Easy Tomato Soup

This soup is simple, cozy, and full of flavor. It’s made with pantry staples like canned San Marzano tomatoes, garlic, and basil, then finished with a touch of cream. Perfect for weeknights and especially good with grilled cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté aromatics: Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and cook for 6–7 minutes, stirring occasionally, until softened. Add garlic and red pepper flakes and cook for 1–2 minutes until fragrant. Season lightly with salt.

Step 2

Simmer soup: Add tomatoes, chicken broth, balsamic vinegar, and basil. Break up the tomatoes with a spoon. Season with salt and pepper, bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes.

Step 3

Blend and finish: Turn off the heat. Use an immersion blender or carefully transfer to a blender and blend until smooth. Stir in heavy cream, adjust seasoning as needed, and serve hot with additional basil.

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