Best Classic Tomato Soup Recipes

CLASSIC DAIRY-FREE CREAM OF TOMATO AND BASIL SOUP

Steps:

• Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
• Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
• Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
• Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
• Add the ciabatta cubes and cook for 5 more minutes.
• Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
• Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
• MEANWHILE: Preheat oven to 375°F.
• TOPPING:.
• In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
• On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
• Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
• Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
• *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
• Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
• Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
• Freezes well.

CLASSIC TOMATO SOUP CAKE

Steps:

• Preheat oven @ 350 degrees.
• Cream Butter and Sugar.
• Mix in remaining ingredients.
• Pour in lightly greased 9" square cake pan.
• Cook for 30 to 35 minutes until done.
• (When toothpick inserted in center of cake comes out dry.).
• Let cool completly and ice cake with Recipe #418738 .

CLASSIC TOMATO SOUP FROM FINE COOKING ISSUE #91 MARCH 2008

Steps:

• In a non-reactive 5- to 6-quart stock pot or Dutch oven, heat the oil and butter over medium-low heat to melt the butter. Add the onion and garlic, stirring periodically until translucent and soft. Take care not to brown them (which is what I accidentally did). Stir in the flour until the onion and garlic are coated. Pour in the broth, puréed tomatoes, sugar, thyme, and about 1/4 teaspoon each of salt and pepper. Bring the soup to a simmer over medium-high heat while stirring to prevent any sticking on the bottom of the pot. Reduce the heat to low and let the soup simmer, covered for 40 minutes. Remove the thyme sprig and let the soup cool a little before puréeing it in a blender or a food processor. Rinse the pot (or do like I did and just grab another one) and pour in the soup. Season to taste with salt and pepper and reheat if it has cooled too much. Serve warm, garnished with herbs.

CLASSIC TOMATO SOUP

Steps:

• Heat 2 tablespoons oil in Dutch oven over medium-high heat. Saute shallot and carrot with salt until soft and golden, 6 to 8 minutes.
• Add tomatoes and Parmesan rind and simmer, partially covered and stirring occasionally, 45 minutes. Season to taste.
• Puree in blender in batches.
• Divide among bowls and garnish with a drizzle of olive oil, black pepper, and grated Parmesan, if desired. Serve with Sun-Dried Tomato-Parmesan Crisps.

CLASSIC TOMATO SOUP

Steps:

• In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
• Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
• Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
• Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.

CLASSIC TOMATO SOUP

Steps:

• 1. Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan. 2. Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally. Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute. Gradually pour in the stock, whisking constantly to prevent lumps from forming. Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally. 3. Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth. Season to taste and serve garnished with the crisped bacon and fresh herbs.

CLASSIC DAIRY-FREE CREAM OF TOMATO AND BASIL SOUP

Steps:

• Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
• Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
• Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
• Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.