A super simple and easy tomato soup loaded with golden onions and tiny Acini di Pepe pasta, delivering bold wonderful flavor!
Paul and I are both December babies. Only two days apart, actually, with my birth occurring first. So, one more year under our belts and one more year of me teasing how lucky he is to have married an older, experienced, wiser woman.
Also another year where sister Jen hosted an incredible combo birthday brunch for us.
Without fail, there is always something new that I devour and that leaves me pleading for the recipe.
THIS Easy Tomato Soup.
I fell in love immediately, and after three servings, I was so stuffed I barely had room for dessert.
A few things that make this Easy Tomato Soup different from other tomato soups is that the onions cook until golden, and my favorite tiny Acini di Pepe pasta is added. It’s thick, creamy, and luscious.
Truly like no other I have ever had before. It’s so simple and delicious and has become my go-to!
Watch the Video for Tomato Soup
Other soup recipes we love!
- Beef Stroganoff Soup
- Sausage and Tortellini Soup
- Roasted Butternut Squash Soup
- Broccoli Cheddar Soup (Panera Copycat)
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!
How To Make This Easy Tomato Soup Recipe
Easy 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, crackers, or grilled cheese sandwiches.
Video
Nutrition
Julie says
Can I sub half and half for the heavy cream?
Amy @Belly Full says
Sure!
Erin V says
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.
Katie says
Hey, I was just wondering how the soup does for leftovers. Does sitting make the pasta swell and mushy?
Amy @Belly Full says
Hi Katie – my family loves this soup the next day! The pasta is fine.
Dani H says
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!
Amy says
Thanks, Dani :D ((hugs))
Kim says
Yum!!!
julia says
Those croutons look amazing! What a fun and great idea to spice up the classic tomato soup.
Aggie says
Looooove tomato soup, even more with those glorious cheesy croutons!
Lorrainckelly says
Does the cream not curdle? I normally add a bit of baking soda to the tomatoes to prevent this.
Lisa@The Cutting Edge of Ordinary says
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.
Amy says
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?
Joanne says
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.
Amy says
For sure. Tomato soup and grilled cheese is like peanut butter and jelly, bread and butter, cookies and milk…
Kim says
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.
Amy says
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!
Bev @ Bev Cooks says
Oh my gosh I’m dying for thiiiiiiis.
kristy @ the wicked noodle says
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!
Amy says
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.