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Easy Tomato Soup

Lisa @take_me_to_the_kitchen



We all have our preferences with this soup. I prefer mine somewhere south of marinara and north of tomato ice cream. I think this one is right in the middle! You know you will need grilled cheese with it, so try cutting some into cubes like croutons.


Here’s the simple 6-ingrediant recipe:


One 28 oz. can tomatoes, San Marzano will give you the best flavor but any whole tomatoes will work.

2 cups chopped onion, various kinds if you have; try yellow, shallot or leeks.

2-3 tbsp. butter

2.5 cups half and half, or mixture of cream and any fat-level milk. It’ll be good no matter the combo, but I would not recommend using plain milk only.

2 tbsp. tomato paste

1 tbsp. kosher salt (sounds like a lot but the dairy needs it).

*red pepper flakes, just a pinch, if you like


  • In a saucepan, sauté onions in butter until cooked, but not browned.

  • Add tomato paste and stir to dissolve the paste into the onions.

  • Add tomatoes and blend; I prefer using a stick (immersion) blender to blend the onions and tomatoes smooth. But you can use a regular blender or food processor for onion mixture and tomatoes, then return them to the pan.

  • Add the dairy, salt, and the pinch of red pepper flakes.

  • Bring to boil, then reduce to simmer.

  • Simmer uncovered for about 30 minutes, stirring often.

  • Add fresh parsley or fresh basil, if you have them, dried basil may taste to strong.

If you plan to enjoy a grilled cheese sandwich with this, wait until the sandwich has cooled a bit, cut into cubes and add to top of soup.

See you next week!

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