Noodle Soup: keep this one handy; it is a classic dish everyone loves.
- Avgolemono Soup: A rich, comforting bowl of this Greek lemon rice soup is easy, healthy, and convenient by using cooked, shredded chicken.
- 2 tablespoons olive oil
- 1 medium onion, chopped very small
- 4 garlic cloves, minced
- 2 (28-ounce cans) crushed tomatoes (regular or fire roasted versions)
- 4 cups vegetable broth
- 2 teaspoons sweetener* (note below)
- 2 teaspoons Italian seasoning
- 1 1⁄2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan
- In a large pot or Dutch oven pot, heat olive oil over medium-low heat and add chopped onion and saute for 3-4 minutes until softened and translucent.
- Add the garlic and cook 1 minute until fragrant.
- Add crushed tomatoes, vegetable broth, honey, basil, oregano, basil, salt and pepper.
- Simmer partially covered for 15 minutes.
- Turn off the heat and mix in the butter, heavy cream and parmesan. Stir until melted.
- Allow to cool for 10 minutes, then working in batches, blend in a high-speed blender until smooth. Transfer the blended soup back to the pot.
- Taste and adjust salt or pepper if needed. Serve with a drizzle of heavy cream, extra parmesan, and basil leaves.
*Sweetener: you can use maple syrup, honey or granular sugar. If you are keto or low carb use sugar free maple syrup or granular monkfruit.
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Nutrition Information:Yield: 6 Serving Size: About 1 1/2 cup
Amount Per Serving: Calories: 252Total Fat: 18gCholesterol: 37mgSodium: 430mgCarbohydrates: 16gNet Carbohydrates: 11gFiber: 5gSugar: 11gProtein: 7.2g