Easy Tomato Soup

  • Yield: 6 servings

Jill suggests using an immersion blender to whirl up this soup to a smooth or chunky consistency. It's easy and safe for kids to use. The bit of brown sugar stirred in at the end is Jill’s signature; she always adds it to tomato recipes to balance the acidity. Hold the vinegar until you taste the soup; because tomatoes vary in acidity, you might not need it.


1tablespoon olive oil
1cup matchstick carrots
1/2cup diced onion
1clove garlic, chopped
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper
3cups chicken or vegetable broth
1can diced tomatoes (28-oz)
3/4cup heavy cream
2teaspoons brown sugar
1/2teaspoon vinegar (optional)


  1.  In a large saucepan, heat oil over medium heat.  Add carrot, onion, garlic, salt and pepper; cover and cook 2 minutes or until carrots are wilted.  Add broth and undrained tomatoes; stir to combine.  Cover, increase heat and bring to a simmer; uncover, adjust heat and simmer briskly 10 minutes.
  2. Blend with immersion blender, food processor, blender or potato masher to desired consistency.  Return to pot; stir in cream, sugar and vinegar, if using and heat thoroughly.  Makes about 6 cups.