Tomato soup is up there with chicken noodle soup as one of the most popular soups (not to mention kid-friendly) around. There are lots of ways to season up a good tomato soup, but sometimes you just want the classic – bursting with tomato flavor, silky smooth, and not complicated by much else. This is that soup.
Serve this soup with a great grilled cheese sandwich to make this a very happy lunch. Dipping, dunking and even possibly slurping are totally permitted when it comes to this classic duo.
Or try this with a simple salad with a classic vinaigrette, or a spectacular Greek Salad for a soup meal that will make your family feel like they are getting a pretty great soup and salad meal. You could also put out a nice antipasti board for nibbling along with the soup, for a different fun family meal.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, peeled and chopped
- 2 garlic cloves, minced
- 2 large tomatoes, seeded and diced (about 2 cups)
- 1 (28-ounce) can crushed tomatoes
- 1 cup vegetable or chicken broth
- 2 tablespoons tomato paste
- Kosher or coarse salt and freshly ground black pepper to taste
- Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 3 minutes, until they start to soften. Add the carrots and garlic and sauté for 3 minutes more.
- Add the fresh tomatoes, canned tomatoes, broth, and tomato paste to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to simmer, uncovered, for another 20 minutes.
- Either use an immersion blender (see Note) to puree the soup until smooth right in the pot, or very carefully transfer the soup in batches to a food processor blender and puree until smooth.
An immersion blender is a wonderful tool to have around, especially if you like to make smooth soups and sauces often. The immersion blender is the opposite of the one-off tool. It’s a blender on a stick that you can put right into a mixture, hot or cold, press a button, stir it around, and purée the whole shebang. It saves you the pain and potential suffering of transferring hot soups to a blender to puree, and that pays for the immersion or stick blender over and over again. A good immersion blender is like 30 bucks – money well spent. All of this is to say, buy one, if you use your food processor or blender regularly, and you’ll find yourself reaching for it often.
Don't Miss: Warm Comforting Soups of the World
- Thai Vegetable Noodle Soup with Tofu and Lemongrass
- Indian Vegetable Curry Soup
- Turkey Posole Soup
- Mexican Black Bean Sausage Chili
- Chinese Hot and Sour Soup
- Traditional Irish Lamb and Root Vegetable Stew
- Louisiana Sausage and Shrimp Gumbo
- Turkey or Chicken Chili
- Flavorful African Harira Soup
- Hearty Lentil, Vegetable, and Grain Soup
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||6 g|