This easy tomato soup recipe is perfect for chilly days.
I have been sick for so long that I can’t even remember exactly when I started feeling sick. I think it was a week or two ago but, thanks to an intermittent fever and a whole lot of extra sleep, the days are starting to run together. Is it Monday? Wednesday? I don’t even know anymore.
I do know that my weekly menu has been long since forgotten. Foods we ordinarily love have either not sounded good or felt like too much trouble. I turn into a complete wimp when I’m this sick, which makes ordering Chinese delivery far too tempting.
When my son offered to cook if I’d verbally walk him through the steps, I gladly took him up on it. I think what he’d intended was to run to the store and find something he could reheat, but I figured it was a good chance to teach him how easy it is to make soup. He’s going to need to know this someday, after all.
This recipe skips the high-fructose corn syrup that Campbell’s adds to their tomato soup. If you’re old enough to remember what tomato soup used to taste like before manufacturers started playing with ingredients, my easy tomato soup recipe will bring back some great memories!
Easy Tomato Soup Recipe
This easy tomato soup recipe is one I’ve made so often that, even under the influence of NyQuil, I had no trouble walking my son through the cooking steps. Since it makes enough to serve eight people and freezes wonderfully, I’ve been enjoying it ever since.
With cold and flu season in full-swing, I figured it was time to share the recipe with you, too. There’s nothing like a bowl of warm soup when you feel awful, but with all of the Vitamin C in this easy tomato soup recipe, it’s a good way to keep yourself from getting sick in the first place!
Serves: 2 quarts
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1 tablespoon flour
- 4 cups chicken or vegetable broth
- 2 28-oz. cans peeled, diced tomatoes
- ¼ teaspoon ground cloves
- 1 bay leaf
- ¼ teaspoon white pepper
- 2 tablespoons sugar (optional)
- Sour cream (optional)
- Minced parsley or basil (optional)
- Heat a stockpot over medium heat then add the oil.
- Cook the minced shallot in the oil, constantly stirring, for 1-2 minutes until translucent.
- Sprinkle the flour over the minced shallot and, continuously stirring, cook another 1 minute.
- Slowly stir in the broth.
- Add the tomatoes, cloves, bay leaf, and white pepper. Bring to boil then reduce heat and simmer for 20 minutes. Stir often.
- Remove the bay leaf.
- Use an immersion blender to puree directly in the pot, or wait 5 minutes and transfer it in batches to a blender or food processor for pureeing then return it to the pot.
- Taste and add sugar as desired to offset the tomatoes' acidity.
- Serve topped with a dollop of sour cream and/or sprinkled minced herbs if desired.
Like to dip grilled cheese sandwiches into your tomato soup? Be sure to try making one using my Pimento Cheese recipe — it’s a heavenly combination!