Best tomato soup recipe
This soup is everything i would like tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made up of canned tomatoes.
That’s right, canned tomatoes. The season for ripe tomatoes (summer) isn’t the season for tomato soup (fall through spring). It’s a true conundrum, and this homemade tomato soup recipe is that the perfect solution.Tomato soup is ideal for rainy days. It’s even more perfect with a grilled cheese sandwich. Are you ready?!
how to make tomato soup
Why You’ll Love this Tomato Soup
Here are four reasons why this tomato soup recipe will become your new favorite:
This recipe offers classic homemade tomato soup flavor, and it’s made with basic pantry ingredients. Winning!
It’s rich and creamy, yet cream-less. It uses a mixture of white beans (I promise you can’t taste them) and butter to realize this feat.
This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see the recipe notes.
You can turn this recipe into tomato basil soup, if you’ve got fresh basil available . It couldn’t be easier.
tomato soup in blender
how to make tomato basil soup
How to Make the simplest Tomato Soup
This recipe is very easy to make! If you’re serving quite a few people, i like to recommend doubling the ingredients.
1) Cook chopped onion in vegetable oil under tender, then add ingredient .
Every great soup starts with an onion! Once it’s tender, we’ll stir during a dollop of ingredient and let it cook for a few of minutes. ingredient offers deep tomato flavor and adds tons of intensity to the present soup.
Tip: you’ll freeze leftover ingredient in an air-tight container for several months.
2) Add whole canned tomatoes and vegetable broth, and gently simmer for half-hour .
Next, we’ll add one big can of whole tomatoes. Did you recognize that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about ending the tomatoes as they cook, because we’re getting to blend them next.
This is the right time to wash up the kitchen or sit back with a glass of wine. you recognize which one I’m rooting for.
Tip: refill on Muir Glen tomato products, because they consistently taste the simplest .
3) Transfer the soup to a blender, and add a couple of more essential ingredients.
I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups.
Now, we’re getting to add a couple of key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a touch sugar (it balances the acidity of the tomatoes), salt and pepper. I don’t add sugar to savory dishes often, but just 1 teaspoon makes an enormous difference.
Tip: This recipe won’t spend an entire can of beans. you’ll freeze the leftover rinsed and drained beans during a resealable bag (silicone or Ziploc) for future batches of soup.
4) Blend until completely smooth, and serve.
There’s nothing better than tomato soup with a grilled cheese sandwich. you’ll also enjoy this soup with an enormous tossed salad . I actually think it might go great with this lentil and carrot tossed salad .
Classic tomato soup
You’re getting to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you’re serving a crowd or want leftovers, simply double the recipe.
2 tablespoons extra-virgin vegetable oil
1 medium yellow onion, chopped
½ teaspoon fine sea salt
2 tablespoons ingredient
1 large can (28 ounces) whole tomatoes, with their liquid
2 cups vegetable broth
½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
2 tablespoons unsalted butter, dig a couple of pieces
1 teaspoon coconut sugar or sugar , to taste
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to fifteen fresh basil leaves, to taste
you can use canned tomato
canned tomato after adding water
In a Dutch oven or soup pot, warm the vegetable oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the ingredient and cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes and vegetable broth and stir to mix . Increase the warmth to medium-high, and convey the mixture to a simmer. Cook for half-hour , reducing the warmth as necessary to take care of a mild simmer, and stirring occasionally.
Remove the pot from the warmth and let it cool for a couple of minutes. Carefully transfer the mixture to a blender, being sure to not fill past the utmost fill line (blend in batches if necessary). Add the beans, butter, sugar, and a number of other twists of black pepper.
Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
Since canned tomatoes vary in flavor, I always find yourself tinkering with this soup a touch at the top . Taste and, if necessary, add a touch more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days approximately . you’ll freeze leftovers for up to three months.