Can You Make Tomato Soup Out of Tomato Sauce

This soup is everything I want tomato plant soup to be! It'due south rich and creamy, even so doesn't weigh me down. It'southward bursting with amazing lycopersicon esculentum flavor, notwithstanding it's made from canned tomatoes.

That's right, canned tomatoes. The season for ripe tomatoes (summer) is non the flavour for tomato soup (fall through jump). It's a real conundrum, and this homemade tomato plant soup recipe is the perfect solution.

I adult this recipe for my cookbook, and wanted to bring it to life here on the blog as well. I bet you take all of the ingredients in your kitchen right now.

Tomato soup is perfect for rainy days. It's fifty-fifty more than perfect with a grilled cheese sandwich. Are you set up?!

Why Y'all'll Love this Tomato Soup

Here are 4 reasons why this tomato soup recipe volition go your new favorite:

This recipe offers archetype bootleg tomato plant soup flavor, and it'due south fabricated with basic pantry ingredients. Winning!
It'due south rich and creamy, yet foam-less. It uses a combination of white beans (I hope you can't gustatory modality them) and butter to achieve this feat.
This soup is special nutrition-friendly. It's gluten gratis, since it doesn't need whatsoever flour for thickening. It's besides easily fabricated vegan—come across the recipe notes.
You can plow this recipe into tomato basil soup, if y'all have fresh basil on hand. It couldn't exist easier.

How to Make the All-time Tomato Soup

This recipe is and then like shooting fish in a barrel to make! If you're serving more than than a couple people, I recommend doubling the ingredients.

1) Cook chopped onion in olive oil until tender, so add lycopersicon esculentum paste.

Every bang-up soup starts with an onion! One time information technology's tender, nosotros'll stir in a dollop of tomato paste and let information technology cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.

Tip: You tin can freeze leftover love apple paste in an air-tight container for several months.

ii) Add whole canned tomatoes and vegetable broth, and gently simmer for 30 minutes.

Next, we'll add one big can of whole tomatoes. Did y'all know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don't worry about breaking up the tomatoes equally they cook, because nosotros're going to blend them next.

This is the perfect time to clean up the kitchen or kick dorsum with a glass of vino. You know which ane I'yard rooting for.

Tip: Stock upwardly on Muir Glen lycopersicon esculentum products, considering they consistently taste the best.

3) Transfer the soup to a blender, and add a few more essential ingredients.

I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups.

At present, nosotros're going to add a few key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a piddling carbohydrate (information technology balances the acidity of the tomatoes), salt and pepper. I don't add sugar to savory dishes frequently, but simply 1 teaspoon makes a large difference.

Tip: This recipe won't use upward a whole tin can of beans. You can freeze the leftover rinsed and drained beans in a resealable pocketbook (silicone or Ziploc) for futurity batches of soup.

4) Blend until completely smooth, and serve.

There'southward naught better than tomato soup with a grilled cheese sandwich. You could also enjoy this soup with a big green salad. I actually think it would go smashing with this lentil and carrot greenish salad.

Watch How to Brand Tomato Soup

Tomato Basil Soup Variation

This is so easy and delicious. Once you have blended your soup, simply add a handful of fresh basil leaves and blend until they're cleaved into tiny bits.

If you've ever had Nordstrom's tomato basil soup—this selection tastes like a more fresh version of it. Yum.

Delight let me know how your soup turns out in the comments! I love hearing from yous.

Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:

Creamy Roasted Cauliflower Soup
Creamy Roasted Carrot Soup
Creamy Roasted Pumpkin Soup
Roasted Butternut Squash Soup

Classic Tomato Soup

Author:
Prep Time: 15 minutes
Melt Time: 40 minutes
Full Time: 55 minutes
Yield: 4 bowls 110
Category: Soup
Method: Stovetop
Cuisine: American

★ ★ ★ ★ ★

4.ix from 238 reviews

Y'all're going to beloved this classic tomato soup recipe! It'due south super creamy, withal calorie-free and magically cream-less. Make this like shooting fish in a barrel recipe this night! Recipe yields 4 modest bowls; if you are serving a crowd or desire leftovers, simply double the recipe.

Scale

Ingredients

2 tablespoons actress-virgin olive oil
one medium yellowish onion, chopped
½ teaspoon fine ocean common salt
2 tablespoons tomato paste
ane large can (28 ounces) whole tomatoes, with their liquid
2 cups vegetable broth
½ cup cooked Not bad Northern beans or cannellini beans, rinsed and drained
2 tablespoons unsalted butter, cut into a few pieces
1 teaspoon kokosnoot sugar or brown sugar, to gustatory modality
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to xv fresh basil leaves, to gustation

Instructions

In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and melt, stirring occasionally, until the onions are tender and turning translucent, vii to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the estrus every bit necessary to maintain a gentle simmer, and stirring occasionally.
Remove the pot from the estrus and allow it cool for a few minutes. Carefully transfer the mixture to a blender, being sure non to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Deeply spike the hat and blend the soup until smooth, beingness careful to avert hot steam escaping from the lid.
Since canned tomatoes vary in flavor, I e'er terminate up tinkering with this soup a fleck at the cease. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and table salt (I usually add another ¼ to ½teaspoon).
If you're calculation basil, add information technology now. Briefly alloy again, and serve hot. This soup keeps well for up to four days or then. You tin freeze leftovers for up to three months.

Notes

This recipe comes from my cookbook, Love Existent Food.

My favorite canned tomatoes: I always recommend Muir Glen tomatoes for their superior flavor. Plus, they're organic.

Make it dairy free/vegan: Replace the butter with 1 tablespoon additional actress-virgin olive oil.

▸ Diet Information

The information shown is an estimate provided by an online diet calculator. It should not be considered a substitute for a professional nutritionist's communication. See our full nutrition disclosure here.

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Source: https://cookieandkate.com/classic-tomato-soup-recipe/