Pioneer Woman Tomato Soup Recipe
Love a warm bowl of tomato soup? This Pioneer Woman Tomato Soup Recipe hits the spot. It's creamy, rich, and full of fresh flavor. Perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped (about 1 cup)
- 3 garlic cloves minced
- 2 carrots peeled and diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 2 cans 28 oz each crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons fresh basil chopped (for garnish)
- Optional: 1/4 teaspoon red pepper flakes for a kick
Instructions
Prep the Veggies
- Chop onion, garlic, carrots, and celery into small pieces. This takes about 10 minutes. It builds sweet flavor for your Pioneer Woman Tomato Soup Recipe. Set them aside on a cutting board.
Heat the Base
- Warm olive oil in a large pot over medium heat. Add chopped onion first. Cook for 4-5 minutes until soft and golden. Stir often with a wooden spoon to avoid burning.
Add Garlic and Veggies
- Stir in minced garlic, carrots, and celery. Cook for another 5 minutes. Veggies should soften and smell amazing. This step makes the soup rich and hearty.
Pour in Tomatoes and Broth
- Add crushed tomatoes and vegetable broth. Stir well to mix everything. Bring to a gentle boil. Then lower heat to simmer for 15 minutes. Flavors blend perfectly now.
Season It Up
- Sprinkle in dried basil, oregano, salt, pepper, and red pepper flakes if you like spice. Stir and simmer 5 more minutes. Taste and adjust salt if needed.
Blend for Creaminess
- Turn off heat. Use an immersion blender to puree until smooth. Or transfer to a blender in batches. Be careful—it's hot! This gives silky texture.
Stir in Cream
- Pour in heavy cream slowly while stirring. Heat gently for 2-3 minutes. Do not boil. Soup thickens and turns velvety. Your how to make Pioneer Woman Tomato Soup is almost done!
Serve Warm
- Ladle into bowls. Garnish with fresh basil. Enjoy hot with bread on the side. First sip feels like a hug!
Notes
- Use fresh tomatoes in summer—roast 8-10 for deeper flavor.
- For vegan version, swap cream with coconut milk.
- Add a splash of balsamic vinegar for tangy twist.
- Blend half the soup for chunky texture if you prefer.
- Freeze extras in portions—thaws like fresh.
- Double garlic for bold taste lovers.
- Simmer longer for intensified flavors.