The Best Home Made Tomato Soup

I was raised on canned tomato Campbell's soup.  That's my go to in a tight spot along with a grilled cheese sandwich. I don't know about you, but I'm tired of the salt.  And then when you buy the lower sodium, it tastes like, well, low salt tomato soup.  Here's a recipe that I made tonight.  My suggestion is to double or triple the recipe.  Let it cool completely before freezing.  If you don't, the condensation will dilute the soup.  I used low sodium chicken broth and no salt canned tomatoes.  I then added sea salt to the right taste for my husband and I.  I served with grilled chicken cutlets on whole wheat buns smeared with goat cheese and topped with an arugula salad lightly dressed with an Italian dressing. I have an emulsion blender so no need to bring out the big Cuisinart.  

Serves 8.

Photo by Scott Phillips

more about:

• thyme 
 
• dill 
 
• chives 
• basil 
 
• plum tomatoes 
• onions 
 
• garlic 
• chicken broth 
• granulated sugar 
• olive oil 
 
• kosher salt 
• black peppercorns

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled
• 2 Tbs. all-purpose flour
• 3 cups lower-salt chicken broth
• 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
• 1-1/2 tsp. sugar
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

TIP:

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g):0.5; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;