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Easy Weeknight Tomato Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A creamy and delicious tomato soup easy enough to make for dinner on a weeknight!

Course: Main Course
Servings: 6 people
Author: The Inspired Brunette
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 1 T minced garlic
  • 2 T whole wheat flour
  • 6 cups chicken or vegetable broth
  • 28 ounce can crushed tomatoes
  • 1 tsp oregano
  • 1 1/2 tsp thyme
  • 1 tsp salt
  • black pepper to taste
  • **1/2 cup heavy cream or whole milk - optional
  • **1 cup whole wheat orzo pasta - optional
  1. Heat the extra virgin olive oil in a stock pot over medium heat. Once hot add the diced onions and cook for 5-6 minutes, stirring occasionally, or until the onion is soft and translucent.  

  2. Add the minced garlic and stir for 1 minute, making sure not to let the garlic burn. 

  3. Turn down heat to medium-low and stir in the whole wheat flour. Add a small splash or two of broth and stir for 1-2 minutes to keep flour from clumping. 

  4. Next add the can of crushed tomatoes and broth. Add oregano, thyme, and salt. 

  5. Increase heat and bring soup to a boil, then reduce heat to low and simmer, uncovered for 20-25 minutes.

  6. Turn off the burner and use an immersion blender to blend soup until smooth. All of the onions and tomatoes should be pureed.  

  7.  If using, add in heavy cream and stir. Season with black pepper. 

* *If using orzo pasta, add after you puree soup with the immersion blender, and cook for another 7-10 minutes depending on package instructions.