Rustic Tomato Soup
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.
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
Roux for base:
- remaining butter
- 3/4 cup flour
- 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
- 2-3 tablespoons dried italian seasoning mix, or to taste
- 2 tablespoons basil, fresh or paste, or to taste
- 1 tablespoon smoked paprika, or to taste
* Please note, the measurements for the seasonings above make a very mild version of the soup, I didn't want to overwhelm this is a 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 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 heat up to high and bring to a boil. Continue boiling until the stock has reduced by half, about 8-10 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 10-15 minutes.
- Remove pot from heat, remove lid, and allow to cool for about 3-5 minutes. Serve immediately with optional garnishes. I added a little shredded cheddar to mine.
|Serving size: 1 cup|
|Calories from Fat||459|
|% Daily Value *|
|Fat 51 g||78%|
|Saturated fat 38 g||190%|
|Unsaturated fat 9 g|
|Carbohydrates 19 g||6%|
|Sugar 8 g|
|Fiber 3 g||12%|
|Protein 10 g||20%|
|Cholesterol 65 mg||22%|
|Sodium 1330 mg||55%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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