What’s a grilled cheese without it’s partner in crime? This tomato soup is oh so fast and oh so easy. Whip up a quick batch next time you need the perfect accompaniment to a melty sandwich.
I love fall and winter soups and to me tomato soup with a sandwich just screams fall. I always make this to go with my Creamy Chicken Grilled Cheese. Since it’s so fast to whip up it’s easy to throw together on a last minute craving, but since we’re all about prep here I usually freeze half anytime I make it so I always have some on hand.
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Ingredients
- butter
- olive oil
- onion
- garlic
- crushed tomato
- red pepper flake
- Italian blend seasoning
- salt
- chicken broth
- heavy cream
- brown sugar
See recipe card for quantities.
Instructions
Step One: Cook Onions. Melt butter and olive oil in a medium saucepan. Sauté onions until soft and beginning to get color. About 5 minutes.
Step Two: Add garlic and red pepper flake. Sauté until fragrant, About 1 minute.
Step Three: Add tomatoes, broth and seasoning. Add canned tomato, chicken broth, Italian blend seasoning and salt. Stir, then cover and simmer for 15 minutes.
Step Four: Add brown sugar.
Step Five: Blend. Turn off the heat and use an immersion blender to puree the soup into a nice smooth texture. Be careful of splatters! The soup is hot. If my soup is not deep enough to fully cover the immersion blender I tilt my pot to create a deeper area of soup and blend while tilted to minimize splatters.
Step Six: Add cream and taste. Add heavy cream then taste and adjust seasoning. Add more salt or Italian blend as needed.
Hint: lf you’ve already blended the soup, but want a stronger garlic and/or onion flavor, season with granulated garlic and/or onion.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Make ahead: This soup can be stored in the fridge for up to 3 days.
Freeze: If I’m freezing a full batch I will vacuum seal it flat, otherwise I like to freeze one serving cubes, the transfer those to a gallon freezer bag. That way I only defrost what I need next time.
Substitutions
- Vegetarian – use vegetable broth instead of chicken broth
Equipment
Immersion blender: I love my immersion blender for this recipe because it keeps everything in one pot. It’s honestly one of the top use items in my kitchen. I use an immersion blender for small batch smoothies, yogurt drinks, Healthy Oat Pancakes with Cottage Cheese, and so much more.
Top Tip
Warning! The soup will be hot when blending. Be careful to make sure the immersion blender is in a deep enough amount of liquid to prevent splattering. If my soup is not deep enough to fully cover the immersion blender I tilt my pot to create a deeper area of soup and blend while tilted. Make sure the heat is off! I have also transfer my soup to a large mason jar before blending.
Related
Looking for other soup recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Creamy Tomato Soup:
Recipe
Easy Creamy Tomato Soup
Course: Soups4
servings5
minutes20
minutes25
minutesSuper quick and easy and the perfect for sandwich dunking, this tomato soup will become a staple in your soup rotation.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 (15 ounce) cans crushed tomato
¼ teaspoon red pepper flake, or more to taste
1 tablespoon Italian blend seasoning
1 teaspoon kosher salt
1 cup chicken broth
¼ cup heavy cream
1 tablespoon brown sugar
Directions
- Melt butter and olive oil in a medium saucepan. Sauté onions until soft and beginning to get color. About 5 minutes.
- Add garlic and red pepper flake. Sauté until fragrant, About 1 minute.
- Add canned tomato, chicken broth, Italian blend seasoning and salt. Stir, then cover and simmer for 15 minutes. Stir occasionally.
- Add brown sugar, stir.
- Turn off the heat and use an immersion blender to puree the soup into a nice smooth texture. Caution the soup will be hot! *See notes
- Add heavy cream then taste and adjust seasoning. Add more salt or Italian blend as needed.
Notes
- Warning! The soup will be hot when blending. Be careful to make sure the immersion blender is in a deep enough amount of liquid to prevent splattering. If my soup is not deep enough to fully cover the immersion blender I tilt my pot to create a deeper area of soup and blend while tilted. Make sure the heat is off! I have also transfer my soup to a large mason jar before blending.
- Recipe adapted from Damn Delicious
