This classic tomato soup is rich with a velvety texture.
Its easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs.
Better than a can of Campbell’s and just about as easy!
Alison Bickle
The soups simplicity only accentuates its role as a tincture on a cold fall evening.
Its velvety texture is a robe of warmth.
Dice an onion; add a little garlic, and let it simmer!
Alison Bickle
Ways to Adapt This Soup
What To Serve With Tomato Soup?
Can You Freeze Tomato Soup?
Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road.
Alison Bickle
Keep it in any freezer-safe container.
It should keep for up to six months.
Need More Soup?
Alison Bickle
Stir it into the soup when you bring it to a boil, and let it simmer.
Once it starts to foam, add the onion, garlic, salt, and pepper.
Stir until both have softened and are fragrant, about 7 minutes.
Alison Bickle
Stir to make a paste.
Continue stirring until the flour has taken on a light brown color.
Stir and scrape with wooden spoon, 5 to 7 minutes.
The onion paste should look golden with a little brown caramelization.
Add crushed tomatoes, tomato sauce, chicken stock, and sugar.
Puree the soup with an immersion blender.
Alternatively, fill a countertop blender less than halfway with the hot soup.
Remove the center lid insert.
This allows the hot steam to escape.
Cover the hole with a folded kitchen towel and place your hand over the top.
Repeat as necessary until all of the soup has been pureed.
