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  • Tomato Soup
  • Tomato Soup

Tomato Soup

Food | February 07, 2017 | Nik Manojlovich
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A rich-tasting, flavourful recipe that never fails to satisfy, this HOMEMADE TOMATO SOUP is happiness served up in a bowl.

I’ve always been a big fan of TOMATO SOUP, and as a kid remember my mom opening a can when we were hungry and she was pressed for time. Years later, I’ve come to appreciate how easy this all-time favourite soup is to prepare from scratch, which in my opinion, tastes so much better. Prepare to be amazed by how simple this homemade classic can be.

Here are some tried and true tips.

1) SAN MARZANO TOMATOES – We often crave TOMATO SOUP in the fall and winter months when locally grown tomatoes are just a memory. This recipe calls for cans of San Marzano tomatoes from Italy. They’re famous for their sweetness and intense flavour.

2) ONION – The flavour of a sweet onion is essential to this recipe. Look for Vidalia onions if possible, and allow them to almost melt into the butter when slow-cooking them. Word of advice: never add garlic to a tomato soup; it will make it bitter.

3) BEET AND CARROT – Adding these two sweet vegetables eliminates the need for processed sugar. Yes, a certain sweetness in this soup makes the tomato flavour shine, but achieving it with other vegetables keeps things wholesome and healthy.

4) SEASONING – The simple addition of the kosher and celery salts, plus a touch of dried oregano, keep the recipe’s tomato flavour front and centre. If using fresh oregano, reduce the quantity by half.

5) GLUTEN-FREE – Adding the flour thickens the soup up, but those wishing a gluten-free soup can simply skip this step and go right to adding the pure vegetable broth (head HERE for the recipe). The soup will be a bit runnier but it won’t impact the flavour.

6) FINAL STEP – The final step where we purée the soup is essential to creating that silky, smooth texture we all associate with this favourite soup. I usually use an IMMERSION BLENDER and love the way it slowly creates such a luxurious purée.

Gorgeously coloured and richly flavoured, this HOMEMADE TOMATO SOUP recipe is perfect for whenever you’re craving something wholesome.

Ingredients & Amounts

  • 1 cup of butter, unsalted
  • 2 Vidalia onions, chopped
  • 1 carrot, peeled and chopped
  • 1 yellow beet, peeled and chopped
  • teaspoons of kosher salt
  • 1 teaspoon of celery salt
  • ½ teaspoon of dried oregano
  • ¼ cup of flour
  • 1 cup of vegetable broth
  • 3 28oz. cans of San Marzano tomatoes
  • ¼ cup of half and half cream

Instructions

  1. Melt butter in a medium-sized soup pot on medium heat. Add chopped onions. Stir, cover and continue to cook for 10 minutes. Add chopped beet and carrot, cover and allow to cook for another 10 minutes.
  2. Add seasoning and stir. Sprinkle in flour and stir, having the flour to soak up the liquid and coat the vegetables. Add the vegetable broth, stir and allow to thicken. Add the tomatoes, cover, reduce to low and simmer for 20 minutes.
  3. Remove pot from stove. Use an immersion blender to carefully purée the soup. If using a standard blender, purée in small batches, and be sure to remove the central cap so the hot soup doesn’t burst out of the blender. Stir in half and half cream and serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I haven’t listened to this album in years but doing so brought back a ton of great memories. Head to iTunes to download The Pretenders Singles to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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