When I say Easy Tomato Soup Recipe... I mean REALLY easy!
Am I cheating a bit? Maybe... but the end result is so good, I don't care and you won't either!
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How do you make simple Tomato Soup?
It's much easier than you might think!
I've always had the idea in my head to make my own tomato soup, but usually when I want to eat tomato soup... I want to eat it right then and there, not 25 hours later when the tomatoes are roasted and all the prep is done. So, to avoid all those 25 extra hours (I know, I know, I'm exaggerating!), I cheated!
Truth be told, I was kind of forced into creating this recipe and was shocked at how delicious it is! I was creating the idea for Grown Up Grilled Cheese with Fig and Pepper Relish and, of course I need the yang to go with the yin.
The secret to this tomato soup is the canned Fire Roasted Tomatoes! Cheating... don't care. I didn't want to spend 25 long and tedious hours building a fire and roasting each tomato and I bet you don't either. Add a little chicken stock, salt and pepper, and we have our soup base. It doesn't get much easier than that!
Can I make this Tomato Soup Recipe with fresh tomatoes?
Of course! It's going to take about 25 tomatoes to make the equivalent of canned tomatoes in this recipe, so if you have a garden with plenty of tomatoes this is a great way use them up.
Although I have made oven fire roasted tomatoes before, I don't have a recipe on the blog. So... I googled some and after reading through each one, I liked the tips and instructions for freezing in this article; How to Make Fire Roasted Tomatoes in the Oven by Mashup Mom.
It was a bit harder to find a simple, but clear recipe for fire roasted tomatoes on the grill. Once summer arrives, I will be experimenting for sure. Here is an article from Cooks Illustrated, How to Grill Tomatoes that is pretty straightforward with several good tips.
Buy the canned ones! Seriously, though... there is nothing better than fresh any day of the week. No one can argue that, but hey, it's real life here and real life can be too busy to always use fresh. I have tried out several different brands of Fire Roasted Tomatoes and my favorite is Hunt's Fire Roasted Tomatoes.
Tips for making Easy Tomato Soup
Puree the tomatoes and stock in blender before cooking, but don't add the cream yet or you'll end up whipping the cream.
Don't let the soup boil. Heat on low after adding the cream for the best flavor.
It's time to disclose my secret ingredient in grown up version of tomato soup... mascarpone cheese! Yep, there you have it! This little teaspoon of decadence transforms a wonderfully delicious tomato soup into a masterpiece of perfection and just grown up enough to impress the most savvy of tomato soup connoisseurs.
Do not miss the recipe for Grown Up Grilled Cheese... these two are the yin and yang of comfort food... all grown up!
What you'll need for Easy Tomato Soup Recipe*
- Hunts Fire Roasted Diced Tomatoes
- Chicken Stock
- Heavy Cream
- Balsamic Vinegar
- Marscapone Cheese
*Ingredients shown are for both Easy Tomato Soup and Grown Up Grilled Cheese with Fig and Pepper Relish
Add Fire Roasted Tomatoes to food processor along with chicken stock and blend until smooth. I wanted some texture to my soup, but if you want a smoother version run it through a fine mesh strainer or chinois.
Pour blended tomatoes into a medium size sauce pan. Chop basil. Add in salt and pepper, balsamic vinegar, chopped basil and sugar. Cook on medium low until heated through, about 5 minutes.
Add heavy cream and stir. Salt and Pepper to taste. Reduce heat to low and keep warm until the Grown Up Grilled Cheese with Fig and Pepper Relish sandwiches are done. Ladle soup into bowls and top with freshly chopped basil and a teaspoon of Mascarpone. Serve and Enjoy!
Easy Tomato Soup Recipe
- 2 14.5 ounce cans of Hunts Fire Roasted Tomatoes
- 1 Cup Chicken Stock
- 2 Teaspoons Salt kosher or sea salt
- ½ Teaspoon Pepper
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Basil Fresh, chopped, divided
- 1 Tablespoon Demerara Sugar
- 1 Cup Cream
- 4 Teaspoons Mascarpone Cheese
- In a food processor, blend canned tomatoes with chicken stock until desired texture is achieved.
- Place mixture into medium size sauce pot and heat on medium low. Chop Basil.
- Add salt and pepper, Balsamic vinegar, 1 tablespoon chopped basil and sugar. Stir and cook on medium low until heated through.
- Add heavy cream and reduce heat to low until heated through. Keep warm until ready to serve.
- Ladle soup into bowls and garnish with remaining chopped basil and one teaspoon of mascarpone cheese.