After a brisk, challenging day it’s always nice to come home to the simplicity of homemade tomato soup, this easy-to-follow recipe from Pinch of Yum, does just the trick.
The falling leaves of Autumn brings along the sometimes uncontrollable urge to enjoy a hearty soup, and there’s none heartier than the creamy, acidity of a well-prepared Tomato soup. Luckily, this recipe has you using various kitchen staples that are easily-acquired and often found in the average kitchen, such as whole tomatoes, onion, dried thyme and garlic. Though, for a truly wonderful soup pot, it’s suggested that you use fresh bay leaf and cream for a truly rich texture and flavor profile.
This dish is both smoky and sweet, while also being just as creamy as you and your table guests like, all while taking less than an hour to prepare, and a bulk of that cooking time is passive with you either gazing with affection at a pot of simmering tomatoes or preparing a main or side dish on a nearby burner.
4 slices of bacon, cut into small pieces
2 chopped carrots
½ chopped yellow onion
4 cloves minced garlic
1 ½ tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 28-ounce can whole tomatoes
1-2 teaspoons kosher salt
Fresh cream (optional, though delicious)
- Begin by frying the bacon in a large soup pot over medium-low heat until the bacon begins to get crispy and browned, totalling around 5-8 minutes.
- After the bacon is browned, add in your carrots, onion, and garlic into the pot, sautéing for 5-10 minutes until the vegetables are tender and aromatic. Be sure to scrape up the browned edges of bacon from the bottom of the soup pot while you sauté for additional flavor.
- Once your bacon and veggies are tender, add in your tomato paste, stirring the mixture for a few minutes until you begin to smell and see the paste beginning to brown and caramelize. Once this is noticed, add flour and stir for approximately one minute.
- Pour your tomatoes and the juice into a bowl, crushing them with your hands. The goal is to use tomatoes of higher quality, often found in cans of whole tomatoes, rather than cans with pre-crushed tomatoes, as they are made from bits and pieces of lower quality tomatoes. Alternatively, you can use a subtle kitchen utensil or gloves to assist you in tomato-crushing.
- Then, add your crushed tomatoes, broth, thyme, and bay leaf to the soup pot, simmering for 30 minutes. Puree batches of your combined soup and return it all to the pot to cook on low, adding salt to your preference.
- For added flavor, add in your cream, and serve alongside toasted bread, crackers, or simply a spoon.
In fact, the best pairings for a bowl of this soup are those basking in starch, seasoning, and cheese, such asProvolone toast, a grilled cheese sandwich, or grilled sourdough bread– all of which are great, breaded vessels for soup-dunking. Though, those wanting a side dish with fiber in addition to organic greens, maybe whip up one of the following side dishes:
- Toasted Bread and Parmesan Kale Salad; a simple, yet zesty salad that’s backed with hearty greens and delicious cheesy, complimenting any tomato-based soup nicely.
- Brussels and Kale Caesar Salad with Cheesy Croutons; this salad has crotons that complement the salad nicely while also acting as an excellent soup-dipper.
- Bacon and Brussels Sprout Salad; a combination that bringing together a culturally-celebrated meat with a vegetable that’s often unwisely undermined.
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