Contents
- 1 My First Bowl of Comfort
- 2 A Lesson in the Kitchen
- 3 Why It Tastes So Good
- 4 A Brief History of Tomato Soup
- 5 Ingredients:
- 6 My Easy Creamy Tomato Soup
- 7 Three Tasty Twists on Classic Tomato Soup
- 8 The Perfect Bowl: Serving Your Soup
- 9 Storing Your Soup for Later
- 10 Quick Fixes for Common Hiccups
- 11 Your Tomato Soup Questions Answered
- 12 Warm Up with a Bowlful
- 13 Creamy Tomato Soup Recipe
My First Bowl of Comfort
I remember my first taste of creamy tomato soup. It was a cold, rainy afternoon at my grandma’s house. The steam fogged up her kitchen windows. That rich, smooth flavor felt like a warm hug. Ever wondered how you could turn simple ingredients into pure comfort? I knew I had to learn her secret recipe. That day started my lifelong love for this dish.
A Lesson in the Kitchen
My first try making this soup was eventful. I learned a key lesson about patience the hard way. I did not let the onions cook long enough. They were still a bit crunchy in the final soup! This taught me that good food cannot be rushed. Taking your time in the kitchen always matters. It makes the flavors so much better. Now I always cook them until they are soft.
Why It Tastes So Good
Two things make this soup really special. First, the butter and olive oil create a rich base. Second, a little sugar balances the tomato’s acidity. This makes the soup creamy and not too sharp. The red pepper flakes add a tiny, warm kick. Which flavor combo surprises you most: the sweet and savory or the creamy with a kick? Tell me what you think in the comments!
A Brief History of Tomato Soup
This soup has a classic American background. It became popular in the late 1800s. Canned tomato soup was a pantry staple for many families. This version is a fresher, homemade take on that classic. *Did you know the first canned soup was tomato?* It made quick meals possible for everyone. What is your favorite memory with a bowl of tomato soup? Share your story below.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 3 tablespoons | |
| Salted sweet cream butter | 3 tablespoons | |
| Sweet yellow onion | 1½ cups | Finely diced |
| Fresh garlic | 1 tablespoon | Minced |
| All-purpose flour | 3 tablespoons | |
| Tomato puree | 58 ounces | |
| Vegetable broth | 32 ounces | |
| Tomato paste | 1 tablespoon | |
| Granulated sugar | 1 tablespoon | |
| Kosher salt | 1½ teaspoons | |
| Dried basil | 1 teaspoon | |
| Fresh cracked black pepper | ½ teaspoon | |
| Red pepper flakes | ⅛ teaspoon | |
| Bay leaves | 2 whole | |
| Basil | 2 tablespoons | Thinly sliced, optional garnish |
My Easy Creamy Tomato Soup
This soup is pure comfort in a bowl. It is so simple and quick to make. You will love its rich and creamy taste. Let’s get started on this family favorite.
Step 1
Grab a large pot and place it on the stove. Turn the heat to medium-high. Add your olive oil and butter. Let the butter melt completely into the oil.
Step 2
Toss in your finely diced onion and minced garlic. Cook them for about five to seven minutes. Stir them often so they do not burn. You want the onions to look clear and soft.
Step 3
Now, sprinkle the flour over the onion mix. Whisk it all together very well. Keep cooking and stirring for two full minutes. (A hard-learned tip: do not skip this step! It stops the soup from tasting like raw flour).
Step 4
Pour in the tomato puree, broth, and tomato paste. Stir everything until it is fully combined. Make sure that tomato paste dissolves completely. Your soup base is now ready for flavor.
Step 5
Add the sugar, salt, dried basil, pepper, and red pepper flakes. Do not forget the two bay leaves. Let the soup heat up until it simmers. Then lower the heat and cook for 15 more minutes.
What is the key to a smooth, non-floury soup base? Share below!
Step 6
Take the pot off the heat when done. Find those bay leaves and pull them out. They have done their job and can be tossed. Your soup is now ready to eat.
Step 7
Ladle the hot soup into bowls. Top it with thin slices of fresh basil. This adds a lovely color and fresh taste. Serve it immediately while it is still warm.
Cook Time: 30min
Total Time: 50mins
Yield: 8 servings
Category: Dinner, Soup
Three Tasty Twists on Classic Tomato Soup
This recipe is wonderful as it is. But sometimes, you want to change things up. Here are three fun ideas to make it new again. I love trying these on cold nights.
Spicy Arrabbiata Style
Add extra red pepper flakes for a kick. Stir in a teaspoon of smoked paprika too. It gives a warm, deep flavor that wakes you up.
Creamy Roasted Red Pepper
Blend in two jarred roasted red peppers. Their sweet, smoky taste pairs so well with tomato. It makes the soup even richer and smoother.
Hearty Italian Wedding
Drop in pre-cooked meatballs or tiny pasta. Let them warm through in the soup. It turns your light soup into a full meal.
Which twist sounds best to you? Vote for your favorite in the comments!
The Perfect Bowl: Serving Your Soup
A great bowl of soup needs great sides. My top pick is a grilled cheese sandwich. Its crispy, cheesy goodness is perfect for dipping. A simple green salad also works very well.
For garnishes, try a swirl of cream or croutons. A sprinkle of Parmesan cheese is also delicious. For drinks, I love iced tea or lemonade. A glass of red wine is nice for a cozy night.
Which would you choose tonight: grilled cheese or a fresh salad?
Storing Your Soup for Later
Let your soup cool completely first. Store it in the fridge for up to four days. It freezes well for three months. Thaw it overnight in your refrigerator. Reheat it gently on the stove, stirring often. I always make a double batch for freezing. It saves me on my busiest nights. Why this matters: a ready-made meal cuts down on stress.
Quick Fixes for Common Hiccups
Is your soup too thick? Just add a splash of broth. If it is too thin, let it simmer longer. Too acidic? A pinch more sugar will balance it. My grandson once added way too much pepper. We fixed it by adding more tomato puree. What’s your biggest cooking disaster? Share your story below.
Your Tomato Soup Questions Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend instead of all-purpose.
Q: Can I make the soup ahead of time? A: Absolutely. It tastes even better the next day.
Q: What can I use instead of butter? A: Just use all olive oil for a dairy-free version.
Q: Can I double this recipe? A: Of course. Use a bigger pot for doubling.
Q: Is the sugar really needed? A: It cuts the tomato’s acidity, but you can skip it.
Warm Up with a Bowlful
Nothing beats a warm bowl of tomato soup. I hope this recipe becomes a favorite in your home. Why this matters: simple meals create lasting family memories. Show me your creation! Tag Savory Discovery on Pinterest. Happy cooking! —Elowen Thorn.
Creamy Tomato Soup Recipe
Description
This easy tomato soup recipe uses simple ingredients and comes together fast for busy nights. It’s creamy, smooth, and full of rich tomato flavor.
Ingredients
Instructions
- Using a five to six quart stockpot, over medium-high heat, add the olive oil and butter.
- Add the finely diced onion and fresh minced garlic. Cook for five to seven minutes, stirring often until the onion is translucent.
- Whisk in the flour and continue to cook and stir for two minutes.
- Add the tomato puree, vegetable broth, and tomato paste. Stir to completely incorporate the tomato paste.
- Add the granulated sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium and continue to cook for 15 to 20 minutes, stirring occasionally.
- Remove the soup from the heat. Remove the bay leaves before serving.
- Garnish with fresh, thinly sliced basil.