“Possibly the easiest tomato soup you'll every make! And it's no slouch in the taste department, either, with a sweet smokiness from the roasted tomatoes and paprika. Perfect served with a dollop of sour cream or a grilled cheese sandwich. This is a very forgiving recipe, so feel free to spice it to your preferences or substitute for the ingredients you have on hand! I do suggest you use Muir Glen Fire Roasted Crushed Tomatoes because they give the soup a great depth of flavor and a hint of smokiness, but any brand crushed tomatoes would do in a pinch (just don't use diced tomatoes, or the soup will be watery).”

Ingredients Nutrition

  • 2 (14 ounce) cansmuir glen fire roasted crushed tomatoes, undrained
  • 12 onion, diced
  • 1 celery rib, diced
  • 3 garlic cloves, minced
  • 2 cups chicken stock (or water)
  • 1 teaspoon smoked paprika (if your paprika is really spicy, you may want to omit cayenne)
  • 12 teaspoon cayenne
  • 12 teaspoon powdered rosemary (or 1 tsp. whole dried, or 1 T. fresh minced)
  • 1 teaspoon dried marjoram
  • sour cream (to garnish) (optional)


  1. Spray a medium saucepan with a little olive oil. Saute onion, celery, and garlic till onion becomes translucent and celery is still bright green. Reduce heat to low; add crushed tomatoes, stock, paprika, cayenne, rosemary, and marjoram and simmer 15 minutes.
  2. Puree soup (if desired) with an immersion blender. Serve with a dollop of sour cream (if desired).

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