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Easy Tomato Soup

A warm, simple soup made with canned tomatoes, onions, garlic, and a touch of cream, perfect for meal prep and light dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 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
Tomato Base
  • 2 28- oz. cans whole peeled tomatoes, undrained
  • 1 small can tomato paste
  • 4 cups chicken stock
Seasonings
  • 1 teaspoon sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Cream
  • 1/2-1 cup heavy cream (depending on how creamy you like it)

Method
 

Preparation
  1. Heat olive oil and butter in a large Dutch oven on medium-high heat.
  2. Sauté onion for about 5 minutes, until soft and translucent.
  3. Add garlic and sauté for thirty seconds.
  4. Add flour and stir until well-blended, cooking for another 5 minutes while stirring constantly.
Cooking
  1. Slowly pour in the whole peeled tomatoes with their juice, add the tomato paste, and then pour in the chicken stock.
  2. Add the sugar, bay leaf, thyme, basil, red pepper flakes, salt, and black pepper.
  3. Bring the pot to a boil, then turn down to a simmer, stirring occasionally.
  4. Let the soup simmer gently for 45 minutes to reduce and concentrate the flavors.
  5. After 45 minutes, stir in the heavy cream and let it simmer for 15 more minutes.
  6. Remove the bay leaf and use an immersion blender to partially puree the soup if desired.
Serving
  1. Serve warm with freshly grated Parmesan cheese and croutons.

Notes

This soup stores well in the fridge for up to 4 days.