Tomato Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, silky tomato soup made with canned tomatoes, fresh herbs, and finished with cream and Parmesan. Deeply flavored and comforting, perfect for lunch or paired with a salad for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 2 tablespoons butter (plus more for finish)
- 1 cup celery (finely diced )
- 1 cup carrots (finely diced )
- 1 ¼ cups onions (finely diced )
- 5 garlic cloves (minced)
- ⅛ teaspoon crushed red pepper flakes (or more to taste)
- 2 tablespoons tomato paste
- 28- ounce can crushed tomatoes (I swear by Tuttorosso green label)
- 3 cups chicken bone broth (I used Swanson)
- 1 sprig fresh thyme
- 2 dry bay leaves
- ¾ to 1½ teaspoons kosher salt (*see notes)
- ¼ teaspoon black pepper (or to taste)
- Parmesan cheese rind (or Romano cheese rind, optional)
- ¼ cup fresh basil
- ½ cup fresh grated Pecorino Romano cheese ( or Parmesan cheese)
- ½ cup half and half (optional)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 40m
- Sodium
- 1073mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 261mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.