Pioneer Woman Tomato Soup Recipe: Ultimate Comfort Food at Home

Grilled cheese and tomato soup – is there a more classic comfort food combination? After a tiring day or on a cold, blustery afternoon, it’s the perfect heartwarming meal. If you agree, then you absolutely need to try this Pioneer Tomato Soup recipe!

Now, I know what you might be thinking: “Another tomato soup recipe?” Yes, I’ve explored tomato soup before, even for Meatless Monday features. I once experimented with a roasted red bell pepper version, and another time I made it without the peppers. My quest? To find a homemade tomato soup that truly rivals the iconic flavor of Campbell’s Tomato Soup.

Why not just grab a can, you ask? Sometimes, I admit, convenience wins. But then I glance at the ingredient list, and it’s a bit of a shocker. Honestly, why does tomato soup need ingredients like:

HIGH FRUCTOSE CORN SYRUP
WHEAT FLOUR
POTASSIUM CHLORIDE
FLAVORING
CITRIC ACID
ASCORBIC ACID (VITAMIN C)
MONOPOTASSIUM PHOSPHATE

And if that wasn’t enough, the sodium content is through the roof – a staggering 480mg per serving! That’s precisely why I’m on a mission to create a tomato soup recipe that’s both delicious and wholesome.

Inspiration struck while watching an episode of The Pioneer Woman. Her tomato soup recipe, which used canned tomatoes, caught my attention. My previous homemade attempts with fresh roasted tomatoes, while tasty, had a slightly raw edge. I suspected canned tomatoes might be the key to achieving that smooth, comforting flavor I was after. After making a few minor tweaks to her recipe, I decided to name it Pioneer Tomato Soup, in honor of Ree Drummond herself.

Ingredients for Pioneer Woman Tomato Soup recipe: butter, olive oil, carrots, garlic, onions, tomato paste, canned tomatoes, vegetable broth, parsley, heavy cream, basil, salt, pepper.

How to Make Your Own Pioneer Woman Tomato Soup

Making this comforting soup is surprisingly simple. Here’s how:

Sauté the Aromatics: In a large pot, melt butter with olive oil over medium-high heat. Add diced carrots, minced garlic, and diced onions. Sauté for about 5 minutes, stirring occasionally, until the onions soften and become translucent. This step builds a flavorful base for the soup.
Bloom the Tomato Paste: Stir in tomato paste and cook for another 2-3 minutes, stirring constantly. Browning the tomato paste deepens its flavor, adding richness to the final soup. Don’t let it burn, keep stirring!
Simmer for Flavor: Add the canned tomatoes, vegetable broth, and fresh parsley to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes to an hour. This simmering time allows all the flavors to meld together beautifully.
Blend to Creamy Perfection: Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. Alternatively, you can use a regular blender. If using a blender, let the soup cool slightly first and blend in batches (about ⅓ at a time) to prevent splattering and potential burns. Remember to return the blended soup to the pot if you used a regular blender.

Blending Pioneer Woman Tomato Soup with an immersion blender for a smooth and creamy texture.

Cream and Finish: Pour in the heavy cream and chopped fresh basil. Season generously with kosher salt and freshly cracked black pepper to taste. Adjust seasonings as needed to your preference.
Final Simmer: Simmer for an additional 5-10 minutes, ensuring it doesn’t boil. This final simmer integrates the cream and basil, creating a smooth, velvety texture and bright, fresh flavor.
Serve and Enjoy: Ladle the Pioneer Woman Tomato Soup into bowls and serve hot. For the ultimate comfort food experience, pair it with a classic grilled cheese sandwich – a truly perfect match!

This Pioneer Tomato Soup is a fantastic homemade version that comes incredibly close to the nostalgic taste of condensed tomato soup, but with much better ingredients and flavor depth. Ree Drummond’s recipes are known for being generous, and this one is no exception. You can easily halve the recipe if you wish. I often freeze leftovers, and it reheats beautifully for a quick and comforting meal anytime.

Print Pin Rate this Recipe 5 from 3 votes

Pioneer Tomato Soup Recipe

This Pioneer Tomato Soup recipe delivers ultimate comfort food, perfectly complementing your favorite grilled cheese sandwich. Make a double batch and freeze for easy meals later!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 12
Calories 207kcal
Author David & Debbie Spivey

Prevent your screen from going to sleep

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 large carrots, peeled and finely diced
1 clove garlic, minced
1 medium onion, finely diced
2 tablespoons tomato paste
84 ounces canned whole tomatoes (3 28-ounce cans)
4 cups vegetable broth
2 tablespoons fresh parsley, finely chopped
2 cups heavy cream
2 tablespoons fresh basil, chopped
Kosher salt and freshly cracked black pepper to taste

[Get Recipe Ingredients]

Instructions

In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown slightly. When the paste has browned, add the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
Use an immersion blender to puree the mixture, or use a standard blender. If using a blender, allow the soup to cool slightly before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup reaches your desired consistency. (Return soup to the pot if using a standard blender)
Pour in the cream and basil. Season with salt and pepper, to taste. Taste and adjust seasonings as necessary.
Simmer for another 5 to 10 minutes, but do not allow it to boil.
Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!

Recipe Notes

Recipe adapted from The Pioneer Woman

Nutrition

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