15-Minute Tomato Soup Recipe
Tomato soup is one of those foods that feels so nostalgic and timeless every time you eat it — and apparently, it really is an old classic. According to Campbell's Soup Company, tomato soup was popularized in the late 1800s with the invention of the technique of "condensing soup," which allowed the soup to be sold in a smaller container (cans) all while making it more affordable. While the soup itself has changed some since then, our love for it as a country has not, and it remains a staple in the American diet. Whether it's paired with a melty grilled cheese or served alone on a chilly fall day, tomato soup always seems to hit the spot.
Perhaps the best thing about tomato soup is that making it from scratch is both really delicious and super easy. But don't take our word for it — just ask recipe developer and food photographer Sher Castellano. Her recipe for 15-minute tomato soup is just as tasty as it is efficient, and pairs well with cozy days. "I love its simplicity and comfort," Castellano says of the recipe. Read on to make this homey treat yours!
Gather the ingredients
Before you can start making your tomato soup, you'll need to gather the necessary ingredients. For this recipe, you will need 1 (15-ounce) can of San Marzano whole tomatoes plus their juices, ½ cup of half-and-half, ¼ teaspoon of garlic powder, ¼ teaspoon of dried oregano, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ¼ cup (packed) fresh basil. Although San Marzano tomatoes are slightly pricier than other canned tomatoes, Castellano says "they are the best option for this soup because of their flavor," so the extra couple of bucks are definitely worth it.
Blend, blend, blend!
The next step is to add all of your ingredients to a blender and blend until smooth. Yep, it's that easy! First add everything but the basil — this means the canned tomatoes (and don't throw out their juices! You need the liquid as well), half-and-half, garlic powder, dried oregano, salt, and pepper — and blend till smooth. Once you've reached a good consistency, you can add the basil and blend again. This time, pulse until you see small green flecks.
Simmer the soup
The last step in your journey to coziness is to heat the soup. To do this, transfer the contents of the blender to a pot, cover it, and simmer on medium-low heat for 10 minutes. Because there isn't anything that needs to be cooked in this soup, it is not necessary to bring it to a boil — you just want to warm it up.
To be extra efficient with your time, you can use these 10 minutes of downtime to wash the dishes you've created thus far.
Serve and enjoy
Once your soup has simmered for 10 minutes, pour the portions into bowls, top with additional black pepper, and eat it while it's hot! All you have to worry about now is not getting little red splatters on your white shirt (on second thought, maybe you should change ... ).
As far as serving suggestions, Castellano recommends pairing this soup with, "crusty bread, grilled cheese, or anything carby and cozy." And there you have it — minimal effort, maximum tastiness!
- 1 (15-ounce) can San Marzano whole tomatoes, undrained
- ½ cup half-and-half
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper, plus more for topping
- ¼ cup (packed) fresh basil
- Add the can of tomatoes (with the juice), half-and-half, garlic powder, oregano, salt, and pepper into a blender and blend until smooth.
- Add in the basil and pulse until you see small green flecks.
- Transfer the mixture to a pot, cover, and simmer on medium-low heat for 10 minutes.
- Transfer to serving bowls and top with more black pepper
- Serve immediately and enjoy!
| Calories per Serving | 117 |
| Total Fat | 7.5 g |
| Saturated Fat | 4.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 22.4 mg |
| Total Carbohydrates | 10.9 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 8.1 g |
| Sodium | 645.0 mg |
| Protein | 3.7 g |
