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Super Easy Pantry Tomato Soup Recipe

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4.1 from 7 reviews

This super easy pantry tomato soup is a comforting and flavorful classic made with simple pantry staples like canned whole peeled tomatoes, tomato paste, onions, garlic, and fresh thyme. It simmers slowly to develop rich flavors and is finished with a splash of heavy cream for creamy smoothness. Garnished with shaved Parmigiano Reggiano and served with fresh bread, it's a perfect warming meal for any day.

Ingredients

Soup Base

  • 2 tablespoons unsalted butter
  • a few sprigs thyme
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1 28-oz. can whole peeled tomatoes
  • 4 cups water
  • ½ to 1 teaspoon sugar, optional
  • Kosher salt, to taste (about 1 to 1.5 teaspoons)
  • Freshly ground black pepper, to taste

Finishing Touches

  • ¼ cup (or more) heavy cream
  • Shaved Parmigiano Reggiano for serving
  • Fresh bread for serving

Instructions

  1. Sauté Aromatics: Melt butter in a large heavy pot over medium heat. Add thyme sprigs, sliced onion, and garlic. Season lightly with salt. Cook, stirring occasionally, until onions are completely soft and translucent, about 10–12 minutes.
  2. Caramelize Tomato Paste and Add Tomatoes: Increase heat to medium-high and add the tomato paste to the pot. Cook, stirring often, allowing the paste to caramelize and stick slightly to the bottom, about 5–6 minutes. Then add the canned whole peeled tomatoes with their juices along with 4 cups of water. Increase heat to high and bring to a simmer.
  3. Break Down Tomatoes and Simmer Soup: As the tomatoes float to the surface, use kitchen scissors to cut them up into smaller pieces, which helps them cook down faster and more evenly. Reduce the heat to medium and simmer the soup until the flavors meld and the liquid reduces to about 1 quart, approximately 45 minutes. Remove the pot from heat and discard the thyme sprigs.
  4. Puree the Soup: Working in small batches, transfer the soup to a blender and puree until smooth, or use an immersion blender directly in the pot to purée the soup to your desired consistency.
  5. Add Cream and Season: Stir in ¼ cup heavy cream. Taste the soup and adjust seasoning with sugar (starting with ½ teaspoon), kosher salt (starting with 1 teaspoon), and freshly ground black pepper according to your preference. Simmer the soup for an additional 5 to 10 minutes to allow flavors to meld. Add more cream if desired for a richer texture.
  6. Serve: Ladle the hot soup into bowls and garnish with shaved Parmigiano Reggiano. Offer extra freshly ground black pepper on the side and serve with fresh bread for dipping.

Notes

  • You can adjust the amount of sugar depending on the acidity of your tomatoes and your preference for sweetness.
  • Using an immersion blender directly in the pot can save time and reduce cleanup compared to transferring hot soup to a blender in batches.
  • For a thinner soup, add more water during simmering; for a thicker soup, simmer longer to reduce.
  • Fresh thyme imparts subtle herbal notes, but you can substitute with dried thyme if needed—use about 1 teaspoon dried.
  • Leftover soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.

Find it online: https://cozyplatter.com/super-easy-pantry-tomato-soup-recipe/