To tell you the truth, this side simple tomato soup recipe is one step further than being the best I have ever tasted. Better still, it is so easy to make as you need to have just three main ingredients to (butter, onion, and tomatoes). It is zesty and aromatic!
A classic tomato sauce, which Marcella Hazan is so famous for, was the seed where I borrowed inspiration for making this tomato soup that is utterly a velvety pleasure.
Ingredients
Tomatoes: Canned tomatoes are great for the recipe. The stores carry them all year round, so I can eat this soup whenever I want. I prefer San Marzano or Muir Glen to other brands. However, if you opt for fresh ones, count about 10-12 medium ones (or 2 pounds) one. You don’t have to peel them as the whole mixture will be blended later!
Onion: Cut one large onion in half and then cut it into wedges, which are cooked until they soften and sweat along with the tomatoes. The onion provides the soup with a smooth creamy texture that makes it taste even better.
Butter: Rather than adding cream or milk, I put butter into the pot. At the same time, it cathes together with tomato and onions, it gives that smooth, creamy taste.
How to Make Homemade Tomato Soup
For this simple but delicious tomato soup, blend the butter, onion, a large can of tomatoes, and water in a large pot. (Usually, I will use water, but you can also use some broth or stock as well). The tips for using fresh tomatoes are also provided.
You will want to heat the mixture a little and then let it cook for 40 minutes. The butter is the most important for having the creamy quality of the soup, and the onion is softened, which makes the soup’s texture smoother when it is blended.
Blend the soup until it becomes a smoothie. I use a stick blender to puree it, but a usual blender is also ok. Taste the soup to know the exact amount of salt and pepper to add then enjoy it with your loved ones!
What to Serve with Tomato Soup
Talking about our household, we prefer tomato soup with the slathered grilled cheese. More to this, it is very delicious, even when croutons are homemade. Serve it with focaccia, garlic bread, or we can also top it with some butter.
Moreover, this dish is also served with green salads. Try it as a main course with a chopped salad, tahini kale salad, or a classic Caesar salad.
You Will Need:
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into wedges
- 1 (28-ounce) can whole peeled or crushed tomatoes
- 1 ½ cups water, low sodium vegetable stock, or chicken stock
- 1/2 teaspoon fine sea salt, or more to taste
Directions:
In a Dutch oven or large saucepan, melt the butter over medium heat.
Add the onion wedges, water, tomatoes (with their juices), and 1/2 teaspoon of salt.
Bring everything to a simmering point. Let it be uncovered and continue to cook for about 40 minutes, and a hot bowl of soup that is stirred on occasion is ready for tasting.
Using an immersion blender, the mixture is seasoned to taste. Some texture can be nice—super-smooth is not necessary. A stick blender can be used not having to move contents to blender as done in smaller bodies; instead, a traditional blender in smaller portions also comes in handy. However, when working with a conventional blender, you should be careful, as the steam will heat and expand the hot soup. Take out the center of the cover and cover the pot with a towel so the steam can escape and avoid splattering.
Excess of uneaten tomato soup should be kept in the airtight box in the glacial for almost 3 days or frozen for almost 3 months.
Tips:
Fresh Tomatoes: Make use of 10-12 medium-sized tomatoes (about 2 pounds). There is no need to peel them, because they will be all blended together.
Tofu Creamed Soup: Replace the butter with your favorite vegan oil, such as almond, at first, as it will give a more truckled flavor.
Tomato Basil Soup: To become a taste trickster you may include a portion of fresh basil before combining typical tomato soup.
Thick Tomato Soup: Besides blending, experiment by incrementing a cloud of cream to it, that will make it an exceptional creamy texture.
Nutrition Per Serving
Calories 348
Total Fat 24.9g
Saturated Fat 14.8g
Cholesterol 61mg
Sodium 1485.4mg
Carbohydrate 29.6g
Dietary Fiber 4.5g
Total Sugars 15.4g
Protein 7.8g
