Creamy Tomato Soup

Creamy Tomato Soup

This big old bowl of tomatoes and cream is the best thing to ever come out of my kitchen.

So good.  So right. I’m thinking of retiring.  I’m thinking of hanging up the apron strings and ending on a high note.  You know, like Seinfeld did in the 90’s.

Creamy Tomato Soup

But it’s just tomato soup?  What could be so special about it?  Let me explain.

Creamy Tomato Soup

Tomatoes.  Top quality canned Italian tomatoes make all the difference in this soup.  I got my hands on two giant cans of whole San Marzano tomatoes and they made this soup absolutely irresistable.

But they’re just tomatoes.  Yes they’re just tomatoes… just the best canned tomatoes EVER!

San Marzano Tomatoes are a type of plum tomato with a thin skin, fewer seeds and an oh so sweet and less acidic tomato flavor.  They’re like tomato bombs from heaven, except they don’t really explode and they’re  from Naples, Italy where they’re grown at the base of Mount Vesuvius.  For real… this actually happens.  Tomatoes at the base of a volcano.  Amazing.  It’s the volcanic soil that filters out any water impurieties before they reach the plant.  Rad.  Want to make some kickass soup?  Get your paws on these tomatoes, and I mean now!

Creamy Tomato Soup

adapted from Martha Stewart

serves 6

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4 Tablespoons (1/2 stick) unsalted butter

2 Tablespoons olive oil

1 medium onion, chopped

1 medium carrot, finely diced

course sea salt and fresh black pepper

splash of red wine vinegar (just over 1 Tablespoon)

1/4 cup all-purpose flour

3 Tablespoons tomato paste

1 dried bay leaf

2 cans (14 1/2-ounces each) low sodium chicken broth

2 cans (28-ounces each) whole peeled tomatoes in juice  (with basil if available)

1/2- 3/4 cup whole milk or cream

In a large saucepan or Dutch oven melt butter over medium heat.  Add oil, carrot and onion and season with salt and pepper.  Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes.   Add the splash of vinegar at stir until cooked off.

Turn flame to low and add flour.  Incorporate into the onion and carrots.  Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.

Add chicken broth and bay leaf.

With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice.   Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.

Remove from heat.  Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency.  Maybe you like more chunks than some folks!  If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth.  Place pureed soup in a bowl and puree the remainder in the pot.

Return pureed soup to the pot and stir in milk or cream.  Season with salt and pepper to taste.

Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.

102 thoughts on “Creamy Tomato Soup

  1. I looooove tomatoes. Tried growing some this summer but sadly i overfed them and they died :( that was after much love and care and attention was placed upon them…but hopefully next year I can try again with more success!

    Your soup looks delicious. Perfect for the cold winter nights! Will definitely be trying this recipe. x

  2. You’re so right Joy, when you use the right type of ingredient (be it tomatoes, or any other product), it makes ALL the difference!

    Also, I hope you’re joking about retiring! Please don’t!!!!!!

  3. Are San Marzano tomatoes hard to find in your neck of the woods? I thought they would be everywhere. That’s pretty much the only type of canned tomatoe I use (brand is different) although I’m not quite sure if they’re from Naples.
    But you’re right, using the righ type of canned tomatoe makes a world of difference no matter what you’re cooking, tomatoe sauce, pizza, or soup.
    Also being Italian, aside it from being a staple for us we can out own San Marzano tomoatoes every year and there’s never enough.
    Thanks for the great recipe, have a great weekend! :)

    1. san marzano tomatoes aren’t in every grocery store here in the states… in fact… they’re hardly in grocery stores at all. they’re more of a specialty food store item. tragic!

      1. for those of us lucky enough to live in the bay area, berkeley bowl regularly stocks san marzano tomatoes when they are in season

  4. Before I started school, as a child, I had tomato soup and grilled cheese every single day for lunch. I demanded it. I am thrilled to have this recipe. Now how about an amazing grilled cheese sandwich to go with it??

  5. First off – pleeeeeeeeeeeeeaaaaaaaaasssee don’t retire!

    Second off – that soup looks pretty darn tasty! I can see why you’d consider it a high note a la Seinfeld.

  6. My husband just got back from a business trip from Naples and I should have had him smuggle some of these home! This looks and sounds great especially as the weather gets cooler. Give me a grilled cheese and some of this soup and I will be set!

  7. mmmh. this would be perfect today. it is cold and breezy in sunny florida!
    my mom use to make homemade tomato soup and grilled cheese for us when we where little. this post brought back those memories. thank you.

    1. this soup would probably be lovely with fresh, peak of the season, farmer’s market tomatoes… since we’re past that here in california… these canned tomatoes are totally the way to go!

  8. Oh Joy, I just got in from a late evening out and saw your blog before turning in. This soup looks amazing! !!!I’m having people over for lunch on sun.I’m going to serve this!!

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