5 from 6 votes
Healthy 10-minute tomato soup and wrap
10 minute tomato soup
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins

A delicious homemade tomato soup with no additives, preservatives or wheat thickeners. Dinner in 10 minutes!

Course: Soup
Cuisine: American, Italian
Servings: 4 people
Author: Michelle Barsness
  • 1 28 oz can Cento San Marzano whole peeled tomatoes
  • 1 tbsp extra virgin olive oil
  • 2-3 tbsp shallots (or onion) chopped
  • 1 large garlic clove minced
  • 1 tsp Italian seasoning blend
  • 1 cup chicken broth (or vegetable)
  • 1/4 cup half and half cream (or heavy cream)
  • 1 pinch sea salt
  • 1 pinch freshly ground white pepper
  • fresh basil sprigs for garnish
Suggested toppings:
  • shredded white cheddar cheese or Parmesan cheese
  • croutons
  • fresh basil sprigs
  1. In a six quart sauce pan, heat the olive oil over medium (to medium-low) heat. Saute the shallots and season with a little salt and pepper until they soften and become translucent. Midway through cooking the shallots, add the garlic.

  2. Next add the tomatoes, Italian seasoning and broth. Increase the heat to simmer for several minutes to incorporate the flavors. Using a wooden spoon, gently break up the tomatoes.

  3. Carefully transfer the mixture to a food processor or blender and blend until it is a smooth consistency. (Transfer in batches). Return the soup to the pot and stir in the half and half cream.

  4. Simmer on low for a minute more. Taste and adjust the salt and pepper to taste.

  5. Serving suggestions: Serve with croutons, Parmesan cheese or shredded cheddar cheese and a sprig of fresh basil.

Recipe Notes

This is a smaller recipe to serve about 4 people. Double the recipe if you'd like to have left-overs or serve 6-8 people.

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