INTRODUCTION
Easy Tomato Soup Recipe is a warm, simple soup you can make any night. It uses canned tomatoes, onions, garlic, and a little cream for a smooth taste. This soup is a great base to make a lighter option or to add protein. It is also easy to make in large batches, so it is great for meal prep. If you want another quick dinner idea that pairs well with soup, try this creamy garlic butter shrimp recipe for a fast main you can add on the side.
Tomato soup can be a healthy version of comfort food. It is low in calories when you use less cream and more broth. It also gives you vitamin C, fiber, and lycopene from tomatoes. This recipe can become diabetic-friendly and heart healthy with a few changes. The soup is easy to blend smooth and goes well with whole grain bread or a light salad.
WHY YOU WILL LOVE THIS RECIPE
You will love this Easy Tomato Soup Recipe because it is quick to make and stores well. It is a lighter option than many cream-based soups if you cut the heavy cream or use a milk substitute. It is a great choice for meal prep and packed lunches because it reheats well without losing flavor. For a vegetable-forward, healthy soup idea, you can also try a similar approach in this Italian vegetable soup recipe, which shows how simple swaps keep soups healthy.
This soup is good for weight loss if you control portions and serve it with lean protein or salad. It is also a healthy version of a classic comfort dish. With simple swaps you can make it low carb or gluten free. You can also turn it into a high protein meal by adding beans, lentils, or cooked chicken.
HOW TO MAKE Easy Tomato Soup Recipe
Start with basic pantry foods and follow the steps. The method uses a Dutch oven or heavy pot to build flavor from sautéed onions and garlic and then simmers the tomatoes and herbs. The flour gives a bit of body to the soup. If you want a gluten free version, skip the flour and use a cornstarch slurry or blend more vegetables instead. For another quick dinner idea that cooks fast and pairs well, consider making shrimp on the side from this easy shrimp and rice recipe.
This section explains the main technique. You brown the onions in butter and oil, add garlic, then stir in flour to make a roux. Next, add canned tomatoes, tomato paste, stock, and herbs. Simmer to deepen the flavor, add cream at the end, then blend if you like a smoother texture. The low simmer extracts sweetness from the tomatoes and reduces acidity.
EQUIPMENT NEEDED
- Large Dutch oven or heavy soup pot
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Immersion blender or countertop blender (optional)
- Ladle and storage containers
Ingredients You’ll Need :
- 3 tablespoons olive oil
- 5 tablespoons butter
- 2 onions, chopped (should have at least 2 heaping cups)
- 4 cloves garlic, minced
- 1/2 cup flour
- 2 28- oz. cans whole peeled tomatoes, undrained
- 1 small can tomato paste
- 4 cups chicken stock
- 1 teaspoon sugar
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2-1 cup heavy cream, depending on how creamy you like it
STEP-BY-STEP INSTRUCTIONS :
Heat olive oil and butter in a large Dutch oven on medium-high heat. Saute onion for about 5 minutes, until soft and translucent. Then add garlic and sauté for thirty seconds. Add flour and stir until well-blended. Cook onions with flour over medium heat for about 5 minutes, stirring constantly to cook the raw flour taste.
Slowly pour in the whole peeled tomatoes with their juice, add the tomato paste, and then pour in the chicken stock. Add the teaspoon of sugar, the bay leaf, dried thyme, dried basil, red pepper flakes, kosher salt, and black pepper. Bring the pot to a boil, then turn down to a simmer. Stir occasionally to keep the soup from sticking to the bottom.
Let the soup simmer gently for 45 minutes to reduce and concentrate the flavors. After 45 minutes, stir in the heavy cream and simmer for 15 more minutes. Remove the bay leaf. At this point, you can use an immersion blender to partially puree the soup if you like it smoother. Taste and season with additional salt and pepper as needed. Serve warm with freshly grated Parmesan cheese and croutons.
HOW TO SERVE Easy Tomato Soup Recipe
Serve this soup in moderate bowls to manage portions. A good serving is about 1 to 1 1/2 cups per person if you add a protein or salad on the side. For a light lunch, pair one cup of soup with a side salad or a small sandwich. For dinner, serve a larger bowl with grilled chicken or beans for more protein.
If you are watching calories, use only 1/2 cup cream or swap in low-fat milk. To keep it gluten free, skip the croutons or choose a gluten free bread. To make it diabetic-friendly, serve smaller portions and choose sides with low carbs, such as a green salad or steamed vegetables.
STORAGE & FREEZING : Easy Tomato Soup Recipe
This soup stores well in the fridge for up to 4 days. Let it cool, then put it in airtight containers. Reheat on the stove over low heat or in the microwave. If the soup thickens in the fridge, add a splash of stock or water when reheating to reach the desired texture.
