Tomato Soup Recipe
User Reviews
5
Tomato Soup Recipe
Description
The recipe uses canned whole peeled tomatoes for consistent flavor and texture, combined with sauteed onions and garlic to form a savory base. Butter and flour create a roux for slight thickness, while chicken broth adds body and flavor. Fresh basil introduces herbal brightness. Granulated sugar balances the acidity from tomatoes and vinegar in the canned product.
After simmering to develop flavor for 20 to 30 minutes, the soup is pureed smooth with an immersion blender, then finished with heavy cream and a small amount of baking soda, which reduces acidity without dulling tomato taste. The result is a creamy, well-rounded soup with a silky mouthfeel and balanced spectrum of tomato flavor.
Serve the soup warm with optional grated Parmesan on top to add a salty umami note. It can be stored airtight in the refrigerator for up to 5 days or frozen for longer preservation. The recipe advises against fresh or crushed tomatoes as they alter flavor and texture significantly compared to canned whole.
Ingredients
- 4 Tablespoons butter unsalted
- 3 cups onion diced (about 2 medium-sized onions, sweet or yellow variety
- 1 ½ Tablespoons garlic about 5 cloves, minced
- 1 ½ Tablespoons all-purpose flour
- 2 28 oz whole peeled tomatoes I like to use Cento or other brands of San Marzano when I can find them, canned
- 2 cups chicken broth
- ¼ cup basil finely sliced
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ teaspoon black pepper ground
- ⅓ cup heavy cream
- ¼ teaspoon baking soda
- Parmesan Cheese for topping, shredded or grated
Instructions
- Place butter in a large pot over medium heat and cook until melted.
- Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour into the pot and use a spatula to stir until no lumps remain. Continue to cook another 30-60 seconds, while stirring.
- Add tomatoes and their juices, crushing and smashing them with your spatula and scraping the bottom of the pot as you add them until no large pieces remain.
- Stir in chicken broth, basil, sugar, salt and black pepper and stir well.
- Bring soup to a boil. Once boiling, reduce heat and simmer, uncovered, for 20-30 minutes to allow the flavors to develop.
- After simmering, use an immersion blender to puree the soup until completely smooth (alternatively, puree the soup in batches using a traditional blender and then return to the pot).
- Stir in cream and baking soda, stirring until smooth, cohesive in color, and not foamy. Taste-test and add salt and pepper as needed.
- Portion into bowls and serve topped with grated parmesan cheese. This soup is excellent for dipping grilled cheese or just served with a side salad and some crusty artisan bread!
Notes
- Canned whole peeled tomatoes deliver consistent flavor and texture preferred over fresh or crushed tomatoes.
- Heavy cream, whipping cream, or double cream can be used; avoid low-fat milk to prevent curdling.
- A pinch of baking soda mellows acidity without reducing tomato presence.
- The soup keeps refrigerated up to 5 days and freezes well for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings, approximately 1 cup per serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 149kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 481mg | 20% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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