Who doesn’t love a good bowl of tomato soup? Whether it’s a chilly day, a craving for comfort food, or just a simple lunch, a homemade bowl of tomato soup is both nostalgic and satisfying. There’s something uniquely comforting about the rich, velvety texture of this timeless dish, especially when paired with a crunchy grilled cheese sandwich. But here’s the kicker – while canned tomato soup has its place in the pantry, there’s nothing like the deep, fresh flavors you get from a homemade version.
Today, we’re going to dive into an old-fashioned tomato soup recipe that’s rich in flavor, made with real ingredients, and can be whipped up in no time. If you’re used to store-bought tomato soup, this recipe might change your whole perspective on homemade cooking. It’s simple, nourishing, and full of that classic, tangy goodness. Let’s break down exactly how to create it and elevate it to a whole new level!
Old Fashioned Tomato Soup Recipe
This old-fashioned tomato soup recipe takes inspiration from traditional methods, with a rich, slow-cooked base that’s pure and unprocessed. We’ll be using a blend of fresh tomatoes, onions, garlic, herbs, and just a touch of cream to make the soup luxuriously smooth without overpowering the natural sweetness of the tomatoes. It’s a perfect balance of tangy, savory, and just the right amount of creaminess.
Ingredients Needed
Before we start cooking, let’s round up the ingredients. Trust me, nothing fancy here-just basic pantry staples and fresh produce:
- Fresh tomatoes – The star of the show. About 2 pounds of ripe, red tomatoes. Roma or plum tomatoes work best due to their meatiness and less watery texture.
- Yellow onion – One medium-sized onion, finely chopped. It gives the soup a mild sweetness and depth.
- Garlic – 3 to 4 cloves, minced. Adds an aromatic punch.
- Olive oil – 2 tablespoons. For sautéing and getting the base flavors started.
- Vegetable broth – 4 cups. You can also use chicken broth if that’s what you prefer, but vegetable broth keeps it plant-based.
- Tomato paste – 2 tablespoons. This deepens the tomato flavor, making it more intense.
- Sugar – 1 teaspoon. Just a pinch to counterbalance the acidity of the tomatoes.
- Salt and pepper – To taste. Essential to bring all the flavors together.
- Fresh basil – A handful of fresh basil leaves. Chopped, for garnish and flavor infusion.
- Heavy cream – 1/2 cup. This gives the soup a creamy, silky finish. If you want to keep it lighter, you can opt for coconut milk or half-and-half.
Cooking Instructions
Now, let’s roll up our sleeves and get cooking! Follow these easy steps for a flawless, homemade tomato soup:
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Prepare The Tomatoes
- Begin by blanching the tomatoes. To do this, make small “X” slits on the bottom of each tomato. Boil them in water for 1-2 minutes, then transfer them into an ice bath to cool. Once cooled, peel off the skins and roughly chop the tomatoes. Set them aside.
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Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
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Add The Tomatoes
- Stir in the peeled, chopped tomatoes and tomato paste. Let them cook for 10 minutes, allowing the tomatoes to break down and release their juices. Stir occasionally.
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Pour In The Broth
- Add the vegetable broth to the pot and stir well. Bring everything to a simmer and let it cook for about 25-30 minutes. This will give the flavors time to develop and intensify.
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Blend The Soup
- Once everything is nice and tender, use an immersion blender directly in the pot to puree the soup until it’s smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
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Finish With Cream And Seasoning
- After blending, return the soup to the heat. Stir in the heavy cream and season with salt, pepper, and a pinch of sugar to balance the acidity. Let it simmer for another 5 minutes.
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Garnish And Serve
- Serve hot, garnished with fresh basil leaves and a dollop of extra cream if desired. Pair it with some crispy toast or a grilled cheese sandwich, and you’ve got the perfect meal!
Ingredient Insights
- Tomatoes: The type of tomatoes you use will significantly impact the taste. Vine-ripened tomatoes, for example, are known for their sweetness, while plum or Roma tomatoes have a denser, less watery flesh, which helps the soup thicken nicely.
- Onions and garlic: These aromatic vegetables form the flavor base of the soup. The onions provide sweetness and body, while the garlic adds a layer of complexity and warmth. Don’t skip sautéing these-they’re crucial to creating a well-rounded depth of flavor.
- Tomato paste: Often overlooked, tomato paste is concentrated and imparts a deeper, richer tomato flavor than fresh tomatoes alone. It helps to intensify the soup’s overall taste, so don’t skimp on it.
- Heavy cream: The heavy cream adds richness, but you don’t need a lot. You just want enough to give the soup a smooth texture and slight indulgence. You can also swap it out for milk or a dairy-free option like coconut cream if you prefer.
