This Pioneer woman soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.
I have tried to provide as much information along with this Pioneer Woman Tomato Soup Recipe as possible, in order to ensure you get the best results.
Why You’ll Love this Pioneer woman Tomato Soup?
- This is a tomato-based soup, so it is important to balance the acidity. Pioneer woman use cream, parmesan, and a little sugar in order to balance this Tomato Soup.
- With this Pioneer Woman recipe, you can enjoy the classic flavor of homemade tomato soup. Enjoy!
- You can turn this recipe into tomato basil soup if you have fresh basil on hand. It couldn’t be easier.
What is the difference between Pioneer woman tomato soup and tomato bisque?
The difference between The pioneer woman tomato soup and the tomato bisque is that In more modern times the use of heavy cream is often in the tomato bisque but pioneer woman tomato soup we use less cream. So modern bisque is really Creamy Tomato Soup.
Ingredients That You’ll Need:
- Butter – You should use unsalted butter when sauteing onions.
- Yellow onion – It may seem like there are a lot of onions, but they dissipate into the soup, adding a balanced sweetness.
- Garlic – It takes about 3 cloves minced to make 1 Tbsp.
- Crushed tomatoes – I prefer San Marzano tomatoes for their juice.
- Chicken stock – Make your own chicken broth to get the best flavor.
- Basil – To serve, chop and add 1/4 cup fresh basil. Basil leaves are easily bruised, so stack a bunch of leaves, roll them into a log, and then slice thinly.
- Sugar – Only 1 tbsp is needed to counteract the acidity of the tomatoes.
- Black pepper – Start with 1/2 tsp and add more to your taste.
- Whipping cream – Adds creaminess to the soup and balances acidity.
- Parmesan cheese – It gives your Pioneer Woman Tomato Soup saltiness and balances acidity. Adding parmesan gives the soup enough salt and I usually don’t add any more.
How To Make Pioneer Woman Tomato Soup?
- Heat a non-reactive pot or enameled Dutch oven over medium heat. Melt butter and chopped onions.
- Cook 10-12 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook 1 minute, until fragrant.
- Crushed tomatoes with juice, chicken stock, chopped basil, sugar (or sugar to taste), and black pepper to taste.
- Bring to a boil, reduce heat, partially cover with a lid, and simmer for 10 minutes
- For a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (be careful not to overfill the blender with hot liquid), then return blended soup to the pot over medium heat.
- Stir in 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. If needed, season with salt and pepper and turn off the heat.
- Serve in warm bowls, topped with fresh basil and more parmesan.
Cook’s Note: Crushed tomatoes can sometimes seem tangier. If the soup seems too sour or acidic, add more heavy cream and sugar to taste.
What to Serve with the pioneer woman Tomato Soup?
- Grilled Cheese
- Mexican Chicken Casserole
- grilled cheese
- Sausage Sheet Pan Dinner
- Parmesan
- Stuffed Shells
- Fresh Basil
- Squash Casserole
- Croutons
- Beef Enchiladas
- Toast
Can I use dried basil In My Pioneer Woman Tomato Soup?
In your Pioneer Woman Tomato Soup, you can replace the fresh basil with about 1 Tbsp of canned basil. When you add the crushed tomatoes, add dried basil to give them a chance to soften. Herbs that are dried work well in soups but should not be used for garnish.
How can I thicken up my Pioneer woman tomato soup?
In order to thicken your Pioneer woman tomato soup, try one of these methods or a combination:
- Simmer the Soup
- Add Tomato Paste
- Make a Roux
- Add Cream
- Add Eggs
- Add Starches
- Add Flour
- Add Cheese, Nuts, and Bread
FAQ Section
The simplest way to store your Pioneer Woman Tomato Soup is in the fridge, so transfer your tomato soup to a glass container with a tight-fitting lid after allowing it to cool to room temperature. Properly stored, your Pioneer Woman Tomato Soup can last for up to 2-3 days in the fridge.
When your Pioneer Woman Tomato Soup has cooled, ladle it into freezer-safe containers or freezer bags. Freeze them flat on a sheet pan, then stack and store them as needed for up to 2 months. Thaw your Pioneer Woman Tomato Soup overnight in the fridge, then heat on the stovetop before adding cream.
To reheat your Pioneer Woman Tomato Soup, you can either simmer it on a skillet over medium heat for about 2-3 minutes or microwave a bowl of it over high for about 3 minutes. If your Pioneer Woman Tomato Soup is frozen allow it to thaw completely in the fridge overnight.
We recommend heating your pioneer woman tomato soup for approximately 3 minutes, stopping every 60 seconds to quickly stir (this helps to avoid those unwanted cold spots), and covering the bowl with a damp paper to cover the blow.
You can heat the pioneer woman tomato soup in an air fryer! Put the tomato soup in an oven-safe ramekin, cover it tightly with foil, and air fry at 375 F (190C) until heated through.
Make sure you’re not using a reactive pot and add more sugar and cream to taste to balance the acidity.
Alternatively, you can use canned whole peeled tomatoes that have been pulsed in a food processor before adding them to the pot. When substituting, season to taste.
In order to use fresh tomatoes in your Pioneer Woman Tomato Soup you want to crush them, which can be a lengthy process, we find it is much simpler to buy crushed tomatoes.
Chicken bone broth has a great depth of flavor, but you can use vegetable broth instead to make this soup vegetarian.
Try More Recipes:
Pioneer Woman Tomato Soup Nutrition Facts
Amount Per Serving ( 1 Bowl – 488g )
- Calories 170
- Total Fat 1.1g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 910mg
- Potassium 1342mg
- Total Carbohydrate 36g
- Dietary Fiber 2.6g
- Sugars 20g
- Protein 3.5g
- Vitamin A 15%
- Vitamin C 19%
- Calcium 4%
- Iron 8%
Nutrition Facts Source: Source
Pioneer Woman Tomato Soup
Description
This Pioneer woman soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.
Ingredients
Instructions
- Heat a non-reactive pot or enameled Dutch oven over medium heat. Melt butter and chopped onions.
- Cook 10-12 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook 1 minute, until fragrant.
- Crushed tomatoes with juice, chicken stock, chopped basil, sugar (or sugar to taste), and black pepper to taste.
- Bring to a boil, reduce heat, partially cover with a lid, and simmer for 10 minutes.
- For a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (be careful not to overfill the blender with hot liquid), then return blended soup to the pot over medium heat.
- Stir in 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. If needed, season with salt and pepper and turn off the heat.
- Serve in warm bowls, topped with fresh basil and more parmesan.
Notes
- Crushed tomatoes can sometimes seem tangier. If the soup seems too sour or acidic, add more heavy cream and sugar to taste.
Servings 4-6
- Amount Per Serving
- Calories 170
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 910mg38%
- Potassium 1342mg39%
- Total Carbohydrate 36g12%
- Dietary Fiber 2.6g11%
- Sugars 20g
- Protein 3.5g8%
- Vitamin A 15 IU
- Vitamin C 19 mg
- Calcium 4 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.