Creamy Tomato Soup


Creamy Tomato Soup

I believe in keeping things simple, like this easy tomato soup that only requires 5 simple ingredients. My kids like to have it with a baguette or polenta croutons, and my husband and I like to pair it with a green salad for a clean, light dinner night.  

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 8


  • 6 tablespoons olive oil (divided into 1 each)
  • 6 medium shallots (thinly sliced)
  • 1 medium fennel bulb (thinly sliced)
  • 2 cans San Marzano tomatoes (whole, peeled)
  • Salt & pepper


  1. Heat 2 tablespoons oil in a Dutch oven or other large heavy pot over medium-low heat.

  2. Add shallots and sliced fennel and season with salt.

  3. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color (about 20 minutes).

  4. Crush tomatoes with hands and add to pot, then season with salt and pepper and bring to a simmer.

  5. Cook, stirring occasionally, until tomatoes are beginning to fall apart (about 25–35 minutes).

  6. Transfer tomato mixture to a blender, add butter and 1 1/2 cups of water, then purée, adding more water if too thick, until smooth. You can also use an immersion blender directly in the pot if you have one.

  7. Taste and season with salt and pepper as needed, then return to pot.

  8. Keep warm, stirring occasionally, over low heat.

  9. Serve immediately.

Bon appétit!