Ina Garten’s Iconic Soup Recipe: My Go-To When the Weather Cools Down!

Currently, the local farmers market is devoid of tomatoes, and with summer still a few months away, I’m left yearning for the lush, ripe tomatoes perfect for my salads, sandwiches, and sauces.

However, this gives me a great reason to whip up Ina Garten’s simple tomato soup every year when the weather cools. This recipe, which she introduced in her 2012 cookbook titled Foolproof, uses canned tomatoes.

You might assume that a soup made with canned tomatoes and cooked for only about 20 minutes would taste metallic and acidic. Surprisingly, it doesn’t. This soup, in typical Ina fashion, is both scrumptious and simple, relying on ingredients you probably have in your pantry. It has been a seasonal family favorite for a decade.

Crafting Ina Garten’s Simple Tomato Soup

Begin by sautéing 2 chopped onions in olive oil in a large Dutch oven until they turn translucent and slightly golden. Mix in 3 minced garlic cloves and let them cook for about a minute. Next, pour in 4 cups of chicken stock, a 28-ounce can of crushed tomatoes, a tablespoon of kosher salt (more on salt later), and a teaspoon of black pepper. Allow the mixture to simmer for roughly 15 minutes.

Ina suggests adding a generous pinch of saffron threads, which undoubtedly elevates the soup, though it’s not an ingredient I typically have on hand due to its high cost, so I usually skip it.

One alteration I make to avoid using an extra pot is cooking 1/2 cup of orzo directly in the soup, along with an additional 1/2 cup of water to compensate for the liquid absorbed by the pasta. The orzo thickens the soup slightly as it releases starches, which simplifies preparation and cleanup.

The orzo takes about 10 minutes to cook. Stir continuously to prevent sticking. Midway through, stir in half a cup of heavy cream. Serve the soup warm, accompanied by a grilled cheese sandwich chopped into crouton-sized pieces. This soup is so beloved by my family that we never have leftovers.

Transforming It into a Smooth, Creamy Soup

Ina’s version is a chunky soup, where you can see and taste bits of onion and tomato. My children, however, refuse to eat chunky soups. If you prefer a smoother texture, here’s what you can do:

Use an immersion blender: First, turn off the heat and carefully blend the soup right in the pot using an immersion blender. Ensure the blender’s head is fully submerged to avoid splashes that could cause burns.

Use a countertop blender: Another method is to cautiously transfer the soup into a blender to puree it until smooth.

Whichever method you choose, make sure to blend the soup before adding the orzo to prevent turning the pasta into a sticky mess.

Thoughts on Salt Usage

The first time I prepared Ina’s tomato soup, it turned out overly salty because I used salted store-bought chicken broth, salted canned tomatoes, and the full tablespoon of kosher salt suggested in the recipe. Now, I omit adding salt altogether, and it tastes just right.

It’s crucial to consider the salt content of your ingredients—unsalted homemade chicken stock and unsalted canned tomatoes will need some salt. To prevent over-salting, start with 1 teaspoon of salt, taste, and adjust as necessary.

If you accidentally make your soup too salty, diluting it with more water isn’t an ideal solution as it can make the soup taste watered down. Instead, try adding a teaspoon or two of balsamic vinegar or apple cider vinegar to balance out the excess salt.