easy soup recipe with few ingredients
The Best easy soup recipe with few ingredients
The best part? It’s packed with nutrients. The carrots and celery add fiber and vitamins, while the potatoes bring in complex carbs for steady energy. A splash of broth keeps it hydrating, and the herbs give it a bright, fresh flavor without overpowering. It’s the kind of soup that’s easy to make in bulk and reheats beautifully, so it’s perfect for meal prep or when you’re feeding a crowd. Plus, it’s forgiving—if you’re a little off on the timing, it’ll still taste great. And honestly, there’s nothing like the smell of a fresh pot of soup wafting through the house to make everyone feel warm and ready to eat.
Quick Garlic Tomato Soup
A simple, flavorful soup made with minimal ingredients that’s ready in under an hour. Perfect for a quick weeknight meal or a cozy dinner.
🥘Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 1 onion, diced
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes. -
2
Add minced garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes and bring to a simmer. -
3
Let the soup simmer for 15 minutes, stirring occasionally, until thickened. -
4
Remove from heat and stir in heavy cream and Parmesan cheese until melted and smooth. -
5
Adjust seasoning with salt and pepper if needed. Serve hot with crusty bread.
🔧Equipment
- Large pot
- Wooden spoon
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Garlic Tomato Soup Works
❓ Frequently Asked Questions About Quick Garlic Tomato Soup
Can I substitute any of the ingredients in this soup?
Yes, you can make adjustments if needed. Swap the canned tomatoes for diced fresh tomatoes if available, or use a mix of canned and fresh. For a lighter broth, reduce the water slightly and add a splash of vegetable or chicken stock. If you prefer a creamier texture, blend a portion of the soup after cooking.
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How do I make this soup extra hearty?
To boost heartiness, add a handful of cooked pasta shapes like penne or rotini before serving. Stir in a spoonful of heavy cream or coconut milk for richness, or top with a slice of crispy bacon or diced ham. For extra protein, sprinkle cooked chickpeas or lentils on top.
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What if I don’t have a pressure cooker?
No problem! Simmer the soup on the stovetop over medium heat for about 20–25 minutes, stirring occasionally, to break down the vegetables and thicken the broth. If you prefer a thicker consistency, simmer longer or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir in at the end.
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Can I make this soup ahead of time?
Absolutely! The soup tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if it’s too thick.
