Simple and fast, this is the best ultimate tomato soup recipe ever! It’s been a while since I made this, but it’s oh so good. YUM!
The weather in California is very cold and we all need a classic homemade tomato soup recipe to keep us warm and toasty.
Last time I made this tomato soup was my freshman year of college. I served this soup with grilled cheese on the side. By the way, the ultimate grilled cheese recipe will be coming! Be on the look out.
There is no better duo than that, right? At least in my house, we love anything that has cheese. This time around I served it with Sour Dough bread I baked from Wild Grain.
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This tomato soup is super easy and the aroma is incredible! Best part, it can be made a three days ahead of time and it freezes amazing too!
YIELD: 6-8 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
- 2 cans (28 Oz ) diced tomatoes
- 3/4 cup vegetable broth
- 2 tablespoons butter
- 1 cup diced onion; medium
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- Salt and pepper, for taste
- 1/2 cup heavy cream or coconut milk (optional)
- Garnish: Parsley, Crushed Pepper, Cream/Milk
- In a strainer set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of the juice. You may have anywhere from 2-3 cups juice from the tomatoes (depending on the brand).
- Add broth to the tomato juice to equal 3 1/2 cups total. Set tomatoes and liquid aside.
- In a 5-quart pot set over medium heat, melt the butter.
- Add the onion and cook until translucent, about 3-5 minutes.
- Add about 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be thicken as it cooks.
- Stir in the tomato paste and the flour. Cook, stirring constantly, 2 minutes.
- Stir in the reserved tomato broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes.
- Remove from the heat and throw away the bay leaf.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in the cream, if using, and season to taste with salt and pepper, if needed.
- Garnish with fresh parsley, crushed peppers, cream; optional.