20-Minute Tomato Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 (14-ounce) cans fire-roasted diced tomatoes
  • 3 cups chicken or vegetable stock
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
  • Kosher salt and freshly-cracked black pepper
  • optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil


  1. Heat oil in a large saucepan over medium-high heat.  Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.
  3. Then uncover the soup, and use an immersion blender to puree until smooth.  (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth.  Just be extra-careful since the soup will be hot!)
  4. Taste, and season with salt and pepper to taste.
  5. Serve immediately, garnished with optional toppings if desired.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

*If you’d like a sweeter tomato soup, feel free to stir in a tablespoon or two of your favorite sweetener as the soup is simmering (honey, raw brown sugar, etc.).


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