Tomato soup is a timeless comfort food, perfect for a cozy meal any time of year. This Test Kitchen’s favorite tomato soup recipe is simple, rich in flavor, and made with basic pantry ingredients. It’s creamy, slightly tangy, and pairs perfectly with a grilled cheese sandwich or crusty bread. Let’s dive into this easy and delicious recipe!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (28 oz) cans whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional, for creaminess)
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Sauté the Onion and Garlic
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Add Tomatoes and Broth
Add the canned tomatoes (with their juices) to the pot. Use a wooden spoon to break up the tomatoes into smaller pieces. Pour in the vegetable or chicken broth and stir to combine.
3. Add Seasonings
Stir in the tomato paste, sugar, dried basil, thyme, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low. Let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld together.
4. Blend the Soup
Once the soup has simmered and the tomatoes have softened, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Be sure to leave the lid slightly ajar to allow steam to escape when blending hot liquids.
5. Add Cream (Optional)
If you prefer a creamier tomato soup, stir in the heavy cream at this point. Adjust the seasoning with more salt and pepper if needed.
6. Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot with grilled cheese, crackers, or a slice of crusty bread for dipping.
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Frequently Asked Questions (FAQs)
1. Can I use fresh tomatoes instead of canned?
Yes! You can substitute canned tomatoes with about 2 pounds of fresh tomatoes. Simply peel, core, and chop the tomatoes before adding them to the soup.
2. Can I make this soup vegan?
Absolutely! To make the soup vegan, use vegetable broth and skip the heavy cream. You can also add a splash of coconut milk or cashew cream for a creamy texture.
3. Can I freeze tomato soup?
Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
4. What can I serve with tomato soup?
Tomato soup pairs wonderfully with grilled cheese sandwiches, a slice of garlic bread, or croutons. For a lighter side, a fresh salad works well too.
5. How can I make the soup thicker?
For a thicker soup, you can reduce the amount of broth or add a tablespoon of tomato paste. If you want an even creamier texture, stir in extra cream or blend in some cooked potatoes.