1-Pot Tomato Soup Recipe
Why buy tomato soup from the store when you could make this one-pot version instead? Sure, there is a notable level of convenience when it comes to canned soups, but if you've ever had them, then you know that they're a bit lacking in flavor, to say the least. Many people shy away from making homemade soup out of fear of long ingredient lists, and long hours spent in the kitchen. Thanks to recipe developer Catherine Brookes' one-pot tomato soup recipe, however, you won't have to worry about either of those quandaries. This soup comes together in just over 30 minutes, and as the name suggests, you won't be bogged down with a sink full of dishes at the end of the night.
Oh, and this tomato soup also happens to taste pretty darn good, and we have a feeling that it will warm you right up in cooler temperatures. "This soup is so warming, nourishing, and full of delicious veggies," Brookes raves. "It's so great to enjoy in the winter with some warm crusty bread." There's no shame in enjoying canned soup in a pinch, but this easy recipe proves that a pot of homemade soup is well within reach.
Gather the ingredients for 1-pot tomato soup
A big factor in the easiness of this recipe is the fact that you don't have to roast whole tomatoes — instead, you'll be relying on a couple cans of whole, peeled tomatoes, and some tomato puree to make it, well, tomato soup. You'll jazz it up with diced onion, celery, carrots, and garlic, as well as olive oil, chicken stock, salt, pepper, and even a bit of sugar to round out the flavors.
"Adding a small amount of sugar helps to balance the acidity of the tomatoes, and saltiness of the chicken broth," Brookes says of the special ingredient. "The flavors work so well together!" If you'd rather keep the recipe vegetarian, Brookes notes that there's "no problem using vegetable broth" in lieu of the meat-based stock. If desired, you will also need parsley to garnish.
Sautée the diced vegetables
Place a large pot — the only pot you'll need for this recipe — on the stovetop over medium heat. Add in the olive oil, allow it to heat up, then add in the diced onion, celery, and carrots. Sautée the vegetables until softened, which should take about 6 to 8 minutes, then add in the minced garlic, and cook for another minute or so, until fragrant.
Build the tomato soup
Add in both cans of whole tomatoes, along with the tomato puree, chicken stock, sugar, and salt and pepper to taste. Stir it all up, and bring the soup to a boil, then reduce it to a simmer for 15 minutes.
Blend the soup until smooth
Okay, there is one more kitchen gadget you'll need to make this soup — a blender. It's pretty essential, as it wouldn't really be tomato soup with the classic smooth consistency. Transfer the contents of the pot to a blender, and blitz until nice and smooth. Alternatively, if you have an immersion blender, this would be a good opportunity to use it.
Garnish, and serve this 1-pot tomato soup
There's only one thing left to do here, which is serve and enjoy this warm, comforting tomato soup. Optionally top off each bowl with extra black pepper or fresh chopped parsley, then dive right into this classic dish.
"Garlic bread, or any crusty loaf go very well with this soup," Brookes suggests. "You can also mix through a little rice or pasta, add fresh basil, or grate some cheddar cheese on top." When in doubt, you can't go wrong with the classic tomato soup and grilled cheese pairing.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 stick celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 2 14-ounce cans whole peeled tomatoes
- 1 tablespoon tomato puree
- 4 cups chicken stock
- 2 teaspoons sugar
- salt, to taste
- pepper, to taste, plus more for garnish
- fresh chopped parsley, for garnish
- Heat the oil in a large pot, and cook the onion, celery, and carrot on medium heat until softened, about 6 to 8 minutes. Then, add the garlic, and cook for 1 minute.
- Add the canned tomatoes, tomato puree, chicken stock, sugar, and salt and pepper to taste. Stir well, bring to a boil, then let simmer for 15 minutes.
- Transfer the soup to a blender, and blitz until smooth. You can also blend using an immersion blender. Serve with some fresh chopped parsley and extra black pepper, if desired.
| Calories per Serving | 215 |
| Total Fat | 10.3 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 7.2 mg |
| Total Carbohydrates | 24.2 g |
| Dietary Fiber | 5.5 g |
| Total Sugars | 13.5 g |
| Sodium | 1,194.1 mg |
| Protein | 8.5 g |
