Ina Garten Tomato Soup Recipe

This creamy comforting Ina Garten Tomato Soup is made with crushed tomatoes and heavy cream and ready in 60 minutes. The hot red broth transforms into a rich, velvety orange bisque the second you stir in the cream. I always make a double batch when the weather gets cold.

Try More Recipes:

• Ina Garten Chicken Noodle Soup Recipe
• Ina Garten Potato Soup Recipe
• Ina Garten Minestrone Soup Recipe

Why This Classic Works

I used to think homemade soup required hours of roasting fresh tomatoes to get any real depth of flavor. This recipe proved me wrong by relying on high-quality canned tomatoes and a steady simmer.

The addition of saffron was a surprise that completely changed my approach to building flavor. It gives the broth an earthy undertone that cuts right through the richness of the heavy cream.

Ina Garten Tomato Soup Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups yellow onions, chopped
• 1 tablespoon garlic, minced
• 4 cups chicken stock
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon saffron threads
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Ina Garten Tomato Soup

1. Sauté The Aromatics: Heat olive oil in a large pot over medium-low heat. Add onions and cook for 15 minutes until translucent and tender.
2. Add Garlic: Stir in the minced garlic and cook for exactly one minute until fragrant.
3. Simmer The Base: Pour in the chicken stock, crushed tomatoes, saffron threads, salt, and pepper. Bring the mixture to a boil.
4. Reduce And Cook: Lower the heat to a simmer and let the soup cook uncovered for 15 minutes to concentrate the flavors.
5. Blend And Finish: Turn off the heat and stir in the heavy cream. Blend with an immersion blender if you prefer a smoother texture, then serve hot.

Recipe Tips

• Use San Marzano tomatoes: They have a sweeter, less acidic profile that forms the best base for this soup.
• Do not boil the cream: Always stir the heavy cream in after removing the pot from the heat to prevent it from splitting.
• Take your time with onions: Cooking them low and slow draws out their natural sweetness without burning them.

What To Serve With Tomato Soup

A crispy grilled cheese sandwich with sharp cheddar is the classic pairing for this rich broth. You can also serve it with garlic croutons or a simple green salad dressed with a sharp vinaigrette.

How To Store

Keep leftover soup in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat. Avoid freezing this soup, as the heavy cream may separate when thawed.

FAQs

Can I make this vegetarian?

Yes, you can easily swap the chicken stock for a high-quality vegetable stock.

Do I have to use saffron?

You can omit it if needed, though it adds a distinct warmth to the background.

Can I use fresh tomatoes?

This specific recipe is designed for canned crushed tomatoes, which provide a consistent texture and moisture level.

How do I fix acidic soup?

If your tomatoes are too tart, stir in a tiny pinch of baking soda or a half teaspoon of sugar.

Nutrition

• Calories: 240 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 650 mg
• Total Carbohydrate: 15 g
• Protein: 5 g

Try More Recipes:

• Ina Garten Chicken Salad Recipe
• Ina Garten Pasta Salad Recipe
• Ina Garten Corn Salad Recipe

Ina Garten Tomato Soup

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy, rich Ina Garten Tomato Soup uses simple crushed tomatoes, savory chicken stock, and a splash of heavy cream for a comforting 60-minute meal. Serve this straightforward bowl on chilly weeknights when you want maximum flavor with minimal prep.

Ingredients

• 3 tablespoons olive oil

• 1 1/2 cups yellow onions, chopped

• 1 tablespoon garlic, minced

• 4 cups chicken stock

• 1 (28-ounce) can crushed tomatoes

• 1/2 teaspoon saffron threads

• 1/2 cup heavy cream

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté The Aromatics: Heat olive oil in a large pot over medium-low heat. Add onions and cook for 15 minutes until translucent and tender.
• 2. Add Garlic: Stir in the minced garlic and cook for exactly one minute until fragrant.
• 3. Simmer The Base: Pour in the chicken stock, crushed tomatoes, saffron threads, salt, and pepper. Bring the mixture to a boil.
• 4. Reduce And Cook: Lower the heat to a simmer and let the soup cook uncovered for 15 minutes to concentrate the flavors.
• 5. Blend And Finish: Turn off the heat and stir in the heavy cream. Blend with an immersion blender if you prefer a smoother texture, then serve hot.