Joanna Gaines Tomato Soup

This rich, velvety Joanna Gaines Tomato Soup is made with crushed tomatoes, fresh basil, and heavy cream, ready in just 40 minutes. The moment the cold cream swirls into the simmering hot broth, the kitchen instantly fills with a cozy aroma. I rely on this comforting bowl whenever the weather cools down.

Why This Classic Works

I used to think homemade soup took hours to develop real depth, but this quick stovetop method proved me wrong. Sautéing the onions and garlic in butter builds a rich, savory base in just a few minutes. It sets the foundation for the entire pot.

Adding the fresh basil at the very end was a great lesson for me. Stirring it in right before serving keeps the bright, herbaceous flavor intact instead of cooking it away into bitterness.

Joanna Gaines Tomato Soup Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 cup loosely packed fresh basil leaves, chopped
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Joanna Gaines Tomato Soup

1. Sauté the aromatics: Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft, then stir in the minced garlic and cook for 1 more minute until fragrant.
2. Simmer the soup: Pour in the crushed tomatoes and chicken broth. Season with salt and pepper, stir well, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20 minutes to meld the flavors.
3. Blend the mixture: Remove the pot from the heat. Use an immersion blender to carefully purée the soup until it reaches your desired smoothness.
4. Add the cream and basil: Stir in the heavy cream and chopped fresh basil. Taste the soup and adjust the salt and pepper if needed before serving warm.

Recipe Tips

• Use high-quality tomatoes: Since tomatoes are the star ingredient, opt for canned San Marzano tomatoes if you can find them for a naturally sweeter flavor.
• Do not boil the cream: Keep the heat off or on very low once the heavy cream goes in to prevent the dairy from splitting or curdling.
• Adjust the sweetness: If your canned tomatoes taste a bit too acidic, stir in a small pinch of granulated sugar to balance out the bite.

What To Serve With Tomato Soup

A crispy, golden-brown grilled cheese sandwich is the ultimate companion for this warm bowl. You can also serve it with thick garlic croutons or a simple mixed green salad tossed in a sharp vinaigrette for a lighter lunch.

How To Store

Keep leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat. If you plan to freeze it, freeze the soup before adding the heavy cream, as dairy tends to separate when thawed.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, but you will need to roast and peel about 3 pounds of fresh Roma tomatoes first. Canned tomatoes offer a much faster and more consistent result year-round.

Can I make this dairy-free?

Swap the butter for olive oil and use full-fat canned coconut milk or plain unsweetened cashew cream in place of the heavy cream.

Do I have to blend the soup?

Blending is completely optional. If you prefer a chunkier texture with bits of onion and tomato, you can skip the immersion blender altogether.

Nutrition

• Calories: 210 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 580mg
• Total Carbohydrate: 19g
• Protein: 5g

Try More Recipes:

• Joanna Gaines 3 Minute Bread
• Joanna Gaines Dinner Rolls
• Joanna Gaines Oatmeal Raisin Cookies

Joanna Gaines Tomato Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Rich, velvety Joanna Gaines Tomato Soup blends crushed tomatoes, fresh basil, and heavy cream for a comforting meal in 40 minutes. Serving this easy stovetop dinner brings a cozy, warming touch to any chilly autumn evening.

Ingredients

• 2 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 (28-ounce) cans crushed tomatoes

• 2 cups low-sodium chicken broth

• 1 cup loosely packed fresh basil leaves, chopped

• 1/2 cup heavy cream

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté the aromatics: Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft, then stir in the minced garlic and cook for 1 more minute until fragrant.
• 2. Simmer the soup: Pour in the crushed tomatoes and chicken broth. Season with salt and pepper, stir well, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20 minutes to meld the flavors.
• 3. Blend the mixture: Remove the pot from the heat. Use an immersion blender to carefully purée the soup until it reaches your desired smoothness.
• 4. Add the cream and basil: Stir in the heavy cream and chopped fresh basil. Taste the soup and adjust the salt and pepper if needed before serving warm.