Simple Tomato Soup

With pantry ingredients, this soup will be ready under 20 minutes


  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium size onion, chopped
  • 1 stalk celery chopped
  • 2 cloves of garlic chopped
  • 1 can (28oz) whole peed tomatoes with juice
  • 1 ½ cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon freshly grounded black pepper
  • ½ teaspoon paprika
  • ½ cup half-and-half (optional)
  • 1 tsp fresh thyme, parsley, basil for garnish

Using just pantry ingredients this soup will be ready under 20 minutes, you can make ahead and freeze the extra for rainy-day emergencies. Serve with warm toasted cheese bread or tortillas, drizzle the soup with olive oil to give that extra creamy texture.


  1. Heat butter and olive oil over medium heat until melted, add in garlic and thyme in heated butter
  2. Add in onion and celery season with paprika, cook until softened and translucent
  3. Stir in canned tomatoes with juice and broth, simmer over high heat, reduce heat and maintain simmer for about 8-10 minutes, add in salt and pepper
  4. Work in batches, pour soup into Ventray blender, blend using soup setting until well blended and thicken. Add in half-and-half use pulse function
  5. Serve hot and garnish with thyme, parsley or basil

Make This Recipe With

  1. Blender
  2. Medium Saucepan

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