Quick Tomato Soup Recipe
This Quick Tomato Soup Recipe is full of flavor and can be made in just about 20 minutes. Loaded with tomatoes and basil, it’s the perfect soup to serve with a grilled cheese sandwich on a chilly day.
Servings: 8 people
Calories: 119kcal
Ingredients
- 2 28-ounce cans crushed tomatoes San Marzano variety is best
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 2 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 12-15 leaves Fresh Basil Leaves
- 1 cup heavy cream half and half, or whole milk
- 1/4 teaspoon Crushed Red Pepper
Instructions
- In a large Dutch oven over medium heat, add the crushed tomatoes, chicken broth, brown sugar, onion powder, garlic powder, salt, and pepper. Bring to a low simmer and cook for about 5-10 minutes.
- Wash and dry the fresh basil leaves. Strip the leaves from the basil stem chop, then add to the tomato soup mixture.
- If you like your tomato soup smooth, use an immersion blender to blend the soup, or transfer to a blender. Otherwise, skip blending and add the cream. Stir to combine, then finish with additional salt and pepper to taste.
- Remove from the heat and serve warm. Enjoy!
Nutrition
Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 229mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.2mg