Expert Tips
- Use quality tomatoes: The fresher and more flavorful your tomatoes are, the better the soup will taste. Look for ripe tomatoes when in season for a more vibrant, natural flavor.
- Simmer longer: If you have the time, let the soup simmer for an additional 30 minutes to really develop the flavor. The longer you let it cook, the more the ingredients meld together.
- Roast the tomatoes: For an even richer taste, consider roasting your tomatoes in the oven with a bit of olive oil and salt before adding them to the soup. Roasting caramelizes the natural sugars in the tomatoes, adding depth.
- Add a splash of balsamic vinegar: For a touch of acidity and a slight sweetness, a splash of balsamic vinegar can work wonders in cutting through the richness of the cream and highlighting the tomato’s natural tartness.
- Texture preference: If you prefer your tomato soup a little chunky, pulse the soup briefly with the blender or leave some parts unblended.
Recipe Variations
One of the great things about tomato soup is how versatile it is. Here are some fun ways to shake things up:
- Spicy Tomato Soup: Add a bit of crushed red pepper flakes or finely diced jalapeños when sautéing the onions and garlic for an extra kick.
- Herbed Tomato Soup: Infuse your soup with additional herbs like thyme, rosemary, or bay leaves for more depth. Simply toss them in during the simmering stage, then remove before blending.
- Tomato Basil Soup: You can never go wrong with the classic combination of tomato and basil. Add fresh basil during the last few minutes of cooking or just before blending.
- Smoky Tomato Soup: Add a touch of smoked paprika or even a few drops of liquid smoke for a smoky twist.
- Vegan Tomato Soup: Skip the heavy cream and use coconut milk or a plant-based cream alternative instead. This also adds a unique flavor profile!
Final Words
Making homemade tomato soup is both satisfying and rewarding. It’s a simple dish that brings out the best in fresh ingredients, and it’s something that you can easily make your own. Whether you prefer it creamy, spicy, or with a little extra herb kick, this recipe is easily adaptable and can be customized to suit any taste. Plus, it’s a great meal to make in bulk and store for later, so you always have a comforting bowl ready when you need it.
FAQs
What Are The Essential Ingredients For An Old Fashioned Tomato Soup?
The essential ingredients for an old fashioned tomato soup include tomatoes, butter, onion, garlic, flour, broth (chicken or vegetable), milk or cream, sugar, salt, and pepper. Some recipes may also include herbs like basil or thyme.
How Do I Make Homemade Tomato Soup From Scratch?
To make homemade tomato soup from scratch, start by sautéing onions and garlic in butter until softened. Add crushed tomatoes (or fresh tomatoes), flour to thicken, and broth. Simmer the mixture, and then blend until smooth. Finish with milk or cream, and season to taste with salt, pepper, and a pinch of sugar.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Yes, canned tomatoes are often used in old fashioned tomato soup recipes as they provide convenience and consistency. Be sure to use high-quality canned tomatoes for the best flavor, and adjust the seasonings as needed.
Is It Necessary To Add Cream Or Milk To Old Fashioned Tomato Soup?
While not strictly necessary, adding cream or milk to the soup gives it a rich, velvety texture and a smooth taste. You can use whole milk, half-and-half, or heavy cream depending on your preference. For a lighter option, you can use a non-dairy alternative.
How Can I Make Tomato Soup Spicier?
To make tomato soup spicier, you can add chili flakes, cayenne pepper, or hot sauce while cooking. For a more complex flavor, try adding a pinch of smoked paprika or fresh jalapeños.
Can I Make Old Fashioned Tomato Soup Ahead Of Time?
Yes, you can make tomato soup ahead of time. In fact, the flavors often deepen and improve after sitting for a few hours or overnight. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
What Is The Best Way To Thicken Tomato Soup?
The most common way to thicken tomato soup is by using flour, which is often added at the beginning to form a roux. You can also blend the soup for a smoother texture or add a small amount of cornstarch or potato for extra thickness.
Can I Make A Vegetarian Version Of Old Fashioned Tomato Soup?
Yes, you can easily make a vegetarian version of old fashioned tomato soup by using vegetable broth instead of chicken broth and ensuring that the butter is substituted with olive oil or a plant-based butter alternative.
What Kind Of Bread Goes Best With Tomato Soup?
Grilled cheese sandwiches are a classic accompaniment to tomato soup, but any crusty bread like sourdough, baguette, or ciabatta works well. You can also try garlic bread for an added flavor boost.
How Do I Store Leftover Tomato Soup?
Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. When reheating, stir well and add a splash of cream or milk to restore the texture.