Is there anything more comforting than tomato soup and grilled cheese? I can’t think of much 🙂 This soup is incredible and I have a sweet young friend who asks for this dish routinely. Just makes my heart happy.
You’ll want a large stock pot that is heavy enough that when you are blending the soup up, it will stay put. I also highly recommend an immersion blender to make this process a whole lot easier.
This is not a microwave meal! This is a slow melding of flavors. I always simmer this with an active bubbling for 45 minutes. If you try to shortcut this, you’ll short yourself some amazing flavor. You can substitute the heavy cream for whatever dairy or non-dairy product you’d like. I just prefer the richness of the heavy cream.
Homemade Tomato Soup
This creamy soup is the perfect sidekick for a hot grilled cheese sandwich. Make it from scratch to avoid that nasty aluminum can taste and to control the amount of sodium and sugar in your diet.
Equipment
Ingredients
- 8 Tbsp stick butter
- 16.9 g fresh thyme
- 1 medium onion, sliced thin
- 4 cloves fresh garlic, rough chopped
- 6 oz tomato paste
- 2 28oz canned diced tomato
- 2 tsp sugar, divided
- 1/2 cup heavy cream/whipping cream
- 8 cups chicken broth
Instructions
- Into a stock pot over medium heat place butter, thyme, sliced onion, and garlic. You could tie the thyme sprigs together with twine if you'd like. Cook until onion is translucent or see through, apx 10-12 minutes.8 Tbsp stick butter, 1 medium onion, sliced thin, 4 cloves fresh garlic, rough chopped, 16.9 g fresh thyme
- Next, drop in your tomato paste and crank he heat up to medium-high. You'll stir your paste and onion mixture until they caramelize (brown spots will show up on your tomato paste). Apx 5-6 minutes6 oz tomato paste
- Add your diced tomatoes with the juice to the pot. Sprinkle 1 tsp of your sugar across the tomatoes, then pour in your chicken broth. Over high heat, bring your soup to a simmer. Reduce heat and simmer until the flavors meld and soup reduces (apx 45-55 minutes).2 28oz canned diced tomato, 8 cups chicken broth, 2 tsp sugar, divided
- Once soup has simmered and reduced, remove from heat and allow to cool. You will remove the thyme stems at this time.
- Next, you blend your soup. It's easiest with an immersion blender, but you can also use a blender. You'll probably need to do the blender in smaller batches. Return blended soup to stock pot.
- Pour in your desired amount of cream or milk product. Add salt and pepper to taste, add the rest of your sugar if you like your tomato soup sweeter. Allow milk product to warm up and flavors to combine, maybe 10 more minutes.1/2 cup heavy cream/whipping cream, 2 tsp sugar, divided
Notes
If you’d like to lower the calorie count, reduce butter to 4 Tbsp
You can use either a sweet onion, (for a sweeter taste) yellow onion, or white onion. I would avoid the red onion as it will dye the soup.
I have tried tying my thyme sprigs together with twine, and they still managed to break lose. If you really don’t want to hunt the thyme sprigs, use dried thyme.
I make my own chicken broth using Knorr bouillon. 1 cup boiling water to 1 tsp bouillon.
Nutrition
Serving: 1 cupCalories: 508 kcalCarbohydrates: 23.39 gProtein: 5.56 gFat: 15.56 gSaturated Fat: 9.279 gPolyunsaturated Fat: 0.99 gMonounsaturated Fat: 44.105 gTrans Fat: 0.456 gCholesterol: 41 mgSodium: 1443 mgPotassium: 869 mgFiber: 5.3 gSugar: 14.18 gVitamin A: 1312 IUVitamin C: 28.2 mgCalcium: 113 mgIron: 3.69 mg
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