Super Yummy Tomato Soup

As you probably know by now I LOVE soup and I love it in any form thick and chunky, thin and pureed, brothy, with meat, without meat… Russ likes soup, but I am not sure he feels quite as passionately about it as I do. He also tends to prefer just the hearty soups that include meat; however, he has a soft spot in his heart for Campbell’s Tomato Soup. This is his go to soup when he is not feeling well, but he likes it paired with a grilled cheese sandwich even when he is healthy and feeling fine. Call me a food snob, but I’ll be honest I really can’t eat Campbell’s soup unless I am super sick and no one will bring me Hot and Sour Soup or Chicken Corn Chowder from the Chinese restaurant. So, when Fine Cooking had an entire section on tomato soup I was elated because we could now both enjoy a meal of tomato soup since it wouldn’t be coming out of the red and white can. I let Russ pick which recipe we try first and he selected the Classic Tomato Soup. While the other recipes sound a little more interesting and different what better place to start than with the classic. So, I made it and I am in LOVE with this soup and once Russ eats the last can of Campbell’s Tomato Soup that is sitting in the pantry I will never buy it again because this was so, so, so much better and super easy to make.To make the soup you start by heating the oil and butter in a large Dutch oven and then adding the garlic and onion until they are soft. Then mix the flour in with the garlic and onion until they are combined. Next add the broth, tomatoes, sugar, thyme, salt and pepper. (A couple things on the can of tomatoes: First be sure and buy a high quality brand of tomatoes. Second, I realize that you are buying a can of whole tomatoes just to puree it, however, I forbid you to buy a can of pureed tomatoes for this recipe. You will be compromising the taste and it only takes a couple seconds to puree the whole tomatoes.) Bring this to a simmer while stirring and then reduce the heat to low, cover it, and let it simmer for 40 minutes. Once it has simmered remove the thyme sprig and throw it away. Then puree the soup. I used a hand blender which if you don’t have one is a very useful thing to have for making soups or smoothies (which is why Russ bought ours). Then taste it and add salt and pepper as needed. Ours needed both with a little more salt than pepper. You can then top it with any of the garnishes mentioned in the recipe. I went simple and just used a dollop of sour cream. After tasting it though I am definitely going to garnish it with thin slices of fresh basil next time.This soup is so simple and really quick to make except for the 40 minutes of simmering and the taste is fabulous! Both Russ and I were blown away with what great flavor it had! We both thought it would be good, but it was really fantastic with a light, fresh tomato flavor and a smooth texture. My only complaint is that I wish I had made more. Next time I make it I will definitely double if not triple this recipe. The leftovers will be eaten tomorrow for lunch, but this would freeze really well. It would be a great soup to make and stock your freezer with the leftovers for a cold, rainy day or really any ole day for that matter. We served ours with a side of cheese toast, but I think a small salad of mixed greens with balsamic vinaigrette would be another great side option. Russ rates the soup a 10.

Classic Tomato Soup, Fine Cooking February / March 2008
Yields about 8 cups, serves eight (Russ and I had it as an entrée, so in our case it would serve 4)

2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28 oz. can whole peeled plum tomatoes, pureed (include the juice)
1 and ½ tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

In a nonreactive 5 to 6 quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then puree in two or there batches in a blender of food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Add a creamy touch:
Sour cream, goat cheese, and Parmesan garnish: In a small bowl, combine ½ cup sour cream with ¼ crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraiche, herb, and horseradish garnish: In a small bowl, combine ½ cup crème fraiche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add ½ Tbs. well-drained prepared horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.