You will LOVE this creamy tomato soup. We’re entering soup weather and we’re coming into tomato weather soon so I feel like its a great time for us to discuss tomato soup. Who doesn’t love the fall season?
Theres almost no effort needed in making this soup, it is as easy as letting your dutch oven simmer on the stovetop with a few simple ingredients. This recipe isn’t full of lots of unique ingredients, herbs and spices, but I still had to add a bunch of spinach in the mix. It kinda kicked it up about 10 notches. The fanciest thing I’ve added here is heavy cream (and you can even sub half and half or whole milk), which totally makes this keto (I think).
One-Pot Creamy Tomato Soup
1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
28 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
½ cup heavy cream
20 ounces three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish
Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
Stir in the parmesan cheese.
Serve and garnish with fresh basil and shredded parmesan cheese.