Tomato soup is an easy meal for lunch or dinner, especially in the winter months. It’s simple to make, delicious, and oh so comforting. This soup pairs perfectly with a grilled cheese sandwich, delightful poured into a bread bowl and goes well with a tasty side garlic toast.
Tomato soup topped with a handful of sautéed spinach or a touch of heavy cream or both gives it a delectable richness that adds to the soup’s flavor.
Try my recipes for Grilled Cheese.
Easy Tomato Soup
From Priya Hutner’s Kitchen · 4-6 servings
2 T olive oil
2 T butter
1 medium onion, rough chopped
3 cloves garlic, sliced
1 quart chicken or vegetable broth
1 can crushed San Marzano tomatoes, or diced tomatoes
Salt & pepper to taste
¼ C heavy cream (optional). Save a bit to drizzle before serving
Parsley fresh or dried for garnish
In a saucepan add oil and butter on medium heat. Add onion and garlic and cook onion until translucent and soft, about 10 to 15 minutes, stir occasionally. Add tomatoes and stock. Simmer on medium heat for 15 to 20 minutes.
Purée the soup with an immersion blender or transfer to a blender. Return the soup to the burner over low heat and stir in the cream if using. Add salt and pepper. Garnish with parsley and a drizzle of heavy cream. Serve with grilled cheese or croutons.
