20-Minute Tomato Soup
In the winter, I love nothing more than a hot bowl of soup! I also love a fast meal. So I am bringing you one of my favorite soup recipes. Enter my 20-Minute Tomato Soup. It is super easy and quick to make. This tomato soup is creamy and pairs really well with croutons or crackers. Perfect for a busy weeknight or a snowed-in weekend!!
the details of tomato soup
There are plenty of tomato soup recipes out there, whether they’re fire roasted, tomato basil, or creamy, they’re all good, but only one hits home. When you think of your favorite tomato soup growing up, it probably came from a can, more specifically Campbell’s. While Campbell’s soup is super convenient and still holds a special place in many people’s hearts, my 20-Minute Tomato Soup is a modern day take on Campbell’s. It’s a lot more fresh, a little bit more creamy, and just overall delicious.
The rundown of this soup is pretty simple. I use canned tomatoes (for convenience), herbs, cream, and a few spices. It truly is a one-pot meal that uses a lot of ingredients that you may already have in your house. I like to keep my tomato soup simple, so I just use 10 ingredients, TEN! To add more flavor to the soup than just tomato, I like to use fresh onion, a mix of fresh parsley and basil, oregano, and pepper. This blend of Italian herbs, mixed with onion brings out a ton of new flavors, but isn’t overwhelming.
A must have in tomato soup for me in heavy cream. I like my tomato soup to be thick and find that the creamy flavor compliments the meal well, especially when you pair it with grilled cheese. If you don’t use cream, the soup would probably taste ok, but the texture would be very runny, similar to tomato juice!
Overall, while I like to think this 20-Minute Tomato Soup recipe is amazing as is, there are some fun ways to spice it up. One thing you can do is use half fire roasted tomatoes and half whole tomatoes. This will make the soup take on a whole new, smoky, but delicious flavor. Another way you can spice up the soup is by making it a basil tomato soup, this means you would add the basil to the soup while cooking it, and add much more basil than what I use.
As for pairings, I like having tomato soup with crackers or topping it with homemade croutons like Panera does. If you want a fuller meal, make a grilled cheese! My tip for a good grilled cheese is to put some parmesan cheese on the outer layers of the bread to help with the crispiness and increase the cheesy flavor. Remember though, a little goes a long way.
Overall, if you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook! Be sure to sign up for my newsletter, 4 Secret Recipes of the Month, for other, never before seen recipes!
20-Minute Tomato Soup
Ingredients
- 3 tbsp butter
- 1 onion (white or Spanish) diced
- 1/2 tsp dried oregano
- optional dash of red pepper flakes
- 1 tbsp flour
- 2 28 oz cans whole or crushed tomatoes
- 1/2 c heavy cream
- salt and pepper to taste
- 2 tbsp herb medley (basil and parsley) minced
Instructions
- In a medium saucepan, melt the butter over medium-high heat. Add the onions and cook for 8 minutes or until they are soft and golden (not yet browned). Add the oregano and optional pepper flakes and cook for 30 seconds. Next, add the flour, stirring for another 30 seconds.
- Stir in the tomatoes and heavy cream. Bring to a boil, stirring occasionally.
- Once the pot comes to a boil, reduce to a simmer for 4 minutes.
- Pour the soup in a food processor or blender and puree. If you want chunky tomato soup, use the pulse setting so you don't crush the tomatoes. Once pureed, put the soup back in the pot and season with salt, pepper, and herbs.
- Serve the soup in a bowl or with your favorite grilled cheese sandwich! Enjoy!
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