Pioneer Woman Tomato Soup Recipe
This Pioneer Woman Tomato Soup Recipe blends tomatoes, butter, onion, and cream into a rich, velvety soup that’s perfect for cozy lunches or dinners.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons.
- Ladle
- Heat-resistant bowl (if using a countertop blender)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cans 14.5 oz each whole tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves optional
Instructions
- Heat butter and olive oil in a large pot over medium heat until melted and slightly bubbling.
- Add the chopped onion and cook slowly until soft and translucent, about 5–7 minutes. Don’t rush this step—it builds the base flavor.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes along with their juices. Use a spoon to gently break them apart.
- Add vegetable broth, sugar, salt, and pepper. Stir everything together.
- Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or countertop blender.
- Return the soup to the pot and stir in the heavy cream.
- Simmer for another 5 minutes on low heat, allowing the flavors to settle.
- Taste and adjust seasoning if needed.
- Garnish with fresh basil and serve warm.
Notes
- Use high-quality canned tomatoes for better flavor.
- Let the onions cook properly—they add natural sweetness.
- Blend thoroughly for a smooth texture.
- Taste as you go, especially after adding cream.
- Don’t skip the sugar—it balances acidity perfectly.