Cream of tomato soup is wonderful any time of year, and so easy you will want to make it frequently.
On rainy days, the first thing some people think of is a bowl of tomato soup and a grilled cheese sandwich. I thought of that, too, but since The Good Plate is all about reconstructing packaged foods, I decided to make tomato soup from scratch.
You will find that it is just as easy to make as opening the can. You probably have all the ingredients already on hand, and it’s very economical, too.
I highly recommend using San Marzano tomatoes for this because they have a lot more flavor than the other whole canned tomatoes. if your store has San Marzano style, that’s okay, too. Use the whole can including the juice – sorry, no Bloody Mary tonight!
There are a couple of ways to do this. You can put the tomatoes in a blender before you add them to the pot, you can put the hot soup in a blender, or you can use an immersion blender. I’ve done all three methods and they all work nicely. If you are going to put the whole lot in a blender, make sure it’s a blender than can handle a high quantity, and be careful transferring it not to burn yourself.
Another option, which is really tasty, is to add a couple of tablespoons of red pepper paste to give it a nice red hue and depth of flavor.
Of course, this soup is great with a grilled cheese sandwich, but it’s really good with anything. It also freezes very well if you are lucky enough to have leftovers.
Let’s Make Cream of Tomato Soup
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- 1 28 oz can can San Marzano Tomatoes, crushed
- ½ onion, chopped
- 2 teaspoons *vegetable base
- 1 tablespoon unsalted butter
- 2 cups milk
- ½ teaspoon sugar, optional
- 1 cup cream
- 1 teaspoon fresh basil, chiffonaded
- 1 tablespoon unsalted butterIn a large saucepan, heat the butter.
- 1/2 onionAdd the onions, and sauté them until they are translucent.
- 1 28 oz can can San Marzano Tomatoes, 2 teaspoons vegetable base, 2 cups milk, 1 teaspoon fresh basilAdd the tomatoes, vegetable base, milk, and basil.
- 1/2 teaspoon sugarTaste and add sugar if necessary.
- Simmer on very low heat for about 30 minutes.
- Transfer to a blender and puree.
- Transfer the soup back to the saucepan, simmer on low.
- 1 cup creamAdd the cream, stir and heat through.