If you want to make tomato soup with tomato paste in a flash, then the following information is for you. We are going to provide you with an easy recipe that is so fruitful for making the mentioned dish.
This tomato soup is the perfect rendition of my ideal tomato soup. Although it’s thick and creamy, it doesn’t make me feel weighed down at all. Despite being made with canned tomatoes, it has an incredible fresh tomato flavor that just can’t be beaten.
That’s correct, we’re talking about tomatoes in a can. The summertime, when tomatoes are at their ripest, is not the best time to make tomato soup (fall through spring). This recipe for homemade tomato soup is the best way to solve the problem, which is a genuine head-scratcher.
This recipe for tomato soup will quickly become your go-to option for several reasons, including the following:
This recipe yields a tomato soup that tastes like it was made from scratch, and it just requires items that are often found in a kitchen cupboard. Winning!
It’s thick and creamy, but there’s no cream involved. This is accomplished through the utilization of butter in addition to white beans, which I assure you will not be detectable in the final product in any way.
This soup is perfect for those on restricted diets. Because it does not require any flour for the thickening process, it does not include gluten. Check out the recipe notes for more information on how to make it vegan.
If you have some fresh basil on hand, you may adapt this recipe to make tomato basil soup instead. It really couldn’t be much simpler.
The Secret to Making Delicious Tomato Soup
This is a really simple recipe to follow! It is recommended that you double the ingredients if you are going to serve more than a handful of individuals.
1) Saute the chopped onion in olive oil until it is soft, and then stir in the tomato paste.
An onion is the foundation of every bowl of delicious soup. When it reaches the tender stage, we will give it a toss before adding a small amount of tomato paste and allowing it to continue cooking for a few minutes. This soup gets a lot more intense thanks to the addition of tomato paste, which imparts a rich tomato taste.
Tip: If you store any unused tomato paste in an airtight container, you may freeze it for up to several months.
2) After adding entire canned tomatoes and vegetable broth, continue to simmer on a low heat for another half an hour.
The following step is to add one large can of whole tomatoes. Did you know that whole tomatoes offer the best possible quality in a can of tomato product? The diced and crushed variety of tomatoes are reserved by canning businesses for the less desirable tomatoes. Because we are going to puree the tomatoes after they have been cooked, you don’t need to worry about breaking them up as they simmer.
Now is the ideal time to spruce up the cooking area or relax with a bottle of wine and take some time off. You are aware of the person or thing for which I am rooting.
Tip: If you want dependably delicious tomato products, Muir Glen makes the greatest ones, so stock up on those.
3) Place the soup in a blender and add a few additional necessary ingredients after transferring it there.
I almost never recommend using an immersion blender for soups since stand blenders create soups that are significantly creamier than those made with immersion blenders.
Now, we’re going to add a few important components, which are: Beans from the Great Northern region (for a creamy texture), butter (for an incredibly rich taste), a little sugar (it balances the acidity of the tomatoes), salt, and pepper. Great Northern beans. I tend not to put sugar in savory recipes very often, but even just one teaspoon can make a significant improvement.
Note that you won’t need to use an entire can of beans for this recipe. For use in future pots of soup, you can save any leftover beans by rinsing and draining them, then placing them in a bag that can be sealed (either silicone or Ziploc).
4) Continue blending until the mixture is perfectly smooth, and then serve.
There is no dish that goes better with grilled cheese and tomato soup than the combination of the two. In addition, you might complement this soup with a substantial side salad. In all honesty, I believe that it would be a wonderful complement to this green salad with lentils and carrots.
A grilled cheese sandwich makes for a good and speedy lunch, but adding some tomato soup on the side (both to drink and to dip the sandwich in) transforms it into more of a meal-like experience. There is nothing wrong with warming up a can of Amy’s, but I am far more likely to have a couple cans of tomato paste stocked in my cupboard at any one point rather than full-fledged soup. There is nothing wrong with heating up a can of Amy’s.
Tomato paste is hard to top when it comes to the flavor-to-price ratio that it offers. Tomato paste is sold in cans for approximately 99 cents each, and each can contains a highly concentrated tomato product that has a robust taste of tomatoes. You can get some broth for another $1, and in some cases much less than that. You’ll have soup once you mix the paste with the broth and dilute it.
The procedure has, of course, been improved upon even further than that by my hands. I cook the tomato paste first, before adding any liquid, so that the finished soup would have a richer, more robust flavor. I finish the soup off with heavy cream so that it will have a more voluptuous body. In addition to that, there is some salt and sugar involved, but if you so choose, you may make the spices even more elaborate.
The quantity of soup produced by the following recipe is sufficient for one individual, but it can easily be increased if desired. (You can use any remaining paste for spaghetti, rice, or even in a Bloody Mary.) You will need the following items to make it:
A quarter of a jar of tomato paste (about 5 tablespoons)
1 glass of the broth of your choosing (you will probably not use all of it)
1/2 teaspoon sugar
1/4 teaspoon salt (omit if your broth is very salty)
1 teaspoon of full-fat heavy cream
Optional: Add seasonings to taste, such as garlic powder, onion powder, MSG, white pepper, oregano, or any other herb or spice that strikes your fancy.
Put the paste in a small saucepan and cook it over medium heat until it changes color and begins to adhere to the bottom of the saucepan. In order to prevent it from burning, maintain constant motion by spreading it out and scraping it with a wooden spoon or a flexible spatula.
When it has reached the desired darkness, pour in a half cup of broth and whisk it until it is completely smooth. After adding the salt and sugar, continue to whisk in the additional liquid while adjusting the consistency of the soup to achieve the desired consistency.
Take the pan off the heat, stir in a tablespoon of cream, and taste to see if any of the seasonings need to be adjusted. Serve with a grilled cheese sandwich of the highest quality.
