How To Make Tomato Soup

Here is a simple, creamy tomato soup recipe that everyone will enjoy. First you will need to heat up oil and butter together over medium heat, you do not want it to brown because that will throw off the flavor. In the pan with the butter and oil add in the vegetables. Some people like to season the soup once it has cooked, but we like to start seasoning the vegetables as they cook because it helps build the flavor. Once you have let the vegetables sweat you are going to deglaze the pan with the tomato juice. Next, add the crushed tomatoes and sauce. Bring to a boil. Once it has boiled for a minute add in the chicken broth and simmer for 45 minutes. Warm up the cream but do not bring to a boil and then add the soup puree. Enjoy! Chef Fernando gives great pointers on how to make this a very flavorful and creamy soup. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.


Mirepoix, small dice 1 Lb
Olive Oil 1 oz
Essential Everyday Whole Butter 1 oz
Tomato Juice 10 oz
Essential Everyday Chicken Stock 2 Qt
Crush Tomatoes 2.5 Lbs
Worcestershire Sauce ½ Oz
Heavy Cream, scalded 1.2 Quart
Salt and Pepper As needed
Fresh Thyme, chopped As needed

1. Sweat the mirepoix in the oil and butter without caramelizing. Season with salt and pepper.
2. Deglaze the pan with tomato juice. Add the water and crushed tomatoes. Bring to a boil, reduce to a low simmer and cook for 30 minutes.
3. Adjust seasonings with the Worcestershire sauce, thyme, salt, and pepper. Continue simmering for 20 minutes.
4. Puree the soup with an immersion blender until smooth. Strain the cream thru a china cap and add it to the soup.
5. Simmer for 10 minutes, adjust seasoning and serve.

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