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This ultra-simple tomato soup transforms humble pantry staples into a velvety, comforting bowl that tastes like it simmered all day. Perfect for those evenings when you crave something homemade but don't have the energy for anything complicated.
My love affair with this recipe began during a particularly hectic week when my dinner plans kept falling through. I tossed these ingredients together out of desperation, and now it's become my ultimate comfort food shortcut that even my pickiest eaters request.
Ingredients
- Whole peeled tomatoes: preferably San Marzano variety for their sweet flavor and low acidity. The quality of tomatoes makes all the difference here.
- Yellow onion: adds natural sweetness that balances the tomatoes' acidity without needing added sugar. Choose a medium firm onion with tight skin.
- Garlic cloves: provide that essential aromatic foundation. Look for firm bulbs without any sprouting.
- Unsalted butter: creates richness and silky mouthfeel. European style butter with higher fat content works beautifully here.
- Vegetable broth: adds depth and thins the consistency perfectly. Homemade is wonderful but a good quality store bought works great too.
Step-by-Step Instructions
- Sauté Aromatics:
- Melt butter in a large, heavy bottomed pot over medium heat until it begins to foam slightly. Add the halved onion cut side down and whole garlic cloves. Let them cook undisturbed for at least 3 minutes before gently moving them around. Continue cooking for another 2 minutes until they develop golden edges and become fragrant. This slow cooking releases their natural sugars and builds the flavor foundation.
- Add Tomatoes and Broth:
- Pour in both cans of tomatoes along with all their juices. Crush them slightly with your spoon to release their flavor. Add the vegetable broth and stir everything together, scraping the bottom of the pot to incorporate any browned bits. These contain concentrated flavor that enriches your soup.
- Simmer Gently:
- Bring the mixture to a gentle bubble, then reduce heat to low. Partially cover the pot with a lid allowing some steam to escape. Let everything simmer together for a full 30 minutes, stirring occasionally. This slow cooking melds the flavors and softens the tomatoes completely. The soup will reduce slightly and intensify in flavor.
- Blend Until Smooth:
- Remove the pot from heat and let cool for about 5 minutes. If using an immersion blender, blend directly in the pot until completely smooth, taking care to keep the blender submerged to avoid splatters. If using a standing blender, work in batches filling no more than halfway, and place a towel over the lid while blending. Blend each batch for at least 30 seconds for silky texture.
- Season and Serve:
- Return blended soup to the pot if needed. Taste and season generously with salt and freshly ground black pepper. The right amount of salt awakens all the flavors. Serve immediately in warmed bowls for the best experience.
Butter is truly the secret ingredient here. I discovered its importance when I tried making this with olive oil one day. While still good, it lacked that particular richness that makes this soup so satisfying. My family noticed immediately that something was different and requested the original butter version next time.
Storage Tips
This soup actually improves overnight as the flavors continue to meld. Store cooled soup in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium low heat, stirring occasionally. The soup will thicken considerably when chilled, so you may need to add a splash of broth or water when reheating to reach your desired consistency. For longer storage, freeze in portion sized containers, leaving at least an inch of headspace for expansion.
Smart Substitutions
Not every pantry is stocked the same way, so feel free to adapt this recipe to what you have available. Diced canned tomatoes work in place of whole peeled ones, though the texture may be slightly different. No butter? Olive oil creates a different but equally delicious flavor profile. For a dairy free version, use olive oil and finish with a splash of coconut milk. Red onion can substitute for yellow in a pinch, though it might slightly alter the color. Even chicken broth works instead of vegetable broth if that's what you have on hand.
Elevating Your Soup
While this soup shines in its simplicity, sometimes it's fun to dress it up. A drizzle of good quality olive oil and a few torn basil leaves add freshness. For texture contrast, top with homemade croutons or a sprinkle of toasted pine nuts. A dollop of pesto swirled in just before serving creates beautiful presentation and flavor boost. And of course, nothing beats serving this alongside a perfectly golden grilled cheese sandwich made with sharp cheddar and good sourdough bread for the ultimate comfort food pairing.
Frequently Asked Questions
- → Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used! You'll need about 3-4 cups of peeled and chopped tomatoes. Simmer them longer to break down the texture and release their flavors.
- → How can I make the soup creamier?
To make it creamier, add a splash of heavy cream or coconut milk just before serving. You could also blend in a small boiled potato for an extra smooth texture.
- → What can I use instead of vegetable broth?
You can substitute vegetable broth with water, chicken stock, or even a bouillon cube dissolved in warm water for equal depth of flavor.
- → How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- → What toppings pair well with tomato soup?
Fresh basil, croutons, shredded cheese, or a drizzle of olive oil make excellent toppings. For more substance, pair it with a gooey grilled cheese sandwich.
- → Can I make this soup spicy?
Yes! Add a pinch of red pepper flakes or a chopped chili pepper during the sautéing step to introduce a spicy kick.