Quick & Easy Tomato Soup Recipe

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2 votes | 5346 views

This is a quick and easy tomato soup. It is rich and creamy. It works nice for a quick weeknight meal served with a sandwich or good bread and a salad. This recipe is adapted from one that appeared in Fine Cooking magazine several years ago. The recipe makes a fair amount and leftovers keep well refrigerated for a few days.

Prep time:
Cook time:
Servings: 8 Servings


Cost per serving $0.95 view details


  1. Saute onion, celery and bell pepper in oil over medium heat until translucent. About 10 minutes.
  2. Add garlic and saute until fragrant. About 1 minute.
  3. Add plum tomatoes, chicken stock and tomato paste.
  4. Cover bring to a low simmer. Simmer for about 20 mintues until vegetables are soft and flavors meld.
  5. Remove the mixture from the heat and let the cool slighty. Blend in batches in a blender, processor or with an emulsion blender until very smooth.
  6. Mix corn starch and whole milk to combine.
  7. Bring soup mixture to a boil. Add the milk/cornstarch and return to boil to thicken. Stir constantly so cornstarch does not stick to pot.
  8. Taste for seasoning and adjust if necessary
  9. Soup is ready for service.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 8 servings
Calories 136  
Calories from Fat 61 45%
Total Fat 6.92g 9%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 496mg 21%
Potassium 564mg 16%
Total Carbs 15.81g 4%
Dietary Fiber 3.0g 10%
Sugars 8.09g 5%
Protein 4.05g 6%


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