Classic Tomato Soup

4 Apr

I only started making soup a few years ago, before that it was Campbell’s. Yup, from a can, now I wouldn’t dream of it. The funny thing is, growing up both my parents were big soup eaters but my Mom never made it from scratch. I guess making dinner for 10 people every night was all the cooking she wanted to do, and in our house soup was eaten for lunch not dinner. Campbell’s tomato soup was a favorite and of course with a grilled cheese sandwich. My Dad always got creative with his, adding leftover rice, noodles or even chopped up hotdogs.

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Now that I make my own soup I really wanted to re-create that smooth, tasty flavor of my childhood favorite. I began searching for recipes and realized that many seemed to be watered down versions of marinara or grandma’s Sunday gravy with basil and oregano. They had an Italian flavor profile, but I wanted a classic flavor, so I went to work on my own recipe and here it is…and it is exactly what I wanted! I hope you enjoy it. I figured we could all use a good recipe for comfort food during this difficult time.

And in a nod to my Dad feel free to add in rice, noodles, shredded cheese, croutons and even chopped up hot dogs if you dare!

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Ingredients:

1 28 oz can of San Marzano tomatoes

1 qt vegetable broth

2 Tbs olive oil

2 carrots, peeled, finely chopped

2 stalks celery, finely chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

1 tsp thyme

Directions:

Heat olive oil in a large stock pot over medium heat, add onions, celery and carrots. Sauté until the onion is soft and translucent, about 10 minutes. Add garlic, thyme, salt and pepper; sauté for just 2 or 3 minutes more.

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Add vegetable broth and tomatoes. I like to chop the tomatoes up a bit once they are in the pot. Stir to combine. Bring soup up to a boil then turn down to simmer and cook for 1 1/2 hours.

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Turn off heat. Using and immersion blender, blend the soup until smooth.

If you don’t have an immersion blender, do what I do, use a blender. Add to blender in batches and put each blended batch into a large sauce pan. Be careful not to fill the blender too much and hold the cover tight so it doesn’t explode from the heat. Adjust seasoning at this point, adding more salt and pepper if needed.

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Heat up over low flame for 15 to 20 minutes before serving. Garnish with freshly ground pepper.

Peace and good eats. Stay safe and be well.

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2 Responses to “Classic Tomato Soup”

  1. City Foodie Farm April 11, 2020 at 9:47 am #

    That looks delicious!!

    Like

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  1. Classic Tomato Soup — The Fork and Table | My Meals are on Wheels - April 6, 2020

    […] via Classic Tomato Soup — The Fork and Table […]

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