Pioneer Woman Tomato Soup Recipe

Okay. Tomato soup. Basic, right? Not this one. The Pioneer Woman Tomato Soup Recipe hits different — creamy, tangy, sweet, rich, cozy as hell. Comes together with stuff you already have. Budget-friendly. And yeah, grilled cheese on the side is basically law.

Ingredients Needed

• 2 tbsp extra-virgin olive oil: for sautéing, adds depth.
• 2 tbsp unsalted butter: or just use more olive oil if you’re dairy-free or lazy.
• 2 medium yellow onions: chopped. Start of all good soups.
• 2 medium carrots: chopped small. Adds sweetness and body.
• 6 garlic cloves: yeah, six. It’s not optional.
• 2 tbsp balsamic vinegar: sounds weird — do NOT skip. It’s the game-changer.
• 2 (28 oz) cans diced tomatoes: just the normal kind, nothing fancy.
• 3 cups water or veg broth: broth adds more flavour, but water’s fine.
• 1⅓ cups coconut milk or heavy cream: creamy dreamy richness.
• 1 tsp dried thyme: or fresh if you’re that person.
• ½ tsp red pepper flakes: mild heat, not scary.
• 1 tsp sea salt: more to taste.
• Freshly ground black pepper: grind it till your wrist gets sore.
• Fresh basil (optional): makes it pretty. I forget it half the time.

How To Make Pioneer Woman Tomato Soup

Sauté the base:
Heat the olive oil and butter in a big pot — medium heat. Add onions, carrots, garlic, and a little pinch of salt. Stir here and there for about 8 minutes. They should smell like comfort. And garlic. Lots of garlic.

Dump everything in:
Add balsamic (don’t skip it or I’ll cry), canned tomatoes (juice and all), water or broth, coconut milk or cream, thyme, red pepper flakes, salt, black pepper. Stir. Let it bubble gently — simmer for 20 to 25 minutes. Your kitchen will smell like your childhood and also like something fancier.

Blend it up — kinda:
Okay, here’s the weird part. Scoop out about 4 cups of the chunky soup and set it aside. Now blend the rest — careful, it’s hot, don’t melt your blender. Once smooth, pour it back in and stir everything together. You end up with this perfect half-smooth, half-chunky situation. You’ll get it.

Recipe Tips

• Coconut milk gives it body without dairy — but heavy cream makes it extra.
• Balsamic vinegar must stay. It’s the thing.
• Want deeper flavour? Use fire-roasted canned tomatoes.
• Add a grilled cheese. Add two. You’re an adult.

How to Store & Reheat

• Room Temperature: Let it cool max 1 hour, then refrigerate.
• Fridge: Store in airtight container, lasts 4–5 days.
• Freezer: Freeze flat in bags or use jars, up to 3 months. Reheat on stove or microwave slowly — stir often.

Nutrition Facts (Approx. per serving)

• Calories: ~210
• Sodium: ~620mg
• Protein: 3g
• Fat: 14g
• Carbs: 18g
• Fibre: 4g
• Sugar: 10g

FAQs

Pioneer Woman Tomato Soup Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

210

kcal

A rich, cozy tomato soup made with pantry staples — smooth, a little chunky, a little creamy, and deeply satisfying.

Ingredients

• 2 tbsp extra-virgin olive oil

• 2 tbsp unsalted butter (or 2 more tbsp olive oil)

• 2 medium yellow onions, chopped

• 2 medium carrots, chopped

• 6 garlic cloves, chopped

• 2 tbsp balsamic vinegar

• 2 (28 oz) cans diced tomatoes

• 3 cups water or vegetable broth

• 1⅓ cups coconut milk or heavy cream

• 1 tsp dried thyme

• ½ tsp red pepper flakes

• 1 tsp sea salt

• Fresh black pepper

• Fresh basil leaves (optional)

Directions

• Sauté onions, carrots, and garlic in oil and butter, 8 min.
• Stir in vinegar, tomatoes, broth, coconut milk, thyme, pepper flakes, salt, and pepper.
• Simmer for 20–25 minutes, until carrots are soft.
• Scoop out 4 cups and set aside. Blend the rest until smooth.
• Return everything to the pot, stir, taste, and adjust seasoning.
• Drizzle with extra cream or basil if desired.
• Serve hot, ideally with grilled cheese.

Notes

• Blend in batches if needed — hot soup can explode.
• To thicken: simmer longer or add an extra carrot.
• Don’t skip the vinegar — it balances the whole dish.
• Taste before serving and adjust salt. Trust your palate.