Mmmm, the climate has at last chilled for fall in Kansas City this week, which implies that I am prepared for soups, soups and more soups. ♥

Indeed, I mean, we should be genuine — I'm absolutely that young lady who cherishes a sizzling dish of egg drop soup in the pinnacle of July the same amount of as in the dead of winter. Yet at the same time. It appears just as whatever remains of my companions have proclaimed now that it's "authoritatively" soup season once more. So I'm glad to welcome them back to the soup gathering, and spoon up some enormous dishes to appreciate together.

Also, one of my most loved soups to serve to my group?

This ultra-simple, ultra-quick, and ultra-tasty 20-Minute Tomato Soup.

This formula — or a free form of it that I've generally made by memory — very well might be the simplest tomato soup formula you'll ever make, and a standout amongst the most flavorful. It's packed with flame simmered diced tomatoes (my top choice, make sure to purchase the fire-broiled on the off chance that you can!), a lot of garlic, and loads of crisp basil. What's more, on the off chance that you like a creamier soup, the pleasure is all mine to include a decent sprinkle of cream toward the end. ;)

To make the soup, basically saute some onion and garlic. Include the tomatoes, chicken or veggie stock, Italian flavoring, and crisp basil, and convey the entire blend to a stew, then let those delightful flavors cook and merge together for a couple of minutes. At that point puree the entire blend, utilizing either a hand blender or you can puree the soup in groups in a conventional blender or nourishment processor.

Season the whole thing with salt and pepper…

…and maybe sprinkle on a little extra fresh basil…

…and then, voila!  A delicious, hearty pot of tomato basil soup will be yours to enjoy.

I like topping mine with lots of freshly-grated Parmesan and extra fresh basil…

…but again, if you prefer a creamier soup, feel free to swirl in however much heavy cream sounds good.  :)

Then serve it up with some grilled cheese (or I didn’t have big slices of bread on hand, so I made cheesy little baguette toasts), or saltine crackers, or whatever sounds good and comforting to you.  And then dive in.  And get ready for the compliments, because I’m going to guess that none of your friends or family will have any idea that this one took you just 20 minutes.  ;)  Win-win.
Enjoy, everyone!


This 20-Minute Tomato Soup recipe is quick and easy to make, nice and hearty, and full of fire-roasted tomatoes and lots of fresh basil.


  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 (14-ounce) cans fire-roasted diced tomatoes
  • 3 cups chicken or vegetable stock
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
  • Kosher salt and freshly-cracked black pepper
  • optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil


  1. Heat oil in a large saucepan over medium-high heat.  Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.
  3. Then uncover the soup, and use an immersion blender to puree until smooth.  (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth.  Just be extra-careful since the soup will be hot!)
  4. Taste, and season with salt and pepper to taste.
  5. Serve immediately, garnished with optional toppings if desired.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

*If you'd like a sweeter tomato soup, feel free to stir in a tablespoon or two of your favorite sweetener as the soup is simmering (honey, granulated sugar, brown sugar, etc.).
Hakan Yerlikaya
Hakan Yerlikaya

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