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Tomato Soup Recipe

Tomato Soup Recipe

This silky, slightly sweet tomato soup is made with sautéed yellow onion, canned whole tomatoes, garlic, and chicken stock for a rich, pantry-friendly flavor. It comes together in about 40 minutes and makes about 4 servings—finish with grated Parmesan and fresh basil if desired.
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Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes

Ingredients

  • 4 tablespoons butter unsalted
  • 1/2 large yellow sweet onion cut into wedges
  • 1 can whole tomatoes 28 oz, undrained
  • 2 cups chicken stock or water
  • 2 cloves garlic minced
  • 1 teaspoon salt kosher
  • pinch sugar or monkfruit
  • grated parmesan, fresh basil optional toppings

Instructions

  1. In a large pot, melt the butter over medium heat. Sauté the yellow sweet onion in the butter for about a minute as the butter melts, then add the can of whole tomatoes (undrained), chicken stock (or water), minced garlic, kosher salt, and a pinch of sugar or monkfruit.
  2. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until the onions are soft.
  3. Blend the soup until smooth using a regular blender or an immersion blender. Add additional salt and pepper as needed, and garnish with grated Parmesan and fresh basil if desired.

Notes

Use vegetable stock instead of chicken stock to make this vegetarian. Taste and adjust salt after blending; a pinch of sugar (or monkfruit) helps balance acidity. If using a regular blender for hot soup, vent the lid and blend in batches to avoid splatters.