As the crisp air of late autumn settles in and winter approaches, there’s nothing quite like a warm bowl of homemade tomato soup to soothe the soul. But when fresh tomatoes are out of season, canned tomatoes can come to the rescue. With a little finesse, you can transform them into a rich and flavorful soup that tastes just as delightful as one made with garden-fresh tomatoes. This recipe will guide you through creating a comforting tomato soup perfect for those chilly days.
When the weather turns cold and fresh produce is scarce, this hearty autumn tomato soup offers a delicious solution. By enhancing canned tomatoes with aromatic vegetables and spices, you can enjoy a nourishing meal that warms you from the inside out.
Ingredients
For the Soup
- 2 tablespoons grapeseed oil (30 milliliters)
- 2 tablespoons unsalted butter (30 grams)
- 1/2 large yellow onion, chopped
- 1/2 medium leek, white parts only, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour (8 grams)
- 2 cups stock (not broth) (480 milliliters)
- 1 can (28 ounces) plum tomatoes (800 grams)
- 1 pinch red pepper flakes
- Salt (kosher) to taste
- White pepper, freshly ground, to taste
Optional Additions
- Granulated sugar
- Crushed fennel seeds
- Ground cumin
- Cayenne pepper
- Freshly squeezed lemon juice
Instructions
Prepare Your Ingredients
Gather all ingredients to ensure a smooth cooking process.
Optional Step: Reduce Tomato Bitterness
If desired, remove the seeds from the canned tomatoes and simmer them briefly to reduce any bitterness.
Heat Oil and Butter
In a large pot over low heat, add 2 tablespoons grapeseed oil (30 milliliters) and 2 tablespoons unsalted butter (28 grams). Allow the butter to melt completely.
Cook the Aromatics
Add the chopped onion and chopped leek to the pot. Cook gently for 10–15 minutes, stirring occasionally, until they become soft and translucent without browning.
Add Celery and Garlic
Stir in the chopped celery and cook for an additional 5 minutes.
Add the minced garlic and cook for 2 more minutes, ensuring the garlic does not burn.
Incorporate the Flour
Sprinkle 1 tablespoon all-purpose flour (8 grams) over the vegetables. Stir continuously for 2–3 minutes to create a roux that will thicken the soup.
Add Stock and Tomatoes
Pour in 2 cups stock (480 milliliters) and add the 28-ounce can of plum tomatoes (800 grams). Stir well to combine all ingredients.
Season the Soup
Add a pinch of red pepper flakes, and season with salt and white pepper to taste.
If the soup tastes slightly bitter, add a small pinch of granulated sugar to balance the flavors.
Simmer
Bring the soup to a gentle simmer. Cover the pot and let it cook over low heat for 30–40 minutes, allowing the flavors to meld together.
Blend Until Smooth
Remove the soup from the heat and let it cool slightly.
Use an immersion blender or carefully transfer the soup to a blender or food processor. Blend until smooth.
Adjust Seasonings
Return the pureed soup to the pot.
Taste and adjust the seasoning as needed. You can add crushed fennel seeds, ground cumin, cayenne pepper, or a splash of fresh lemon juice for extra depth of flavor.
Reheat and Serve
Gently reheat the soup over low heat if necessary.
Ladle the hot soup into bowls.
Garnish with a drizzle of cream, fresh herbs, or croutons if desired.
Serve with crusty bread or crackers on the side.
This hearty autumn tomato soup showcases how canned tomatoes can be transformed into a delicious and comforting meal, perfect for chilly days when fresh produce isn’t available. With its rich flavors and smooth texture, it’s a soup that feels like a warm hug in a bowl. So next time you’re yearning for a taste of summer in the depths of winter, remember that a can of tomatoes and a few simple ingredients are all you need to create a satisfying and heartwarming dish.
