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pioneer woman tomato soup recipe

Pioneer Woman Tomato Soup Recipe

The way this famous Pioneer Woman soup comes together in one pot with barely any fuss still amazes me every time!
You'll start by sautéing the onions slowly—don’t rush that step or you’ll miss the chance to build out the base.
I add a little tomato paste and let it brown before pouring in the tomatoes—it makes the whole thing richer.
A pinch of sugar goes a long way in cutting the acidity without making it sweet.
The recipe calls for canned tomatoes, but I’ve found San Marzano-style work best for a smoother texture.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 Onion diced
  • 2 cloves Garlic minced
  • 1 can Tomatoes 32 oz.
  • 2 cups Chicken Broth
  • 2 tbsp Sugar
  • 1 cup Heavy Cream
  • Salt and Pepper to taste
  • 2 tbsp Sherry optional

Instructions

  • In a large pot, heat the butter and olive oil over medium heat.
  • Add the diced onion and minced garlic.
  • Cook until they are soft and translucent, about 5 minutes.
  • Pour in the canned tomatoes and chicken broth.
  • Stir well and bring to a simmer.
  • Let the mixture cook for about 15 minutes so the flavors meld together.
  • Use an immersion blender to puree the soup until smooth.
  • Alternatively, transfer it in batches to a countertop blender.
  • Stir in the sugar, heavy cream, and sherry (if using).
  • Season with salt and pepper to taste.
  • Continue to simmer for another 10 minutes.
  • Serve the soup warm with your choice of croutons or a side of bread.