Everyone loves a great tomato soup. It’s like an ace up your sleeve — made from simple pantry staples, quick to pull together, and always delicious. Perfect on a weeknight or a cozy Sunday afternoon, this soup feels special without asking much from you.
There are a few recipes I keep in my back pocket for those days when dinner needs to come together fast but still feel comforting. This tomato soup is one of them. What I love most is how forgiving it is. You can add garlic or skip it. Use stock or just water. Blend it smooth or leave it a little rustic. However you make it, the result is the same: a bowl of something warm and deeply satisfying.
Serve it with a grilled cheese, a few croutons, or a piece of sourdough for dipping. It’s cozy, classic, and always a hit — the kind of soup that quietly wins you over every single time.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 1–2 cloves garlic, minced
- 2 large cans (28 oz each) whole peeled tomatoes in their juice
- Coarse salt and freshly ground black pepper
- 1½ cups parve chicken soup mix or water
- 1 cup heavy cream
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes.
- Add the garlic (if using) and cook for another 30 seconds, just until fragrant.
- Pour in the tomatoes with their juices. Use a wooden spoon to break them up slightly. Season with salt and pepper.
- Add the stock or water and bring to a simmer. Let it bubble gently for about 20 minutes, stirring occasionally.
- Remove from heat and purée the soup with an immersion blender (or carefully in a standing blender) until smooth.
- Return to low heat, stir in the cream, and warm through — do not boil.
- Taste and adjust seasoning.
To Serve
Top with a drizzle of olive oil, a few leaves of fresh basil, or a sprinkle of parmesan. Serve alongside grilled cheese, a crusty baguette, or a green salad for the perfect cozy meal.