I know what you're thinking.
but Gubba, how can you make Tomato soup any better than it already is?
Let me show you!
Have you ever tried COLD tomato soup? I know it sounds wild but this recipe can be stored for up to a week in the fridge and enjoyed right from it without any warming.
To me "GubChef" this homemade tomato soup is the best and my favorite go to on a cold day or just need a little comfort in my day. It's creamy and simply delicious! You can even make this a vegan tomato soup by swapping out the animal butter for vegan butter.
Starting Guide
- Prep Time: 5 minutes
- Cooking Time: 1 hour
- Ready In: 1 hour 5 minutes
- Level: Beginner
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 tablespoons tomato paste
- 2 14oz cans of diced tomatoes and the liquid
- 2 cups vegetable broth
- 1/2 cup Great Northern beans (canned or cooked)
- 1 tablespoon salted or unsalted butter
- 1 teaspoon brown sugar
- Black pepper for taste
- optional 10-12 fresh basil leaves chopped for taste
Instructions
- On stovetop warm olive oil over medium heat in a soup pot.
Add onions to warm simmering the olive oil and sprinkle with salt
Stir occasionally until onions are translucent about 8-10 minutes - After stirl in tomato paste and cook for another 30-60 seconds under fragrant
- Add all diced tomatoes and stir in vegetable broth.
Bring to a medium-high heat until mixture turns into a roaring simmer. Place lid on pot and reduce heat to low while mixture simmers. - Remove pot from heat and allow it to cool for a few minutes. Place mixture into blender and add
Beans, butter, sugar and pepper to blender.
Blend the mixture into a smooth soup consistency. - Taste soup and add additional seasonings as necessary.
Add a pinch more sugar to tone down the acidity of tomatoes
Add butter for a creamy, smooth flavor
Add salt and pepper to your desired preference - Optional - add basil and blend
What do you enjoy eating with your homemade tomato soup?
For me it's the grilled cheese!
