Tomato Soup

Posted on August 13, 2012 / 13 comments » / Savory

Few things are more comforting than a bowl of tomato soup.  I shudder to think that up until a few years ago, I was ignorant to its bliss.  That’s because growing up in a traditional, Spanish speaking, Dominican household, tomato soup fell into the “American food” category that was off limits to my sisters and I.  We Dominicans had our own pleasures, which will be a part of me forever.  Still to think that as a child I was denied things like tomato soup, mac ‘n cheese, pie and brownies is just crazy.

Leaving the nest when I went off to college meant more to me than becoming the independent lady I am now.  I stepped out of my comfort zone in every way imaginable, particularly with food.  Pernil and tostones were always on the back burner.  But moving away opened me up to a whole other delicious world that tomato soup was an intricate part of.
I know it’s August and I should be talking about fruity pies and crumbles, ice cream and popsicles.   Yet tomato soup is one of those things I can indulge in all year ’round.  (And by tomato soup, I mean the homemade stuff; not the stuff you get out of a can.)
This is the recipe that made this Dominicana fall in love with tomato soup.  It could not be simpler.  Just chop and drop veggies into a pot with chicken stock.  The magic happens in the final step – when you puree everything until it’s thick and creamy.  The recipe originally calls for the addition of heavy cream but I think it’s perfectly thick and velvety without it.  So perfectly velvety that it coats the back of your mouth and makes you feel all warm and cozy inside as it goes into your belly.  You may sweat a tiny bit if you have it now but that’s nothing a little AC can’t fix.
I’m gonna make it for my mami one day soon, to show her all the good comfort she’s been missin!

Tomato Soup

Adapted from: Back to Basics
Yield: 6-8 Servings

Ingredients:

3 tablespoons extra virgin olive oil
1½ cups chopped red onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds canned organic tomatoes, chopped
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for until very tender, about 12-15 minutes. Add the garlic cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir well. Bring the soup to a boil and then lower the heat and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

When the tomatoes are very tender remove from the heat and using an immersion blender, blend the soup until smooth. Serve warm.

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13 Responses to “Tomato Soup”

  1. 1

    Bianca @ Confessions of a Chocoholic — August 13, 2012 @ 8:52 pm

    I didn’t grow up with tomato soup either but like you, also love it now. I like that you used onions and carrots in this recipe!

  2. 2

    Bianca @ Sweet Dreaming — August 13, 2012 @ 10:24 pm

    Loveee tomato soup all year round too :) actually had it the other day! i will have to give this recipe a try :)

  3. 3

    Rosa — August 14, 2012 @ 2:11 am

    A lovely soup! Smooth, tasty and comforting.

    Cheers,

    Rosa

  4. 4

    Katrina @ Warm Vanilla Sugar — August 14, 2012 @ 6:14 am

    Gotta love a classic like this! Yum!

  5. 5

    Joanne — August 14, 2012 @ 8:13 am

    I consider tomato soup to be a year-round kinda thing as well! It’s too delicoius for it not to be :)

  6. 6

    Robert Johnson — August 14, 2012 @ 9:25 am

    I was a canned soup guy. Campbell’s vegetable soup was my go-to as a kid. This grownup version, however, is something I can get into. It looks and sounds amazing.

  7. 7

    vanillasugarblog — August 14, 2012 @ 9:25 am

    I love tomato soup!
    No way I could eat this now though, our humidity is killer. I think this is the hottest summer or most humid (for cape cod) on record.

  8. 8

    Abby — August 14, 2012 @ 9:46 am

    Tomato soup is my husband’s favorite thing to eat, I think. I can tomatoes in the summer with my mom so that I can make “fresh” soup for him all winter in the crockpot!

  9. 9

    Monique — August 14, 2012 @ 9:54 am

    sounds amazing!
    I can relate with regards to having a limited cuisine growing up. It wasn’t that we were prohibited, it was my mothers fear of trying new things. I dont know where i got my hunger for new things but i try to encourage my parents one bite at a time the joys and excitement a new food can bring. :-)
    but i will never turn down arroz con pernil. olvidate.

  10. 10

    Jackie — August 14, 2012 @ 3:12 pm

    I have to admit, never been a fan of tomato soup but maybe its because I’ve only tried the canned variety. Maybe if I had a recipe like this to follow, thing would be different. Since this summer, I have a plethora of tomatoes growning in my backyard, now is the time to make this soup and turn my taste buds around. Thank you for sharing such a wonderful dish.
    xo
    Jackie

  11. 11

    My Inner Chick — August 14, 2012 @ 5:10 pm

    Ooo, My,
    the ultimate fabulous comfort food :)

  12. 12

    Baker Street — August 15, 2012 @ 2:36 am

    There’s nothing better than a bowl of freshly made tomato soup. My go to soup every time I have a cold! This looks fantastic, E! :)

  13. 13

    Isabelle @ Crumb — August 17, 2012 @ 1:48 pm

    Oddly enough, I didn’t grow up eating tomato soup either, though that’s probably just because my mother was strongly opposed to letting us eat canned soup in general. Imagine my disgust when I moved out on my own and experienced canned tomato soup for the first time! Ugh.
    I’m loving all the beautiful fresh tomato soups I’m seeing in the blogosphere this month, though… I think I might just have to give the real thing a try, just to get over my bad past experiences! :)

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