Ready in just 30 minutes, it makes the perfect lunch and is also wonderful as a light weeknight dinner. The first time I made this recipe, I wanted to make soup, but I wanted it to be easy. Truly easy! Even easier than this onion soup. I didn’t feel like sauteing shallots, cooking tomatoes, peeling, pureeing, or straining. This soup is truly easy to make and it’s so good! It’s thick, creamy, and delicious - a truly comforting soup. And when served with grilled cheese, it really takes one back to one’s childhood.
Ingredients
Recipe Card
Canned tomato puree: It’s best to use an Italian brand like Pomi or Cento. They’re sweeter and less acidic than American brands. Chicken broth: I use regular, as I find that low sodium is bland. When I happen to have homemade chicken broth in the fridge, I use that. To season: Kosher salt black pepper, garlic granules (or powder), onion granules (or powder), paprika, and ground cumin. Sweetener: Optional, just a little, and only if you use American canned tomatoes which tend to be quite acidic. Heavy cream: As an alternative, you can use well-blended full-fat canned coconut milk.
Add the tomato puree, chicken broth, and spices to a stockpot. Stir to combine. Simmer the soup for 20 minutes. Reduce the heat to low, stir in the cream, and keep the pot on the stove just until the soup is heated through, about 1-2 more minutes. If you use an American brand such as Muir Glen Tomato Puree, you might need to add a small amount of a sweetener to balance out the acidity of the tomatoes, so taste and decide.
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