A super simple and Easy Tomato Soup loaded with golden onions and tiny pasta, delivering bold wonderful flavor. Perfect for dinner or lunch on its own or with a grilled cheese sandwich!
Best Tomato Soup Recipe
My husband and I were born only two days apart, so my sister hosts an incredible combo birthday brunch for us every year. Without fail, there is always something new that I devour, which leaves me pleading for the recipe. This tomato soup recipe is one of them.
A few things that make this tomato soup stand out from other tomato soups:
- It’s loaded with sweet onion, which cook down until golden and somewhat caramelized.
- My favorite tiny Acini di Pepe pasta is included, giving it great texture and thickness.
- A little heavy cream is added, which makes it luscious!
Truly like no other I have ever had before. It’s so simple and delicious and is now the only version I ever make.
This easy tomato soup only requires a handful of ingredients, so make sure they are the best quality. (Scroll below to the printable recipe card for details and measurements.)
- Extra virgin olive oil – to sauté the onion and garlic.
- Sweet onions – onions are a big component of this recipe. You’ll need two. They sauté until starting to caramelize. Don’t leave them out or the soup just won’t be the same.
- Fresh garlic – because, of course! Garlic and onions love one another. Use fresh, not jarred.
- Low sodium chicken stock – I buy it, but if you’ve got a homemade recipe you love, use that!
- Canned crushed tomatoes – a 28 ounce can. Some brands are chunkier, and some are closer to a puree. Ideally, you want a consistency right in between.
- Acini di Pepe pasta – my favorite little itty bitty pasta! I use this in so many dishes. It plumps up and looks a little like tapioca.
- Heavy cream – you can omit this, but I highly recommend you add it in. It truly finishes off the soup and takes it from 10 to 15. Half-n-half would be ok instead.
- Salt and Pepper – Don’t skimp here! You need them or the soup will be bland.
- Large pinch of saffron threads (optional) – I never want to spend the money on this, but if you’re up for it, saffron is a really nice addition to this soup.
How to Make Tomato Soup
It’s so easy to make this homemade tomato soup. Here’s a brief rundown:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Cook down the onions. Warm the olive oil over medium heat in a large pot. Add the onions and cook, stirring occasionally, until golden brown. Add the garlic and cook until fragrant.
- Add in the other ingredients. Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and gently simmer for 10 minutes.
- Pour in the cream. Add in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
- Let stand off the heat. Turn off heat, cover the pot and let rest for about 10 minutes.
Video: Creamy Tomato Soup
What to Eat with Tomato Soup?
Because of the pasta, this soup is pretty filling, but I almost always serve it with Popovers (these make me weep! SO GOOD!), Garlic Bread (so easy! I make it and store it in the freezer), or a Grilled Cheese Sandwich (THE BEST!!)
We rarely have leftovers when I make this soup – it’s one of those recipes that you continue to eat even though you’re full. But leftovers the next day are so good that I yell at everyone, “Stop eating, so we have some for lunch tomorrow!”
- How long does tomato soup last in the fridge? Allow this soup to cool (but no more than 2 hours at room temperature, because of the cream), then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. Note: the pasta will continue to soak up the broth. You can add a little chicken stock to thin it out when heating it up, if desired.
- Can you freeze tomato soup? Unfortunately, this tomato soup does not freeze well. The pasta expands and then becomes mushy when thawed and reheated. Plus, the heavy cream tends to separate and leaves an unappealing taste.
More Soup Recipes:
- Hungarian Mushroom Soup
- French Onion Soup
- Beef Stroganoff Soup
- Zuppa Toscana
- Pasta Fagioli
- Chicken Noodle Soup
- Broccoli Cheddar Soup
Easy Tomato Soup
- 3 tablespoons extra-virgin olive oil
- 2 medium sweet onions , diced
- 3 cloves garlic , minced
- 4 cups low-sodium chicken stock
- 28 ounce can crushed tomatoes
- Large pinch of saffron threads (optional)
- 1/2 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Acini di Pepe pasta
- 1/2 cup heavy cream
- In a large pot, warm the olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
- Stir in the chicken stock, tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, add in the tiny pasta and simmer for 10 minutes.
- Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.