To freeze, cool the soup fully and pour it into freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating. If you used cream, the texture may change slightly after freezing; whisk well when warming to bring it back together.
SERVING SUGGESTIONS
- Balanced side: Serve with a simple spinach salad, toasted whole grain bread, or a small portion of grilled chicken for a balanced meal.
- Low-calorie side: A large green salad with lemon vinaigrette keeps the meal low calorie and filling.
- High-protein option: Add a scoop of white beans or cooked lentils into the soup for a high protein meal and extra fiber.
- Low-carb option: Skip croutons and serve with a side of roasted vegetables or a green salad.
For a simple weeknight meal, a bowl of tomato soup with a small piece of roasted chicken makes a balanced plate. If you need a lighter option for weight loss, serve one cup with a side salad and limit bread.
VARIATIONS
- Healthier version: Use 2 tablespoons of olive oil instead of butter, replace heavy cream with plain low-fat yogurt or unsweetened almond milk, and reduce salt. This healthy version lowers calories and saturated fat.
- High-protein or low-carb version: Stir in a can of rinsed white beans or blend in cooked chicken breast. For low carb, omit the flour and use an immersion blender to thicken the soup, or use a small amount of xanthan gum as a thickener. These swaps turn the soup into a high protein meal.
- Air fryer or oven-baked version: Roast whole canned tomatoes, halved fresh tomatoes, or garlic and onion in the oven at 425°F until charred and soft. Or use an air fryer to roast the garlic heads and tomatoes for 15–20 minutes. Then add roasted vegetables to the pot with stock and follow the recipe. Roasting brings a smoky depth and makes a richer soup without extra cream.
Other ideas: add fresh basil at the end, top with a dollop of Greek yogurt, or mix in a spoonful of pesto for a punch of flavor.
FAQs
Q: Is this tomato soup diabetic-friendly?
A: Yes, with adjustments. Use less or no sugar, reduce cream, and watch portion sizes. Serve with low-carb sides and include lean protein to balance blood sugar.
Q: Can I make this soup gluten free?
A: Yes. Skip the flour and use a cornstarch slurry, potato starch, or blend extra vegetables to thicken. Make sure your stock is gluten free.
Q: How long does the soup keep in the fridge?
A: It keeps for up to 4 days in a sealed container. Reheat gently and add a splash of stock if it thickened.
Q: Can I make this soup low calorie for weight loss?
A: Yes. Use less butter, substitute low-fat milk or unsweetened plant milk for heavy cream, and lower the amount of oil. Serve smaller portions and pair with a salad or lean protein for a good for weight loss meal.
Q: Will freezing change the texture because of the cream?
A: Frozen soup with cream can separate a bit. Stir well when reheating or add a fresh splash of cream or milk and whisk to recombine.
Q: How can I add more protein without changing the taste much?
A: Stir in pureed white beans, cooked lentils, or shredded cooked chicken. These add protein and fiber with little change to the tomato flavor.
MAKE-AHEAD TIPS FOR Easy Tomato Soup Recipe
This soup is great for meal prep. You can cook a large batch and split it into containers for the week. It reheats well on the stove or in the microwave. For quick lunches, pour one serving into a microwave-safe bowl and heat for 2–3 minutes, stirring once.
If you plan to freeze, portion into meal-size containers so you can grab a single serving. You can also make the base ahead: cook up to the simmer stage and cool. Add cream only when you reheat to keep texture smooth. For a time-saving dinner, reheat soup and add a quick protein like pre-cooked shrimp or rotisserie chicken. For another fast main to pair with your soup, try this easy shrimp and rice recipe that cooks fast and makes a complete plate.
Storing cooked onions and garlic separately in the fridge can help you assemble soups faster during the week. Label containers with the date to keep track of freshness. With these steps, this soup is truly great for meal prep and busy nights.
Easy Tomato Soup
Ingredients
Method
- Heat olive oil and butter in a large Dutch oven on medium-high heat.
- Sauté onion for about 5 minutes, until soft and translucent.
- Add garlic and sauté for thirty seconds.
- Add flour and stir until well-blended, cooking for another 5 minutes while stirring constantly.
- Slowly pour in the whole peeled tomatoes with their juice, add the tomato paste, and then pour in the chicken stock.
- Add the sugar, bay leaf, thyme, basil, red pepper flakes, salt, and black pepper.
- Bring the pot to a boil, then turn down to a simmer, stirring occasionally.
- Let the soup simmer gently for 45 minutes to reduce and concentrate the flavors.
- After 45 minutes, stir in the heavy cream and let it simmer for 15 more minutes.
- Remove the bay leaf and use an immersion blender to partially puree the soup if desired.
- Serve warm with freshly grated Parmesan cheese and croutons.