Easy Tomato Soup
This is an easy, creamy tomato soup recipe that is SO much better than anything out of a can. Once you try it, you’ll never go back to the store bought versions!
Servings: 6
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 yellow onions chopped (approximately 2 cups)
- 1 tablespoon minced garlic
- 2 cups chicken stock
- 3 28 ounce cans crushed tomatoes
- ¼ teaspoon black pepper to taste
- ¼ teaspoon salt to taste
- 1 cup heavy whipping cream
For Garnish
- fresh basil for garnish
Instructions
- Warm olive oil in a large pot on medium-low and add chopped onions and garlic.
- Allow to cook 5 minutes.
- Add chicken stock, crushed tomatoes, salt and pepper. Bring to a boil.
- Reduce to low and cover with lid for 15 minutes.
- Turn off heat and whisk in cream.
- Garnish with fresh basil
Video
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Notes
Variations
- Use half and half instead of whipping cream to reduce the fat content.
- To make this soup vegan, use vegetable stock instead of chicken stock, and replace the heavy whipping cream with a dairy free substitute like cashew cream.
- Add fresh grated Parmesan for an intense flavor addition.
Nutrition
Calories: 243kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 225mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.4mg