Tomato soup – it’s a staple of any cozy kitchen. Not to mention just a general crowd-pleaser. Hosting a dinner party? Easy first course. Trying to feed some picky kiddos? Pair it with grilled cheese and you’ve got a winner. Looking for a quick and healthy weeknight meal? Look no further.
And that, actually, is exactly what I had in mind when I first made this recipe. I wanted tomato soup, but I also wanted a soup that could be made in under half an hour and without a million ingredients. I love to cook, but I don’t always have a ton of time on my hands, you know what I mean?
Lucky for me (and all the other busy food-lovers out there), this soup is super simple to make and only takes five ingredients. That’s right. FIVE. I will say though, as a caveat, that I don’t really count kitchen staples (such as salt and pepper and various other seasonings) as ingredients – I’m kind of assuming that everyone who cooks at least now and then at least has those things hanging around somewhere.
If you don’t happen to have them, then you’ll need to purchase more than just five ingredients (sorry), but the good news is that once you buy those staple items, you won’t have to buy them again for a long while.
Okay! So on to how we’re making this. First, you’re going to mince the garlic and onion. Mince them pretty fine – we’re going to be blending later in the process, but not all the pieces will get blended and we don’t any big chunks of either of those things floating around.
Next, heat two tablespoons of olive oil in a pot over medium-high heat. Add the onion and garlic and sautee until the onion softens (about three minutes). Sprinkle with salt, pepper, the herbs de provence, and the red pepper flakes. Allow to cook, stirring occasionally, for about two more minutes.
Turn down the heat to low, and then add the pureed tomatoes and the veggie broth. Add the paprika, another shake of herbs de provence, and another sprinkle of salt and pepper. Stir to combine. Bring to a boil and then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
Once the 10 minutes are up, it’s time to blend! For this step, you can use an immersion blender if you have one, or just transfer about 3/4 of the soup to a regular blender. If you used a blender, transfer the blended soup back to the pot, and stir in the pepperjack cheese until melted.
And there you go! Super simple and delicious tomato soup:)
Simple Tomato Soup
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic
- 1 large onion
- 1 28 oz. can pureed tomatoes
- 3 cups vegetable broth
- 2 slices pepperjack cheese
Seasonings
- 1.5 tsp herbs de Provence
- 1.5 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1.5 tsp red pepper flakes
Instructions
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Finely dice the garlic and the onion. Heat the olive oil in a large pot over medium-high heat. Add the garlic, onion and all seasonings except the paprika. Saute until the onion is soft; about 3 minutes.
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Add the pureed tomatoes and broth. Add the paprika and sprinkle with a bit more salt and pepper. Stir to combine. Bring to a boil and then reduce heat. Simmer, stirring occasionally, for 10 minutes.
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Remove from heat. Either use an immersion blender to puree, or transfer about 3/4 of the soup into a regular blender and puree that way.
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Once the the blending is done, tear up the slices of pepperjack and stir them into the soup until melted.