Classic Tomato Soup
As my readers know, I love tomatoes!Â I love a juicy Jersey tomato simply sliced in the summer.Â And I love all the wonderful things you can do with canned tomatoes in the fall and winter.Â 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.Â This super easy recipe from Everyday Food was just perfect.Â 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.Â The cheese added some delicious flavor and a great texture to the soup.
Also, make sure to use San Marzano tomatoes.Â 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
- 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)
- 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.
- 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.)
- 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.