Basic Tomato Soup Recipe
I’ve never met a tomato soup I didn’t like. It looks rustic, it feels rich, and it tastes, well, honest. Here’s a base that’s beautiful just on its own—I like freezing a couple of batches to have on hand—and three vibrant variations, if you feel like mixing things up a little.
Serves 4
Ingredients
1 Tbsp. extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium ribs celery, finely chopped
1 large carrot, finely chopped
6 medium fresh basil leaves, torn into pieces
Salt
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 large ripe tomatoes, peeled and chopped
3 cups chicken stock
Freshly ground black pepper
Optional garnishes: Fresh basil leaves, cut into thin ribbons
Grated Parmesan cheese
Red pepper flakes
Tomato concassée (peeled, seeded, and chopped tomato)
Directions
Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot, and basil. Season with salt, cover, and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes. Add the garlic and cook for about 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky for one of the variations), returning the soup to a new pan. Spoon into bowls and serve with your choice of garnish.
Per serving: 3 SmartPoints, 179 calories
From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.
Serves 4
Ingredients
Optional garnishes:
Directions
Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot, and basil. Season with salt, cover, and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes. Add the garlic and cook for about 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky for one of the variations), returning the soup to a new pan. Spoon into bowls and serve with your choice of garnish.
Per serving: 3 SmartPoints, 179 calories
From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.
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