The easiest tomato soup you’ll ever make.
No really I mean it.
This soup is so easy you almost can’t even call it a recipe.
I made this up on the fly. We were having panini’s for dinner and who doesn’t like a hot bowl of soup to dip that sandwich with gooey cheese in to?
This passed the husband, son, mom, dad and grandma test. I’d say it’s a winner.
I am so glad I actually wrote this recipe down. There are so many times when I’m in the kitchen making up a recipe as I go, and I’m on such a roll that I forget to write down the darn recipe. So then later I’m stuck with a pen and a pad of paper trying to remember how much of each ingredient I used. Thankfully that didn’t happen this time.
This is a great recipe for when you have a few tomatoes that have been sitting on your counter for a few days too many and you don’t want to throw them away but you don’t know what to do with them. Or when you have planted, like me, one too many tomato plants in you garden and you can’t give the extra tomatoes away fast enough.
You can lighten this soup up by using milk instead of the heavy cream, or leave it out completely. The soup is delicious without it. Swap out the chicken stock for vegetable stock and you can make this vegetarian friendly.
Let me explain how ridiculously easy this soup is to make.
You start out by dicing up three small onions and 4 roma tomatoes. Sauté them in some olive oil in a large dutch oven until the onions start to turn translucent and the tomatoes begin to break down. Add in the four cans of tomato, I explain which ones later. Grab your immersion blender and blend away until smooth. Add in the stock. Let simmer for 10 minutes. Stir in the heavy cream and viola.
Now if you don’t have any roma tomatoes, use whatever you have. I just wouldn’t recommend cherry or grape tomatoes. Or don’t use any fresh tomatoes at all. You don’t need them. I just like the texture they give the soup.
These are the cans you need-
Crushed tomatoes with roasted garlic-diced tomatoes with basil, garlic and oregano-tomato sauce.
You don’t even need to season this soup! All the seasoning is in those cans!
- 3 small onions, diced
- 4 roma tomatoes, diced
- 1 28 oz. can crushed tomatoes with roasted garlic
- 2 14.5 oz. cans diced tomatoes with basil, garlic and oregano
- 1 15oz can tomato sauce
- 3 cups chicken stock
- 1 cup heavy cream
- Sauté onions and roma tomatoes in olive oil in a large dutch oven, about 10 minutes.
- Add the four cans of tomatoes to the pot.
- Let simmer for a few about 10 minutes.
- Blend with an immersion blender until smooth.
- Add in the chicken stock and let simmer for another 10 minutes or until warmed thru.
- Stir in the heavy cream and serve.
- Use milk in place of the heavy cream for a lighten version, or leave it out completely.
- Swap out the chicken stock for vegetable stock to make this dish vegetarian friendly.