Easy Tomato Soup made from scratch is rich, creamy and hearty. Inspired by Zoe's Kitchen Tomato Soup recipe.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: tomato soup
Servings: 4servings
Calories: 179kcal
Author: Kellie
Cost: $5
Equipment
1 Immersion Blender
Ingredients
1tablespoonolive oil
1cupchopped vidalia onion
1/2cupchopped celery
1garlic cloveminced
1tablespoonItalian Seasoning Blend
1teaspoonchopped frech thyme
1 28ouncecan Fire Roasted Crushed Tomatoes
2cupschicken stock
1/2teaspoonTabasco Sauce
1 1/2tablespoonsheavy cream
kosher salt and fresh ground pepper
Instructions
In a large saucepan, heat the olive oil over medium high heat. Add the onions to the pot and cook until softened, approximately 4 minutes.
Add the celery to the onions and cook for an additional 2-3 minutes. Add the garlic, Italian seasoning and thyme cooking for 1 minute.
Slowly add the tomatoes to the pan and cook for an additional 2-3 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat off.
Using a handheld blender (immersion blender), puree the soup until smooth. Stir in the Tabasco sauce and cream. Season with salt and pepper to taste.
Serve immediately.
Notes
The tomato soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months.