Classic homemade Tomato soup is so easy to make that there is no reason to even consider buying the canned variety.
What type of tomatoes do you use to make tomato soup?
My go-to tomatoes are the canned San Marzano’s, sometimes I mix it up add some the fire roasted variety. If you prefer to use fresh tomatoes, cut them into larger chunks, line a sheet pan with parchment paper and roast the tomatoes and onions at 350 degrees for about 20 minutes.
I love making this in my small 1.5 quart Staub Petite saucepan, it’s the perfect size for this recipe and stores easily in the fridge if needed. Generally I don’t use my immersion blender (this is the one I use)in the cooking pot to avoid any scars or chips to saucepan. I found it works really well to transfer the soup mixture into my 8 cup measuring cup, it’s large enough and deep enough to avoid any outside splatters. Also, pouring back into the saucepan is easy because of the pouring spout.
What goes with Tomato Soup?
Try it with grilled cheese on sourdough bread, try using artisan cheeses and fresh basil or a grilled chicken panini is also nice. For something lighter go with a mixed green salad topped with tuna or chicken. The soup is also great cold with french baguette and butter, but then what doesn’t go well with french baguette and butter!
The soup is an all season comfort food.