Simple Tomato Soup

Friends. This. THIS.

Simple Tomato Soup. Stressing on the word simple. Because who needs difficult in their lives? Simple, but oh no it is NOT simplistic. It is so rich in flavor, so comforting, so delicious….AND actually healthy (no heavy cream!).

It’s cold. It’s rainy. It’s blanket, leggings and hot soup season. Hallelujah. Colder days are my kind of days – as long as I’m indoors and snuggled under the comforts of comforters, blankets and sweatshirts.

My current dream lunch during colder days is this – tomato soup and grilled cheese. I toggle between buying canned tomato soups and making them.

The motivation for making tomato soups is how high the salt-content is in canned soups, and it is SO MUCH YUMMIER. Some days I bite the bullet and buy them, because let’s face it some of them are pretty tasty, and it is convenient.

Other days I make them, but I make them the simple way, and  I use good ingredients (KEY!) to make them. Good ingredients makes a difference in your cooking, folks! It will make this soup so much tastier you will want to ditch all those canned soups and say bye-bye to them forever.

When it comes to good ingredients for my Simple Tomato Soup, it is this – San Marzano Canned Peeled Tomatoes. Friends, this is the BEST canned tomatoes out there. They are rich in flavor, super sweet, simply the BEST kind of tomatoes, and it will make a difference in the soup! In other words, use it. It’s life-changing. 😉

Another important ingredient – red wine. I love cooking with wine lately. Evidence: this and this. It creates depth and complexity in flavors in a way that would typically be achieved with multiple ingredients.

Splash two tablespoon of red wine into this soup and give it the flavors it deserves. And the best part? Enjoy the rest of the bottle! 😉

The beauty of this recipe is that is it is both rich in flavor and simple. We also infuse with herbs and garlic and onion, and cook it just enough to release all those gorgeous flavors.

We are doing all that while not spending a long time in the kitchen. I typically get everything done from start to finish in 30 minutes. Yes, that includes chopping up the garlic and onions.

Make ahead pro-tip

One of my favorite things about this recipe is to double the recipe and freeze some of it for whenever my heart desires tomato soups. This is a good way to avoid canned soups because I now have homemade (yummier, healthier, less-salt) ones in my freezer!

I Spy Cheesy Toast

Cheesy Toast is a must, because cheesy toast and tomatoes = match made in heaven.

Simply toast some bread (any kind!) in the toaster oven. Remove and spread some butter on it, then sprinkle with mozzarella cheese. Bring it back into the oven and toast it for a couple of minutes until the cheese melts.

Then DIP AWAY like your life depends on it.

Definitely also sprinkle some of that shaved parmesan on there. Truthfully, the more the better.

Try this today and don’t forget to let me know how it goes in the comment box below, and share pictures of your creation on instagram by tagging #joyousapron! And while you are there, don’t forget to follow me! 🙂

5 from 1 vote

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Simple Tomato Soup

Hearty, healthy and rich in flavor, this Simple Tomato Soup recipe is made with San Marzano canned tomatoes and infused with herbs and spices. Super easy to make (30 minutes only!) and no heavy cream used!

Course Main Course, Side Dish

Cuisine American

Keyword Easy Tomato Soup, Homemade Tomato Soup, How to make tomato soup, Simple Tomato Soup, The best Tomato Soup, Tomato and Basil Soup, Tomato Soup recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

• 28 oz San Marzano canned peeled tomatoes
• 4-6 cloves garlic
• 1 cup diced white or yellow onion
• 1-2 tsp olive oil
• 1 cup vegetable broth
• 2 tbsp red wine
• 1/2 cup 2% milk
• 2 tsp dried basil or 1/4 cup chopped fresh basil
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• shaved parmesan cheese
• fresh parsley optional

Instructions

1. Dice onion and crunsh cloves of garlic.

2. In a medium pot, add olive oil, garlic cloves and diced onions. Sauté for a few minutes until onions are softened. Avoid burning the garlic and onion. 

3. Add San Marzano canned peeled tomatoes, vegetable broth, red wine, 2% milk, dried basil or fresh basil, granulated sugar, salt and pepper. Bring to a boil. 

4. Once boiled, lower heat to medium low and cook for another 15 minutes.

5. Remove from heat, then remove all the garlic clove pieces from soup. Garnish with shaved parmesan cheese and parsley (optional). High recommend serving with cheesy toast!

6. Enjoy!