Super Quick Cream of Tomato Soup


We kid you not when we say that this delicious soup comes together in minutes, making it a no-brainer for chilly nights and rainy weekends. The tangy, sweet tomato taste of our Plum Tomato & Basil sauce melds perfectly with the wholesome, hearty flavor of our homemade chicken stock. Fresh pasta shells add just a bite of al dente resistance. Serve with a loaf of Clear Flour Bakery's Rustic Italian bread; its chewy texture is perfect for soaking up the last drops of this smooth and satisfying soup.


1 pt Capone Foods Plum Tomato & Basil Sauce, defrosted

1 pt Capone Foods Chicken Stock, defrosted

1/2 cup heavy cream

1 package Capone Foods Fresh Small Shells

Olive oil


1. Boil water and cook the shells for 1 1/2 minutes. Drain, then toss with olive oil and set aside. (Cover with foil to keep warm.)

2. Simmer tomato sauce and chicken stock in a sauce pan for 5 minutes.

3. Puree the sauce and stock in a blender and return to the sauce pan.

4. Add cream and bring to a near simmer. Do not boil.

5. Divide the pasta into bowls and cover with the soup. Enjoy!

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