Yield: Yields about 8 cups.
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.
Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup 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 fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Good, but needed some tomato paste for fuller tomato flavor.
Made it in the Instant Pot and it came out great. Sauteed onions and garlic on sauté function, then stirred in the flour to coat. Dumped everything else into pot and manual pressure cooked for 15 minutes. Took out thyme and zapped the whole thing in the Instant Pot with. my stick blender. Love the possible add-ins too! Made some cheese quesadillas and fresh guacamole and had a great weeknight dinner!
Just made this again today, using up my canned tomatoes and tomato sauce from last year. I added a few small carrots to the onions and garlic and used vegetable broth instead of chicken broth - only in case my future daughter in law comes over and she’s vegetarian. I used a combo of butter and EVOO to sauté and used my hand blender to puree in the pan. One of my favourite recipes. It doesn’t need cream. I threw in bay leaves while it was cooking.
Make some parmesan crisps to put on top, yum!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?