The Washington Post

Creamy Tomato Soup With Popcorn

Creamy Tomato Soup With Popcorn 4.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nourish Feb 6, 2019

This soup is fresher-tasting, more nuanced in flavor, less aggressively sweet and lower in sodium than the typical canned kind, and it only requires a bit more effort to get it on the table. Tossing a handful of popcorn on top right before digging in makes for a bowl of soup that is as fun and smile-inducing as it is comforting.

Low-fat milk, or unsweetened almond or oat milk may be substituted. Agave may be substituted for the honey as well.

To read the accompanying story, see: Make a quick, comforting tomato soup that’s full of pantry staples and tastes fresher than the can.

Make Ahead: The soup can be refrigerated (without the popcorn) for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped (at least 1/2 cup)
  • 1 clove garlic, minced
  • Two 14.5-ounce cans no-salt-added diced tomatoes, plus their juices
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1/2 cup whole milk (see headnote)
  • 2 teaspoons honey (see headnote)
  • 1/2 teaspoon salt
  • Pinch freshly ground white pepper
  • 2 cups plain or cheddar popcorn (popped)


Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent.

Stir in the garlic; cook for about a minute, until fragrant. Add the tomatoes and their juices, the tomato paste and broth; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.

Stir in the milk, honey, salt and pepper, then remove from the heat. Use an immersion (stick) blender to puree until smooth, or allow the soup mixture to cool slightly before pureeing in batches in a blender.

Garnish each portion with the popcorn just before serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Toni L. Sandys.

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Nutritional Facts

Calories per serving (using cheddar popcorn): 160

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 2g 10%

Cholesterol: 5mg 2%

Sodium: 400mg 17%

Total Carbohydrates: 21g 7%

Dietary Fiber: 3g 12%

Sugar: 13g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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