Easy Tomato Soup Recipe
Tomato soup is a classic and beloved dish enjoyed worldwide. Its rich and comforting flavor, often paired with a hint of basil or other herbs, makes it a go-to choice for many. This simple yet satisfying soup is typically made with tomatoes, broth, and various seasonings.
In a pot, onions golden and bright,Tomatoes crushed, simmering just right.
Creamy swirls with parmesan’s delight,
Tomato soup, a comforting sight.
JASMINE’S KITCHEN
History of Tomato Soup:
The exact origins of tomato soup can be traced back to the early 19th century. The first recorded tomato soup recipe appeared in Maria Parloa’s 1872 cookbook, “The Appledore Cook Book.”
However, it wasn’t until the late 19th and early 20th centuries that canned tomato soup, notably the iconic Campbell’s Tomato Soup, became widely available, popularizing this convenient and flavorful soup.
Nutrition in Tomato Soup:
Tomato soup offers a variety of nutritional benefits. Tomatoes are rich in antioxidants, including lycopene, which has been linked to various health benefits. Additionally, tomato soup provides vitamins such as vitamin C and potassium.
While the exact nutritional content can vary based on the recipe, tomato soup is generally low in calories, making it a healthy and tasty choice for those seeking a light yet nourishing meal.
Ingredients for Tomato Basil Soup
Because this soup is made with tomatoes, it’s crucial to balance out the tanginess. We do this by adding cream, parmesan cheese, and a touch of sugar to even out the flavors.
- Butter: Unsalted butter is your culinary conductor for sautéing onions.
- Yellow Onion: Despite the seemingly generous amount, it gracefully disappears into the soup, imparting a harmonious sweetness.
- Garlic: Harness the flavor powerhouse with 1 tablespoon of minced garlic, sourced from about three cloves.
- Crushed Tomatoes: Opt for San Marzano tomatoes, including their juicy essence.
- Chicken Stock: Elevate the flavor profile with homemade chicken broth for an authentic touch.
- Basil: Introduce a burst of freshness with a quarter-cup of finely chopped basil. Pro tip: stack, roll, and slice for easy chopping.
- Sugar: A tablespoon of sweetness to counteract the tomato’s natural acidity.
- Black Pepper: Commence with half a teaspoon, adjusting to your taste preference.
- Whipping Cream: Bestowing a creamy texture, this ingredient masterfully balances acidity.
- Parmesan Cheese: A savory addition, contributing saltiness to the soup. It usually eliminates the need for extra salt.
How to Make Tomato Soup
- Sauteing the Aromatics:
Begin by melting 4 tablespoons of butter in a pot over medium heat. Saute the onions until they are softened and attain a golden hue, which typically takes approximately 10-12 minutes. Add minced garlic and continue to saute for an additional minute to infuse the flavors.
- Preparing the Tomato Soup Base:
Combine two 28-ounce cans of crushed tomatoes, including their juices, in the pot. Introduce chicken stock, chopped basil, sugar, and black pepper to the mixture. Bring it to a vigorous boil, then reduce the heat, partially cover the pot, and allow it to gently simmer for 10 minutes, allowing the flavors to meld.
- Blending for a Silky Texture (Optional):
For those who desire a smoother consistency, utilize an immersion blender directly in the pot or blend the soup in batches using a traditional blender. Take care not to overfill the blender with hot liquid to avoid spills or accidents. After blending, reintroduce the mixture to the pot to maintain its warmth.
- Incorporating Cream and Parmesan:
Gently fold in heavy cream and shredded parmesan cheese to elevate the richness and depth of flavors in the soup. Bring the mixture back to a gentle simmer, ensuring all ingredients are well incorporated. Taste and adjust seasoning if necessary to achieve the desired flavor profile.
- Serving the Culinary Delight:
Ladle the soup into warmed bowls, ensuring each serving is generously garnished with additional parmesan and fresh basil for a burst of freshness. Savor and relish in this delightful culinary creation, enjoying the harmonious blend of flavors with each spoonful.
Pro Tip:
If you like your soup with tomato chunks, similar to our Broccoli Cheese Soup, you can skip the blending step. Just proceed by adding cream and parmesan, then season to taste. This way, you’ll enjoy a heartier texture in your delightful tomato soup.
Essential: Choose a non-reactive pot.
Because this soup relies on tomatoes, it’s crucial to use a pot that won’t react with the acidity. Stay away from pots made of aluminum, cast iron, and copper, as these metals can alter the taste of the soup, giving it a metallic flavor.
