Elevate Your Soup Game with a Fresh Twist
Ditch the Can and Go for a Homemade Tomato Soup
Tired of the same old canned tomato soup? Look no further! Chef Barbara Lynch, owner of six renowned restaurants in Boston, shares her secret recipe for a fresh, snappy tomato soup that’s sure to impress.
The Perfect Pairing: Grilled Cheese and Tomato Soup
Serve this delicious soup with a crispy, oozy grilled cheese sandwich for the ultimate comfort food experience.
Get Started with These Simple Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
- 1/2 to 1 teaspoon red pepper flakes
- 2 (28-ounce) cans whole tomatoes
- 1 1/2 cups water
- 1/4 cup loosely packed fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- Crème fraîche, for garnish (optional)
Let’s Get Cooking!
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes, cooking until the onions are translucent and very tender, about 10 minutes.
Add the Magic Ingredients
Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes.
Finishing Touches
Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, then pour through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids.
Taste and Adjust
Taste the soup and season with additional salt and pepper as needed. Return the soup to the saucepan and reheat on medium low until hot. If desired, serve topped with a tablespoon of crème fraîche.
Get Ready for a Flavorful Twist on a Classic!
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