It only takes 4 main ingredients and 15 minutes to make this quick and creamy tomato soup recipe. This is one of my favorite weeknight meals year-round! Made from pantry staples, this tomato soup is perfect for cold days during fall and winter or any time for a cozy evening. It’s even more perfect if served with a grilled cheese sandwich.
This is my go-to recipe for years now. You only need 4 ingredients — tomato puree, onion, a little butter and cream. It’s rich and creamy and super delicious. I always serve it with grilled cheese sandwiches, because you know: mmhhhh.
Step-by-step recipe for quick tomato soup
Sauté chopped onion in 1 tablespoon butter in a saucepan over medium high heat until golden, about 5 minutes.
Blend onions with a few tablespoons tomato puree.
Transfer onions to a blender. Blend onions together with about 5 tablespoons of the tomato puree using a blender/food processor/stick blender until smooth. If using a stick blender, add a little more tomato puree, if necessary. Note: If using whole peeled or crushed tomatoes, blend the content of the entire can with the onions.
Blend onions with tomato puree, then add the rest of the ingredients.
Transfer blended onions back into the pot, add the rest of the tomato puree, water, cream, salt, sugar, and pepper. Heat soup and let simmer briefly. Taste and adjust seasoning. To balance the acidity, I sometimes add a little more cream or sugar, if needed (depends on the tomatoes).
Grilled cheese sandwich
Spread bread slices with butter. I used whole wheat sandwich bread.
Spread butter across one side of every bread slice. Fill two slices of bread with 2 slices of cheese. The buttered side should be facing outside.
Grill sandwiches in a skillet until both sides are golden brown.
Grill the two sandwiches in a griddle or skillet over medium high heat until both sides are golden brown. You can put a pot filled with water or a smaller skillet on top to weigh the sandwich down. Alternatively, you can also make them using a sandwich toaster or a panini press grill.
Serve tomato soup with grilled cheese sandwiches and enjoy!
It only takes 4 main ingredients and 15 minutes to make this quick and creamy tomato soup. Made from pantry staples, this soup is perfect for a quick weeknight meal year-round. Serve it with a grilled cheese sandwich.
Recipe: Ursula | lilvienna.com
Ingredients
- 14-ounce can (400 g) tomato puree, see notes
- 1/2 medium yellow onion, chopped (1/2 cup, 70 g)
- 1 tablespoon unsalted butter
- 2.5 tablespoons (40 ml) heavy cream
- 1/2 cup (120 ml) water
- 1/4 teaspoon fine salt
- 1 teaspoon brown sugar, optional but recommended for balancing the flavors
- A few grinds black pepper
- >> for 2 sandwiches
- 4 slices sandwich bread (here: whole wheat)
- Unsalted butter for spreading
- 4 slices cheese like gouda, cheddar, or American
Instructions
- Sauté chopped onion in 1 tablespoon butter in a saucepan over medium high heat until golden, about 5 minutes. Transfer onions to a blender. Blend onions together with about 5 tablespoons of the tomato puree using a blender/food processor/stick blender until smooth. If using a stick blender, add a little more tomato puree, if necessary. Note: If using whole peeled or crushed tomatoes, blend the content of the entire can with the onions.
- Transfer blended onions back into the pot, add the rest of the tomato puree, water, cream, salt, sugar, and pepper. Heat soup and let simmer briefly. Taste and adjust seasoning. To balance the acidity, I sometimes add a little more cream or sugar, if needed (depends on the tomatoes).
- Spread butter across one side of every bread slice. Fill two slices of bread with 2 slices of cheese. The buttered side should be facing outside.
- Grill the two sandwiches in a griddle or skillet over medium high heat until both sides are golden brown. You can put a pot filled with water or a smaller skillet on top to weigh the sandwich down. Alternatively, you can also make them using a sandwich toaster or a panini press grill.
- Serve tomato soup with grilled cheese sandwiches and enjoy!
Notes
Tomatoes:
I usually use tomato puree (passata). But you can use whole peeled or crushed tomatoes as well if you have those on hand.
