When it comes to comfort food with a touch of sophistication, no one does it quite like Ina Garten. Her Easy Tomato Soup turns a humble pantry staple into something luxurious and deeply flavorful. Made with sweet onions, fragrant saffron, creamy orzo, and a touch of heavy cream, this soup is perfect for cozy dinners, casual entertaining, or simply pairing with a classic grilled cheese sandwich.
Why Everyone Will Love This Recipe
- Comfort in a bowl: Smooth, creamy, and deeply flavorful with a hint of saffron.
- Simple ingredients: All you need are pantry staples and fresh onions.
- Elevated twist: Orzo adds texture while cream gives it a restaurant-quality finish.
- Ina-approved: A perfect example of her easy-yet-elegant cooking philosophy.
Ingredients
- 3 tbsp good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tbsp minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- ½ cup orzo pasta
- ½ cup heavy cream
How to Make Ina Garten's Easy Tomato Soup
- In a large pot or Dutch oven (such as Le Creuset), heat olive oil over medium heat. Add the onions and cook over medium-low heat for about 15 minutes, stirring occasionally, until soft and golden brown. Add the minced garlic and cook for 1 more minute.
- Stir in chicken stock, crushed tomatoes, saffron, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to develop flavor.
- Meanwhile, bring a medium pot of salted water to a boil. Add the orzo and cook for 7 minutes — it should be slightly underdone since it will finish cooking in the soup. Drain well.
- Add the cooked orzo to the simmering soup. Stir in the heavy cream, bring back to a gentle simmer, and cook for another 10 minutes, stirring often until thick and creamy.
- Ladle the hot soup into bowls and top with grilled cheese croutons or serve alongside a toasted sandwich for the perfect comfort meal.
How to Store
Store in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring often. Avoid boiling because high heat may cause the cream to separate.
How to Freeze
For best results, freeze the soup before adding the cream. Pour into freezer-safe containers, leaving 1 inch of space at the top. Freeze for up to 2 months. Thaw overnight in the fridge, reheat, and stir in cream just before serving.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Simply substitute vegetable stock for chicken stock to make it vegetarian-friendly.
What if I don’t have saffron?
You can omit it, though saffron adds a beautiful color and subtle floral flavor.
Can I use another type of pasta?
Absolutely — small shapes like ditalini, acini di pepe, or even small shells work well.
How can I make it richer?
Add a touch more cream or a sprinkle of Parmesan cheese before serving.
What goes best with this soup?
Serve with Ina’s famous Grilled Cheese Croutons or a slice of crusty sourdough bread.
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