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Pioneer Woman Tomato Soup

Creamy Pioneer Woman Tomato Soup Recipe

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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (28 oz) cans whole peeled tomatoes
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp sugar
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, plus extra for serving
  • Pinch of red pepper flakes (optional)

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft.
  2. Stir in the garlic and cook for 30 seconds. Add both cans of tomatoes with their juices, the broth, sugar, salt, and pepper. Bring to a simmer, partially cover, and cook for 15 minutes.
  3. Remove from heat and let cool slightly. Blend the soup in batches until smooth, then return it to the pot.
  4. Warm over low heat, stir in the heavy cream, and heat through for about 2 minutes. Tear in the basil, ladle into bowls, and top with extra basil and pepper to serve.

Notes

If you want a little tang, a splash of balsamic vinegar stirred in with the cream is a nice twist. The soup will thicken slightly as it sits, so just add a splash of broth or water when reheating.