Ina Garten’s Easy Tomato Soup

This easy tomato soup from Ina Garten (aka The Barefoot Contessa), made with canned tomatoes, onion, garlic, stock, orzo, cream, and topped with grilled cheese croutons, is as simple and comforting as soup gets.

A large pot of Ina Garten's easy tomato soup with a grilled cheese sandwich being cut into croutons beside it.

Ina Garten (perhaps better known as The Barefoot Contessa) dubs this recipe “Easy Tomato Soup” and it’s no lie. It comes together from scratch with barely more effort than heating up some Campbell’s—and we don’t think we explain how what results is way worth that teensy added investment. She serves it with the ingenious embellishment of grilled cheese croutons, which is essentially tending to your inner 7-year-old in the most satisfying way we know how.–Renee Schettler

Tomato Soup

A large pot of Ina Garten's easy tomato soup with a grilled cheese sandwich being cut into croutons beside it.
This tomato soup is spiced with saffron, which has enough flavor to stand up to the Gruyère in the croutons.
Ina Garten

Prep 10 mins
Cook 35 mins
Total 45 mins
Sides
American
4 to 6 servings
490 kcal
4.72 / 7 votes
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Ingredients 

  • 3 tablespoons olive oil
  • 3 cups (2 onions) chopped yellow onions
  • 1 tablespoon (3 cloves) minced garlic
  • 4 cups homemade chicken stock or canned chicken broth
  • One (28-ounce) can crushed tomatoes preferably San Marzano
  • Large pinch saffron threads
  • 1 tablespoon kosher salt or less to taste
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup orzo uncooked (optional)
  • 1/2 cup heavy cream
  • Grilled Cheese Croutons

Directions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the chicken stock, tomatoes and their juices, saffron, 1 tablespoon salt (or, if you prefer, start with 2 teaspoons), and pepper. Bring the soup to a boil and then lower the heat and gently simmer for 15 minutes.
  • If using the orzo, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes, until almost but not quite completely al dente. Drain the orzo and add it to the soup.
  • Stir the cream into the soup, return it to a gentle simmer, and cook for 10 more minutes, stirring frequently. (You can refrigerate the soup and gently reheat it before serving.)
  • Serve the soup hot with the grilled cheese croutons scattered on top or, if you have a picky eater who doesn't like things to touch, simply serve the croutons on the side.
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Show Nutrition

Serving: 1serving (without grilled cheese croutons)Calories: 490kcal (25%)Carbohydrates: 55g (18%)Protein: 14g (28%)Fat: 25g (38%)Saturated Fat: 9g (56%)Cholesterol: 48mg (16%)Sodium: 905mg (39%)Potassium: 1171mg (33%)Fiber: 8g (33%)Sugar: 21g (23%)Vitamin A: 878IU (18%)Vitamin C: 33mg (40%)Calcium: 145mg (15%)Iron: 4mg (22%)

Recipe Testers' Reviews

In my family, this is always how we serve our grilled cheese sandwiches and tomato soup. There’s really nothing better than a bite-sized piece of perfectly grilled sandwich soaked through with tomato soup. I’ve never made my own soup, but that’s all changed now. The flavor of the soup is fantastic. It’s rich, tomatoey, and a little bit sweet from those lovely golden brown onions.

I knocked the tablespoon of salt down to 2 teaspoons since I’m a bit sensitive to sodium. Since the sandwich soaks up quite a bit of the liquid part of the soup, the solid parts in the soup are kind of left behind in an oniony/orzo-y slurry. Maybe a buzz from an immersion blender would do the soup some good for the chunky texture-averse, like my husband.

Oh, one more thing: I don’t have a panini grill. I made the sandwiches on my ancient griddle and they were just fine.

As my husband’s 107-year-old grandma would say, “This is deeeelicious!” I was concerned that the soup was going to be too thin, but after adding the orzo, the soup becomes so luscious, thick, and satisfyingly wonderful. The Gruyère croutons were a huge hit and worked beautifully with the soup.

If you use homemade chicken stock, your salt level should be fine, but if you use store-bought, be judicious about adding the amount of salt suggested in the recipe. The soup still tastes great the next day, and I’m sure the day after that.
Make it and enjoy!


Originally published January 2, 2011

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Comments

  1. 4 stars
    First of all, I think Ina could make cardboard taste good. So, I knew this was probably going to be great.

    The soup came together easily and quickly. I added a stick of celery and a dash of ancho chili powder. Before adding the cream I gave the soup a quick spin with the stick blender. No orzo for me. My only issue was that because I didn’t add the orzo I should have decreased the broth. It’s a little thin, but fantastic. Definitely making it again.

  2. I used two cans of tomatoes (was initially planning to double the recipe) but when I added the first 4 cups of broth, it seemed like adding another 4 would be WAY too much liquid so I decided to leave it and it turned out to be a good choice. I gave the soup a buzz with the immersion blender to smooth out the texture, and skipped the orzo. The soup turned out thick and creamy and amazing. I’d probably cut down on the salt a little bit, since the grilled cheese adds some salty flavor. I love garlic, so I might add more next time, or perhaps crisp up some garlic in olive oil and toss that in the soup before serving.

    1. Margaret, I love how you “freelanced” while you were making the soup and as a result turned it into your own. It sounds great. I love the addition of garlic. (I’m a garlic freak, in case you didn’t know.)

  3. 5 stars
    This soup was great! One large onion produced 2C worth, so I stuck with that. Also, I was concerned to use a full tbsp of salt, so reduced to 2 tsp. Opted to not use orzo, and blended the whole lot with my stick blender. It’s on the rotation list.

  4. 5 stars
    I had thought that I would never get a good homemade tomato soup again because I can’t get a decent tomato up here in snow country and can’t grow one either! But I was wrong. This soup with the San Marzano canned tomatoes was excellent! We loved it!

  5. 5 stars
    EXCELLENT…only word that comes to mind. No saffron nor orzo in my cupboard, so I used bowtie pasta which cooked up quickly while the soup simmered. Will try another time with saffron, and will also use less salt. I used low-sodium chicken stock and no-salt tomatoes, so added the full tablespoon of kosher salt…it was almost too salty. But that did not stop either my husband nor myself from having 2 bowls each! (I didn’t make the grilled cheese croutons, as we had some Parmesan cheese crackers to use up….) That combo was certainly a taste treat! Thanks for the recipe.

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