Tomato Soup Recipe
User Reviews
5
Tomato Soup Recipe
Description
The Tomato Soup Recipe starts by caramelizing onions and carrots gently in butter to draw out sweetness, then layering in minced garlic, Italian seasoning, dried basil, mustard powder, and concentrated tomato paste. White wine is added and cooked down to concentrate its flavor, followed by canned diced tomatoes and chicken broth. The mixture is pureed smooth and simmered to thicken and develop a balanced tomato flavor.
The addition of heavy cream taken to room temperature before adding provides a creamy texture that softens acidity. The soup is served with Parmesan cheese and a pinch of red pepper flakes to add savory richness and a subtle spicy contrast.
This soup works well as a warming starter or light main dish and pairs nicely with biscuits or crusty bread for dipping. The use of dry white wine contributes complexity but can be substituted with chicken broth. Including cheese rinds during simmering boosts savory notes. Mustard powder enhances depth without overt sharpness. Partial caramelization of the vegetables is key for richer taste but can be shortened if needed.
Ingredients
- 2 Tablespoons butter
- 1 yellow onion diced
- 1/3 cup carrot diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon basil dried
- 1 teaspoon mustard powder
- 1 tablespoon tomato paste
- 1/2 cup white wine see notes, dry
- 3 cups chicken broth
- 2 diced tomatoes 14.5 oz. canned
- ½ cup heavy cream
To Garnish
- Parmesan Cheese
- Pinch red pepper flakes
Instructions
- Take out the cream to allow it to come down to room temperature while the soup cooks.
- Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
- Add the garlic, Italian seasonings, basil, mustard powder, and tomato paste. Stir to combine and cook for 2 minutes over medium-low heat.
- Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.
- Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
- Return to the stove and bring to a gentle boil. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate more. Stir occasionally as it simmers.
- Turn heat off. Gradually stir in the cream and garnish with Parmesan and red pepper flakes if desired. Serve!
Notes
- Use Pinot Grigio or Chardonnay for the wine, or substitute with chicken broth if preferred.
- Add cheese rind (Parmesan, Romano, or Asiago) during simmering for extra flavor.
- Heavy cream is optional but balances acidity and adds richness.
- Dijon mustard can replace mustard powder to enhance flavor subtly.
- Full caramelization of onions and carrots deepens soup taste but can be shortened.
- Blend soup partly if chunkier tomato texture is desired add tomatoes after blending broth.
- Roasted tomatoes can be used to vary the tomato flavor.
- Pair with Buttermilk or Cheddar Bay Biscuits for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 688mg | 29% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1801IU | 36% |
| Vitamin C | 23mg | 26% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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