Tomato Soup: A Comfort Food Classic

I thought it would be only fitting to kick off this blog with a recipe for one of my favorite comfort foods: tomato soup!  Of course, I'm not talking about the goopy condensed stuff that comes out of a red and white can.  I'm talking about steaming hot, sweet and savory, homemade, farmer's-market-fresh-tomato soup.  This is one of my favorite things to make on a crisp fall day, when the weather is just chilly enough to make you crave soup, but summer is not so far gone that good tomatoes are hard to come by.  Of course, you can always use fresh tomatoes that you've frozen or canned tomatoes (I recommend San Marzano, they're sweeter).  Without further ado, I give you my favorite recipe for homemade tomato soup!

Tomato Soup (adapted from a recipe by the very talented Mark Bittman)

2 TBSP extra virgin olive oil
2 TBSP tomato paste
1 large white or yellow onion, roughly chopped
1 carrot, chopped
Salt and freshly ground black pepper
4 cups chopped tomato (you can peel and seed them if you like, but I prefer the less-fuss method of just throwing it all in)
1 TBSP chopped fresh basil
1 cup low-sodium chicken broth (or vegetable, if you prefer)
Chopped fresh basil, for garnish


Pull out your favorite soup pot and heat the olive oil in it over medium heat.  When the oil is hot (not smoking), add the tomato paste and cook for approximately 1 minute.  Add the onion and carrot, sprinkle with salt and pepper, and saute until the onion begins to soften (about 5 minutes).  Next, add the chopped tomato and basil.  Cook the vegetables, stirring occasionally, until the tomatoes start to break down, 10-15 minutes.  (The tomatoes will literally start to fall apart at this point, giving off a lot of liquid.)  Finally, add the chicken broth and simmer for another 5 minutes.  

Right before its date with destiny (the blender).  Notice those nice smushy tomatoes!

At this point, taste the soup and adjust seasoning.  If it's bland, add a generous pinch or two of coarse kosher salt.  If it tastes too acidic, add a tablespoon or two of butter.  Once you are happy with the seasoning, puree the soup, either in batches or with an immersion blender.  

Tomato soup: post-blender.  Much prettier than anything that comes out of a can (and tastier)!

CAUTION: if you use your trusty countertop blender, be sure to take the little clear plastic insert out of your blender's lid before you puree the soup.  Instead, simply cover the little hole with a kitchen towel as you blend.  This way, the steam can escape and you prevent your kitchen from becoming a tomato-splattered mess!


Sprinkle with fresh basil and serve!  My favorite tomato soup accoutrements: a grilled cheese sandwich with sharp cheddar cheese and a crisp apple.  Enjoy!

Who needs a spoon when you've got grilled cheese?!