Tomato Soup On The Run

5
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Although this soup starts with canned unseasoned tomatoes, the flavour begins to build with the draining and browning of the tomatoes. Seasoning is simple, leaving it to you to add your choices like basil, parmesan or anything else you like. It is quick and easy to put together on a week night and paired with crusty bread and a salad makes nice light meal. The baking soda will make it foam a wee bit, but goes away. Its purpose is to neutralize the acidity of the tomatoes. Sometimes I leave out the cream and add a wee bit of lemon juice and fresh basil to my bowl."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (323.8 g)
  • Calories 201.8
  • Total Fat - 14.8 g
  • Saturated Fat - 9 g
  • Cholesterol - 43.4 mg
  • Sodium - 351.9 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8.2 g
  • Protein - 3.4 g
  • Calcium - 46.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.1 mg

Step 1

Drain tomatoes in colander set over large bowl, pressing lightly to release juices.

Step 2

Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

Step 3

Melt butter in Dutch oven over medium heat.

Step 4

Add onion and cook until softened, about 5 minutes.

Step 5

Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

Step 6

Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes.

Step 7

Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil.

Step 8

Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

Step 9

Discard bay leaf.

Step 10

Puree soup in batches. (I use an immersion blender and leave it a wee bit chunky)

Step 11

Return pureed soup to pot and stir in cream.

Step 12

Season with salt and pepper.

Step 13

(Soup can be refrigerated in an airtight container for 3 days.)

Tips & Variations


No special items needed.

Related

ImPat

I scaled back for 2 serves and thoroughly enjoyed with some garlic bread and just about ate the lot in one sitting, absolutely delicious, thank you Luvcookn, made for Billboard Recipe Tag Game.

review by:
(8 Nov 2017)

ForeverMama

This soup hit the spot and is especially perfect to serve during this cold winter night. It's a great base to add whatever you want. I love the fact that the canned tomatoes are browned (it really does help the tomatoes along). I added chopped fresh basil and added Italian seasoning, a bit of garlic, and a splash of white wine. Thank you Luvcookn for sharing this keeper. Made it for Billboard Tag.

review by:
(7 Feb 2017)

TeresaS

My 7 year old grandson wanted...Papa's Spam sandwiches with tomato soup...well...I had the spam but not the soup...so...I did a search and found this...he rated it 5 1/2 stars...that makes this a keeper...I did find that the liquid from the diced tomatoes didn't come close to the required amount...so I had to add more broth...the hubby felt the soup lacked a tomato flavor...so now I wonder if it was the added broth or the fact that I made it with the cream...so next time I'm going to omit the cream and see what he says...or use tomato juice to make up the difference as suggested by the chef...made for "Pick Me" tag game...

review by:
(8 Aug 2016)

StansBetterHalf

I made this using some tomatoes from my patio garden. It was delicious and easy!

review by:
(24 Sep 2015)

MsPia

Fantastic. We loved it. I made it with fresh tomatoes.

review by:
(10 Apr 2015)

LifeIsGood

Excellent tomato soup for those winter months when I can't get fresh tomatoes. I think there is something about browning the tomatoes that deepen the flavor of this soup. It's delicious and going into my best-of-the-best file. Thank you!

review by:
(1 Feb 2015)