Really, the only tomato soup recipe you’ll ever need. For my first attempt I had to halve it due to the ingredients I had on hand…but if you’re going to make this, definitely make a big pot (what’s listed below) and enjoy it for a couple of days (if it lasts that long). The only changes I made were to cut the sugar in half, and use the recipe’s comment’s recommendation of adding chopped carrots (instead of adding honey at the end). Borrowed from the New York Times, this could also be used as a super simple base to a super simple chicken tortilla soup – we recommend large bowls, shredded chicken, crumbled queso, cubed avocado, crispy tortilla strips and perhaps a titch of chopped ancho chili in adobo sauce or chopped sun-dried tomatoes. Put everything into your bowl, cover it all with perfect tomato soup and finish it with a spoonful of sour cream – enjoy!

Tomato Soupfor a large pot

1 c. butter

2 large onions, diced AND 2 to 4 large carrots, diced

1/2 c. flour

4 cans (796 mL/28 oz) San Marzano whole tomatoes

1 1/2 c.+ strong chicken broth

2 T. sugar AND 1 T. kosher salt

1 t. EACH celery salt AND freshly ground pepper

1 c. half-and-half (or cream)

Melt the butter in a large pot over medium-low heat. Add in the onions and carrots and cook them slowly, stirring regularly, until all are soft – this should take about 20 minutes. Stir in the flour and cook for a couple of minutes until the mix is a lovely golden color – do not brown – and then stir in the tomatoes and their juices, broth, sugar, salt, celery salt and pepper. Break up the tomatoes as much as you can (I add them with my hands, squishing them before they go in the pot), raise the heat to medium and bring the soup to a simmer for about 30 minutes, stirring frequently.

Remove the pot from the heat and carefully use an immersion blender to purée (or do this in batches in a stand blender), return the pot to the heat, add in the cream and heat until all is heat through. This is also a lovely pick me up to sip out of a mug on a chilly afternoon.

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