Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Raised in southern Virginia, Tomato Soup was often our “go-to” lunch, sometimes for dinner, and almost always accompanied by the proverbial “grilled cheese sandwich.” Tomato soup was simply a staple of my growing up years, and my taste for this erstwhile cuisinal favorite has not diminished over the years. After decades of “soup imbibement,” and in accordance with my years-long experience as a “from-scratch” cook, I began to search for a homemade recipe that replicated the taste, flavor, and goodness of the soup that I grew up with, but without the “additives.”. After searching the internet and trying innumerable “tomato soup” recipes, I finally came across “the one!” With a few modifications to suit my own tastes, and a bit of chefly adaptation, this recipe has become my “default” “Comfort,” “Go-To,” Defacto Tomato Soup recipe which is about as close as I can get to the Campbell’s that I grew up with — but without the unwanted ingredients such as “high fructose corn syrup, potassium chloride, and monopotassium phospate.”
In any case, I don’t buy canned soup any more, I just make my own. And this recipe has become one of my favorites. I think the thing I like the most about homemade recipes from scratch is, I know exactly what the ingredients are and there are no questionable additives included. Ergo, everything in this recipe can be obtained through your local market or grocery store, most of it fresh, natural, and healthy.
A few of the “cast of characters,” or as I like to refer to them, “the usual suspects!”
2 TBSP olive oil
1 med onion, diced
7 garlic cloves, finely minced (original recipe called for 4, but I like the additional flavor)
1/4 tsp crushed red pepper flakes
1 bay leaf
2 (28-ounce) cans whole (or crushed) tomatoes; or – 12-16 fresh Roma tomatoes, roughly chopped; or – 6-8 med-lg fresh tomatoes, roughly chopped.
1 (8oz) can tomato sauce
1 cup heavy cream (8oz)
1 TBSP brown sugar
1 qt vegetable broth (32 oz)
1 tsp garlic salt
1 tsp gourmet seasoning salt
1 tablespoon chopped fresh parsley leaves, for garnish
* Chef’s Note: Ingredients in “red,” are my personal adaptations, and my be omitted if you wish.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and sauté, stirring frequently, until onion is translucent, about 3-5 minutes.
- Stir in tomatoes, tomato sauce, green chilies, garlic salt & GOURMET SEASONING SALT
(If not using “crushed” tomatoes, use a potato masher to break up the tomatoes. )
- Stir in heavy cream and brown sugar.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
- Puree with an immersion blender until tomatoes are broken down into smallest pieces. (You want the tomato flavor, but small solids)
- Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
** Serving suggestion: Grilled Cheese sandwiches with;
-or- “croutons”, – or- saltine crackers; garnish with parsley**
This recipe can easily be stored in the fridge for 7-10 days, and also freezes easily for future use.
Adapted from a recipe by Chungah at damndelicious.net