Quick & Easy Tomato Soup – Fast, Healthy Recipes

Whether as an appetizer or a full-on meal, soups are one of my favorite types of food. I like it piping hot, and I like it year round. I like it when I’m dieting, and even as a precursor to a terribly-unhealthy-but-delicious main course.

Pureed soups also happen to be one of the easiest ways for me to get my kids to eat vegetables.

This tomato soup recipe is one that I make once a week. My husband loves it, and so do my kids. You can dress it up or down to your liking. My husband adds lots of crushed hot red pepper and some parmesan with a side of bread, or with a few croutons thrown in. My kids might put in a few goldfish to swim, dip crackers in it, or just eat it plain.

I’ve tried buying tomato soup from the store when in a pinch, but even the organic brands tend to add a lot of sugar. After getting used to this soup, the store-bought soup is too sweet (even for the kids, surprisingly enough).

If not for the easy and delicious factor, this soup is great because tomatoes are packed full of vitamins, antioxidants and fiber and have many health benefits.

The best part about this soup is that it takes minimal effort and can be made in 30 minutes! It also has few ingredients and if you’re like me — they are staples you already have in your kitchen. 

When you use vegetable broth it is also a nice vegetarian/vegan dish, if that’s your thing. Also, you can skip broth and just use water and a little extra salt.

Ingredients:

• ½ white onion
• 2-3 garlic cloves
• 2 tablespoons olive oil
• 1 28 oz can of diced tomatoes
• 2 tablespoons tomato paste
• 2 cups of vegetable or chicken broth
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 tsp roasted garlic powder
• Optional: ½ tsp crushed red pepper
• 1 bay leaf

Directions:

Heat olive oil in pan, then add onions and garlic on medium-high heat. Let simmer for several minutes until the onions are fragrant and you may see it or the garlic starting to brown. Don’t burn the garlic — throw in the tomatoes and let it simmer for another few minutes. 

Finally, throw in the broth with all of the seasonings and bay leaf. Bring up to boil, then reduce heat to low and cover. Let cook for around 20 minutes then remove from heat, take out the bay leaf and blend. I think using a hand blender is easiest if you have one!

Before serving, garnish with fresh basil.

And that’s it! Easy peasy. 

Print Recipe

Quick & Easy Tomato Soup

Soup – American

By Janice Yucel – Serves: 4

Prep Time: 10 Minutes – Cooking Time: 20 minutes – Total Time: 30 Minutes

Ingredients

• ½ white onion
• 2-3 garlic cloves
• 2 tablespoons olive oil
• 1 28 oz can of diced tomatoes
• 2 tablespoons tomato paste
• 2 cups of vegetable or chicken broth
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 tsp roasted garlic powder
• Optional: ½ tsp crushed red pepper
• 1 bay leaf

Instructions

1

Heat olive oil in pan, then add onions and garlic on medium-high heat.

2

Let simmer for several minutes until the onions are fragrant and garlic starts to brown.

3

Throw in the tomatoes, tomato paste and spices. Let it simmer for another few minutes. 

4

Finally, throw in the broth. Bring up to boil, then reduce heat to low and cover.

5

Let cook for around 20 minutes then remove from heat, take out the bay leaf and blend.

6

Before serving, garnish with fresh basil.