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This simple tomato soup has become one of my quarantine staples. While I love making tomato soup with fresh tomatoes, it is also great to have a pantry staple version. Especially when it’s so simple and tasty (plus cheaper). This is a great option for a week night meal. Pair it with sourdough grilled cheese sandwiches, chopped cucumber salad, or guacamole and veggies.
Looking for more tomato soup recipes? Try my roasted tomato soup.
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Simple Tomato Soup
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
Description
This soup is simple and satisfying. Pair it with sourdough grilled cheese sandwiches or a chopped cucumber salad.
Ingredients
- 1 large yellow onion, diced
- 2 medium carrots, peeled and chopped
- 4 to 5 garlic cloves, peeled and minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon fennel seed (optional)
- 2 tablespoons tomato paste
- 1 28 can whole tomatoes and their juices
- 2 cups chicken stock
- ½ teaspoon salt
- heavy cream to taste (I use about ⅓ cup but you can use more/less as desired)
- fresh chopped herbs (basil, parsley, and/or chives are best) for garnish (optional)
Instructions
- Heat olive oil in large soup pot or dutch oven
- Add onion and carrot, cook for 7 minutes over medium low. Add garlic, pepper flakes, fennel seed, and tomato paste. Cook for 2 more minutes.
- Hand crush tomatoes and add them to the pot with their juices. Add chicken stock and salt. Simmer for 30 minutes.
- Use an immersion blender to blend soup until smooth. Stir in desired amount or cream. Garnish with fresh herbs.
Notes
For best results use good quality tomatoes like Cento or Muir Glen. Here’s an Epicurus article on the best brands and here are my favorites!
Keywords: tomato, herbs, cream
