A super simple and easy tomato soup loaded with golden onions and tiny Acini di Pepe pasta, delivering bold wonderful flavor. Perfect for dinner or lunch on its own or with a grilled cheese sandwich!
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 is one of them. I fell in love immediately, and after three servings, I was so stuffed I barely had room for dessert.
Tomato Soup Recipe
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.
- 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.
Tomato Soup Recipe Ingredients
This easy tomato soup only requires a handful of ingredients, so make sure they are the best quality. Here’s a brief list of what you’ll need – I bet you already have everything!
- 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.
- 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.
- Salt – you need a 1/2 tablespoon. Don’t skimp here! It might sound like a lot, but you need it or the soup will be bland.
- Black pepper – a 1/2 teaspoon. It will look like a lot when you dump it in, but it’s really not. And, again, you need it for flavor.
- 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.
How to Make Tomato Soup
It’s so easy to make this homemade tomato soup. Here’s a brief rundown (scroll to the bottom for the detailed printable.)
- 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 gently simmer for 10 minutes.
- Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently.
- Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)
- Serve hot soup with croutons, crackers, or a grilled cheese sandwich!
Storing Homemade Tomato Soup
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. If you really need to freeze it, I recommend cooking it without the pasta and cream, then cooking the pasta separately and adding that and the cream in right before serving. It will then freeze up to 2 months.
What to Eat with Tomato Soup?
Because of the pasta, this soup is pretty filling, but here are a few fantastic ideas of what to serve with it:
- Popovers (these make me weep! SO GOOD!)
- Garlic Bread (so easy! I make it and store it in the freezer.)
- Grilled Cheese Sandwich (THE BEST!!)
Watch the Video for Easy Tomato Soup
Other soup recipes we love!
- Beef Stroganoff Soup
- Zuppa Toscana
- Pasta Fagioli
- {Easy Homemade} Chicken Noodle Soup
- (Panera Copycat) Broccoli Cheddar Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
The Best Tomato Soup
Ingredients
- 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
Instructions
- 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.
- Turn off heat, cover the pot and let rest for about 10 minutes (this will allow the pasta to plump up a bit more.)
- Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.
Delicious
This was so easy and so good. Just what I needed today. Served with crusty garlic bread for dipping. I did use the saffron.
Delish! I blended with an immersion blender and added basil and Parmesan
Where did I miss the croutons?
Can I sub half and half for the heavy cream?
Sure!
I only made the soup, since I was serving it with panini, but it was delicious! I like tomato soup, but I find that I get tired of it after a few spoonfuls. The pasta in this recipe made it more interesting, and the saffron added a nice extra flavor. I couldn’t find acini di pepe at my grocery store, so I used fideo instead (short cut spaghetti). It worked well. I will definitely make this again! Next time I will try it with the croutons.
Hey, I was just wondering how the soup does for leftovers. Does sitting make the pasta swell and mushy?
Hi Katie – my family loves this soup the next day! The pasta is fine.
Oh, my gosh! I love the idea of grilled cheese croutons!!! They could also be an option in French onion soup. I’ve never been fond of tomato soup, but I’m rethinking that with this recipe. I love fresh tomatoes and grilled tomatoes, otherwise I have to be “in the mood.” {smile}
Belated Happy Birthday!
Thanks, Dani :D ((hugs))
Yum!!!
Those croutons look amazing! What a fun and great idea to spice up the classic tomato soup.
Looooove tomato soup, even more with those glorious cheesy croutons!
Does the cream not curdle? I normally add a bit of baking soda to the tomatoes to prevent this.
I hate tomatoes, but I love ketchup.
I hate tomatoes, but I love tomato sauce.
I hate tomatoes, but I love tomato soup, especially this with Acini di Pepe in it!
I hate tomatoes, but I’m going to make this soup!
I know – I’m weird.
No kidding, Lisa!? That’s so un-Italian! Ha. I sort of get it, though. Sounds like you like the flavor of tomatoes, but not the texture…or maybe you need them mixed up with other ingredients…maybe?
I am always always always looking for a new tomato soup recipe. Most as a vehicle for eating grilled cheese. It’s just the best.
For sure. Tomato soup and grilled cheese is like peanut butter and jelly, bread and butter, cookies and milk…
Older wives unite! I’m one, too– three months difference. And oh how I love Gruyere. I have some in the fridge right now that I am going to get out to taste and dream I am making this tonight. I’m not, though. It’s salad night here and BOY do I feel cheated now. This looks so much more comforting.
Older women unite, indeed! Who knew?? HA.
Gruyere is actually my favorite cheese…a total weakness. It’s really what drew me to this recipe, not the soup! Little did I know, I would absolutely swoon over the entire thing. Put it on your menu for next week!
Oh my gosh I’m dying for thiiiiiiis.
Yet another thing we have in common – I’m older than Alan! By about 11 months. And I’m SO much wiser, too :) HA!
AND I love, love, love tomato soup! I can’t believe I’ve never posted my recipe for it? But I’m going to have to try yours now, too, especially since it has saffron in it – YUM! And the Gruyere croutons are perfect with it. Adding to my recipe bucket list!
How funny about you and Alan! *high five*
I know a lot of people have their own tomato soup recipe near and dear to them… for the longest time I always relied on a particular tomato bisque, made with a tiny bit of cream. But this one? I don’t know. It just might be my new favorite.