Pioneer Woman Tomato Soup Recipe

Pioneer Woman Tomato Soup is made with rich butter, sweet onions, garlic, San Marzano tomatoes, chicken broth, and heavy cream. This recipe creates a velvety, smooth soup with a perfect balance of tangy tomato and savory richness. It is the perfect comfort food for a chilly day and pairs perfectly with a grilled cheese sandwich for an easy dinner.

Try More Recipes:

• Pioneer Woman White Bean Chicken Chili
• Pioneer Woman Winter Salad Recipe
• Pioneer Woman White Chocolate Bread Pudding

💗 Why You Will Love This Tomato Soup:

• Incredibly Creamy: This isn’t a thin, watery soup. The combination of butter, blended tomatoes, and heavy cream creates a rich, velvety texture that feels luxurious and comforting.
• Simple Pantry Ingredients: This recipe uses canned tomatoes and other kitchen staples like onion, garlic, and broth. You can make a high-quality, delicious meal without a trip to the store.
• The Ultimate Comfort Food: It is the perfect cozy meal for a rainy day or when you’re feeling under the weather. The flavor is simple, nostalgic, and satisfying.
• Ready in 45 Minutes: It tastes like it has been simmering for hours, but it comes together quickly enough for a weeknight dinner, especially when paired with a quick grilled cheese.

🍅 Pioneer Woman Tomato Soup Ingredients

For the Soup Base:

• 4 tablespoons unsalted butter
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes (preferably San Marzano)
• 2 cups chicken broth
• 1 tablespoon sugar (optional, to balance acidity)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh basil, for garnish

🍲 How To Make Pioneer Woman Tomato Soup

1. Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
2. Add tomatoes and broth: Pour in the crushed tomatoes and the chicken broth. Add the sugar (if using), salt, and pepper. Stir well to combine.
3. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for at least 20 minutes to allow the flavors to meld together.
4. Blend the soup: Turn off the heat. Use an immersion blender right in the pot to puree the soup until it is smooth and velvety. (Alternatively, let it cool slightly and blend in batches in a regular blender, then return to the pot).
5. Finish with cream: Stir in the heavy cream. Let the soup heat through on low for another 5 minutes, but do not let it come back to a rolling boil.
6. Serve: Taste and add more salt or pepper if needed. Ladle the hot soup into bowls and garnish with fresh basil.

💭 Recipe Tips

• Use Good Tomatoes: Since tomatoes are the star, use a high-quality brand of canned San Marzano tomatoes. They are less acidic and have a sweeter, richer flavor.
• Don’t Boil the Cream: After adding the heavy cream, only heat the soup gently. Boiling cream can cause it to separate or “curdle,” which changes the texture.
• Why Use Sugar? Canned tomatoes can be acidic. A small amount of sugar doesn’t make the soup sweet; it balances the acidity and makes the tomato flavor pop.
• Immersion Blender: An immersion blender (or “stick blender”) is the easiest way to get a smooth soup. You can blend it directly in the pot, which saves you from washing a big blender.

🥪 What To Serve With Tomato Soup?

This classic soup is famous for one perfect pairing a gooey grilled cheese sandwich use thick-sliced sourdough or white bread with cheddar, provolone or Monterey Jack cheese. You can also serve it with garlic croutons, crusty French bread for dipping, or a fresh side salad with a simple vinaigrette.

🎚 How To Store Leftovers Tomato Soup?

• Refrigerate: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
• Freeze: This soup freezes very well. Let it cool and pour it into freezer-safe containers or ziplock bags. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Tomato Soup?

1. On the Stovetop (The Best Method) This is the best way to control the heat and keep the texture smooth.

• Pour the soup into a saucepan over low heat.
• Stir it gently and frequently as it warms up.
• Important: Do not let the soup come to a rolling boil. Because it contains cream, boiling it can cause the dairy to separate and make the soup grainy. Heat it just until it is hot and steaming.

2. In the Microwave (The Fastest Method)

• Pour the soup into a microwave-safe bowl.
• Cover the bowl with a loose-fitting lid or a paper towel to prevent splatters.
• Heat on high for 1 minute, then stop and stir well.
• Continue heating in 30-second intervals, stirring in between, until the soup is hot all the way through. Stirring is key to prevent the cream from curdling.

FAQs

📊 Tomato Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 240 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 950mg
• Total Carbohydrate: 17g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 4g