Tomato Soup

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

Why You'll Love Tomato Soup

This tomato soup is deeply rich, silky, and packed with layers of umami from caramelized onions, anchovies, balsamic, and a splash of red wine. Creamy and comforting, it's the ultimate cozy bowl that feels both elevated and familiar.

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 ultra-smooth for that restaurant-quality 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

No ratings yet

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Soup

Cuisine: American

Calories: 2902

Ingredients Equipment Method Nutrition

Ingredients

  

• 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

Tried this recipe?

Let us know how it was!