My ultimate comfort meal would easily be grilled cheese and tomato soup. I grew up on canned tomato soup and basic grilled cheese made with that melty processed cheese, which admittedly, is still delicious. But these days, this meal looks a little different. You won’t find canned tomato soup in my house, instead you’ll find my freezer stocked with quarts of this recipe because it’s that good. I need it on hand to all times. Just as the name suggests, once you try this tomato soup, it’s the only one you’ll ever want.
What to Notice
- Tomato soup gets better as the flavors have time to meld and become their best selves. Let the onions cook until they’re tender and sweet and give the tomatoes enough time to lose their raw, sharp edge. The soup should smell rounded and savory before you blend it.
- Once blended, look for a texture that feels smooth and velvety but still substantial. If it seems too thick, loosen it gradually with stock or cream; if it feels thin, let it simmer uncovered for a few more minutes. Taste before serving and adjust for balance.
- Tomatoes usually need more salt than you’d think, and a small splash of vinegar or squeeze of lemon can brighten the whole pot if it tastes flat.
The finished soup should be rich without feeling heavy, with enough acidity to keep each spoonful lively. Add cream for softness and finish with basil, olive oil, or a dollop of pesto just before serving.
Servings: 8 Servings
Ingredients
- 1, 28 ounce can San Marzano whole tomatoes
- 2 large carrots skin-on, diced
- ½ large onion diced
- 3 large cloves garlic minced
- 2 cups chicken stock/broth
- 1 tablespoon Better Than Bouillon chicken
- 4 tablespoons tomato paste
- ¼ cup granulated sugar
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 4 tablespoons butter
- Splash of sherry
- ¾ – 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium-low heat, sauté the carrots, onion, and spices in the olive oil and butter until the onions are translucent. Add the garlic and tomato paste and cook for just a minute.
- Crush the tomatoes with your fingers and stir in. Top with chicken stock, Better Than Bouillon, sherry, and sugar.
- Cover with a lid and transfer to a 375° oven. Let simmer for 1 hour.
- Remove from oven and use an immersion blender to blend until smooth. Stir in heavy cream. Taste and adjust seasoning accordingly.
