Recipes · Cooking tips · Techniques

Tomato Soup

Tomato Soup

If you want a soul-satisfying meal but have no time or energy to make one, this tomato soup is the answer. It’s really easy to make, and for a soup, it comes together pretty quick. As a plus, make this soup during peak tomato season and it super affordable. Perhaps you have your own home-grown bounty to work through. Pair the tomato soup with a delicious, melted grilled cheese sandwich or a generous piece of crusty, warm bread and you’ll have a meal you won’t soon forget.



1 tbsp. Olive Oil

2 tbsp. Butter

1 Medium Onion, finely diced

2 Garlic Cloves, minced

½ cup White Wine

2 lbs. Ripe Plum Tomatoes – cut into roughly 2” pieces

1 tbsp. Tomato Paste

3½ cups Chicken Broth

1 tbsp. Shredded Basil, plus whole leaves for garnish, optional

¼ cup Heavy Cream or Half & Half

Salt, to taste

Black Pepper, to taste



In a large pot, heat the olive oil and butter over medium heat. When the butter is melted and foaming, add the onions and cook for approximately 5 minutes, stirring frequently. Add the garlic; cook 1-2 minutes, stirring frequently.


Add the white wine to the pot. Cook for about 3 minutes until most of the wine has evaporated, stirring frequently. Add the chopped tomatoes, tomato paste and chicken broth; stir to combine all the ingredients well. Raise the heat to high, bring the soup to a boil. As soon as the soup starts to boil, lower the heat to medium-low, half-cover the pot and keep it at a simmer for about 25 minutes, stirring occasionally.


Process the tomato soup

Remove the pot from the heat, add in the shredded basil. Process the tomato soup in the pot with an immersion blender. Note: If you don’t have an immersion blender, use a blender. Don’t fill the blender to the top with hot liquid, process in batches.


Return the pot to low heat, stir in the cream and heat until warmed through – don’t let the soup come to a boil. Taste the tomato soup and season with salt and pepper.


Garnish with basil leaves, if desired.


Serves 4


Cook’s Notes:

If you prefer not to use wine, substitute it with an equal amount of chicken broth.


If you would like to keep the dish vegetarian, substitute the chicken broth with a vegetable broth.


In this recipe, we leave the peel on the tomatoes. Peeling tomatoes is time consuming, and adds a few extra steps. I like this soup because it’s quick, easy and delicious; peeling the tomatoes will remove the quick and easy part.


If you prefer to peel the tomatoes, follow these steps:

  1. Score the tomatoes – make a small x on the bottom of the tomatoes using the tip of a sharp knife
  2. Bring a large pot of water to a boil
  3. Fill a large bowl with ice water, set aside
  4. Carefully add the tomatoes to the boiling water
  5. Boil the tomatoes for about 30 seconds
  6. Promptly remove the tomatoes from the boiling water and add them to the ice water
  7. When the tomatoes have cooled, remove the peel


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