When the weather starts to cool off, it’s so tempting to reach for a store bought can of soup. But please, put the soup cans down and give this homemade one a try! I just love soup when it’s cold out. But as a kid, I hated it. The only one I liked was tomato and that was just because I could eat it with a grilled cheese sandwich. (That’s still true actually.) I was on a mission to see if the homemade stuff was any better than the store bought cans (spoiler alert: it’s much better) and now I’ll never go back. The flavor is incomparable! Plus, the texture is creamy instead of runny (which is how soup should be). It’s even more delicious with additional toppings and sides like croutons, grilled cheese, warm bread rolls or crushed crackers. With all this variety, it’s a soup that would be difficult to grow tired of.
This recipe makes so much soup. (Like, so much soup.) I strongly recommend sharing or making this for friends and family, not just for yourself. (Or for yourself, no judgement!) But if you can’t seem to eat through this big pot of soup, it’s easily frozen in a plastic bag and thawed out for another time.
Chloe loves tomato soup. No seriously—I mean it! She loves it more than I do, and I really love it. She thinks it’s souper. This recipe is as close to the classic as you can get and Chloe gives it a 10/10 for flavor and authenticity.
Notes
Making it Vegan
This is already a veggie forward dish, but you could make it entirely plant based by leaving out the butter and swapping the chicken stock for veggie stock.
Freezing the Extra
I’m sorry to say this, but I haven’t found an effective way to cut this recipe in half. If your having trouble eating through it, you can ways freeze it. Then, thaw it in the refrigerator for a day and bring it back to life on the stove or in the microwave. Souper easy weeknight dinner!
Tomato Tah-mato: All Tomatoes are the Same Right?
Kind of. I really recommend splurging on the expensive San Marzano tomatoes because they make a difference. I don’t think this kind of tomato is always necessary, but since this recipe’s primary ingredient is tomato, I wanted to get the good ones. It’s worth the splurge, trust me.
Tomato Soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Ingredients
3 Tbsp olive oil
3 Tbsp butter
1/2 tsp red pepper flakes
3 large carrots
1 large onion
4 garlic cloves
1 Tbsp basil (fresh or dried)
3 28 oz cans (84 oz total) whole peeled tomatoes
32 oz (~4 cups) chicken stock
2 Tbsp tomato paste
1 Tbsp sugar
Salt and pepper to taste
1 cup heavy whipping cream (optional)
Fresh basil leaves for garnish (optional)
Directions
Prepare the vegetables by dicing the onion, peeling and chopping the carrots, and mincing the garlic.
Heat a large stock pot to medium and add the olive oil, butter, and red pepper flakes. Once the butter has melted, add the diced onions and chopped carrots to the pot. Cook the vegetables until they are tender (about 8 minutes).
Add the garlic and basil to the pot and cook for another minute.
Then, add the cans of tomatoes (juice included), chicken stock, tomato paste, sugar, salt and pepper to the pot. Bring the pot to a boil and reduce the heat to a simmer. Let the ingredients simmer for 20-25 minutes.
Then, remove the pot from the heat and use an immersion blender to purée the ingredients to a smooth consistency. Or, blend your soup in batches with a blender and return the puréed soup to the sock pot.
Optionally, stir in the heavy cream.
Finally, serve warm with an optional garnish of fresh basil.
Enjoy!
Pin It!
תגובות