Classic Tomato Soup

Everybody needs a “gold standard” tomato soup recipe – especially in the winter. This is my new one! This tasty recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You want to Eat Right Now by Lucinda Scala Quinn. A great book.

The soup is creamy but creamless; it is slightly pink from the emulsification of the tomatoes and stock. We ate it with extra-sharp cheddar grilled cheese sandwiches and green salad. Mmmm. Grilled cheese croutons would be wonderful as well. Stay warm! My kids are on snow day #3 today!! 🙂 :/

Yield: Serves 8 to 10

  • 1/4 cup extra virgin olive oil, plus more for serving, if desired
  • 4 large shallots, finely chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 tsp coarse salt
  • 4 28-oz cans whole tomatoes in juice (I used Cento San Marzano tomatoes)
  • 4 cups chicken (or vegetable) stock
  • 6 x 1 1/2-inch piece Parmesan rind
  • grated Parmesan, for serving, optional
  1. Heat a Dutch oven over medium-high heat. Add the oil. When it shimmers, add the shallots, carrots, and celery, season with the salt, and sauté until soft and golden, 6 to 8 minutes.
  2. Add the tomatoes, chicken stock, and Parmesan rind; bring to a simmer, and cook, partially covered, stirring occasionally, for 45 minutes, until the soup has thickened slightly. Remove and discard the Parmesan rind.
  3. Working in batches, transfer the soup to a food processor or blender, and puree. (I used an immersion blender.)
  4. Reheat the soup, if necessary. Add more chicken stock if needed for the desired consistency.
  5. Divide among bowls and garnish each with a drizzle of olive oil and grated Parmesan, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,412 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Bread Machine Brioche
Chicken Stew with Biscuits
Tunisian Chickpea Soup (Lablabi)
Peruvian Roasted Chicken with Spicy Cilantro Sauce
Stovetop Mushroom Lasagna
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Portuguese Rolls
Rich Turkey Chili with Bacon, Dark Beer & Chocolate
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Foodista Food Blog of the Day Badge
%d bloggers like this: