Tomato Soup from Passata is a very easy recipe and is ready to serve in 30 minutes. The main ingredient in this creamy tomato soup is passata, a type of tomato sauce. This recipe does not involve chopping, blending, or using a knife—it can't get easier than that!
If a quick dinner of creamy tomato soup is on the menu, I suggest you try my Easy Grilled Cheese with a Twist to go with the soup.
Or, if you are looking for something heartier, you may enjoy my Beef Minestrone Soup, my Italian Lentil and Barley Soup, or my recipe for Cauliflower Potato Leek Soup.
Finally, to top off your soup, try my homemade ciabatta bread croutons, which add just the right amount of texture to contrast the creamy soup.
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Ingredients
- Passata: This is a tomato purée. It is a silky smooth tomato product free of seeds and tomato peel. You can also use tomato sauce (without added ingredients like high fructose corn syrup and seasonings).
- Chicken stock: Substitute with vegetable stock or water.
- 35% heavy cooking cream: Substitute with 15% cooking cream.
- Shallot
- Fresh basil
- Kosher salt
- White sugar
- Parmigiano-Reggiano rind: For added flavor, optional
- Pine nuts for garnish: The slight crunch of the pine nuts is a nice contrast to the smooth soup, optional.
See the recipe below for specific quantities and details.
How to make Tomato Soup from Passata
Keep a bottle of passata in your pantry to make this simple recipe when the craving strikes for a creamy tomato soup.
Step-by-step Instructions
Add the passata and chicken stock. Pour the passata into a heavy-bottomed pot. To clean out the bottle, add the chicken stock to the bottle, put the cap on, and shake. Then, pour the contents into the pot.
Add remaining ingredients. Next, add in the remaining ingredients (excluding the pine nuts and additional cream for garnish, if used). Although the shallot is left whole, it will impart a nice flavor to the soup without adding any chunks. Cover the pot and simmer for 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot, and basil leaves and discard them.
Roast pine nuts. While the soup simmers, heat a small frying pan over medium heat. Add the pine nuts to the dry pan, moving them around and stirring often until they are golden brown. This should take approximately 10 minutes. Once they start to roast, pine nuts can go from a beautiful golden brown to scorched very quickly, so stay close by!
Serve. Sprinkle with toasted pine nuts, drizzle with cream, and serve.
Secrets for Success
- Use cream specifically labeled "cooking cream." This type of heavy cream is specially formulated to withstand high cooking temperatures. Acidic foods like tomatoes can cause the cream to curdle or split. Using a heavy "cooking cream" will prevent the soup from curdling.
- While other tomato products like tomato sauce may work in this recipe, passata is best suited for this soup because it is designed for recipes with a shorter cooking time. Also, passata does not contain seeds or tomato peel, so the soup will be silky in texture.
- Remember to stir the soup several times during the cooking process to prevent sticking.
- When you purchase Parmigiano-Reggiano cheese, don't throw out the rind. Put the rinds in the freezer for future use and add them to soups and stews for an additional flavor boost.
Substitutions & Variations
- Although using chicken stock will enhance the overall flavor of the soup, vegetable stock or water may also be used.
- 15% cooking cream will also work in this recipe.
Frequently Asked Questions
Yes, you can use tomato sauce, but ensure it does not contain other ingredients like high fructose corn syrup and seasonings. Passata is suitable for this recipe because it contains strained tomatoes and sea salt.
Yes! This version of tomato soup includes minimal ingredients. Although sugar has been added to the recipe, it is a very small amount compared to commercially prepared soups. This recipe is also a good source of vitamin C, which is a beneficial antioxidant.
You can leave out the sugar if you like; however, the overall amount of sugar suggested is negligible. The sugar complements the flavor of the sweet tomatoes making the soup less acidic.
I don't recommend freezing this soup because the texture might change slightly, becoming grainy.
Storage Instructions
Store leftover soup in the refrigerator in an airtight container for up to 3 days.
📝 Recipe Card
Tomato Soup from Passata
Equipment
- heavy bottomed pot
- measuring cups and spoons
- wooden spoon or spatula
- frying pan, to toast pine nuts if using
Ingredients
Soup
- 1 bottle passata, 24.5 ounces or 680 millilitres
- 1 cup unsalted chicken stock
- ½ cup 35% cooking cream
- 1 shallot, peeled and left whole
- 1 sprig fresh basil, 5-6 leaves
- 1 teaspoon kosher salt
- 1 tablespoon white sugar
- 1 piece Parmigiano-Reggiano rind, 1 -inch by 2 -inch piece or 2.5 centimetres by 5 centimetres
Garnish
- ¼ cup toasted pine nuts
- 4 tablespoons 35% cooking cream
Instructions
- Add the passata and chicken stock. Pour the passata into a heavy-bottomed pot. To clean out the bottle, add the chicken stock to the bottle, put the cap on, and shake. Then, pour the contents into the pot.
- Add remaining ingredients. Next, add in the remaining ingredients (excluding the pine nuts and additional cream for garnish, if used). Although the shallot is left whole, it will impart a nice flavor to the soup without adding any chunks. Cover the pot and simmer for 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot, and basil leaves and discard them.½ cup 35% cooking cream, 1 shallot, 1 sprig fresh basil, 1 teaspoon kosher salt, 1 tablespoon white sugar, 1 piece Parmigiano-Reggiano rind
- Roast pine nuts. While the soup simmers, heat a small frying pan over medium heat. Add the pine nuts to the dry pan, moving them around and stirring often until they are golden brown. This should take approximately 10 minutes. Once they start to roast, pine nuts can go from a beautiful golden brown to scorched very quickly, so stay close by!¼ cup toasted pine nuts
- Serve. Sprinkle with toasted pine nuts, drizzle with cream, and serve.
Beth Donaldson says
This looks like a very good recipe, do you think I could use another type of nut for the garnish?
Donna Poirier says
Hi! I am thinking that pepitas (pumpkin seeds) might give the right amount of crunch or slivered almonds. Let me know which you decide to try 🙂