
When it comes to comfort food classics, few dishes can rival a warm bowl of cream of tomato soup. Whether it’s straight out of the can or made from scratch with love, the warm and creamy flavor feels like a hug in a bowl. While the standard version of this soup is typically pureed, I grew up on a different version. My Nana’s Cream of Tomato Soup is a heartier take that has chunks of tomato throughout and tender pasta added to the mix. Trust me, it’s every bit as good as it sounds!


What sets this recipe apart is the balance of flavors and textures. The combination of peeled and crushed tomatoes gives the soup a hearty base, while a sprinkle of sugar softens the acidity of the tomatoes. A blend of Italian seasoning, paprika, garlic powder, and a pinch of red pepper flakes really pack in the flavor. And finally, the orecchiette pasta that will keep you full all evening long. You’ll want to cook the pasta to a nice al dente before adding it to the soup!



Whether you’re serving this soup for a cozy family dinner or easy lunch, it’s guaranteed to have everyone coming back for another bowl. With just a handful of pantry staples and a few easy steps, you’ll have a pot of comforting soup ready in no time. So go ahead and give this recipe a try, your taste buds will thank you!


Nana's Cream of Tomato Soup
Yield(s): Serves 4-6
5m prep time
25m cook time
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 (28 oz) can peeled tomatoes, drained
- 1 tablespoon sugar
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Pinch red pepper flakes
- 3 tablespoons butter
- 1/4 cup flour
- 1 (28 oz) can crushed tomatoes
- 1 cup water
- 1 ½ cups orecchiette pasta, cooked to al dente
- 1 cup heavy cream
- More salt and pepper to taste
Preparation
- In a large pot or dutch oven, add olive oil over medium heat. Once warmed, add onion and cook for 4-5 minutes.
- Add peeled tomatoes, sugar, and dried seasoning and cook for another 3-4 minutes or until tomatoes begin to break down.
- Add butter and cook until it’s fully melted, then sprinkle in flour. Stir and cook for one minute as mixture thickens.
- Slowly pour in the crushed tomatoes and water. Bring mixture to a simmer and cook for 10-12 more minutes.
- Stir in the cooked pasta and heavy cream. Cook for 1-2 more minutes.
- Add additional salt and pepper to taste, then serve hot.
Recipe adapted from Kitchendivas.com











