Easy Tomato Soup Recipe

Introduction

This easy tomato soup is a comforting classic that’s perfect for any day of the year. Made with simple ingredients and enriched with cream and a touch of saffron, it delivers rich flavor in every spoonful. It’s great on its own or paired with your favorite sandwich or crackers.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium sweet onions, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 28 ounce can crushed tomatoes
• Large pinch of saffron threads (optional)
• 1/2 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Acini di Pepe pasta
• 1/2 cup heavy cream

Instructions

1. Step 1: In a large pot, warm the olive oil over medium heat. Add the diced onions and cook for 10 minutes, stirring occasionally, until they turn golden brown. Add the minced garlic and cook for 1 more minute.
2. Step 2: Stir in the chicken stock, crushed tomatoes, saffron threads if using, salt, and black pepper. Bring the soup to a boil, then add the Acini di Pepe pasta. Reduce heat and simmer for 10 minutes.
3. Step 3: Stir in the heavy cream, return the soup to a very gentle simmer, and cook for another 10 minutes, stirring frequently to prevent sticking.
4. Step 4: Turn off the heat, cover the pot, and let the soup rest for about 10 minutes to allow the pasta to plump up. Serve hot with croutons, oyster crackers, popovers, or a grilled cheese sandwich.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock.
• If you can’t find Acini di Pepe pasta, orzo or tiny pasta shapes work well as substitutes.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Use heavy cream for richness, or swap with coconut milk for a dairy-free option.
• To enhance the soup’s sweetness, roast the onions before adding garlic.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The pasta will continue to absorb liquid, so you may want to add a splash of stock or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the chicken stock with vegetable stock and substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream.

What can I use if I don’t have saffron?

Saffron adds a subtle aroma and color but is optional. You can omit it without significantly changing the soup’s flavor. A pinch of turmeric can be a budget-friendly alternative to add color.

Easy Tomato Soup Recipe

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★★★★★

4.7 from 101 reviews

This easy tomato soup recipe is a comforting and creamy dish made with sautéed onions and garlic, crushed tomatoes, saffron for a subtle aroma, and a touch of heavy cream. Enhanced with tiny Acini di Pepe pasta, it makes for a satisfying meal perfect for any season.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Soup Base

• 3 tablespoons extra-virgin olive oil
• 2 medium sweet onions, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 28 ounce can crushed tomatoes
• Large pinch of saffron threads (optional)
• 1/2 tablespoon salt
• 1/2 teaspoon freshly ground black pepper

Pasta & Cream

• 1/2 cup Acini di Pepe pasta
• 1/2 cup heavy cream

Instructions

1. Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they turn golden brown and develop sweetness. Then add the minced garlic and cook for an additional 1 minute to release their fragrance.
2. Add Liquids and Seasonings: Stir in the low-sodium chicken stock, crushed tomatoes, and saffron threads if using. Season with salt and freshly ground black pepper. Bring the mixture to a boil to combine all flavors.
3. Cook Pasta: Once boiling, add the Acini di Pepe pasta to the soup. Reduce heat to a simmer and cook gently for 10 minutes, allowing the pasta to soften and absorb flavors.
4. Incorporate Cream and Simmer: Stir in the heavy cream and return the soup to a gentle simmer. Cook for another 10 minutes, stirring frequently to prevent sticking and to blend the creaminess throughout the soup.
5. Rest and Serve: Turn off the heat and cover the pot. Let the soup rest for about 10 minutes, which allows the pasta to plump up fully. Serve the hot soup accompanied by croutons, oyster crackers, popovers, or a grilled cheese sandwich for a complete meal.

Notes

• If saffron is unavailable, you can omit it; the soup will still be flavorful.
• Acini di Pepe pasta can be substituted with other small pasta shapes like orzo or small shells.
• Use low-sodium chicken stock to control salt levels for a balanced taste.
• For a vegetarian version, replace chicken stock with vegetable broth.
• The resting time after cooking helps the pasta absorb more liquid and improves texture.

Keywords: tomato soup, easy tomato soup, creamy tomato soup, Acini di Pepe soup, saffron tomato soup, homemade tomato soup