Sandra The rich, savory flavor of the San Marzano tomatoes contrasts beautifully with the sweet, caramelized onions. Using a Dutch oven keeps the soup simmering evenly to develop deep flavors, and finishing it with heavy cream gives it a lovely, velvety texture. Freshly grated parmesan makes a simple, salty accompaniment. This Joanna Gaines Tomato Soup Recipe is a creamy and homemade recipe, which calls for crushed tomatoes and fresh basil. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Joanna Gaines Tomato Soup Recipe Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more to serve
- 1 Tbsp sugar, or added to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup heavy whipping cream, or to taste to combat acidity
- 1/3 cup parmesan cheese, freshly grated, plus more to serve
How To Make Joanna Gaines Tomato Soup Recipe
- Sauté the onions: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter and chopped onions, stirring occasionally for 10-12 minutes until they are softened and golden.
- Add aromatics: Add the minced garlic to the pot and sauté for about 1 minute until it becomes fragrant.
- Simmer the soup: Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat, partially cover with a lid, and simmer for 10 minutes.
- Blend for texture: If you prefer a creamy soup, use an immersion blender directly in the pot, or transfer to a stand blender in batches and pulse until smooth.
- Cream and finish: Return the blended soup to the pot over medium heat. Stir in the heavy cream and 1/3 cup of freshly grated parmesan cheese and return to a gentle simmer.
- Season and serve: Taste the soup and add salt or more pepper if needed. Ladle into warm bowls and garnish with extra parmesan and fresh basil.
Recipe Tips
- How to handle high acidity: If the soup tastes too tangy or sour, add an extra splash of heavy cream and a pinch of sugar to balance the tomato acidity.
- Why use San Marzano tomatoes: These tomatoes are prized for their thick flesh and low seed count, providing a naturally sweeter and more complex flavor than standard canned tomatoes.
- How to get a deep golden onion base: Don’t rush the sautéing process; letting the onions turn golden for the full 12 minutes is key to the soup’s underlying sweetness.
- Best way to blend hot liquid: If using a stand blender, never fill it more than halfway and start on the lowest pulse setting to prevent the hot soup from splashing or building pressure.
What To Serve With Joanna Gaines Tomato Soup Recipe?
This Joanna Gaines Tomato Soup Recipe is a rustic comfort meal that needs a cheesy finish! A Classic Grilled Cheese Sandwich on sourdough is the absolute classic choice for dipping. For a lighter touch, a side of Homemade Garlic Croutons adds a lovely crunch that contrasts with the creamy texture! A crisp Arugula Salad or a Cheesy Garlic Bread pairs wonderfully with the herb-infused tomato flavors.
How To Store Joanna Gaines Tomato Soup Recipe
- Refrigerate: Place any leftover soup in an airtight container for up to 3–4 days.
- Freeze: You can freeze the soup in freezer-safe bags or containers for up to 3 months.
- Reheat: Thaw in the refrigerator overnight and reheat on the stove over low heat, stirring frequently to keep the cream from separating.
Joanna Gaines Tomato Soup Recipe Nutrition Facts
- Calories: 222 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 42mg
- Sodium: 680mg
- Total Carbohydrates: 22g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the butter for olive oil, use vegetable broth instead of chicken stock, and swap the heavy cream for full-fat coconut milk or a cashew-based cream.
This usually happens if the parmesan cheese is added too quickly over high heat or isn’t freshly grated. Always use a block of parmesan and grate it yourself for the smoothest melt.
Not at all. If you enjoy a “rustic” style soup, you can skip the blending step entirely for a chunkier consistency that highlights the pieces of onion and tomato.
Try More Recipes:
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Tortilla Soup Recipe
- Joanna Gaines Egg Drop Soup Recipe
Joanna Gaines Tomato Soup Recipe
Description
A velvety, rich tomato soup made with San Marzano tomatoes, fresh basil, and a touch of heavy cream for a perfectly balanced comfort meal.
Ingredients
Instructions
- Sauté onions in butter for 10-12 minutes until golden.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomatoes, stock, basil, sugar, and pepper; simmer for 10 minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Stir in the heavy cream and parmesan; return to a simmer.
- Garnish with more basil and parmesan before serving.
Notes
- Use fresh basil for the best aromatic finish.
- Add more sugar if the tomatoes are particularly acidic.
- Sauté onions thoroughly for a sweet, deep flavor base.
