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A bowl of creamy tomato soup, topped with grated cheese and finely chopped fresh chives, served in a black bowl on a light-colored surface.

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 2902
Ingredients Equipment Method Nutrition Notes

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

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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