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Nothing brings back childhood memories quite like tomato soup and grilled cheese. In my kitchen this soul warming soup has become a weekly staple. I've perfected this velvety smooth recipe over countless family dinners and it never fails to bring smiles around our table. The best part? It uses simple ingredients you probably already have and comes together in just 30 minutes.
What Makes This Recipe Special
You'll want to bookmark this recipe for those busy weeknights when you need something cozy and delicious. This soup has become my go to comfort food through every season. My family particularly loves gathering around steaming bowls on chilly evenings with perfectly golden grilled cheese sandwiches for dipping. I also love serving it with a crisp garden salad when we want something lighter.
Simple Kitchen Staples You'll Need
- Butter: I use 2 tablespoons unsalted butter which lets me control the saltiness myself.
- Sweet Onion: One medium onion diced. Trust me the sweetness balances everything perfectly.
- All-Purpose Flour: 2 tablespoons give the perfect thickness. I use gluten free when cooking for my sister.
- Canned Tomatoes: A 28 oz can whole or diced both work beautifully.
- Tomato Paste: 2 tablespoons intensify that rich tomato flavor.
- Stock: 4 cups of chicken or vegetable stock make the base.
- Seasonings: 1 teaspoon sugar balances acidity plus salt pepper and fresh thyme from my garden.
- Olive Oil: Just a tablespoon to start things off.
Let's Make Some Soup
- Start With Aromatics
- Warm your butter and olive oil in a good Dutch oven. Toss in those diced onions and let them get soft and golden. When they smell amazing add the garlic.
- Create the Base
- Sprinkle flour over everything and keep stirring. Pour in your stock slowly while stirring to get everything smooth.
- Build the Flavors
- Now add tomatoes tomato paste and seasonings. Give everything a good stir then let it simmer gently for 20 minutes. I usually use this time to prep our sides.
- Make it Silky
- My immersion blender makes quick work of getting that perfect smoothness. You can also use your regular blender just work in batches.
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My Secret Tips for Perfect Soup
Want to know what I've learned after years of making this soup? Fresh tomatoes need peeling first or strain the soup after blending. I always taste as I go especially with the sugar since tomatoes vary in sweetness. The real game changer though is using homemade stock. When I don't have time store bought works fine but homemade takes it to another level.
Make It Your Own
Some nights I stir in a splash of heavy cream when I'm craving something extra rich. Other times I raid my herb garden and toss in fresh basil leaves. My kids love when I top their bowls with crunchy croutons and my husband always adds a generous sprinkle of parmesan. A drizzle of good olive oil makes everything feel fancy.
Storage Tips from My Kitchen
This soup keeps beautifully in the fridge for about 4 days in a sealed container. When life gets busy I make a double batch and freeze portions for quick dinners. Just let it cool completely pop it in freezer containers and it'll stay good for 3 months. Thaw it overnight in the fridge then warm it up gently on the stove or microwave.
Perfect Pairings
My family's favorite combo will always be this soup with buttery grilled cheese sandwiches. Sometimes we switch things up with a fresh salad or roasted veggies from the farmers market. I always keep crusty sourdough on hand for dipping nobody can resist that.
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Why I Make It From Scratch
Store bought soup just doesn't compare to what comes from your own kitchen. I love knowing exactly what goes into our food and this homemade version tastes so much fresher. Plus my kitchen smells amazing while it simmers and that's something no can of soup can give you.
A Family Favorite
My kids started loving this soup when they were tiny. Something about that sweet tangy flavor just clicks with little ones. I started cutting their grilled cheese into fun shapes for dipping and now it's tradition. Even my pickiest eater asks for seconds.
Good in Any Weather
Sure this soup shines on cold winter nights but we enjoy it year round. Summer brings gorgeous fresh tomatoes that make it extra special. I keep the recipe on hand for rainy spring days and cozy fall evenings. It just works no matter the season.
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Fun Ways to Mix It Up
Sometimes we turn it into a creamy bisque other times I throw in summer zucchini from our garden. My latest discovery was adding little potato gnocchi which my daughter now requests weekly. Each twist on the classic keeps dinner exciting and fresh.
Plant Based Version
When my vegan niece visits I swap in plant based butter and veggie stock. She tops her bowl with cashew cream and honestly it's so good even the non vegans grab seconds. It's become our favorite way to make everyone feel included at family dinners.
Adding Extra Goodness
On gym days we boost the protein by stirring in shredded chicken or white beans. My vegetarian friends love it with lentils. Sometimes I blend in silken tofu or cashews which makes it extra creamy while adding protein. It's all about making it work for your lifestyle.
Meal Prep Magic
Sunday meal prep always includes a big batch of this soup. I portion it out in containers and pop them in the freezer. Having homemade soup ready to go has saved dinner countless times. Just warm it up and adjust the thickness with a splash of stock or cream.
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Frequently Asked Questions
- → Can I use fresh tomatoes?
Yes, though canned whole tomatoes provide consistent flavor. Use very ripe fresh tomatoes if substituting.
- → How can I make it creamy?
Add a splash of heavy cream or half-and-half after blending for a creamier texture.
- → Can I make it gluten-free?
Yes, simply substitute the all-purpose flour with gluten-free flour.
- → Why add sugar?
Sugar balances the acidity of tomatoes. Adjust amount based on tomato sweetness.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Cool completely before freezing.
Conclusion
A comforting and easy-to-make tomato soup that brings warmth to any meal. Using simple ingredients and ready in just 30 minutes, this recipe offers a delicious way to enjoy a classic dish.