Easy Stovetop Tomato Soup

Easy stovetop tomato soup is made in one pot entirely on the stove, so if you don’t have access to an oven or maybe don’t feel like heating your house, this is perfect for you. It’s super creamy and packed with flavour, sure to warm you up from the inside out.

Info and tips for easy stovetop tomato soup

To make this recipe even easier and with less cleanup I recommend using an immersion blender. I’ll link the one I use in “equipment”. It’s a relatively cheap investment for yourself if you cook frequently, and they save a lot of time and dishes. You can blend the soup in a regular blender if you don’t have an immersion blender, but you will have to let the soup cool down first. Regular blenders aren’t made to handle heat where as immersion blenders are.

Here are some of my tips I use to make a super flavourful soup:

1. Broth is very important. I like to mix my own by using concentrated chicken bouillon. My favorite brand is Better Than Bouillon, but any one will work. This way you can control how salty your broth is. I find the store bought cartons of broth to taste like water.
2. Use plum tomatoes/whole tomatoes. Instead of buying canned diced tomatoes I recommend going for whole canned tomatoes. Diced tomatoes are processed more than whole tomatoes. Whole tomatoes hold their shape, have more flavour, and are usually stewed in a rich tomato sauce. They will make a great tomato flavour base for your soup.
3. Use fresh herbs. This one changes the game for sure. Dried herbs have never brought the same flavour as fresh herbs. Adding fresh basil will give your soup a fresh sweet flavour.

Equipment

This is the Cuisinart Immersion Blender I use. It has multiple attachments and is super easy to clean.

I always grab for my Le Creuset out of all my other pots. It has never failed me.

Ingredients for easy stovetop tomato soup

• olive oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 6 garlic cloves
• pinch of red pepper flakes
• 1 small can (156ml) tomato paste
• splash of balsamic vinegar
• 1 can (796ml) whole plum tomatoes
• 4 cups chicken broth
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 bay leaf
• 1/2 cup fresh basil
• 1 cup heavy cream
• 1 tbsp sugar
• salt & pepper to taste
• balsamic glaze (for topping)
• grilled cheese (optional for serving)

Instructions

1. Begin by dicing your onion, carrot, and celery. Mince your garlic.
2. Add the onion, carrot, and celery to a large pot with a drizzle of olive oil. Cook on medium heat for about 5 minutes until they have softened a little bit.
3. Next add the minced garlic, red pepper flakes, and tomato paste. Stir together and cook another 1-2 minutes until fragrant.
4. Deglaze with a splash of balsamic vinegar, and then pour in the whole plum tomatoes, chicken broth, seasonings, and a bay leaf. Mix together and cover. Continue simmering on medium/low heat for 20 minutes stirring occasionally.
5. Once everything is soft add in your fresh basil. Blend the soup until smooth with an immersion blender. You may also use a regular blender but only once the soup has cooled down for safety reasons.
6. Then pour in the heavy cream, sugar, and salt & pepper to taste. Mix together, taste test, and adjust as needed.
7. Serve with a swirl of balsamic glaze, heavy cream, and a grilled cheese if desired. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out my other soup recipes:

• Creamy Lasagna Soup
• Creamy Ham Potato Soup
• Roasted Garlic Potato Soup

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Easy Stovetop Tomato Soup

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Soups

By Kenna's Cooks – Serves: 6

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Easy stovetop tomato soup is super creamy, comforting, and packed with flavour, made in one pot entirely on the stove.

Ingredients

• olive oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 6 garlic cloves
• pinch of red pepper flakes
• 1 small can (156ml) tomato paste
• splash of balsamic vinegar
• 1 can (796ml) whole plum tomatoes
• 4 cups chicken broth
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 bay leaf
• 1/2 cup fresh basil
• 1 cup heavy cream
• 1 tbsp sugar
• salt & pepper to taste
• balsamic glaze (for topping)
• grilled cheese (optional for serving)

Instructions

1

Begin by dicing your onion, carrot, and celery. Mince your garlic.

2

Add the onion, carrot, and celery to a large pot with a drizzle of olive oil. Cook on medium heat for about 5 minutes until they have softened a little bit.

3

Next add the minced garlic, red pepper flakes, and tomato paste. Stir together and cook another 1-2 minutes until fragrant.

4

Deglaze with a splash of balsamic vinegar, and then pour in the whole plum tomatoes, chicken broth, seasonings, and a bay leaf. Mix together and cover. Continue simmering on medium/low heat for 20 minutes stirring occasionally.

5

Once everything is soft add in your fresh basil. Blend the soup until smooth with an immersion blender. You may also use a regular blender but only once the soup has cooled down for safety reasons.

6

Then pour in the heavy cream, sugar, and salt & pepper to taste. Mix together, taste test, and adjust as needed.

7

Serve with a swirl of balsamic glaze, heavy cream, and a grilled cheese if desired. Enjoy!