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Creamy Tomato Soup


Creamy Tomato Soup

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


  • 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


  • Heat 2 tablespoons oil in a Dutch oven or other large heavy pot over medium-low heat.
  • Add shallots and sliced fennel and season with salt.
  • Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color (about 20 minutes).
  • Crush tomatoes with hands and add to pot, then season with salt and pepper and bring to a simmer.
  • Cook, stirring occasionally, until tomatoes are beginning to fall apart (about 25–35 minutes).
  • 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.
  • Taste and season with salt and pepper as needed, then return to pot.
  • Keep warm, stirring occasionally, over low heat.
  • Serve immediately.

Bon appétit!