Classic Tomato Soup

As my readers know, I love tomatoes!  I love a juicy Jersey tomato simply sliced in the summer.  And I love all the wonderful things you can do with canned tomatoes in the fall and winter.  A good marinara sauce and tomato soup are among my favorites.

I didn’t have a “go-to” tomato soup recipe but I think I do now.  This super easy recipe from Everyday Food was just perfect.  The only change I made was to add about 1/3 cup of grated parmesan cheese as I was using my immersion blender to puree the soup.  The cheese added some delicious flavor and a great texture to the soup.

Also, make sure to use San Marzano tomatoes.  I think they have much better flavor.

Sadly I don’t have a photo of this delicious tomato soup but I have a few portions frozen so hopefully I will add a photo in the future.

Classic Tomato Soup
Everyday Food

  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
  1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
  2. To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
  3. Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

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