Opt for non-reactive pots like stainless steel, enamel-coated cast iron, ceramic, or glass. In this case, we used our 5 1/2 Qt enamel-coated Dutch oven pot.
Common Questions
- Can dried basil be used as a substitute?
Certainly! If you don’t have fresh basil, you can use approximately 1 tablespoon of dried basil for the soup. It’s best to add the dried basil when incorporating the crushed tomatoes, allowing them time to soften and infuse the flavors. While dried herbs are suitable for soups, it’s recommended not to use them as a garnish. Adjust the quantity based on your taste preferences.
- Can fresh tomatoes be used?
Making your own crushed tomatoes can be quite time-consuming. For a simpler option, we recommend purchasing pre-crushed tomatoes. This saves you time and effort in the kitchen while still ensuring a convenient and flavorful base for your soup.
- What if my soup is too sour or acidic?
Ensure that your pot is non-reactive, as mentioned earlier, and adjust the sugar and cream quantities according to your taste preferences. This helps achieve a well-balanced flavor by counteracting the acidity of the tomatoes.
- Can I use fresh tomatoes instead of canned ones?
Yes, you can use fresh tomatoes. Simply blanch and peel them before adding to the soup. Adjust the seasoning accordingly.
- How long can I store leftover tomato soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze tomato soup?
Yes, you can freeze tomato soup in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
- Is it necessary to use chicken broth, or can I use vegetable broth for a vegetarian version?
You can use vegetable broth as a vegetarian option, maintaining a rich flavor.
- What herbs can I use instead of basil?
Dried oregano or thyme can be good alternatives to basil.
- How can I reduce the acidity of the soup?
Balancing the acidity can be achieved by adding a bit more sugar and cream, adjusting to your taste.
- Is it necessary to use a non-reactive pot?
Yes, to avoid any metallic taste, it’s important to use a non-reactive pot, such as stainless steel, enamel-coated cast iron, ceramic, or glass.
- What toppings can I add to the soup?
Common toppings include grated parmesan, fresh basil, croutons, or a swirl of cream.
How to Serve Tomato Soup
Grilled Cheese:
Elevate your meal by pairing tomato soup with grilled cheese sandwiches, perfect for dipping into the warm soup.
Parmesan:
Enhance the flavor by adding shredded parmesan while the soup is hot, allowing it to melt and create a delicious layer on top.
Fresh Basil:
Sprinkle thinly sliced fresh basil over the soup for a burst of herbal freshness that complements the tomato base.
Croutons:
Add a satisfying crunch to your soup by sprinkling crunchy croutons over the top, providing both texture and flavor.
Toast:
Keep it simple with toasted bread or crostini, providing a delightful option for dunking into the savory soup.
These creative toppings and accompaniments enhance the tomato soup experience, offering a variety of flavors and textures.
More Soup Recipes to try:
Creamy Tomato Soup Recipe
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions (3 cups finely chopped)
- 3 garlic cloves 1 Tbsp minced
- 56 oz crushed tomatoes two 28-oz cans with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil plus more to serve
- 1 Tbsp sugar or added to taste
- 1/2 tsp black pepper or to taste
- 1/2 cup heavy whipping cream or to taste to combat acidity
- 1/3 cup parmesan cheese freshly grated, plus more to serve
Instructions
- Put a pot or a big pan on the stove over medium heat. Add some butter, then the chopped onions. Cook them for 10-12 minutes, stirring now and then, until they’re soft and turn golden. Add the minced garlic and cook for 1 more minute until it smells nice.
- Put the crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or as much as you like), and black pepper in the pot. Mix them all together and let it boil. Then, lower the heat, cover it partly with a lid, and let it cook gently for 10 minutes.
- You can keep the soup chunky if you want, but if you prefer it smooth and creamy, use a hand blender right in the pot until it’s as smooth as you like. Or, pour it into a blender in small amounts, being careful not to fill it too much with hot liquid. Start blending with short pulses.
- Pour in some heavy cream and freshly grated parmesan cheese. Let it simmer again. Taste it and add salt and pepper if needed. Then, turn off the heat.
- Serve the soup in warm bowls and sprinkle more Parmesan cheese and chopped fresh basil on top. Enjoy your meal!
NOTE:
- *Certain crushed tomatoes may have a tangy flavor. If the soup tastes too tangy or sour, you can fix it by adding more heavy cream and sugar until it tastes just right for you.
