Tomato Soup

A rich, deeply caramelized tomato soup layered with umami from anchovies and soy sauce, finished creamy.

Why You'll Love Tomato Soup

The onions caramelize low and slow for close to 45 minutes, then get deglazed with red wine and built up with tomato paste, balsamic, soy sauce, and anchovies before the canned tomatoes and broth go in. It's blended smooth and finished with heavy cream and a pat of butter.

Tips and Tricks

• Caramelize the onions slowly for maximum sweetness and depth.
• Use quality canned tomatoes for the best flavor-San Marzano if you can find them.
• Don't skip the anchovies-they melt into the soup and boost umami without a fishy taste.
• Blend until completely smooth for the best texture.
• Finish with fresh chives and a pat of butter for richness and brightness.

Variations

• Swap chicken broth for vegetable broth to make it vegetarian-friendly.
• Add roasted red peppers or smoked paprika for a smoky twist.
• Stir in fresh basil or thyme right before serving for herbal notes.

Substitutions

• Use tamari or soy sauce interchangeably for umami depth.
• Replace heavy cream with coconut cream or cashew cream for dairy-free.
• Skip the red wine for a simpler version; add a splash of apple cider vinegar instead.

Best Served With

• Grilled cheese sandwiches or crusty bread
• Light arugula or mixed greens salad
• Roasted garlic cloves or herb crostini
• Chilled white wine or a light red like Pinot Noir

How to Store Leftovers

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if it thickens too much.

Common Questions

Tomato Soup

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A rich, deeply caramelized tomato soup layered with umami from anchovies and soy sauce, finished creamy.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 2902

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 yellow onions thinly sliced
• 2 28 oz cans canned tomatoes
• 4 garlic cloves
• 2 tablespoon tomato paste
• 3 anchovies
• 1 ½ tablespoon balsamic vinegar
• 1 ½ tablespoon soy sauce or tamari
• 1 ½ cups red wine
• 4 cups chicken broth
• 3 cups heavy cream
• 1 tablespoon sugar
• 2 tablespoon butter
• 1 tablespoon dried basil
• ½ tablespoon dried oregano
• Fresh chives for garnish
• Salt and freshly ground black pepper to taste
• Olive oil for cooking

Equipment

• Large heavy-bottomed pot or Dutch oven
• Measuring cups and spoons
• Wooden spoon or spatula
• Immersion blender or high-speed blender (e.g., Vitamix)

Method

 

1. Heat a drizzle of olive oil in a large pot over medium-high heat. Add sliced onions and cook, stirring occasionally, for 2-3 minutes.
2. Reduce heat to medium-low, cover the pot, and caramelize onions for 20-25 minutes, stirring occasionally. Remove the lid, add a pinch of salt, and continue cooking another 15-20 minutes until deeply caramelized.
3. Stir in 1 tablespoon butter and 1 cup of red wine. Increase heat to medium and cook until wine is mostly evaporated.
4. Add tomato paste, balsamic vinegar, soy sauce, garlic, and anchovies. Cook over medium-high heat, stirring until liquids absorb and garlic is fragrant.
5. Pour in remaining red wine.
6. Add canned tomatoes, chicken broth, dried basil, oregano, and sugar. Bring to a simmer, cover, and cook on medium-low for 30 minutes, stirring occasionally.
7. Use an immersion blender (or transfer to a blender) to puree soup until smooth. Return to pot.
8. Stir in heavy cream and simmer for 5 more minutes.
9. Season with salt and pepper to taste. Remove from heat and stir in remaining butter.
10. Serve garnished with fresh chives, additional parmesan (optional), and freshly ground black pepper.

Nutrition

Calories: 2902kcalCarbohydrates: 100gProtein: 38gFat: 262gSaturated Fat: 165gPolyunsaturated Fat: 12gMonounsaturated Fat: 66gTrans Fat: 0.1gCholesterol: 833mgSodium: 5717mgPotassium: 1931mgFiber: 7gSugar: 67gVitamin A: 11044IUVitamin C: 33mgCalcium: 796mgIron: 10mg

Notes

Storage: Keeps in an airtight container in the fridge for up to 4 days, the flavor actually deepens overnight. Reheat gently on the stove, and it freezes well for up to 3 months, just thaw and warm slowly since it's cream-based.

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