Comforting Tomato Soup

On chilly days when I’m craving a totally comforting meal, I make a pot of tomato soup (ideally paired with a grilled cheese sandwich ). It’s basically a hug in a bowl. While I’ve made roasted tomato soup, tomato basil soup, and creamy tomato soup, nothing truly compares to a piping-hot bowl of classic tomato soup. In my book, it is the ultimate comfort food. This quick, hearty version comes together with basic pantry ingredients and has a super-savory flavor with a hint of richness (but no cream!).

Why you’ll love it

• This is exactly what you expect classic tomato soup to taste like. This soup is bursting with big tomato flavor.
• It’s very easy to make. It might even surprise you at how easy it is, as this soup comes together with a handful of basic ingredients and just 10 minutes of upfront prep work.

Key ingredients in tomato soup

• Unsalted butter. Butter adds the most wonderful flavor and richness without the need for cream.
• Tomato paste. I’ve made tomato soup with and without tomato paste, and even just the tablespoon used here really amplifies the tomato flavor.
• Crushed tomatoes. Two big cans of crushed tomatoes give this classic soup its signature flavor.
• Low-sodium broth. Take your pick between low-sodium chicken or vegetable broth. Both work well and make a great pot of soup.
• Balsamic vinegar. You only need a mere teaspoon, but it makes a big difference. Stirred in at the end of cooking, it rounds out the flavor of the soup and really boosts the tomato flavor.

Helpful swaps

• To keep the soup dairy-free, olive oil can be used in place of the butter.
• Two (28-ounce) cans diced or whole peeled tomatoes can be used in place of crushed tomatoes. If using whole peeled tomatoes, break them apart with your hands before adding to the pot. Because these are both chunkier than crushed tomatoes, they’ll need more blending time at the end.
• Chicken or vegetable bouillon prepared according to package directions can be used as a substitute for broth; start with half the amount of salt and season with more at the end if needed.

If you don’t have balsamic vinegar, an equal amount of red wine vinegar, sherry vinegar, or apple cider vinegar all work in a pinch.

Tomato Soup

Serves 4 to 6

Ingredients:

• 1 large yellow onion
• 3 cloves garlic
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoon tomato paste
• 2 (28-ounce) cans crushed tomatoes
• 3 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 teaspoon balsamic vinegar

Serving options: croutons, grated Parmesan cheese

Directions:

1. Finely dice one large yellow onion (about 2 1/2 cups). Mince garlic cloves.
2. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes. Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes.
3. Add two (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes.
4. Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese, if desired.

Recipe notes: Refrigerate leftovers in an airtight container for up to four days or freeze for up to three months.

More for soup season for your recipe box:

Gingery Carrot Soup

Squash and Apple Soup

Kelli Foster is culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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