Ready in just 30 minutes, it makes the perfect lunch and is also wonderful as a light weeknight dinner. The first time I made this recipe, I wanted to make soup, but I wanted it to be easy. Truly easy! I didn’t feel like sauteing shallots, cooking tomatoes, peeling, pureeing, straining… It’s not that complex recipes are bad. It’s just that I usually don’t have the patience for them. This soup is truly easy to make and it’s so good! It’s thick, creamy, and delicious. A truly comforting soup. And when served with grilled cheese toast, it really takes one back to one’s childhood!
Ingredients
You’ll only need a few simple ingredients to make this tasty, comforting tomato soup. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Instructions
Making this tomato soup is truly easy, especially compared with traditional recipes. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Chicken broth: I use regular, as I find that low sodium is bland. When I happen to have homemade chicken broth in the fridge, I use that. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. Spices: Garlic granules, onion granules, paprika, and ground cumin. Sweetener: Optional, just a little, and only if you use American canned tomatoes which tend to be quite acidic. Heavy cream: As an alternative, you can use well-blended full-fat canned coconut milk.
Add the tomato puree, chicken broth, and spices to a stockpot. Stir to combine.Simmer the soup for 20 minutes.Reduce the heat to low, stir in the cream, and keep the pot on the stove just until the soup is heated through, about 1-2 more minutes.
Expert tip
I use either Cento tomato puree or Pomi strained tomatoes in this recipe. Both are Italian brands. Cento is easier to find in regular supermarkets. They are sweeter and less acidic than American brands. If using an American brand such as Muir Glen Tomato Puree, you might need to add a small amount of a sweetener to balance out the acidity of the tomatoes.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Experiment with spices. Interesting options include dried oregano and dried thyme.You can use vegetable stock instead of chicken, although I feel that chicken broth provides a more flavorful base.The sweetener is optional. Taste for yourself and decide.You can use well-stirred full-fat unsweetened canned coconut milk instead of heavy cream.
Serving suggestions
Like probably everyone else in America, I really like to eat this soup with a grilled cheese sandwich. So I often serve it with a keto grilled cheese sandwich. Other tasty options include:
Gluten-free focacciaCheese muffinsCheddar biscuitsCheese crackers
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them very gently in the microwave, covered, on 50% power.
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Recipe card
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