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 adores 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 is left of my companions have proclaimed now that it's "formally" 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. 

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

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

This formula — or a free form of it that I've generally made by memory — could very well be the least demanding tomato soup formula you'll ever make, and a standout amongst the most delectable. It's packed with flame cooked diced tomatoes (my top pick, make sure to purchase the fire-broiled on the off chance that you can!), a lot of garlic, and heaps of crisp basil. Furthermore, on the off chance that you like a creamier soup, my pleasure 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 new basil, and convey the entire blend to a stew, at that point let those scrumptious 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 clusters in a conventional blender or sustenance processor. 

Season the entire thing with salt and pepper… 

… and possibly sprinkle on some additional crisp basil… 

… and afterward, voila! A delightful, generous pot of tomato basil soup will be yours to appreciate. 

I like fixing mine with loads of naturally ground Parmesan and additional crisp basil… 

… yet once more, in the event that you lean toward a creamier soup, don't hesitate to twirl in however much overwhelming cream sounds great. :) 

At that point serve it up with some flame broiled cheddar (or I didn't have enormous cuts of bread close by, so I made mushy little baguette toasts), or saltine wafers, or whatever sounds great and ameliorating to you. And afterward make a plunge. What's more, prepare for the compliments, since I will figure that none of your companions or family will have any thought that this one took you only 20 minutes. ;) Win-win. 

Appreciate, everybody!


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, store-bought or homemade
  • 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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