Tomato soup is a classic winter favourite. Paired with crackers or a grilled cheese sandwich, it’s the perfect meal on a cold and gloomy day. Canned soup is quick and easy but making your own doesn’t take a lot of effort and you can control how much salt and additives are in the finished product. It can also be made in advance and re-heated for an easy meal on busy days.
Obviously tomatoes are not in season right now but canned tomatoes work beautifully for this recipe. Try to use good quality tomatoes that don’t have a lot of added salt or citric acid. I like Aurora brand diced tomatoes because they have good flavour, don’t have any additives and are affordable. San Marzano tomatoes are also a good choice but they tend to be a bit more expensive.
Creamy Tomato Soup
Makes about 4 servings – can easily be doubled
(Can be made VEGETARIAN)
- 2 Tablespoons unsalted butter
- 1 small onion, diced
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh thyme or 1-1/2 teaspoons dried
- 1/2 teaspoon red pepper flakes (or to taste)
- 2 cups chicken or vegetable stock (use vegetable stock if serving vegetarians)
- 28 oz. (796 g) can of tomatoes
- 1/2 cup whipping cream or evaporated skim milk
- Pinch of sugar, to taste (optional – it’s to balance the acid in tomatoes)
- Salt and pepper, to taste
- Grated swiss, parmesan or old cheddar cheese to garnish (optional)
- In a large saucepan or medium enameled cast-iron pot, heat the butter on medium-high heat until melted. Add the onion and sauté until it’s just beginning to soften, about 4 minutes.
- Add garlic, thyme and red pepper flakes. Continue to cook for another two minutes.
- Pour in the stock and tomatoes. Break up the tomatoes with a large spoon and let the soup gently simmer, uncovered, for about 20 minutes (don’t let it come to a hard boil).
- After 20 minutes, remove the pot from the burner and let the soup cool for a few minutes. Carefully puree the soup mixture with a hand blender until smooth (or transfer to a regular blender and puree – use extreme caution with hot liquids).
- Return the pureed soup to the pot and place back on the burner. Season with salt, pepper and a pinch of sugar, if necessary. Add the cream and stir until combined. Heat on medium until the soup is hot. Season to taste with additional salt and pepper.
- To serve, top with grated cheese and fresh ground pepper if desired. Serve with crackers, sandwiches or Cheddar Herb Biscuits.
A tip for freezing: Prepare the soup as directed but don’t stir in the cream/evaporated milk at the end. Freeze the pureed tomato base. To thaw and prepare: Defrost the frozen soup base and place in a pot. Add the cream/milk as directed and season as necessary.
Bon Appétit and Enjoy!
Copyright Trish Coleman. Please contact the author to obtain permission for republication.