Tomato Soup

Oh, tomato soup, what songs, nay what epic ballads I could sing about your glory.  But, alas I am not going to be singing any songs today, instead, I’m going to teach you how to make tomato soup at home so that you know exactly what I’m talking about.

Now, on a more serious note, let me just tell you that this is one of the simplest, quickest, and tastiest meals you can have in your cooking repertoire.  It is simple because most of its ingredients are things that you, as a home cook, should have readily available in your pantry at all times. It is quick because it takes about 35 minutes total to make.  And it’s tasty because unlike other soups or stews, that taste significantly better the next day, this tomato soup recipe tastes perfect right after you make it.

Tomato Soup Recipe

Prep time: 5 minutes

Cook time: 30 minutes

Servings:  6 to 8 bowls of soup

Ingredients

2 28oz cans of whole peeled tomatoes

1 quart of chicken stock

1 yellow onion diced

2 cloves of garlic sliced

½ stick of butter

3 Tbsp tomato paste

¼ cup all-purpose flour

1 tsp of sugar

Olive oil

Salt & pepper

A couple of sprigs of fresh thyme

Optional: sage, crushed red pepper

Instructions

1. Prep the onions and garlic:  First you will want to dice your onion, and slice your cloves of garlic.  Don’t worry about making them look pretty, as they are all going to be blended up at the end.

2.  Saute the onions, then add the garlic, tomato paste, and flour:  Now that the onion and garlic are prepped, get out a 6-quart pot and melt the ½ stick of butter with 2 Tbsps of olive oil.  Once the butter has melted, add the onions and saute them on medium heat until they are translucent about 5 minutes.  Make sure to stir the onions often as you don’t want them to brown up. Then add the garlic and let it cook for another minute, stirring often. Finally, add the tomato paste and flour, stir them in and cook for another two minutes.

3. Add the broth, tomatoes, and seasonings:  Slowly add the broth to the pot in two or three separate batches mixing the tomato paste and flour well after each batch.  Then add the tomatoes, sugar, thyme, and optional ingredients and let the mixture come up to a boil.

4. Let it all simmer uncovered for 30 minutes.

5.  Blend: After the soup has been let to cook for 30 minutes, take the pot off of the heat and blend up all of the ingredients.  There are two ways in which you can blend the soup. The first is with a traditional stand-up blender. If you decide to use this type of blender I would suggest that you do it in batches.  The second option is the use of an immersion blender. An immersion blender is definitely the better option as it allows you to blend all of the soup up at once and inside the pot. Whichever option you choose, just make sure to blend up the soup well so that it completely smooth.

 Serve and enjoy.

Print Recipe

5 from 1 vote

Tomato Soup Recipe

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Servings: 8 bowls of soup

Ingredients

• 2 28 oz cans of whole peeled tomatoes
• 1 quart of chicken stock
• 1 yellow onion diced
• 2 cloves of garlic sliced
• ½ stick of butter
• 3 Tbsp tomato paste
• ¼ cup all-purpose flour
• 1 tsp of sugar
• Olive oil
• Salt & pepper
• A couple of sprigs of fresh thyme

Optional:

• sage
• crushed red pepper

Instructions

• Prep the onions and garlic: First you will want to dice your onion, and slice your cloves of garlic. For both of these ingredients, I would suggest that you don’t worry about making them look pretty or be of similar size, as they are all going to be blended up at the end.
• Saute the onions, then add the garlic, tomato paste, and flour: Now that the onion and garlic are prepped, get out a 6-quart pot and melt the ½ stick of butter with 2 Tbsps of olive oil. I know to some of you a ½ stick of butter seems like a lot, but trust me it will help create a much creamier soup. Once the butter has melted, add the onions and saute them on medium heat until they are translucent about 5 minutes. Make sure to stir the onions often as you don’t want them to brown up. Then add the garlic and let it cook for another minute, stirring often. Finally, add the tomato paste and flour, stir them in and cook for another two minutes.
• Add the broth, tomatoes, and seasonings: Slowly add the broth to the pot in two or three separate batches mixing the tomato paste and flour well after each batch. Then add the tomatoes, sugar, thyme, and optional ingredients and let the mixture come up to a boil.
• Let it all simmer uncovered for 30 minutes.
• Blend: After the soup has been let to cook for 30 minutes, take the pot off of the heat and blend up all of the ingredients. There are two ways in which you can blend the soup. The first is with a traditional stand-up blender. If you decide to use this type of blender I would suggest that you do it in batches, as blending up to large of a volume at a time can cause a serious mess. The second option is the use of an immersion blender. An immersion blender is definitely the better option as it allows you to blend all of the soup up at once and inside the pot. Whichever option you choose, just make sure to blend up the soup well so that it completely smooth.

Inspiration from other blogs

From Simply Recipes

From The Blond Cook