Classic Tomato Soup
Ingredients
- 2 tbspextra-virgin olive oil
- 1 mediumyellow onion
chopped
- ½ tspfine sea salt
- 2 tbsptomato paste
- 1 largecan whole tomatoes
with their liquid, 28 ounces
- 2 cvegetable broth
- ½ ccooked great northern beans or cannellini beans
rinsed and drained
- 2 tbspunsalted butter
cut into a few pieces
- 1 tspcoconut sugar or brown sugar
- to tastefreshly ground black pepper
- to taste, optionalfor the tomato-basil variation: 10 to 15 fresh basil leaves
Directions
- 1
In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- 2
Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
- 3
Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
- 4
Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
- 5
If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.
Classic Tomato Soup
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About this Recipe
Craving a comforting bowl of classic tomato soup that feels both rich and wonderfully light? This recipe delivers that perfect balance, offering a surprisingly creamy texture without a drop of actual cream.
Why This Classic Tomato Soup Works
The magic in this classic tomato soup lies in its ingenious approach to achieving a luxurious, silky mouthfeel. By incorporating cooked great northern or cannellini beans, the soup develops a remarkable body and creaminess that will make you question how it’s truly cream-less. It’s a smart technique that makes this humble soup feel incredibly special, satisfying, and easy to achieve.
What to Expect
Prepare yourself for a delightful culinary experience. You'll savor a bowl of perfectly balanced tomato flavor, enhanced by sweet yellow onion and a hint of tomato paste. The subtle richness from unsalted butter and a touch of coconut or brown sugar rounds out the acidity of the tomatoes beautifully. The texture is velvety smooth, creating a truly comforting and wholesome meal that’s both light on the palate and deeply satisfying.
This recipe yields four modest bowls, perfect for a cozy weeknight dinner or a light lunch. It's a straightforward recipe that will quickly become a favorite in your kitchen.
Customization & Variations
Feel free to adjust the sweetness to your liking with either coconut sugar or brown sugar. For a delightful aromatic twist, consider the tomato-basil variation by stirring in 10 to 15 fresh basil leaves. If great northern or cannellini beans aren't on hand, other white beans could work similarly for that creamy texture. You can also adjust the amount of fine sea salt and freshly ground black pepper to taste.
Serving & Context
This classic tomato soup is ideal for a comforting meal on its own, perhaps with a side of crusty bread or a grilled cheese sandwich. If you're hosting a gathering or simply want plenty of leftovers, it's easy to double the recipe to serve more.