Rich and hearty, this Tomato Soup Recipe tastes of summer sunshine and will warm you up through and through.
I admit, I can sometimes be a bit of a food snob. If I go out to dinner with my husband, I’m usually the one ordering the most expensive options on the menu—escargots, oysters, lobster—while he opts for simple dishes, like a seasonal soup or a hearty pasta. I figure that if I’m going out, I might as well splurge, but that doesn’t mean I always turn my nose up at the more humble options on the menu. Take, for example, the bright and zesty tomato soup served at one of our favorite Italian restaurants. This isn’t the average bowl of Campbell’s most of us grew up with, let me tell you! Every bite tastes of sunshine and transports me back to summers spent in Italy, harvesting an abundance of ripe, juicy tomatoes.
I was once brave enough to ask the chef if I could watch him make the soup, expecting a magical secret to be revealed, but the only trick he had up his sleeve was using fresh, seasonal tomatoes. “You won’t see this recipe here in winter, I assure you,” he confided.
And while I agree that nothing beats using those juicy San Marzanos he has growing in his restaurant’s garden, I often find myself craving that soup even when summer is but a distant memory. Luckily, this recipe, which calls for canned tomatoes, comes exceptionally close. The fragrant basil and oregano add beautiful herbal notes, while that touch of sugar helps to balance the acidity of the tomatoes. I’ll often serve it with a drizzle of basil olive oil and toasted pine nuts, just like they do at the restaurant, but it’s also glorious in all its perfect simplicity.
Is This Tomato Soup Recipe Healthy?
Yes, I would certainly say so. Tomatoes are a good source of vitamin C, potassium, and folate. When cooked, they are high in lycopene, a compound that functions as an antioxidant and comes with a host of health benefits. The addition of carrots and celery provides some fiber. Only a tablespoon of heart-healthy olive oil is used, making this soup low in fat and calories. To make the meal even healthier, consider serving the soup with whole-grain bread. This soup is free of animal products and suitable for vegans and vegetarians.
A Heartier Soup
Every so often, I like to bulk up this soup to make it just a little more filling and perfect as a meal all on its own. Excellent additions include leftover brown rice, potatoes, or small, whole-wheat pasta varieties such as macaroni or ditalini. For extra protein, I’ll add some cannellini beans or chickpeas. If you happen to have some leftover roast chicken, you can add that in, too. Extra vegetables, such as spinach or zucchini, are also a welcome addition. And don’t be afraid to experiment with fresh herbs. I especially love rosemary and sage in this soup. Looking for real comfort food vibes? Stir in some meatballs and a splash of cream.
How Do I Store Leftovers?
To store your homemade tomato soup, allow it to cool to room temperature, transfer it to an airtight container, and keep it in the fridge for up to 5 days. The soup can also be frozen for up to 3 months. Allow frozen soup to thaw in the fridge overnight before reheating on the stovetop over a medium heat.
Serving Suggestions
Though nothing beats a bowl of tomato soup with a hearty Grilled Cheese Sandwich, this soup also makes a lovely start to an Italian meal. In that case, follow with a vibrant Asparagus Risotto and end the meal with a creamy Panna Cotta. Buon appetito!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 can whole, peeled tomatoes 28 ounces
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish, optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Pour in the can of tomatoes with their juices, and use a spoon to break them into smaller pieces.
- Add vegetable broth, sugar, dried basil, and oregano. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches if necessary.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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