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.
Serves:
Ingredients
- 1Tbspextra-virgin olive oil
- 1smallwhite onionpeeled and diced
- 4clovesgarlicpeeled and minced
- 2canstomatoes fire-roasted diced
- 3cupschicken stockor vegetable stock
- 1tspItalian seasoningstore-bought or homemade
- 1/3cupfresh basil leaves julienned (or roughly-chopped), lightly packed
- kosher salt
- black pepperfreshly-cracked
optional toppings:
- heavy creamfor swirling on top
- Parmesan cheesefreshly-grated
- extra fresh basil
Instructions
-
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.
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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.
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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.
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Uncover the soup, and use an immersion blender to puree until smooth.
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Taste, and season with salt and pepper to taste.
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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.
Recipe Notes
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!
Nutrition
- 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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