Rao's Tomato Soup Recipe

bowl of Rao's tomato soup on a cutting board with a grilled cheese sandwich.

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Rao’s Tomato Soup is a creamy, velvety tomato soup that blends the rich flavors of Rao’s marinara sauce, tomatoes, chicken broth, herbs, spices, cream, and Parmesan cheese. This easy recipe is the perfect way to enjoy homemade tomato soup with minimal effort.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings:

Calories: 172kcal

Author: Cara Lanz

Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
24 oz. Rao's marinara sauce or any kind of marinara
1 teaspoon paprika
½ teaspoon thyme
¼ teaspoon red pepper flakes
28 oz. crushed tomatoes
3 cups chicken or vegetable broth
1 tablespoon brown sugar
black pepper
½ cup cream
½ cup grated Parmesan cheese

Instructions

Melt butter in Dutch oven or large pot over medium to medium-high heat. Saute onions in butter until translucent, 5 minutes. Add garlic and saute one minute. Add one cup marinara sauce, paprika, thyme, and red pepper flakes. Simmer over medium heat until thickened, 5 minutes.
Add the rest of the marinara, can of tomatoes, broth, and brown sugar, and black pepper. Bring to a boil, reduce to simmer. Simmer for 10 minutes.
Remove from heat. For a velvety smooth soup, blend with immersion blender or in batches in a blender to your desired consistency. Stir in the cream and Parmesan.

Notes

Taste as you go and adjust the seasoning accordingly. This tomato soup has tons of flavor, but if it seems a little flat, sometimes all it needs is salt. Or maybe a squeeze of lemon juice.
For rustic texture, skip the step of blending the soup.
I use an immersion blender to blend the soup right in the pot, but a high-speed blender works too. Just be cautious with hot liquids in a blender—steam can build up and push the lid off. Check out this guide for safe blending tips!

Nutrition