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.
But it’s just tomato soup? What could be so special about it? Let me explain.
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
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.
Erika from The Pastry Chef At Home
Tomato soup looks comforting and tasty…but that melted cheese on bread really caught my eye :)
Andrea
For the bay area people…I was on a mission to find these tomatoes today. Cento brand (Italy) San Marzano tomatoes@ Raley’s supermarket.!! Wa Hoo!! There was a bit of a sticker shock however…
Debbi
Retire? HAH!! Just try, sweetie!!! I’ll get a posse together with wooden spoons & cupcakes tins!! Awesome soup recipe BTW…YUM!! Love ya!!
Mamasue123
Looks yummy, I have tons of extra tomatoes from my garden I am trying to use up…tomato sauce, salsa etc. So I was wondering if you have any idea what quantity I would use and do you think I should put extra stock in? Thanks in advance, love your blog and recipes…
Kate
1. You CANNOT retire. Not possible.
2. This soup looks amazing and will definitely be on my lunch menu this weekend – maybe with a grilled cheese sandwich?
Vicki
Okay, you sold me! On my way to Whole Foods. You could be writing advertising copy!
Shannon @ bakeandbloom.com
Joy, you’ve read my mind. I have had a near psychotic craving for tomato soup lately but I hate the canned stuff. Thank you!
Shauna
My 6-yr-old son has been begging me to make grilled cheese sandwiches and tomato soup for two weeks (totally random request for him!), but I couldn’t bring myself to buy pre-fab soup. This recipe looks so amazing that I’m inspired – I think I’ll drag him off to the store tomorrow to get all of the ingredients so that we can have “cooking class” together and get our sammich and soup fix! Thanks, Joy! :)
Terresa Wellborn
My husband loves this stuff, adores it. He would be swooning just looking the picts!!
Heather (The Momshell Diet)
Love that you’re diversifying. Cupcakes are great and all but a girl’s got to eat veggies every now and then. This looks delicious. You rock, BTW.
Heather @ chiknpastry
excellent! and since i’m on a soup kick, why not keep on going and make ths one too??
Daniela
I was JUST looking for a tomato soup recipe yesterday; I’m SO glad you posted this and I came across it!
My open roads
omg, I’m salivating! :) thanks for the recipe, will try it soon!
mary beth
Oh, this looks lovely.
I make a very similiar soup and it includes 1/8 tsp of ground cloves. It absolutely sets it off – but this just screams cozy and begs for a grilled cheese to dunk in it!
YUM
Mary Margeson
Joy.
Oh. My.
I am NOT a huge tomato soup fan, never have been.
But holy smokes, maybe the reason for that is that I have never tried something like this. I know that in the past, I have tried adding things like sour cream and diced tomatoes to canned soup to “doctor it up” a little, and that only makes it tolerable. (That, and as many other commenters have mentioned…a delicious grilled cheese on the side…) This actually seems pretty simple. This may just be my next “It’s-cold-out-and-I-need-some-comfort-food” recipe!