tomato soup cheese and herb pull-apart bread
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Simple Tomato Soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Marlynn Schotland, Urban Bliss Life


  • %
  • 2 T olive oil
  • 2 T unsalted butter
  • 1 medium yellow onion chopped fine
  • 1 clove garlic minced
  • 2 28 oz. cans whole peeled tomatoes
  • 1 cup chicken or vegetable stock you can use water in a pinch!
  • 1 t kosher salt
  • 1/2 t freshly ground black pepper
  • 1 cup half & half or whole milk if you are not a half & half person


  • Heat the olive oil and butter in a nonreactive soup pot over medium heat.
  • Add the chopped onion and minced garlic and let cook until golden but
  • nowhere near over-browning.
  • Add the 2 cans of tomatoes and the stock.
  • Put a lid on the pot and bring to a lively simmer. Let cook, lid on, for 15
  • minutes.
  • Remove the lid of the pot and allow the soup to simmer boldly for 15 more
  • minutes without the lid. This will reduce the soup a bit and intensify the
  • flavors.
  • Using an immersion blender or traditional blender, puree the soup until no
  • large pieces of onion or tomato remain.
  • Once blended, pour in the half & half (or whole milk) and stir until
  • completely incorporated.
  • Return the pot to the heat and bring up to temperature then stir in the salt
  • and pepper.


This soup is delicious topped with a tangle of cheese – my choices would be either sharp cheddar or mellow Monterey jack.