An easy tomato soup recipe that doesn’t require sauteing, pureeing and straining, yet it’s wonderfully creamy and delicious.
I wanted an easy tomato soup recipe. I didn’t feel like sauteing shallots, cooking tomatoes, peeling, pureeing, straining… It’s not that complex recipes are bad. It’s just that I usually don’t have the patience for them. I’m a lazy cook!
The tomato soup fiasco
Years ago, when I just started out cooking, my husband (then boyfriend) and I found a tomato soup recipe in an old cookbook. We made it, and let me tell you, it was a lot of work. The recipe called for dropping the tomatoes into boiling water, peeling them, pureeing them. We also sauteed shallots and garlic.
I can’t remember all the steps, I only remember that the finished product was TERRIBLE. The cookbook author added lemon juice – a lot of it – to the soup, and the soup was completely ruined. As novices, we didn’t have the ability to recognize that it’s best to omit the lemon juice. We just made the recipe as is.
That unfortunate tomato soup ended up in the garbage disposal, and we ended up ordering pizza. 😳
This easy tomato soup is different. It’s truly easy to make, and so good! It’s thick, creamy and delicious. A truly comforting soup. And when served with grilled cheese toasts made from low carb English muffins, it really takes one back to one’s childhood!
The ingredients needed to make this recipe
You’ll only need a few ingredients to make this tasty, comforting soup:
- Strained tomatoes
- Reduced-sodium chicken broth
- Salt and pepper
- Spices: cumin, paprika, onion and garlic powders
- Greek yogurt
How to make easy tomato soup
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Add the tomato puree, chicken broth and spices to a stockpot.
- Simmer for 20 minutes.
- Off heat, stir in the yogurt until well-combined and silky.
What spices are good in tomato soup?
I like to add cumin and paprika to this creamy tomato soup, and I thicken it with Greek yogurt. Reminiscent of Indian tomato soup, the combination of spices and flavors here is wonderful. And it doesn’t overwhelm the soup.
What kind of tomatoes do you use in tomato soup?
The only drawback is that you really should use the brand I recommend – Pomi strained tomatoes – in this recipe. Pomi strained tomatoes are imported from Italy and are available at Whole Foods, on Amazon, and at some supermarkets.
As much as I try to buy local, they are far superior to American tomato puree. They are noticeably more flavorful, and they are sweeter. Since this easy tomato soup recipe relies heavily on strained tomatoes, I wouldn’t try making it with any other brand.
Why don’t you use fresh tomatoes in this recipe?
Mostly because I’m lazy, and using canned tomatoes is easier. 😀 But also because fresh tomatoes do not always taste so good, especially in winter, when most of us tend to make tomato soup. Winter tomatoes are often pale, mealy and flavorless.
In my opinion, you’re better off using high quality canned tomatoes than using flavorless fresh tomatoes. By the way, I also use canned pumpkin in this easy pumpkin soup. It’s wonderful!
Is tomato soup healthy?
I think it is. Fresh tomatoes are of course very healthy. As for canned tomato puree like the one I use here, as long as it’s pure tomatoes with no additives, and as long as there’s no BPA in the packaging, I believe it is also healthy.
Even if you’re on a moderately low carb diet, a cup of this soup has 8g carbs and 2g fiber, so it’s not too bad in terms of carbs.
How to serve tomato soup?
Like probably everyone else in America, I really like tomato soup with grilled cheese. To keep this recipe gluten-free and keep carbs in check, I make low carb English muffins, top them with cheese and place under the broiler for a few seconds, until the cheese melts.
More tasty soups to try
Creamy Tomato Soup
- Measure out the Greek yogurt and place it on the counter, to allow it to warm up a little. This will help prevent it from curdling when you add it to the soup.
- Place the tomato puree, chicken broth and spices in a large stockpot. Whisk to combine. Bring to a boil. Cover, reduce heat to low and simmer 20 minutes, to allow flavors to meld.
- Off heat, stir in the yogurt until well-combined and silky. Serve immediately.