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–+ servings
Amanda Patel

Easy Tomato Soup

A velvety, restaurant-style tomato soup made in one pot and just 35 minutes. This comforting bowl delivers deep tomato flavor, a creamy finish, and a bright, balanced taste that makes it perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 rib celery, finely chopped (optional)
  • 1 tbsp tomato paste
  • 1 (28-oz) can crushed or whole peeled tomatoes
  • 1–1¼ cups low-sodium vegetable stock
  • 1–2 tbsp sherry vinegar, to taste
  • ¾ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • 1 pinch red pepper flakes or smoked paprika (optional)
  • ¼ cup crème fraîche or plain Greek yogurt
  • 2 tbsp chopped fresh basil or parsley

Equipment

  • medium Dutch oven or heavy saucepan
  • immersion blender or countertop blender with vented lid
  • fine mesh strainer optional for extra smoothness
  • ladle
  • chopping board and knife

Method
 

  1. Heat olive oil and butter in a medium Dutch oven over medium heat. Add onion and optional celery with a pinch of salt. Cook for 6–8 minutes until translucent and lightly golden. Add garlic and sauté 30 seconds.
  2. Add tomato paste and cook for 1 minute, stirring, until it darkens and smells fragrant.
  3. Pour in tomatoes and 1 cup of stock. Scrape the pot bottom to release browned bits. Bring to a steady simmer.
  4. Season with salt, pepper, and optional pepper flakes. Simmer uncovered for 15–18 minutes, stirring occasionally, until slightly thickened and glossy.
  5. Blend the soup until smooth using an immersion blender or carefully in a countertop blender. Add more stock to thin, if needed.
  6. Remove from heat. Stir in 1 tbsp vinegar and the crème fraîche or yogurt. Taste and adjust acidity or salt as desired.
  7. Ladle into warm bowls and top with fresh herbs and a twist of black pepper.

Nutrition

Calories: 165kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 460mgPotassium: 580mgFiber: 3gSugar: 9gVitamin A: 820IUVitamin C: 16mgCalcium: 70mgIron: 1.7mg

Notes

Warm your serving bowls beforehand to keep the soup piping hot. Use fire-roasted tomatoes or roast your own for added depth. For ultra-smooth texture, blend in a countertop blender and strain. To lighten, skip the cream and finish with olive oil and herbs. Freeze the base without dairy and add crème fraîche after reheating.

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