Hamdi Saidani This Pioneer Woman Tomato Soup is a creamy and easy recipe, which is made with canned tomatoes and heavy cream. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Pioneer Woman Tomato Soup Ingredients
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
How To Make Pioneer Woman Tomato Soup
- Sauté the onion: Dice the onion. In a large pot or Dutch oven, melt the butter over medium heat, then add the onion and cook until translucent.
- Build the soup base: Add the diced tomatoes and the tomato juice to the pot and stir to combine.
- Balance the flavors: Stir in the sugar (starting with 3 tablespoons), the chicken base, and a generous amount of black pepper. Bring the soup almost to a boil, then turn off the heat.
- Finish with cream and herbs: Stir in the sherry, if using, followed by the heavy cream. Add the chopped basil and parsley, stir one last time, and serve warm.
Recipe Tips
- How to control the sweetness? The amount of sugar needed depends on the acidity of your canned tomatoes. Start with the lower amount (3 tablespoons), taste the soup, and add more as needed to balance the flavors.
- Can I make this vegetarian? Yes, easily. Simply substitute the chicken base or bouillon cubes with a vegetable base or vegetable bouillon cubes.
- What if I don’t want to use sherry? The sherry is completely optional. It adds a depth of flavor, but the soup will still be delicious without it.
- How to get the smoothest soup? For a completely smooth, velvety texture, you can use an immersion blender to puree the soup right in the pot after it has simmered, just before you add the cream and herbs.
What To Serve With Tomato Soup
This classic soup is a perfect partner for all the comforting favorites.
- A classic grilled cheese sandwich for dipping
- Buttery croutons or oyster crackers
- A slice of crusty bread with butter
- A simple side salad
How To Store Tomato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and it’s often even better the next day.
- Freeze: This soup freezes well, but be aware that cream-based soups can sometimes separate slightly upon thawing. Let it cool completely before storing in a freezer-safe container for up to 3 months.
Tomato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 350 kcal
- Fat: 25g
- Carbohydrates: 28g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why add sugar to tomato soup?
Tomatoes are naturally acidic. The sugar doesn’t make the soup taste overly sweet; instead, it cuts through and balances the acidity, resulting in a smoother, richer tomato flavor.
Can I use fresh tomatoes instead of canned?
Yes, but you will need to cook them down first. You would need about 4-5 cups of peeled, seeded, and chopped fresh tomatoes. You may also need to add more tomato juice or broth and simmer for longer to develop the flavor.
What is chicken base?
Chicken base (like Better Than Bouillon) is a concentrated paste of chicken stock. It has a richer, deeper flavor than bouillon cubes or powders.
Try More Pioneer Woman Recipes:
- Pioneer Woman Freezer Potato Soup Recipe
- Pioneer Woman Loaded Potato Soup Recipe
- Pioneer Woman Slow Cooker Potato Soup Recipe
Pioneer Woman Tomato Soup Recipe
Description
A rich, creamy, and incredibly easy tomato soup that perfectly balances the acidity of tomatoes with a touch of sweetness for the ultimate comfort food.
Ingredients
Instructions
- Melt butter in a large pot and cook the diced onion until translucent.
- Stir in the diced tomatoes and tomato juice.
- Add the sugar (to taste), chicken base, and a generous amount of black pepper.
- Heat the soup until it is almost boiling, then turn off the heat.
- Stir in the sherry (if using), followed by the heavy cream.
- Finish by stirring in the fresh basil and parsley.
- Serve warm.
Notes
- u003cliu003eThe amount of sugar is adjustable; start with less and add more to taste to balance the acidity of your specific tomatoes.u003c/liu003eu003cliu003eFor a perfectly smooth soup, use an immersion blender before adding the cream and fresh herbs.u003c/liu003eu003cliu003eThis soup is a fantastic base recipe; feel free to add other ingredients like cooked pasta or rice.u003c/liu003eu003cliu003eDon’t let the soup boil after adding the heavy cream, as this can cause it to curdle.u003c/liu003e
