How To Make 20-Minute Tomato Soup
Nothing is more comforting than a bowl of delicious tomato soup. This recipe uses fire-roasted tomatoes and the right amount of garlic and basil.
Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4 to 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1 to 2 minutes, stirring occasionally, until fragrant.
Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5 to 10 minutes.
Uncover the soup, and use an immersion blender to puree until smooth.
Taste, and season with salt and pepper to taste.
Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
If you don’t have an immersion blender, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!
- Calories: 73.01kcal
- Fat: 4.35g
- Saturated Fat: 1.46g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 5.98g
- Fiber: 0.90g
- Sugar: 2.67g
- Protein: 2.86g
- Cholesterol: 8.14mg
- Sodium: 317.95mg
- Calcium: 25.68mg
- Potassium: 181.51mg
- Iron: 0.64mg
- Vitamin A: 26.06µg
- Vitamin C: 5.25mg
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A tomato soup that nails your cravings through a vegetarian dish. Instant pot-cooked tomatoes, veggies, and vegetable broth are pureed for a silky finish.
Silky, refreshing, and easy to make, this copycat Panera tomato soup combines chicken broth and canned tomatoes for a savory and tangy blend.