Easy Tomato Soup with canned tomatoes, dried herbs, fresh onion, and a touch of cream–it’s family friendly and flavorful and goes great with a grilled cheese sandwich!
Figuring out what to make for dinner can be a frustrating thing for a mom who’s just come in from a long day at work or dealing with kids. It’s easy to just run by a fast food joint and grab some burgers…but it can be equally easy to throw together a healthy meal at home.
I wasn’t much of a cook when my boys were little and dinner usually consisted of fish sticks, boxed macaroni and cheese and canned green beans. That’s all I had the time or money to do. But these days, I look toward meals with fresh ingredients that I can pull together in about an hour, retain some level of healthiness and still provide a tasty option, like homemade baked fish sticks, quick weeknight mashed potatoes, or skillet pork chops with vegetables.
Of course, most of the time now it’s just David and me which does make cooking a little easier, but when the kids drop by it’s nice to be able to pull something together at the last minute.
One of our favorites is this homemade tomato soup. It’s super easy—the only things to chop are onion and garlic, and there are endless possibilities of additions. We keep it simple, just onion, garlic, tomatoes, chicken stock, a little cream and some dried herbs.
Easy Tomato Soup
Start by sautéing onion and garlic in olive oil until soft. Then add a couple of tablespoons of butter, melt, and add a little flour to help thicken the soup.
Next, pour in 2 undrained 28 oz. cans of whole, fire-roasted tomatoes along with 3-4 cups of chicken stock. Add a little sugar, bay leaf, salt, pepper, thyme, and basil. Stir the soup and bring to a boil. Then just turn down to simmer for 45 minutes to an hour.
After about 45 minutes, add a cup of heavy cream and simmer for a few more minutes to blend the flavors. And that’s it!
What could be easier?! You can add a grilled cheese sandwich for a classic meal or even a bowl of pasta or a hamburger patty, or just a salad.
We like to top our soup with crispy applewood smoked bacon and a little Parmesan cheese.
- 3 tablespoons olive oil
- 5 tablespoons butter
- 1/2 cup flour
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 28-oz. cans whole fire-roasted tomatoes
- 3-4 cups chicken stock
- 2 teaspoons sugar
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 1/2-1 cup heavy cream, depending on how creamy you like it
Heat olive oil and butter in large Dutch oven. Saute onion for about 5 minutes, then add garlic. Sauté for thirty seconds then add flour and stir until well-blended.
Slowly pour in tomatoes and chicken stock. Add sugar, bay leaf, and herbs, salt and pepper. Bring to a boil then turn down to a simmer. Stir occasionally, using wooden spoon to break up the tomatoes. After 45 minutes, stir in the cream and simmer for 15 more minutes. At this point, you can use an immersion blender to partially puree the soup if you like it smoother.
Season with additional salt and pepper to taste. Serve warm with freshly grated Parmesan cheese.