Perfect tomato soup that is half puréed, creating a creamy, velvety texture. Serve with your favorite grilled cheese sandwich and you’ll have a comforting meal!
I LOVE THIS SOUP! It is simply delicious and comforting beyond belief. The texture is surprising because it is so creamy and velvety. Half of the soup is puréed in a blender to make it thicker and creamier. Some of the diced tomatoes are left leaving little chunks of tomatoes. If you prefer no chunks of tomatoes, purée the entire soup. You’ll never buy canned tomato soup again! This is a great recipe to keep handy. Simple, easy, delicious…who could ask for more.
INGREDIENTS TO MAKE PERFECT TOMATO SOUP
- Butter
- Olive oil
- Onion
- All-purpose flour
- Tomato paste
- Fresh thyme (or dried thyme)
- Chicken stock or Vegetable stock
- Canned diced tomatoes with juice, petite preferred
- Kosher salt
- Ground black pepper
HOW TO MAKE PERFECT TOMATO SOUP
- In a 5-quart or 6-quart Dutch oven or saucepan over medium heat, melt butter; add olive oil, onions, 1 tsp salt, and 1/4 tsp ground black pepper.
- Cook until onion is translucent, about 5 minutes.
- Stir in flour and tomato paste; cook 1 minute more.
- Stir in the stock, tomatoes with their juices, and thyme.
- Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally.
- Remove fresh thyme sprigs.
- Transfer half of the soup to a blender (about 5 cups) and purée or using an immersion blender leaving some tomato chunks, if desired. (If using a small blender, work in small batches).
- Return to pot and season with salt and pepper.
- Serve immediately or let cool to room temperature before refrigerating or freezing.
OPTIONS: VEGETARIAN OR DAIRY-FREE
- Vegetarian Perfect Tomato Soup– use Vegetable stock instead of Chicken stock.
- Dairy-Free Perfect Tomato Soup– leave out the butter.
INGREDIENTS TO MAKE PESTO-MOZZARELLA GRILLED CHEESE SANDWICHES
- Sliced bread of your choice
- Softened butter
- Prepared pesto
- Fresh buffalo mozzarella
HOW TO MAKE PESTO-MOZZARELLA GRILLED CHEESE SANDWICHES
- Heat a griddle to 375° F or a skillet over medium heat.
- Butter two slices of bread, place on the griddle (butter side down), spread with 1 Tbsp prepared pesto, and lay a layer of 1/8-inch sliced fresh buffalo mozzarella.
- Spread another layer of 1 Tbsp pesto on top of the mozzarella.
- Top with the other slice of bread and butter the top.
- Flip when browned and transfer to a plate or cutting board when both sides are browned and the cheese is melted.
HOW TO STORE PERFECT TOMATO SOUP
- Refrigerate in an airtight container, leaving 1-inch space at the top, for up to 5 days.
- Freeze in an airtight container, leaving 1-inch space at the top, for up to 3 months.
IF YOU’RE A SOUP LOVER, YOU MIGHT LIKE MY OTHER SOUP RECIPES FOR:
Perfect Tomato Soup
Ingredients
- 4 Tbsp (½ stick) butter
- 2 Tbsp olive oil
- 1 medium onion, small diced
- ¼ cup all-purpose flour
- 3 Tbsp tomato paste
- 4 sprigs Fresh thyme (or 1 tsp dried thyme)
- 4 cups (1 quart or 32 oz) chicken stock or vegetable stock
- 2 cans (28 oz each) diced tomatoes with juice, petite preferred
- Kosher salt and ground black pepper
Instructions
- In a 5-quart to 6-quart Dutch oven or saucepan over medium heat, melt butter; add olive oil, onions, 1 tsp salt, and 1/4 tsp ground black pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute more.
- Stir in the stock, tomatoes with their juices, and thyme. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Remove fresh thyme sprigs.
- Transfer half of the soup to a blender (about 5 cups) and purée or using an immersion blender leaving some tomato chunks, if desired. (If using a small blender, work in small batches). Return to pot and season with salt and pepper. Serve immediately or let cool to room temperature before refrigerating or freezing.
Notes
- Refrigerate in an airtight container, leaving 1-inch space at the top, for up to 5 days.
- Freeze in an airtight container, leaving 1-inch space at the top, for up to 3 months.
