Kitchen notes · a little help before you start
5 Ingredient Tomato Soup Recipe
Tomato and basil make a soup with a familiar, welcoming flavor. A little butter softens the tang, and an optional cream drizzle adds a generous finish to the bowl. Enjoy it smooth or with a few tomato pieces left for a little texture.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Blend with the juices
Puree the canned tomatoes together with their juices so all their liquid goes into the soup.
2. Briefly saute the garlic
Give the garlic its short cook in melted butter before adding tomatoes and chicken stock.
3. Simmer gently
Bring the tomato mixture to a gentle bubble, then lower the heat for its simmer.
Get to know the ingredients
Tomatoes
Whole plum or San Marzano tomatoes are used here, with their can juices included when blending.
Basil
Divide the chopped fresh basil between the soup itself and the final sprinkle over each bowl.
Cream
Keep the optional heavy cream for a drizzle over the individual bowls after ladling the soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for 5 Ingredient Tomato Soup Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Basil over each bowl
Ladle the warm soup into bowls, add cream if using and finish with the remaining basil.
A little more help as you go
Choose your texture
Blend until smooth or leave a few small tomato chunks if you enjoy more texture.
Taste after basil
Stir half the basil into the simmered soup before seasoning with salt and pepper if desired.
A few questions you might have
Do I need an immersion blender?
Puree the canned tomatoes in a blender before adding them to the pot with the stock.
Can I leave out the cream?
Yes, the heavy cream is optional and is only drizzled over the soup at serving.
Is the garlic blended with the tomatoes?
Saute the minced garlic in the butter separately before pouring in the tomato puree.
When do I lower the heat?
Reduce it after the tomatoes and chicken stock reach a gentle bubble, then simmer the soup.
Does all the basil simmer in the pot?
No, half is stirred in after simmering and the rest goes over the served bowls.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
