Classic homemade Tomato soup is so easy to make that there is no reason to even consider buying the canned variety.
How to Make Tomato Soup
What type of tomatoes do you use to make tomato soup?
My go-to tomatoes are the canned San Marzano’s, sometimes I mix the flavors up and add some the fire-roasted tomato’s. If you prefer to use fresh tomatoes, cut them into larger chunks, line a sheet pan with parchment paper and roast the tomatoes with 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. An immersion blender (this is the one I use) is great for easily creaming the soup. I found it works really well. transfer the soup mixture into an 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!
Tomato soup is an all-season comfort food.