Here's a delicious and easy recipe for a creamy tomato soup using passata as a base. Perfect for a cozy night in, a quick weeknight dinner or as a starter for your next dinner party.
Why Passata Makes The Best Tomato Soup!
I love making a good old-fashioned tomato soup when the urge strikes but sometimes I don't want to spend tons of time in the kitchen. That is why I started buying passata. Passata is a wonderfully smooth Italian tomato puree (pureed tomatoes) that makes the best quick tomato soup.
It is the only way I make my tomato soup now and I do make lots of it!
You only need to add a few ingredients to the passata to make this smooth and creamy soup. This recipe is my tried and true recipe for this quick tomato soup and I promise, no flavor is sacrificed in it being quick to make. I would never get away with that in my house 🙂
Let me show you how easy it is to make and some of my tips for making the absolute best tomato soup. Don't forget to serve this soup with some delicious Italian garlic bread!
There are not many ingredients needed. That is what makes this quick Italian tomato soup one of my go-to soup recipes. Here is what you will need:
- Italian tomato passata: This is an Italian tomato puree. You can use regular tomato puree if you cannot find passata.
- Chicken Stock: This helps thin out the soup a bit and adds wonderful flavor.
- Fresh Basil Leaves: For me, the basil makes tomato soup amazing. If you do use the basil, make sure it is fresh and not dried.
- Onions and Garlic: These are cooked up first before adding the passata and they give so much flavor to the soup.
- Heavy Cream: This is added at the very end for extra creaminess.
- Kosher salt and black pepper: This is the seasoning that wakes up all of the flavors of this soup.
- Extra Virgin Olive Oil.
Making This Italian Style Tomato Soup
This delicious soup takes no time at all to make. Here are steps so you can see what it looks like:
- Saute onions and garlic in olive oil: This is the base of the soup and so much flavor.
- Add chicken stock, basil and passata: Give it a good stir so it blends together with the onions and garlic.
- Off to the blender: This is what makes this creamy soup! Just puree it in the blender until it becomes smooth.
- Simmer: You want to pour the blended soup back into the pot and add the seasonings (salt, and pepper.)
- Add Cream: Stir in a little cream and taste for any additional salt that is needed.
Substitutions & Variations
- If you want to make this Italian-style tomato soup but do not have passata, you can substitute pureed tomatoes for the passata.
- If you prefer a tomato soup without basil, you can omit it and use other herbs in its place. Fresh oregano works really well. This soup is also delicious without the herbs added to it.
Frequently Asked Questions
Yes. Passata makes a wonderful addition to soup and a great substitution for tomato puree or diced tomatoes in soup recipes.
If you do not have passata, canned pureed tomatoes work as a substitute.
Storing and Reheating
If you do have leftovers, lucky you! This passata tomato soup is so good the next day. To store the leftovers, let it come to room temperature then place it in a container with a tight-fitting lid.
Store in the fridge for up to 3 days. To reheat the soup, I like to add the soup to a microwave-safe bowl and microwave it on high for about 1 minute. You can also add it to a saucepan over medium-low heat and gently bring it to a simmer and re-heat it for a few minutes.
More Soup Recipes
If you love this Italian tomato soup made with passata, you may also like these:
Italian Tomato Soup From Passata
- 28 ounces Passata tomato sauce
- 32 ounces Chicken stock
- 1 cup Fresh basil leaves
- ½ cup Heavy cream
- 1 small onion diced
- 4 cloves garlic minced
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Kosher salt plus more to taste
- ¼ teaspoon Freshly cracked black pepper
- In a large pot over medium heat add the olive oil.3 tablespoon Extra virgin olive oil
- Add onions and cook for one minute.1 small onion
- Add garlic and cook for an additional minute.4 cloves garlic
- Add chicken stock, passata, salt, pepper, and basil and stir well.28 ounces Passata tomato sauce, 32 ounces Chicken stock, 1 cup Fresh basil leaves, 1 teaspoon Kosher salt, ¼ teaspoon Freshly cracked black pepper
- Carefully add the ingredients to a blender filling it half way. You will need to do this in two batches
- Blend until smooth then return to the pot.
- Over medium low heat, add cream and stir well.½ cup Heavy cream
- Taste for any additional salt that is needed.