Kate Hudson’s 4-Ingredient Tomato Soup Recipe

Is there anything quite as wonderful as waking up on a Saturday morning with an entirely empty schedule? In my house, a wide-open weekend means we finally have the freedom to pull out the waffle iron, take our time brewing a fancy pour-over coffee, or ditch the quick microwave meals for a lunch that is actually meant to be savored.

Weekends are for slowing down, and that is exactly the vibe actress Kate Hudson captures with her favorite “Saturday lunch.” Recently, she took to social media to share her go-to recipe for a 4-ingredient tomato soup, and it is absolute comfort food perfection. It will warm you up from the inside out and make your kitchen smell like a cozy French bistro!

The Ultimate Weekend Comfort Food

“I am going to make the yummiest rustic tomato soup,” Hudson shared in her viral video before walking viewers through a remarkably easy cooking process. She roasts fresh tomatoes to coax out their natural sweetness, sautés some onions, simmers it all in a rich broth, and finishes the bowl with vibrant fresh herbs.

This isn’t just a basic lunch; it is soul-warming food that feels incredibly fresh and flavorful. And of course, no bowl of rich tomato soup is complete without a gooey grilled cheese sandwich on the side!

What You Need for Kate Hudson’s Tomato Soup

You don’t need a massive grocery haul to make a restaurant-quality lunch. Kate’s rustic soup relies on just four primary ingredients, plus a couple of basic pantry staples.

• Roma Tomatoes: Roasting fresh Roma tomatoes concentrates their flavor, turning them incredibly sweet and deeply savory. You will need about 7 or 8 of them.
• Onion: Half of a standard yellow or white onion adds a sweet, aromatic baseline to the soup.
• Broth: You can use vegetable broth to keep this entirely plant-based, or chicken broth for a slightly richer flavor.
• Fresh Basil: Tossing in a handful of fresh basil at the very end brightens up the entire dish and adds a beautiful pop of color.
• Pantry Staples: You will need a glug of olive oil for roasting and sautéing, plus kosher salt and freshly cracked black pepper.

Expert Flavor Tips: Add Some Garlic: While Kate’s exact 4-ingredient recipe doesn’t explicitly call for it, tossing a few cloves of mincedgarlicinto the pot with your onions will take the savory flavors to the next level. The Garnish: To recreate her exact bowl, finish your soup with a drizzle of high-quality olive oil and a cooling dollop of crème fraîche!

How to Make Rustic Tomato Soup

This recipe is shockingly simple and completely beginner-friendly. Here is the step-by-step breakdown:

1. Roast the tomatoes – Slice your Roma tomatoes in half lengthwise. Place them on a baking sheet, drizzle them with olive oil, and sprinkle generously with salt. Roast them in the oven at 375°F for about 15 minutes until they are soft, blistered, and juicy.
2. Sauté the aromatics – While the tomatoes are in the oven, dice your onion. Heat a splash of olive oil in a large heavy-bottomed pot over medium heat and sauté the onions until they are soft and translucent. (If you are adding garlic, toss it in during the last minute of cooking so it doesn’t burn).
3. Mash and simmer – Carefully transfer your warm, roasted tomatoes (and all their delicious juices) directly into the pot with the onions. Use a potato masher to smash the tomatoes down. Pour in 3 to 4 cups of your chosen broth, bring the mixture to a gentle bubble, and let it simmer.
4. Blend until smooth – Remove the pot from the heat. Using a handheld immersion blender (or carefully transferring the soup in batches to a standard blender), purée the mixture until it reaches your desired consistency. You can leave it slightly chunky for a rustic feel, or blend it completely smooth.
5. Garnish and serve – Ladle the hot soup into bowls, top with freshly chopped basil, and serve alongside a crispy grilled cheese sandwich!

If you have a batch of tomatoes sitting on your counter that are about to go overly soft, this is the absolute best way to use them up.

Also Read : German Hamburgers (Frikadellen)

Kate Hudson’s 4-Ingredient Tomato Soup Recipe

Recipe by RecipesVilla

0.0 from 0 votes

Servings

5

servings

Prep time

10

minutes

Cooking time

24

minutes

Calories

185

kcal

Ingredients

• 7 to 8 Roma tomatoes, halved lengthwise

• 1/2 large yellow onion, diced

• 3 to 4 cups vegetable or chicken broth

• 1 handful fresh basil leaves, roughly chopped

• 2 tbsp olive oil (divided)

• Kosher salt and black pepper, to taste

• Optional Additions: 2 cloves minced garlic, a dollop of crème fraîche for garnish

Directions

• Roast the Tomatoes: Preheat your oven to 375°F (190°C). Place the halved Roma tomatoes onto a baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with kosher salt. Roast in the oven for 15 minutes until softened and slightly blistered.
• Sauté the Onions: In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant. (If using garlic, add it now and cook for 1 more minute).
• Mash: Carefully transfer the roasted tomatoes and any juices from the baking pan directly into the pot with the onions. Use a potato masher or the back of a sturdy wooden spoon to mash the tomatoes, releasing all their juices.
• Simmer: Pour in 3 cups of broth (add the 4th cup if you prefer a thinner soup). Season with a pinch of black pepper and extra salt to taste. Bring the soup to a gentle simmer, reduce the heat to low, and let it cook for about 10 minutes to meld the flavors.
• Blend: Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until it reaches a smooth, creamy consistency.
• Serve: Ladle the warm soup into bowls. Garnish with chopped fresh basil, a drizzle of olive oil, and a spoonful of crème fraîche if desired.

Notes

• Blender Tip: If you do not own an immersion blender, you can use a standard stand blender. Please be careful to let the soup cool slightly first, fill the blender only halfway, and remove the center piece of the lid (covering it lightly with a kitchen towel) so steam can escape!
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before gently reheating on the stove.