Classic homemade Tomato soup is so easy to make that there is no reason to even consider buying the canned variety.
What type of tomato’s do you use to make tomato soup?
My go-to tomato’s are the canned San Marzano’s, sometimes I mix it up add some the fire roasted variety. If you prefer to use fresh tomato’s, 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 well 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.
- 1 28 ounce can crushed tomatoes
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 1/2 onion, diced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
- In a small dutch oven heat the olive oil over a medium high.
- Saute the onion and garlic, until translucent, about 3 minutes. Stir frequently to prevent the garlic from burning.
- Add the can of crushed tomatoes to onions and garlic. Stir in the sugar, basil, chicken stock, and heavy cream.
- Bring to a slow simmer and reduce heat to a low medium heat and continue cooking for about 15-20 minutes. Stir frequently until mixture begins to thicken.
- Let cool slightly, for about 10 minutes and transfer mixture to a large deep bowl and using an immersion blender, puree until you have a smooth and creamy texture.
- Return pureed soup mixture the dutch oven and bring back to a low simmer for 5 minutes.
- Serve with a slice of crusty french bread and side of fresh fruit for a light supper.
Amount Per Serving: Calories: 186 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 493mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g