With fresh or canned tomatoes, this is the BEST homemade tomato soup recipe you can find. You have complete control over the soup's thickness, and if you want it to be creamy, it's simple to do so.
Serve this alongside my Buttermilk Biscuits or Cheddar Bay Biscuits, if you please!
I can't wait to share my recipe for tomato soup with you. The day has finally arrived after years of intermittent attempts to perfect this dish.
In order to release their natural sugars, onions and carrots are first caramelised in butter. They are the ideal technique to balance the acidity from the tomatoes and are afterwards incorporated into the broth.
Several other slightly similar ingredients. These subtly balance out the flavour palette in a way that is truly restaurant-quality, like mustard powder and white wine.
You have complete control over the consistency, which is neither too thin nor too thick. It gets thicker the longer it simmers. Although there's no mistaking that this is tomato soup, the tomatoes aren't overpowering either. Ready to succeed?
INGREDIENTS
- Ingredients
- 2 Tablespoons butter
- 1 yellow onion, diced
- ⅓ cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasonings
- ½ teaspoon dried basil
- 1 teaspoon mustard powder
- 1 tablespoon tomato paste
- ½ cup dry white wine, see notes
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced tomatoes
- ½ cup heavy cream
To Garnish
- Parmesan cheese
- Pinch red pepper flakes
How to make it
Butter should be used to caramelise the onions and carrots for 25 minutes, stirring occasionally. Cook for two minutes after adding tomato paste, garlic, and spices. White wine should be added and simmered for 3 to 4 minutes or until it has thickened and reduced by half.
Add chicken broth and diced tomatoes. With an immersion blender or a standard blender, remove from the heat and puree until smooth.
Bring it back to a low boil and let it uncovered for 30 minutes. sometimes stir. Add cream after reaching the desired thickness. If preferred, top with Parmesan cheese and red pepper flakes before serving.
Fresh Tomato Use
- You can use 28 oz. of fresh tomatoes in this recipe. For this dish, you may even create these simple roasted tomatoes!
- To get rid of the skins: Fresh tomatoes should be cut in half and placed cut-side-down on a baking sheet with a rim. Just a few minutes of broiling are necessary to get the skins to pucker and loosen. The skins will easily slide off when they are cold enough to touch.
What to add to tomato soup
- The sweetness of the caramelised onions and/or carrots balances the acidity of the tomatoes, tomato paste, and mustard powder. It simply enhances the flavour of the soup without giving it a sugary flavour.
- Garlic, basic seasonings, chicken broth, and cream are among the other flavours in this dish that are accentuated by the reduction of white wine.
- Try my amazing tomato tortellini soup recipe if you like pasta!
- For extra more flavour, sprinkle some Ranch Oyster Crackers on top of the soup
Pro tips
- To add even more flavour while simmering, add the rind from a block of Parmesan, Romano, or Asiago cheese!
- This soup benefits greatly from the addition of wine, although chicken broth can be used in its place if you don't cook with wine.
- Although it is also optional, the cream is a fantastic counterpoint to the tomatoes for the ideal harmony.
- If you don't have mustard powder, you can substitute dijon mustard. Although you can't taste it directly, it allows the other flavours to stand out more.
- The onions and carrots don't have to be completely caramelised if you're pressed for time, but doing so definitely adds something special!
- If you like your soup with bits of tomato, start by adding only the chicken broth and pureeing until smooth. When you have the right consistency, add the tomatoes and blend again.
Storage
Refrigerate for up to 5 days or freeze for up to 3 months after placing in an airtight container.
Tools for this recipe
- Immersion Blender: I frequently use this to quickly, easily, and thoroughly blend soups and sauces.
- The ideal size Dutch oven for this soup is a 4-quart one. This one is excellent and yours to keep forever.
- Fresh garlic is significantly more delicious when minced for Garlic Twister. This twister completes the task quickly and conveniently.
- Bowls for soup—I adore them!
Tomato Soup Recipe
Ingredients
- 2 Tablespoons butter
- 1 yellow onion, diced
- ⅓ cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasonings
- ½ teaspoon dried basil
- 1 teaspoon mustard powder
- 1 Tablespoons tomato paste
- ½ cup dry white wine
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced tomatoes
- ½ cup heavy cream
To Garnish
- Parmesan cheese
- Pinch red pepper flakes
Instructions
- Take out the cream to allow it to come down to room temperature while the soup cooks.
- Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
- Add the garlic, Italian seasonings, basil, mustard powder, and tomato paste. Stir to combine and cook for 2 minutes over medium-low heat.
- Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.
- Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
- Return to the stove and bring to a gentle boil. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate more. Stir occasionally as it simmers.
- Turn heat off. Gradually stir in the cream and garnish with Parmesan and red pepper flakes if desired. Serve!
Notes
Pro Tips:
- Pinot Grigio or Chardonnay are my preferred wine choices to use in this recipe. The wine adds a really nice flavor element to this soup but if you don't cook with wine, you can use chicken broth instead.
- Add the rind from a block of Parmesan, Romano, or Asiago cheese during the simmering process for an additional flavor boost!
- The cream is also optional but is another great offset to the tomatoes for just the right balance.
- Dijon mustard can be used if you don't have mustard powder. You can't taste it outright, but it helps enhance the other flavors.
- If you're low on time, you don't have to fully caramelize the onions and the carrots, but doing so really adds something extra!
- If you prefer chunks of tomato in your soup, add just the chicken broth at first and blend until smooth. Then add the tomatoes, and blend until your desired consistency is reached.
- You can even make these easy roasted tomatoes for this recipe!
- Top this soup with Ranch Oyster Crackers for even more flavor.
- This recipe is in PoRecipes.Com
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