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Reeeeally Good Comfort Food | Classic Tomato Soup

I received a phone call from my husband yesterday:

“Babe, I want something really good for dinner.”

“Okay. We have something really good for dinner every night. Sooo….? And I already have the meals planned for the week.”

“No, I mean REALLY good. You ready? I know what I want: Tomato Soup & Grilled Cheese. I need some comfort food.”

So, because I am a REALLY good wife, off to the store I went. I needed a few miscellaneous things anyway. This recipe is so easy and so cheap & I figured I’d make my standard double or triple batch so I had a bunch to freeze. I originally found this recipe in Everyday Food many years ago. I have tweaked it & used different ingredients to see what makes the best batch. I have it nailed. I LOVE this tomatoey soup. Hope you do too!

Classic Tomato Soup

(found in Everyday Food Magazine here)
Serves 6

Ingredients

  • 4 tablespoons (1/2 stick) butter *I use unsalted
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth *I use low sodium Swanson broth
  • 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available) *my favorite canned tomatoes are the Market Pantry tomatoes from Target

Directions

  • In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
  • To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
  • Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

My Tweaks

  • I always use two big handfuls of fresh basil from my garden. I chop it & add it to the onion/oil/butter mixture, just before adding the flour & saute for up to a minute
  • I never seem to have thyme, so I rarely use it
  • I add very little salt
  • My immersion blender is having issues, so I throw all of it in the regular blender as we like it pretty smooth
  • Always serve with grilled cheese
  • This freezes beautifully for months, so I always make 2-3x’s the recipe at once
  • Sometimes I add a handful of cooked jasmine rice (as with the batch pictured)

& thank you for the suggestions for adding a styleberryFOOD category! If you check out the “categories” link in the green bar across the top, you will notice some structural changes! For the better! Love your creative suggestions!! :D Keep them coming!

Related Posts with Thumbnails
  • DAWN SPARKS - As a new follower (I saw one of your posts on Erinn Merritt’s FB page), I am immensely enjoying your posts and articles – despite a regretful feeling that I’ve found your blog quite late in the game!

    That said, I’m having slight OCD tendencies that are telling me that I MUST read ALL of your posts EVER written… chronologically! :) Is there a way to sort them this way (besides clicking “older posts” again and again and again? I’m looking forward to reading them!

    THANKSReplyCancel

  • Megan - Wow – that does sound simple and delicous. Will have to keep that one for a great winter meal – and how great that is freezes well … my hubby would never eat tomato soup :)ReplyCancel

  • Tori - give your tips on freezing? I have ideas on things I want to freeze and need help w/ logistics.ReplyCancel

  • Kristyn - I am soooo making this!! Yes, you are a really good wife :)ReplyCancel

  • -shawna- - @Dawn-you’re sweet! I added an “archives” dropdown at the bottom. That should help, though I think you might still have to go post to post. & It goes back a long way! @Megan-easy to freeze single portions! @Tori-will talk about freezing in my baby food post.@Kristyn, Thanks! :D I try hard.ReplyCancel

  • ashley - this sounds like perfect comfort food! i made a tomato gazpacho for dinner last night that included lots of fresh basil… will have to send to you!ReplyCancel

  • -shawna- - @Ash–do share!!! I have basil coming out of my ears!ReplyCancel

  • Melissa - YUM!! I can’t even remember how I came across your blog a few weeks ago, but I immediately bookmarked this page from the photo. I made it tonight and OH MY GOSH it is amazing!! My BF is a huge tomato soup fan and I am not, but after I made this I couldn’t stop eating it! I did use fresh tomatoes from our garden, dried thyme and a dash of red pepper and it is AMAZING! Thank you!! I seriously can’t wait to make this on a cool Fall/Winter day.ReplyCancel

  • Casey - Can we say it was brrrr chilly cold today!!! Tried this recipe out on my hubs and kiddos and my little zander (my most finicky eater) gobbled it down..soooo yummy!!!ReplyCancel

  • Heidi - I made this today for supper and it was DIVINE. Oh my the BEST tomato soup I’ve ever eaten!

    I did add the Thyme though as well as a heaping tsp of dry basil.

    And of course, served with grilled cheese :) Thanks so much for sharing this recipe!ReplyCancel

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