Classic Tomato Soup Recipe

Classic tomato soup is perfect for fall and winter evenings when you need something comforting. Coming home after a long day, the classic combination of soup and grilled cheese will make your day because:

• It’s so fast and easy to make, you will be enjoying a heartwarming dinner in no time. So in about 30 minutes, you can have a delicious dinner for the whole family. 
• This silky smooth soup is a childhood classic that we fall in love with at the first bite. It’s simple, easy, no extra bells and whistles needed, and the best part is that kids and adult love this soup.
• Plus, you probably already have everything you need to make this tomato soup recipe!
• If you have a little more time and ambitious, try my beloved tomato bisque recipe or my famous zucchini tomato soup as well.

Kitchen Tools You Need

• Dutch oven – This distributes heat most evenly, but any heavy-bottom pot will work as well. 
• Immersion blender – I love this tool because it means that there are less dishes to wash, since I can blend the soup right in the pot. If you don’t have one, use a food processor or high-speed blender instead.
• Cooking spoon and measuring spoons

Steps and Tips To Make Classic Tomato Soup

1. When you sauté the onions in butter, do let them brown. Browning veggies always brings more flavor into the soup.
2. Sprinkle flour over the onions and mix until all of the onions are coated in flour. Make sure to stir continuously so the flour doesn’t burn and the onions stay separated.
3. Slowly pour in the stock while stirring continuously. Make sure to pour slowly and stir at the same time. (You can also use a whisk to make sure flour mixed in smoothly into broth.)
4. Add the entire can of tomatoes with the juices and the tomato paste. Stir until everything is well combined and add the remaining seasonings.
5. Lower the heat to medium-low and simmer for about 15 minutes. Don’t boil, just gently simmer.
6. Once cooked, use an immersion blender to blend the soup until smooth. (Or, use a heat-proof blender to blend the soup.)

How to Use Fresh Tomatoes in Tomato Soup?

• To use fresh tomatoes, you will want to blanch them first to remove the skin off the tomato easy.
• Bring a large pot of water to a boil and prepare an ice bath, which is just a bowl of cold water and ice.
• Meanwhile, use a paring knife to make a small “x” on the bottom of each tomato.
• Once the water is boiling, add the tomatoes and let them cook for 30 to 60 seconds, or until the skin starts to peel back.
• Remove the tomatoes with a slotted spoon and immediately transfer into the ice bath.
• After about a minute, drain the tomatoes and slip the skins off starting where you scored them with an “x.”

Storing and Freezing Instructions

• Storage – Transfer leftover soup into a jar or other airtight food storage container and keep in the refrigerator for 3 to 4 days. 
• Freezing – For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.
• Defrost – Pull the bag or a container out of the freezer and place it in the refrigerator. Slow-thaw it in the refrigerator overnight or for up to 24 hours.
• Reheating – For the best consistency, heat this homemade tomato soup on the stove while stirring occasionally. You can also microwave it in increments of about 45 seconds and stirring in between until warmed through.

PIN THIS RECIPE FOR LATER

More Soup Recipes To Try

• Tomato Basil Soup
• Zucchini Tomato Soup
• Tomato Bisque
• Tomato Soup with Gnocchi
• Creamy Tomato Gnocchi

Originally published on Will Cook For Smiles in September 2020.