Quick Skillet Tomato Soup
With winter approaching, I started digging up my garden. I had SO many extra tomatoes, so I wanted to put them to good use. This recipe is super tasty, easy, and takes less than 3o minutes! Everyone can make this.
Quick Skillet Tomato Soup
- Prep Time
15 min
- Cook Time
15 min
- Total Time
30 min
- Servings
4
- Difficulty
Easy
Ingredients
- 2 pounds of cherry or San Marz tomatoes
- ½ onion
- 6 garlic cloves
- 3 tbsp olive oil
- Salt
- Pepper
- 1 cup vegetable stock
- ¼ cup mascarpone cheese (room temperature)
- Fresh basil
- Fresh oregano
- Ciabatta bread or leftover bread (for croutons)
- Pecorino Romano cheese (for garnish)
Instructions
- Dice the tomatoes and onion. Mince the garlic cloves.
- Add olive oil to a skillet and heat on medium. Then add the onion and sauté until it turns translucent.
- Add the garlic and cook until it has an aroma, watching it constantly so it doesn’t burn.
- Add the tomatoes and season with salt, pepper, and oregano. Sauté for a few minutes, and then add the vegetable stock and cover the pan.
- Allow the stock and tomatoes to reduce for around 8-10 minutes.
- Add in fresh basil. Then, with an immersion blender, blend the soup to the desired consistency in the skillet.
- Once the soup is a creamy consistency, turn the heat off.
- Add the mascarpone cheese to the soup and stir until a velvety consistency.
- To make the croutons, cut up any bread you have into cubes. I used ciabatta bread for this recipe.
- Toss the cubes in olive oil, salt, and pepper. Toast in either an air fryer or the oven at 425°F for 4-5 minutes. Make sure they don’t burn.
- To serve, ladle the soup into a bowl, top with fresh basil, homemade croutons, and freshly grated Pecorino Romano cheese. Enjoy this cozy meal!
TIPS
- If you don’t have an immersion blender, you can carefully ladle your vegetables into a regular blender.
- The mascarpone cheese adds a velvety thickness to the soup. If you don’t have mascarpone, you can use heavy cream.
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