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Quick and Easy Tomato Soup

This rich, savory, and delicious tomato soup will warm you right up on even the coolest wintry day! Serve with grilled cheese sandwiches or a hunk of crusty bread for the perfect cold weather lunch.
Course Lunch, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 2 tbsp. canola oil
  • 1 cup diced onion (small dice)
  • 2 cloves garlic, finely minced
  • 1/4 cup tomato paste
  • 2 tsp. Kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. sugar
  • 1 28 oz. can San Marzano whole peeled tomatoes
  • 3 cups Kosher chicken stock or canned chicken broth
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup heavy cream (optional)


  1. In a large stock pot, heat oil on medium heat. Saute onions until tender for about 5-10 minutes (do not brown the onions). Add garlic and cook for another 2 minutes. Add tomato paste, salt, pepper, sugar, tomatoes and broth or stock. Bring to a boil.
  2. Reduce heat and simmer for 20 minutes, stirring occasionally. With an immersion blender, puree soup to desired consistency. If using a regular blender, allow soup to cool slightly before blending. Check seasonings to taste. If necessary, add more salt or pepper.
  3. To make this a creamy soup, after pureeing, add 1/2 cup heavy cream and stir well.
  4. Add chopped basil and serve.