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Tomato Soup

Easy Tomato Soup with so much flavor! What sets this tomato soup apart? We take a bit of extra time to caramelize the veggies adding a deep and rich flavor base. High quality whole tomatoes and a little bit of cream makes for the perfect easy tomato soup (made in one pot!)
Course Soup
Cuisine American
Keyword tomato soup
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 172kcal
Author Chelsea Lords
Cost $5.13


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups diced yellow onion (~1 large)
  • 1 and 1/2 cups diced carrots (~3 large)
  • 1 and 1/2 tablespoons white granulated sugar
  • 2 tablespoons finely minced garlic, (~4 cloves)
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil leaves, optional
  • 1/2 teaspoon dried thyme
  • 1 tablespoon white flour
  • 2 cans (28 oz. EACH) san Marzano tomatoes in juice (don't drain)
  • 1 bay leaf
  • 2 cups high quality chicken or vegetable stock (I recommend Swanson)
  • 1/2 cup heavy whipping cream
  • Salt and pepper


  • BUTTER & OIL: Add the butter and olive oil to a large pot over medium heat until melted.
  • ONIONS & CARROTS: Add in the onions and carrots and cook for 5–6 minutes, stirring occasionally. Season veggies, I add 1/4 teaspoon each of salt and pepper. Add in the sugar and mix. Cook for another 7-9 minutes or until onion and carrots are browned, golden, and looking caramelized.
  • GARLIC & TOMATO PASTE: Add in the garlic, tomato paste, dried basil, and dried thyme; stir for another 1-2 minutes or until the paste begins to brown. Add in flour, cook for another 1 minute.
  • TOMATOES: Pour in the tomatoes, chicken or veggie stock, and bay leaf and again season to taste. I add another 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and cook for 6-7 minutes.
  • BLEND: Transfer the mixture to a blender (See Note 1) and blend on high until smooth. Return to the pot and season again. I add another 1/2 tsp salt and 1/4 teaspoon pepper; add to preference.
  • FINISHING: Return pot heat to low and stir in cream. Taste once again for any additional seasonings needed. I typically add 1/4 teaspoon additional salt and pepper here. Serve warm with crusty bread or grilled cheese!



Note 1: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.


Serving: 1serving | Calories: 172kcal | Carbohydrates: 15.4g | Protein: 2g | Fat: 12.4g | Cholesterol: 21.5mg | Sodium: 286.8mg | Fiber: 3.1g | Sugar: 9.6g