Make Classic Tomato Soup (Bursting with Flavor)

• Food: Tomato Soup (Flavorful)
• Writer: Lizzie Green
• Content-Type: Food Blog

This soup is everything I’ve ever wanted in a tomato soup! It’s thick and creamy without being heavy.

Despite the fact that it’s made with canned tomatoes, it’s brimming with incredible tomato taste.

Tomatoes from a can, to be precise. Summer is not the season for ripe tomatoes, but it is the season for tomato soup (fall through spring). It’s a serious problem, but this homemade tomato soup recipe is the answer.

This dish was created for my cookbook, and I wanted to share it with you here on the blog as well. I’m sure you already have all of the ingredients in your kitchen.

Tomato soup is a great choice for a wet day. With a grilled cheese sandwich, it’s even better. Are you prepared?

Why Will You Enjoy This Tomato Soup?

This tomato soup dish will become your new favorite for four reasons:

• This recipe is built using pantry staples and has a traditional homemade tomato soup flavor. Winning!
• It’s thick and creamy without the cream. It achieves this trick using a combination of white beans (I guarantee you won’t taste them) and butter.
• This soup is well suited to a low-carbohydrate diet. It’s gluten-free since it doesn’t need flour to thicken. It’s also vegan-friendly—see the recipe notes for details.
• If you have fresh basil on hand, you can turn this recipe into tomato basil soup. It doesn’t get any easier than this.

How to Make the Best Tomato Soup?

This recipe is quite simple to prepare. I recommend tripling the ingredients if you’re serving more than a handful of people.

In a large skillet, sauté the chopped onion in olive oil until soft, then add the tomato paste.

An onion is the foundation of any wonderful soup! We’ll add a dollop of tomato paste and cook it for a couple more minutes once it’s tender. Tomato paste gives this soup a rich tomato taste and adds a lot of intensity.

Tip: You can keep leftover tomato paste for several months in an airtight jar.

Simmer for 30 minutes using entire canned tomatoes and vegetable broth.

Then we’ll throw in one large can of whole tomatoes. Did you know that the highest-quality canned tomatoes are whole tomatoes?

The less desirable tomatoes are saved for diced and crushed types by canners. Don’t worry about breaking up the tomatoes while they’re cooking; we’ll combine them later.

It’s a great time to clean up the kitchen or relax with a drink of wine. You already know who I’m cheering for.

Tip: Keep an eye out for Muir Glen tomato products, since they consistently taste the finest.

Pour the soup into a blender and add the remaining ingredients.

When making soups, I usually advocate using a stand blender rather than an immersion blender because stand blenders yield much creamier soups.

Now we’ll add a couple of important ingredients: Great Northern beans (for a creamy texture), butter (for an incredibly rich taste), a pinch of sugar (to offset the acidity of the tomatoes), salt, and pepper I rarely use sugar in savory meals, but even a teaspoon makes a tremendous impact.

This dish will not take up a whole can of beans. Rinsed and drained beans can be frozen in a resealable bag (silicone or Ziploc) for future soup batches.

Blend until the mixture is entirely smooth, then serve.

Tomato soup and a grilled cheese sandwich are a match made in heaven. This soup would also go well with a huge green salad. It would actually go well with lentil and carrot green salad.

Soup with Tomatoes and Basil

This is a simple and excellent recipe. Simply combine a handful of fresh basil leaves until they’re broken into tiny bits after you’ve blended your soup.

If you’ve ever eaten Nordstrom’s tomato basil soup, this choice tastes similar but is fresher. Yum.

Tomato Soup

This classic tomato soup dish is sure to please! It’s rich and creamy, but it’s also light and devoid of cream. Tonight, try this simple meal! The recipe makes 4 small bowls; if you’re feeding a crowd or want leftovers, double it.

Ingredients

• 2 tbsp extra-virgin olive oil
• 12 teaspoon fine sea salt 1 medium yellow onion, diced
• 2 tbsp tomato puree
• 1 large can of whole tomatoes (28 ounces) with liquid
• 2 cups vegetable broth 12 cups washed and drained Great Northern or cannellini beans
• 2 tbsp unsalted butter, sliced into small chunks
• 1 teaspoon coconut sugar or brown sugar, depending on personal preference
• black pepper, freshly ground, to taste
• To make the tomato-basil variant (optional), combine the following ingredients in a mixing bowl. To taste, 10 to
• 15 fresh basil leaves

INSTRUCTIONS

1. Warm the olive oil in a Dutch oven or soup pot over medium heat until it shimmers. Add the onion and salt and simmer, stirring periodically, for 7 to 10 minutes, or until the onions are soft and transparent. Cook, stirring regularly, until the tomato paste is aromatic, about 30 seconds.
2. Stir in the tomatoes and vegetable broth until everything is well combined. Bring the mixture to a simmer by increasing the heat to medium-high. Cook for 30 minutes, stirring occasionally and decreasing the heat as needed to maintain a slow simmer.
3. Remove the pot from the heat and set it aside to cool. Transfer the mixture to a blender with care, making careful not to fill it beyond the maximum fill line (blend in batches if necessary). Combine the beans, butter, sugar, and a few twists of black pepper in a mixing bowl. Close the cover tightly and mix the soup until smooth, being careful not to let hot steam escape through the lid.
4. Because canned tomatoes have such a wide range of flavors, I always end up tweaking this soup at the end. Taste and adjust seasonings as needed (I generally add another 14 to 12 teaspoons of sugar to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 14 to 12 teaspoons).
5. If you’re going to add basil, do it now. Blend briefly again, then serve immediately. This soup can be kept in the refrigerator for up to four days. Leftovers can be frozen for up to three months.

NOTES

• MY FAVORITE CANNED TOMATOES: For excellent flavor, I always recommend Muir Glen tomatoes. They’re also organic.
• TO MAKE IT DAIRY-FREE/VEGAN, FOLLOW THESE INSTRUCTIONS: 1 tablespoon of extra-virgin olive oil can be used in place of the butter.