KC is a self-taught cook with 22 years of experience, and a single mom. She loves sharing her recipes and cooking for family and friends.
Rustic Tomato Soup for a Chilly Fall Day
The weather is getting colder, and my daughter told me she couldn't remember the last time we had tomato soup and grilled cheese. I decided to upgrade this classic combo for a chilly fall day.
Please note that many of the ingredients in this recipe are flexible; either they are optional, or you can add more or less to taste. The information about nutrition and servings is based on including all of the ingredients in the amounts that are listed. In cases where I've listed a range for the amount of a specific ingredient, the nutritional value is based on the larger amount, unless otherwise specified.
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For the soup stock base:
- 8 tablespoons (1 stick) unsalted butter, divided
- 3/4 cup yellow onion, chopped
- 2 tablespoons garlic, minced
- 16 ounces vegetable broth, divided
- 16 ounces chicken broth, divided
- 2 tablespoons Worcestershire sauce
For the roux used in the base:
- remaining butter
- 3/4 cup flour
For the puree (main):
- remaining chicken broth
- remaining vegetable broth
- 6 ounces canned tomato paste
- 28 ounces canned crushed tomatoes
- 4 1/2 ounces canned fire-roasted diced tomatoes
- 1 cup heavy cream
- 1 cup water
- 2 tablespoons black pepper, or to taste
- 2 tablespoons salt, or to taste
- 2 to 3 tablespoons dried Italian seasoning mix, or to taste
- 2 tablespoons basil, fresh or paste, or to taste
- 1 tablespoon smoked paprika, or to taste
Note on Seasonings
Please note, the measurements for the seasonings above make a very mild version of the soup; I didn't want to overwhelm this classic kid-friendly dish. However, my daughter and I opted to add more of most of the spices to suit our palates.
- Divide butter in half and set one half aside. Melt the other half in a large stockpot on medium-low until completely melted. Then add onion and garlic and sauté lightly, about 2 minutes.
- Divide both broths in half and set one half of each aside. Whisk in about 4 ounces of each broth into the base and turn heat up to medium-high to boil, then lower to simmer.
- In a small saucepan, melt the remaining butter on medium-low until completely melted. Slowly add the flour, about a 1/4 cup at a time, whisking constantly until the flour is completely incorporated.
- Turn heat up to medium-high or high, whisking constantly for about 1 minute, then lower heat to low and continue whisking until a thick, gravy-like consistency is achieved, the mixture is very light brown, and it doesn’t smell like raw flour.
- Take another 4 ounces of either broth and slowly add it to the roux, whisking continuously, until the consistency is more like cream than gravy.
- Slowly add the roux mixture to the stock while whisking. Once the roux is completely incorporated, add the remaining chicken and vegetable broth, mix well, and turn the heat up to high and bring to a boil. Continue boiling until the stock has reduced by half, about 8 to 10 minutes.
- After stock is reduced, lower heat to medium-low, and add tomato paste, whisking until mixed well. Then add in the crushed tomatoes and stir well.
- While stirring, add in seasonings and allow soup to simmer about 1 minute. Slowly add cream while whisking until incorporated, then add the water and stir.
- Turn heat up to high, cover soup, and let boil for 5 minutes, then stir in diced tomatoes. Lower heat and simmer for about 10 to 15 minutes.
- Remove pot from heat, remove lid, and allow to cool for about 3 to 5 minutes. Serve immediately with optional garnishes. I added a little shredded Cheddar to mine.
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© 2019 KC Jones