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Homemade Tomato Soup

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I’ll get back to the Christmas goodies later tonight, but for now I wanted to give you alittle something to make on those cold winter nights.

I love soup, but this was the first time I ever made homemade tomato soup. And it was sooooo yummy!

And really easy, too. Sure, it took a little longer than heating up a can of soup, but the taste was so much better. And you can tailor it for your own tastes. I put dried basil in mine, but you could try other spices, or turn up the spice a bit.

Oh, and I have a confession to make. To go along with my soup, which was delightful and yummy, I made cheese toast. With plastic, processed, nasty cheese. But y’all, that’s what I was craving. I didn’t want fancy cheese. I wanted that kind that gets all shiny when it melts, and nasty and wrinkly when you pick up the bread.

And then I guess the kitchen gods got mad at me, because look what I pulled out of the oven.

But I don’t even care. Because I made some more, and I ate it with gusto. I figure the soup balances it out, right?

Tomato Soup
(adapted from America’s Test Kitchen)

Serves: 8
Prep Time: 10 minutes
Total Time: 50 minutes

Use canned diced tomatoes packed in juice (rather than puree) for this soup; you will need some of the juice to make the soup. Serve with croutons.


4 tbsp. (1/2 stick) unsalted butter
2 (28-ounce) cans diced tomatoes, drained with 3 cups of the juice reserved
1 onion, chopped fine
2 tbsp. light brown sugar
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream (or less, if desired)
Salt and pepper
Cayenne pepper
Dried Basil

1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

2. Stir in the flour and cook for 1 minute. Slowely stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender (or food processor) until smooth.

(OPTIONAL STEP–I like my tomato soup really smooth, so at this point, I put the soup through a fine mesh strainer, and kind of pushed it through with a wooden spoon. That way, all of the seeds and other unpleasant textures was gone, and I could go about my anal, merry way. Of course, you can skip straight to step three)

3. Return the pureed soup to the pot and stir in the cream. I actually just poured in a few splashes of cream (probably about half of what the recipe called for–but you can use as much or as little ass you like!) Bring to a brief simmer, then remove from the heat. Season with salt, pepper, dried basil (or any dried or fresh spices you like) and cayenne to taste before serving.

To make ahead:

This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.


About Brandy

I'm a full-time writer, part-time baker, and not-enough-time runner.

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