The Best Homemade Classic Tomato Soup

This classic tomato soup recipe is a perfect way to enjoy the bounty of summer tomatoes. But, wait! You can also use canned tomatoes year-round! Either way, this soup can be ready in about 45 minutes. I upped the ante for this tomato soup by adding Basil Pesto and some cooked rice. Tomato Rice Soup is a childhood memory that I was happy to recreate. This was even better than the canned stuff!

Course Main Course, Soup

Cuisine American

Keyword Classic Tomato Soup, Tomato Rice Soup

Prep Time 15

Cook Time 30

Servings people

Calories 150kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Dutch Oven or Large Pot

Ingredients

2 28-ounce cans diced tomatoes , unseasoned; or 7-8 cups fresh tomatoes NOTE: I see no reason why whole canned tomatoes can't be used. Just cut them up!
¾ cup low-sodium chicken broth
3 tablespoons unsalted butter
1 onion chopped
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons all-purpose flour
½ teaspoon baking soda
Salt and pepper
2 cups cooked white rice optional, but adds heartiness
1 tsp Basil Pesto optional, but adds more flavor

Instructions

Drain canned tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
FOR FRESH TOMATOES: Cut the tomatoes into large chunks, season with 1 Tbsp kosher salt and allow to macerate for 30 minutes. This will release the juice. Strain and reserve the juice.
Melt butter in Dutch oven over medium heat.
Add onion and cook until softened, about 5 minutes.
Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes.
Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil.
Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
Discard bay leaf. Puree soup in batches. Add the Basil Pesto (if using).
Return pureed soup to pot and stir in cream. Season with salt and pepper.
Serve. OPTIONAL: I like to add cooked white rice to the bottom of the bowl, then pour the soup on top.
Soup can be refrigerated in an airtight container for 3 days.)

Notes

Recipe source: Slightly adapted from America's Test Kitchen "Cook It In Your Dutch Oven"

Nutrition