Tomato Soup Recipe
The key to any great tomato soup is the quality of the canned tomatoes one buys. And that's just the start of this guide to the most next level, ultra-creamy, perfect-for-dipping-grilled-cheese-in tomato soup.
By Chef Mario
3 tbsp Sizzle
2 large carrots, peeled, diced
1 medium yellow onion, diced
2 cans San Marzano canned tomatoes
1 tbsp Sriracha
4 cups low-sodium vegetable broth
1 tsp kosher salt
½ teaspoon fresh black pepper
½ cup coconut cream, canned (optional)
4 tsp Drizzle
Basil leaves, fresh, chiffonade or picked small leaves
Red pepper flakes
Extra pro tips!!
The key to a great tomato soup is the quality of the canned tomatoes one buys. I recommend using San Marzano Cento canned tomatoes, as these have a balanced flavor with little to no metallic off flavors. Though the cooking time may be long, the longer time ensures the flavors come together beautifully in harmony, and that the consistency of the soup is perfect.
Also, the trick to offset any potential metallic or acidic taste that may come from lower quality tomatoes is adding ¼ teaspoon of baking soda after gently simmering the soup for 1.5 hours. Taste the soup, and if it seems too metallic, add the baking soda and stir to fully incorporate.
If a creamier soup is desired, feel free to add the coconut cream after blending the soup. Regular cream is okay as well; coconut cream makes this soup dairy free and adds some sweet notes that round the soup well.
Don’t rush this recipe. It will be well worth it.
Active Time: 1 hour and 15 minutes
Full Time: 1 hour and 30 minutes
In a deep heavy-bottomed pot, heat the 3 tablespoons of Sizzle over medium heat. Once oil is shimmering and slightly smoking, add the diced carrots and onions at the same time. Cook over medium heat for 10-15 minutes, stirring often. Add the Sriracha and mix to fully season the vegetable mix.
Meanwhile remove the tomatoes into a bowl and crush them with your hands. After the 10-15 min, add the tomatoes to the pot, along with vegetable stock. Stir to combine and simmer gently for about 1 hour. Stir the soup every 10-15 minutes to avoid the pot from burning. Taste, and if too acidic, add ¼ teaspoon of baking soda to reduce acidity or metallic off flavors.
Once time is up, remove soup from heat, let cool slightly and working in batches, puree the soup in a blender. To avoid the blender from exploding while blending hot liquids, alway leave the top slightly ajar, and cover with a kitchen cloth. Hold the lid in place while starting the blender in the lowest setting, and slowly increasing the speed to high.
Return pureed soup to the pot, and if desired, add coconut cream and adjust seasoning as needed. Mix to incorporate.
Serve soup and finish by garnishing each dish with 1 teaspoon of Drizzle, a pinch of red pepper flakes, and a small bunch of basil chiffonade. Enjoy!