There’s just something about homemade tomato soup in the winter (yes, even in LA) that warms me to my toes. I was never a fan of the canned stuff growing up, but real tomato soup is the perfect accompaniment to almost anything. When my friend served us this family recipe one night last year, I was blown away by how perfect it was and I’ve been making it two to three times a month since that dinner! Her recipe is a little creamy, a little tangy and a little spicy. It also freezes well which has been a lifesaver during busy months. I recommend pairing it with a grilled pimento cheese sandwich or sweet corn muffins!
Sarah’s Tomato Soup
Makes approximately 8 servings
* I’m printing Sarah’s exact family recipe with my own notes in parenthesis. Make it her way or use my notes or make your own little tweaks…either way, just make it!
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced (I usually dice them instead)
- 3 garlic cloves, smashed with the side of knife and peeled (if the cloves are large, I roughly chop them as well)
- 5 cups canned whole tomatoes in juice (I always just use 2 28oz. cans of whole tomatoes)
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper, plus more as needed
- ¼ teaspoon crushed red pepper flakes (omit if you don’t like things a little spicy)
- ¼ teaspoon celery seed
- ¼ teaspoon dried oregano OR ½ teaspoon finely chopped fresh oregano
- 1 tablespoon sugar
Heat the butter and olive oil in a large saucepan, dutch oven or soup pot and sauté the onion and garlic until the onion is translucent, about 5 minutes (I wait until the last-minute to add the garlic so it doesn’t get bitter). Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to low and simmer for 15 minutes (I cover the pot with a lid and usually let it go about 5 minutes longer). Remove from the heat and puree in batches in the container of a blender or directly in the pot with an immersion blender. If using a blender, return the soup to the pot and return to a simmer. Season to taste with more salt and pepper.
Serve soup hot or cool to room temperature before freezing.