Whether for lunch or a light dinner, mom’s standby was tomato soup with a grilled cheese sandwich. She always had Campbell’s Soup in the pantry, white bread on the counter and American cheese in the refrigerator. This memory made me remember how great tomato soup is and that I’ve not made it for way too long.
Any day that I’m home and not out cooking for clients, a voice from above predictably calls out around noon time – “can I get some lunch”? That would be my husband calling from “command central”, his home office.
Today I was going to be ahead of the game. When he called, lunch was going to be ready. Then the memory of my mom’s solution came to mind and made me smile – tomato soup and grilled cheese. It was perfect for this cool, crisp day. With a chunk of Spanish Manchego cheese in the fridge and sourdough bread on the counter, an exceptional grilled cheese sandwich was easy but what about the soup?
With canned tomatoes in the pantry, homemade chicken broth in the freezer and a few other staples like onion and garlic on hand I knew I could put a tasty and satisfying tomato soup together in no time for lunch. I turned to one of my favorite cooking websites and adapted Fine Cooking’s Classic Tomato Soup recipe.
My preference for canned plum tomatoes is the Italian San Marzano. They are meaty, have fewer seeds and good, sweet flavor. If what you have on hand are regular plum tomatoes they will work fine. Next time you are in the store look for San Marzanos and try them. They make great tomato sauce too.
In terms of broth, I make homemade chicken broth and keep it in the freezer. If I run out of homemade I always keep good canned or boxed low sodium broth in the pantry.
For pureeing soup I use a blender for the best results. When pureeing hot liquids don’t fill the container more than half full and place a folded kitchen towel over the top of the lid to be safe. Hot liquids can explode in a blender. Start on a low speed and build up to high.
If you use a blender a lot as we do daily for smoothies, soups and ice cream bases, you might consider a Vita-Mix blender. Power tools for the kitchen! See more in tools notes below. Making this soup took one hour. As I was pureeing it in the blender, the grilled cheese sandwich was heating up. It was a great lunch and I have 2 quarts left over, enough for another 4-5 servings.
Homemade soup is so much better and healthier than canned. This recipe even freezes as well for future lunches or a quick, light dinner. So make a whole batch and what you don’t enjoy within a few days freeze. It will hold in the freezer for up to three months. Going into the busiest season of the year, it’s helpful to have meal solutions in the freezer like classic tomato soup.
Classic Creamy Tomato Soup
Homemade soup is so much better and healthier than canned. This recipe even freezes as well for future lunches or a quick, light dinner. So make a whole batch and what you don’t enjoy within two days, freeze. For a vegan version use vegetable broth and MimicCreme for a creamy-style soup.
Adapted from Fine Cooking Magazine by Perla Meyers
Serves 6-8 (makes about 10 cups, or 2 1/2 quarts)
Ingredients
2 Tbs. extra-virgin olive oil
1 large onion, finely chopped
1-2 large garlic cloves, finely minced or pressed
3 cups lower-salt chicken broth (or vegetable broth for a vegetarian/vegan version)
56 oz. canned diced tomatoes, preferably organic (include the juice)
1 teaspoon agave syrup
1 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper, to taste
Optional – MimicCreme for a healthy, creamy-style vegan soup or half and half. Start with 1/2 cup and add more as desired.
Garnish as desired, see note below
Directions
1) In a large pot (5-6 quarts), heat the oil over medium-low heat until the oil shimmers. Add the onion and garlic and cook, stirring occasionally, until soft but not browned (this is called sweating), about 5-8 minutes.
2) Add the broth, tomatoes, agave, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 30 minutes.
3) Let the soup cool briefly and then purée in batches in a blender (I use a Vitamix, see notes below). When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. Soup should be hot enough to serve immediately, right out of the Vitamix.
Rinse the pot and return the soup to the pot to heat if needed (or if it has been refrigerated). Season to taste with salt and pepper. Serve warm, garnished as desired.
Additional notes:
Creamy style: This soup is great the way it is, but if you prefer a creamy-style soup, add a little MimicCreme or half and half.
Southwestern Style: you want to play with the flavors, add a little smoked paprika for a smoky flavor or ground chipotle for some heat as well as mild smoky flavor. This takes the soup down a southwestern path.
Note on garnishes – There are many options. Sour cream, fresh chopped basil leaf, chopped chives, a sprinkle of grated Parmesan are all good. I had a bit of leftover basil pesto in the refrigerator which I thinned with a little half and half then swirled onto the soup. Tasty and a nice color contrast as well. If you take it towards a southwestern influence you could use fresh cilantro.
Helpful links on tools and ingredients:
Vita-Mix blenders are the best around. With a 2 quart capacity and 1380 watt motor they are a “power tool” for the kitchen and a worthwhile investment. Mine is going strong after more than 12 years. Standard blenders can’t compare. Order here and get free shipping
If you want to try a better agave syrup, look at a product by Xagave from Better Body Foods. Order here on Amazon. Go to their site for more detailed information.
For a great all around soup pot (and for many other recipes) I use a 5 1/2 quart Le Creuset Dutch Oven. Take a look at them here on Sur La Table.
Another good tool for pureeing soups right in the pot is an immersion blender (stick blender). Breville makes a good one, here on Sur La Table.
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