Mmmm, the weather has finally cooled off for fall in Kansas City this week, which means that I am ready for soups, soups and more soups. ♥
Well, I mean, let’s be real — I’m totally that girl who loves a piping hot bowl of egg drop soup in the peak of July just as much as in the dead of winter. But still. It seems as though the rest of my friends have declared now that it’s “officially” soup season again. So I’m more than happy to welcome them back to the soup party, and ladle up some big bowls to enjoy together.
And one of my favorite soups to serve to my crew?
This ultra-easy, ultra-fast, and ultra-delicious 20-Minute Tomato Soup.
This recipe — or a loose version of it that I’ve always made by memory — just might be the easiest tomato soup recipe you’ll ever make, and one of the most delicious. It’s chock-full of fire-roasted diced tomatoes (my favorite, be sure to buy the fire-roasted if you can!), plenty of garlic, and lots of fresh basil. And, if you like a creamier soup, you’re welcome to add in a good splash of cream at the end. ;)
To make the soup, simply saute some onion and garlic. Add in the tomatoes, chicken or veggie stock, Italian seasoning, and fresh basil, and bring the whole mixture to a simmer, then let those delicious flavors cook and meld together for a few minutes. Then puree the whole mixture, using either a hand blender or you can puree the soup in batches in a traditional blender or food processor.
Season the whole thing with salt and pepper…
…and maybe sprinkle on a little extra fresh basil…
…and then, voila! A delicious, hearty pot of tomato basil soup will be yours to enjoy.
I like topping mine with lots of freshly-grated Parmesan and extra fresh basil…
…but again, if you prefer a creamier soup, feel free to swirl in however much heavy cream sounds good. :)
Then serve it up with some grilled cheese (or I didn’t have big slices of bread on hand, so I made cheesy little baguette toasts), or saltine crackers, or whatever sounds good and comforting to you. And then dive in. And get ready for the compliments, because I’m going to guess that none of your friends or family will have any idea that this one took you just 20 minutes. ;) Win-win.
This 20-Minute Tomato Soup recipe is quick and easy to make, nice and hearty, and full of fire-roasted tomatoes and lots of fresh basil.
1 tablespoon extra-virgin olive oil
1 small white onion, peeled and diced
4 cloves garlic, peeled and minced
2 (14-ounce) cans fire-roasted diced tomatoes
3 cups chicken or vegetable stock
1 teaspoon Italian seasoning, store-bought or homemade
1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
Kosher salt and freshly-cracked black pepper
optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil
Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.
Then uncover the soup, and use an immersion blender to puree until smooth. (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!)
Taste, and season with salt and pepper to taste.
Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
*If you’d like a sweeter tomato soup, feel free to stir in a tablespoon or two of your favorite sweetener as the soup is simmering (honey, granulated sugar, brown sugar, etc.).