Adaptations, methods, substituted ingredients, precise measurements: halfway through the afternoon, those things don’t matter. What matters is getting dinner on the table. – Rhonda Franz
Make This Tomato Soup Your Way
This simple tomato soup can be made in a variety of ways, depending on your kitchen tools and depending on the time you have available. It all goes in one pot, and prep time is minimal. So, if at 3:00 you don’t have anything for supper but you can take 20 minutes to get these ingredients put in an turned on…you’ll have supper in twoish hours and still hang with your children after school.
- In the slow cooker (When you’re on top of things, and can put these ingredients in during breakfast, OR with a couple of hours for it to all sit and simmer).
- In the Instant pot. (Also last-minute, but great if you can at least give it two to three hours.
- On the stovetop (For kinda last-minute. At least 30-40 minutes would be great)
I don’t mean to make this recipe hard by not having measurements; I mean to make it easy. Like, kinda-last-minute, throw-in-fresh-tomatoes-but-also-canned-stuff-plus-a-few-cooking-staples easy.
You can totally scroll down for official recipe with (mostly) measurements
If you prefer measurements (you say toh-may-to, I say to-mah-to), so I’m including measurements below in the official recipe…just scroll on down. For those who are comfortable adding in this and that and modifying as you go, I’ve included how I made this quite easily this week with staple ingredients and leftovers.
It’s still the same creamy, tasty, just-right-robust tomato soup. (Me and mine love all things tomatoes.)
Tasty Tomato Soup
Earlier this week, I was home for about an hour in between All the Things. I only needed about 15-20 minutes to get this tomato soup going in my Instant Pot on the Sauté setting. After lathering the pot with oil, I added other things:
- Big, fat can of crushed tomatoes.
- Small can of fire roasted diced tomatoes
- I put in a half stick of butter. I remember thinking, this seems like a lot. And then I remembered things with lots of butter are so, so good. And I haven’t worried about it since.
- I had one fresh, lonely tomato on the counter. I chopped him to pieces and chucked him in the pot. He’s lonely no more. I also had some cherry tomatoes still growing on a plant. I add those to soup sometimes.
- Pour in stock. Chicken stock is what I used. 2-3 cups at least.
- I poured in some whole milk and half n half until the soup looked like fall: you know…kinda mildly light orange. (Some tomato recipes call for heavy cream. Believe me, if I had that I would have used it. But if I had that, I’d be guzzling it and probably would never have enough left over to add to soup. Besides, butter and heavy cream are pretty much first cousins.)
- Salt, pepper, mixed Italian seasonings, parsley, a smidge of raw sugar, two minced garlic cloves, a few pinches dried onions (which are great to use in a pinch…and don’t take the time to chop and sauté.)
- I added leftover salsa in the refrigerator and I think, no I am convinced this brought some essential taste to the soup: livened it up a little. I’ll just bet you’re hoarding (or have plum forgot about) a cupish of salsa or pasta sauce somewhere on those cold shelves. Pull that out and pour it in.
This mixture got all hot and bothered in less than 20 minutes of sauté time, so I switched it to the Slow Cook setting for 2 1/2 hours. I then flew the coop to pick up a child from school.
When I got home, the kitchen hugged me all warm and cuddly and smelled like magic and herbs. I tasted the soup and added salt. I might have added a little more milk or chicken stock since it had time to get warm before serving. That evening, I ate dinner before dinner. And then I had dinner again with my family.