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Simple, inexpensive tomato soup ready in 10 minutes and full of real food ingredients you can find at any store. Dairy-free version too! From CheapskateCook.com
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10-Minute Tomato Soup
Servings: 4
Author: Steph Jenkins
Ingredients
  • 2 tbsp butter or oil
  • 1 cup onion, chopped
  • Four 14-oz cans diced tomatoes
  • 2 cups water or broth
  • 2 cups heavy whipping cream*
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • Salt, to taste
  • Pepper, to taste
Optional toppings: Shredded cheese, sour cream, plain yogurt, diced avocado, crumbled bacon, diced or pickled jalapeños, hot sauce
Instructions

  1. Heat oil in a medium-size pot over medium heat. Saute onion until translucent. Stir in tomatoes, broth, paprika, chili powder, and oregano. Increase heat to medium-high. Bring to a boil, then cover and reduce heat to low.

  2. Simmer for 5 minutes. Stir in cream.
  3. Use an immersion blender to puree the soup, or blend it in batches in a countertop blender (only fill the blender halfway - hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.

  4. Serve warm and top as desired.

Recipe Notes
  • *Dairy-Free Version: Omit cream and add 2 cups chopped carrots or sweet potatoes with the tomatoes. Simmer for 15-20 minutes, until they are easily pierced with a fork. Proceed with the blending, etc.
  • Serve with crackers, grilled cheese sandwiches, veggies, or baked potatoes.