Easy Tomato Soup

overhead bowl of tomato soup with drizzle of cream

5 from 49

A super simple and Easy Tomato Soup loaded with golden onions, tiny pasta, and a bit of cream delivering bold wonderful flavor! Look no further - this will be your new tomato soup go-to!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: creamy soup recipes, easy tomato soup

Servings:

Ingredients

3 tablespoons extra-virgin olive oil
2 medium sweet onions diced
3 cloves garlic minced
4 cups low-sodium chicken stock (or broth)
28 ounce can crushed tomatoes
Large pinch of saffron threads (optional)
½ tablespoon coarse salt
½ teaspoon freshly ground black pepper
½ cup Acini di Pepe pasta (see note)
½ 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 until fragrant, about 30 seconds.
Stir in the chicken stock, crushed tomatoes, saffron (if using), and salt and pepper. Bring the soup to a boil, and add in the tiny pasta. Reduce heat slightly but still bubbling and simmer for 10 minutes, stirring occassionaly.
Stir in the cream, return the soup to a very gentle simmer and cook for another 10 minutes, stirring frequently, until the pasta is tender.
Remove from the heat.
At this point it's ready to serve, but you could cover the pot and let rest for about 10 minutes, which allows the pasta to plump up even more.
Serve hot soup with croutons, oyster crackers, popovers, or a grilled cheese sandwich.

Video

Notes

Acini di pepe is my favorite type of teeny-tiny pasta, which plumps up like tapioca as it absorbs the broth. If you can't find it, orzo can be substituted.

Nutrition