Classic Tomato Soup
By America's Test KitchenPublished on February 29, 2012
Time
50 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
Use unseasoned canned tomatoes.
Instructions
- Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
- Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
- Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
- Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)
Time
50 minutesYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Because tomato season is fleeting, we opted for canned tomatoes instead of fresh in our Classic Tomato Soup. Draining the tomatoes and browning them in a Dutch oven helped concentrate their flavor, while setting aside some and adding them at the end of cooking preserved their natural freshness.
When it came time to season our Classic Tomato Soup, we found that a light hand was best. After trying everything from Parmesan to anchovies, we settled on a single bay leaf and a bit of chicken broth to add a meaty backdrop. Our final recipe had a harsh, almost metallic taste until we added a bit of baking soda, which helped neutralize the acidity of the tomatoes.
Before You Begin
Use unseasoned canned tomatoes.
Instructions
- Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
- Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
- Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
- Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)
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