There are few comfort foods more classically Americana than tomato soup. Whether you grew up eating it with grilled cheese or sprinkled with fishy crackers (Goldfish OR oyster crackers, whichever tickles your fancy), it’s hard not to love it for the rich, tangy-creaminess that warms from the inside out.
I especially love tomato soup from scratch (or in this case, “from scratch” if you’re a canned-food-free purist), because there’s just something special about eating something that’s homemade. There’s a brightness, a robustness, and an unmistakable appeal that you just can’t get out of a box or a can, as convenient as those are.
As my home’s executive chef, sous, line cook, and porter (and everything else in between), my favorite recipes are fast, efficient (read: don’t use a lot of dishes), and fail-proof, which is why this tomato soup recipe is something I always keep in my back pocket. It’s cheap, it’s easy, and it pulls through in a bind.
5-Minute Creamy Tomato Soup
Notes
I like to garnish based on what the soup accompanies. If I'm serving it with Italian food, I'll chop up basil and sprinkle it on top (and I might mix in some oregano in step 1). If I'm serving it to my preschooler, I won't garnish at all because he's morally opposed to "fancy" foods. I've even seen people add a swirl of sour cream, and it looks delightful. However you choose to garnish, let your creativity shine!
Ingredients
- 1 28oz Can Diced or Crushed Tomatoes
- 1/2 Cup of Half & Half (or Heavy Cream)
- 1 tbsp Sea Salt
- 2 tsp Raw Sugar
- 1 tsp Turmeric
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika (or regular Paprika)
- 1/2 tsp Garlic Powder
- Grated Parmesan (optional)
- Fresh Parsley or Basil (optional)
Instructions
- Add all ingredients into a blender and puree until smooth, but thick.
- Pour the mixture into a 3 qt saucepan or soup pot and warm on medium heat. You'll want to bring it to a simmer (so avoid bringing it to a boil or letting it start to bubble - you don't want it to scorch!), and stir intermittently for about 5 minutes.
- Ladle into bowls and garnish with freshly grated parmesan & a sprig of parsley or chopped basil if you're feeling fancy.
This looks so good! My sister loves tomato soup more than anyone, so I’m gonna have to make this for her!
Amanda | thedeerandthewolf.com
I going to try this. Just had tomato soup yesterday— heat and serve. This will be perfect for my meatless Monday. Thanks
can’t believe you can make soup from scratch so fast! yum, gotta have this with a side of grilled cheese!
http://www.footnotesandfinds.com
Yum, sounds good! I’ll have to pin this for later! Love tomato soup!
Tomato soup is one my favorites in winters. I have to give this a try one of these days.
It has been so cold over here in Portland lately, I’ve been looking for some great soup recipes. This one look delicious!
This is the best tomato soup I have ever eaten! So good! Even my picky son who hates tomato loved it, and my family requested that I make it again the next day. I will say that the recipe was too salty as written, so I will add 1 teaspoon of salt rather than 1 tablespoon and then add additional salt to taste.
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