Easy Tomato Soup

The deep flavor of this soup belies how easy it is to make. Simply sauté onion and garlic, then add crushed tomato and chicken stock. Once the soup simmers for 30 minutes, it’s ready to eat. If you like your tomato soup rich and creamy, stir in a cup of heavy cream. That’s all the work required for a pot of the best homemade tomato soup you’ve ever tasted.

Ingredients

6 tablespoons butter or olive oil
1 medium onion, finely diced
2 cloves garlic, minced or put through a garlic press
2 28-ounce cans crushed tomatoes
4 cups chicken or vegetable broth
1 teaspoon salt, or more to taste
Pepper, to taste
1 cup heavy cream, optional

Directions

Heat butter over medium-high heat in a large pot until melted or heat olive oil until it shimmers but doesn’t smoke. Add onion and cook until soft, about 3 minutes. Add garlic and cook, stirring frequently, for another minute.

Add tomatoes and chicken broth. Stir to combine. Bring to a gentle boil and then reduce heat to low. Simmer for 30 minutes, stirring occasionally.

Season with salt and pepper to taste. For a smooth soup, puree with a handheld immersion blender or blend in batches in a blender. (Remember to never fill a blender more than halfway with hot soup.)

For a creamy tomato soup, stir in heavy cream after blending. Serve.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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