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Home » Recipes » Traditional Italian Dinner Recipes

Italian Tomato Soup From Passata

by kisitalian, Jan 31, 2024 updated Jan 31, 2024

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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.

tomato soup from passata in a large pot

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!

Ingredients

passata tomato soup ingredients on the counter.

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.
passata soup in blender.
  • 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.
  • Enjoy!

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.
passata tomato soup in a small bowl with garlic bread on the side.

Frequently Asked Questions

Can you use passata instead of canned tomatoes in soup recipes?

Yes. Passata makes a wonderful addition to soup and a great substitution for tomato puree or diced tomatoes in soup recipes.

What can I use in place of passata?

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 minestrone soup and pasta in a bowl with Parmesan on top.
    Minestrone Soup With Pasta And Vegetables
  • pot of zucchini soup
    Authentic Italian Zucchini Soup With Orecchiette
  • Two bowls of minestrone on a table with bread and spoons next to them.
    Farro Minestrone (Italian Style)
  • Italian wedding soup in a bowl with a spoon in it.
    Italian Wedding Soup (Meatball And Pasta Soup)

passata tomato soup in a small bowl with garlic bread on the side.

Italian Tomato Soup From Passata

Melissa
Here's a delicious and easy recipe for a creamy tomato soup using passata as a base.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course dinner, entertaining, lunch, Main Course, Soup
Cuisine Italian
Servings 4 servings
Calories 368 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy.

Notes

Storing:
To store leftover soup, allow it to come to room temperature then place in an airtight container in the fridge for up to one week.
Re-heating:
To re-heat, pour into a medium saucepan and gently heat over low heat until warmed all the way through.

Nutrition

Calories: 368kcalCarbohydrates: 30gProtein: 11gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 971mgPotassium: 1208mgFiber: 4gSugar: 15gVitamin A: 1774IUVitamin C: 26mgCalcium: 85mgIron: 4mg
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