Classic Tomato Soup
User Reviews
4.8
Classic Tomato Soup
Description
This tomato soup begins by draining canned diced tomatoes, reserving their juice to blend back into the soup later. Onions sautéed in butter develop sweetness and soften. Tomatoes, bay leaf, and brown sugar simmer to meld flavors and thicken slightly. Tomato paste and flour create a roux-like base for further thickening and body.
The reserved tomato juice is stirred back into the soup along with baking soda, which gently reduces acidity and mellows the tomato flavor. Salt and pepper adjust seasoning. Optional heavy cream or half-and-half is added at the end to provide richness and a silky texture.
The soup can be made ahead and keeps well refrigerated for up to three days or frozen. Reheat gently before serving. It pairs nicely with grilled cheese sandwiches or crusty bread for a classic comfort food combination.
Ingredients
- 2 cans (28-ounces each) cans (28-ounces each) diced tomatoes
- ¾ cup chicken broth more or less (I use low sodium, or vegetable broth
- 2 tablespoons butter salted
- 1 cup onion about 1 medium onion, diced
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ½ teaspoon baking soda see note
- salt
- black pepper
- ½ cup heavy cream optional, or fat free half-and-half
Instructions
- In a strainer set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of the juice. You may have anywhere from 2-3 cups juice from the tomatoes (depending on the brand).
- Add broth to the tomato juice to equal 3 1/2 cups total. Set tomatoes and liquid aside.
- In a 4- or 5-quart pot set over medium heat, melt the butter. Add the onion and cook until translucent, about 3-5 minutes. Add about 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be thicken as it cooks.
- Stir in the tomato paste and the flour. Cook, stirring constantly, for 1-2 minutes.
- Stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes.
- Remove from the heat and discard the bay leaf. Puree the soup until smooth (using an immersion blender or transferring the soup in batches to a regular blender). Stir in the cream, if using, and season to taste with salt and pepper, if needed.
Notes
- Baking soda reduces tomato acidity and softens flavor without compromising taste.
- This soup stores well for three days refrigerated and can be reheated gently over low heat.
- It freezes well if desired; thaw and warm slowly to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 64kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 217mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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