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20-minute Tomato Soup

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5 from 1 review

  • Yield: 8 bowls 1x


A surprisingly quick 20-minute tomato soup stocked with flavor from the fire roasted tomatoes. A bit of sugar and cream to level out the acidity. It’s perfect for weeknights but tastes like the weekend.


  • 1 sweet onion, sliced
  • 3 cloves garlic, sliced
  • 2 tbsp. olive oil
  • 2 tsp. kosher salt, divided
  • 2 23oz. jars Muir Glen Fire Roasted Tomatoes
  • 2 c. water
  • 2 tbsp. pure cane sugar
  • 1/2 tsp. dried oregano
  • cracked pepper, to taste
  • 1/2 c. heavy cream
  • Garnish
  • fresh basil
  • splash of cream


  1. In a stock pot, add sliced onions, oil, and 1/4 teaspoon of the salt. Turn to medium heat and cook for about 5 minutes or until softened, stirring occasionally. In the last 30 seconds, add in the garlic.
  2. Add remaining salt, Muir Glen Fire Roasted Tomatoes, water, sugar, oregano, and cracker pepper. (Tip: use the markings on the side of the tomato jar to measure out water. See image above for reference.) Cook on medium heat for an additional 10 minutes. Stir occasionally.
  3. Add cream to soup. Using either a high-powered blender or an immersion blender, blitz soup until completely smooth, 30 seconds to a minute.
  4. Taste and check texture. If it’s just right, it’s ready for a ladle. If it needs a bit of love, return to low heat and adjust. Too acidic? Try adding a tiny bit more sugar. Too thick? Add a bit more water until desired texture is reached.
  5. Serve with a splash of cream and fresh basil if desired.
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