Introduction: Tomato Soup

Picture of Tomato Soup

Best tomato soup in the world. I promise you.

This tomato soup recipe includes lots of yummy veggies, delicious herbs, and absolutely no cream or cheese. (It's wonderful without - but if you're feeling brave, add a little in. It can only make it better!) It's super healthy - lots of fiber and very little fat!

It's also a great tomato soup recipe for freezing, too - it makes a ton, so you can probably feed a family twice. Especially if you do tomato soup and grilled cheese. (Which is the best way to eat it.)

Step 1: Ingredients!

Picture of Ingredients!
It might look like a lot, but you're bound to have most of this on hand:
  • two 28 oz. cans diced tomatoes (low or no sodium is best)
  • one small onion
  • 2-3 cloves garlic
  • one small zucchini
  • one small yellow squash
  • two small carrots
  • 1/4 cup red wine
  • 1/4 cup soy sauce
  • eight cups of veggie stock
  • one tablespoon hot sauce of choice
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons basil
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons Cajun seasoning (pick one without salt)
  • 1 1/2 teaspoons dill
  • salt and pepper to taste
  • olive oil
You'll need a nice big pot and a food processor/blender/immersion blender to make this happen.

Step 2: Dice Your Veggies!

Picture of Dice Your Veggies!

Dice all the veggies down to around the same size - this will ensure they cook nice and evenly. :)

Step 3: Cook the Veggies!

Picture of Cook the Veggies!

Warm a pan over medium heat and put a couple tablespoons of olive oil in the bottom.

Dump all the veggies in at once and add a pinch of salt. Cook these veggies until they start to get nice and soft - it could take up to ten minutes. Make sure to stir it frequently - you don't want anything to burn!

It shouldn't be too much of a risk, though - the salt will help them release some moisture.

The first picture shows them before they're cooked - the second shows what they should look like when you're done!

Step 4: Add the Herbs & Spices, Then the Wine!

Picture of Add the Herbs & Spices, Then the Wine!

Put all of your herbs and spices in the pot and cook, stirring frequently, until everything is very fragrant. It should only take a minute or two.

Once that's done, deglaze the pan with the 1/4 cup of red wine. Scrape extra hard with a wooden or plastic spoon to get all the yummy bits off the bottom!

Step 5: Add Tomatoes and Broth and Simmer!

Picture of Add Tomatoes and Broth and Simmer!

Dump in your cans of tomatoes and the eight cups of broth and stir well to combine.

You'll want to bring this up to a boil, and then back down to a simmer. You'll let it simmer at least 30 minutes, but longer is even better. I went about 45 minutes this time. Simmer it without a lid on the entire time - you'll want some of the liquid to evaporate off so the flavors get more intense. :)

Step 6: Turn Off the Heat, Add in Hot Sauce and Soy Sauce!

Picture of Turn Off the Heat, Add in Hot Sauce and Soy Sauce!

Stir them into the soup and you're good to start the most difficult bit - blending it up!

Step 7: Blending/processing.

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Let it be known that if you have an immersion blender you are super cool and I wish I was you. I will have one of those one day!

If you are not fancy enough to have an immersion blender, process the soup in small batches in a food processor or blender. If you're using a food processor, don't fill it more than halfway full or you'll have a mess on your hands. I learned the hard way. I am impatient. :D

You're looking for a smooth texture, no big chunks! Mine was a teeny bit grainy, and that's fine. Just do what your equipment will allow.

Once everything is processed, return it to the pot to keep it warm!

Step 8: Serve!

Picture of Serve!

It's best served nice and warm with crusty bread or a grilled cheese. :)

If you have leftovers, make sure to freeze them in nice serving sized containers to reheat on nights you're feeling sick or lazy. You'll thank yourself later!

Defrosting tip: start defrosting in the microwave, until you can get the giant tomato soup ice cube out of the container, and then put the whole frozen mess into a saucepan and heat over low until melted and warm - works like a charm, and not hot spots! :D

Comments

snoop911 (author)2015-01-23

My kingdom for a creamy tomato soup recipe that uses fresh tomatoes in a slow cooker! Is it even possible?

EVERY recipe I've seen on making tomato soup uses canned tomatoes (diced or paste (Roma)). What does it have that couldn't be done with a peeled, pureed, ripe tomato? How it's blanched?

Rachel-T (author)2012-05-18

Just finished this, eating it now! Its delicious. Instead of all the individual herbs and spices I just used a mixed spices bottle (which has basil, rosemary, thyme, etc.) and I used mushroom instead of squash. Warning, it makes a massive amount, I had to switch pans in the middle of cooking to a bigger one! And I didnt have any vegetable stock so I used chicken. Still absolutely amazing! Good because Im sick at the moment x

wold630 (author)2012-04-24

I love to see that you use organic ingredients too!! The soup looks fantastic!

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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