>Okay, friend, let me tell you about comfort in a bowl. This isn’t just any soup; it’s Grandma’s tomato soup, the one that cured every childhood sniffle and warmed us up on those blustery autumn days. It’s even easier than opening a can, and the flavor? A million times better. Forget that bland, watery stuff – this tomato soup is rich, creamy, and bursting with fresh tomato goodness. If you love a classic grilled cheese and tomato soup combo, get ready for an upgrade. This recipe will change the way you think about tomato soup forever.
What is tomato soup?
>>tomato soup, in its simplest form, is a soup made primarily from tomatoes. But this isn’t *just* tomatoes. Think of it as a celebration of everything summery and bright, simmered down to a comforting elixir. It’s essentially a blank canvas for so many flavor possibilities. You can keep it simple and rustic, or dress it up with herbs, spices, and a swirl of cream. My grandma always said it was the perfect way to use up a glut of summer tomatoes, and she was right! It’s versatile, forgiving, and unbelievably satisfying.
Why you’ll love this recipe?
>>Seriously, where do I even begin? What I love most about this tomato soup is that it’s ridiculously easy to make. No fancy equipment or complicated techniques needed. Anyone can whip this up! But beyond the simplicity, the flavor is just incredible. It’s got that perfect balance of sweetness and acidity, with a depth of flavor that comes from slow simmering and fresh ingredients. Plus, it’s super budget-friendly. Canned tomatoes work beautifully (especially in the winter when fresh aren’t great), and the other ingredients are pantry staples. It’s also incredibly versatile. Enjoy it as a light lunch, a comforting dinner, or even as a starter for a more elaborate meal. It’s a real crowd-pleaser, and my kids ask for it all the time. This recipe is a total winner, trust me!
How do I make tomato soup?
Quick Overview
>>How do I make tomato soup? You’ll basically sauté some aromatics, add your tomatoes and broth, simmer until the flavors meld, and then serve. What is the best way to blend ingredients until smooth. What is the secret of the simmering process? Slow cooking is what really brings out the depth of flavor. What is the best way to spend a weeknight cooking time? How do I make a simple recipe that works?
Ingredients
>For the Soup:
* 2 tablespoons olive oil – Good quality makes a difference here!
* 1 medium yellow onion, chopped – I always use yellow for sweetness.
* 2 cloves garlic, minced – Don’t skimp on the garlic!
* 1 (28 ounce) can crushed tomatoes – Fire-roasted are a delicious variation.
* 4 cups vegetable broth – Chicken broth works too if you’re not vegetarian.
* 1 teaspoon dried basil – Fresh basil is amazing if you have it!
* 1/2 teaspoon dried oregano – Adds a nice earthy note.
* 1/4 teaspoon Red Pepper flakes (optional) – Just a pinch for a little kick!
* Salt and pepper to taste – Season generously.
* 1/2 cup heavy cream (optional) – Makes it extra creamy and decadent. I’ve even used coconut milk for a dairy-free version, and it’s delicious!
What are the steps of
Step 1: Sauté the Aromatics
>>Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, or it will become bitter.
Step 2: Add the Tomatoes and Broth
>>Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, and Red Pepper flakes (if using). Season with salt and pepper to taste. I always start with about a teaspoon of salt and 1/2 teaspoon of pepper, then adjust to my liking.
Step 3: Simmer
>>Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it simmer while I’m doing other things around the house.
Step 4: Blend
>>Carefully transfer the soup to a blender and blend until smooth. (Be careful when blending hot liquids! It’s best to do it in batches and vent the lid.) Alternatively, you can use an immersion blender to blend the soup directly in the pot. This is my preferred method because it’s less messy.
Step 5: Add Cream (Optional)
>>If you’re using heavy cream, stir it into the blended soup. Heat gently over low heat until warmed through. Don’t let it boil!
Step 6: Serve
>>Ladle the tomato soup into bowls and garnish as desired. I love to top mine with a swirl of cream, a sprinkle of fresh herbs, or a dollop of pesto. Grilled cheese is, of course, the perfect accompaniment!
What are some good ways to serve it with?
>>This tomato soup is incredibly versatile, so there are tons of ways to enjoy it! My go-to is always grilled cheese – a classic for a reason. But it’s also fantastic with a crusty baguette for dipping, a side salad for a light lunch, or even as a starter for a more formal dinner.
For a heartier meal, try pairing it with a panini or a quesadilla.
And for a really cozy night in, I love to serve it with a big bowl of popcorn and a movie.
My family tradition is to have it every Halloween night before trick-or-treating. It’s the perfect way to warm up before heading out into the chilly evening.
How do I make tomato soup?
>>Okay, here are a few of my tried-and-true tips for making the *best* tomato soup ever. First, don’t be afraid to experiment with different types of tomatoes. San Marzano tomatoes are known for their sweetness and low acidity, so they’re a great choice. Fire-roasted tomatoes will add a smoky depth of flavor.
Secondly, always sauté your aromatics (onion and garlic) before adding the tomatoes. This will help to develop their flavor and prevent them from tasting raw.
Another tip is to use good quality broth. It really makes a difference in the overall taste of the soup.
If you want a richer flavor, try roasting your tomatoes before making the soup. Simply toss them with olive oil, salt, and pepper, and roast at 400°F for about 30 minutes.
And finally, don’t over-blend the soup. Blending it too much can make it gummy. Just blend until it’s smooth and creamy.
What are some Storing and Reheating Tips?
>>This tomato soup stores beautifully, so it’s great for meal prepping.
To store it in the refrigerator, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, you can freeze it. Pour the cooled soup into freezer-safe containers or bags, leaving some headspace for expansion. It will keep in the freezer for up to 3 months.
To reheat, thaw the soup in the refrigerator overnight, or use the defrost setting on your microwave. Then, heat it gently in a pot over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be sure to use a microwave-safe bowl and heat it in short intervals, stirring in between, to prevent it from splattering.
Frequently Asked Questions
Final Thoughts
>>So there you have it – Grandma’s Famous Tomato Soup! It’s a simple, comforting, and incredibly delicious recipe that I know you’ll love. It’s perfect for a cozy night in, a quick lunch, or even a special occasion. I really hope you give it a try! And if you do, please let me know how it turns out. I’d love to hear about your variations and serving suggestions. If you’re a fan of comforting soup recipes, be sure to check out my other recipes too! Happy cooking!
tomato soup
Ingredients
Main Ingredients
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Combine crushed tomatoes, vegetable broth, heavy cream, sugar, salt, and pepper in a saucepan.
- Bring to a simmer over medium heat.
- Reduce heat and cook for 15-20 minutes, stirring occasionally.
- Serve hot.
