This is the best homemade tomato soup. And I say this with confidence, because I am absolutely sure this is the best. How am I sure? I have made roughly 30 different versions, recipes, kinds of tomato soup…and none are as good as this one. See…confident AF.
Why make your own tomato soup?
Because it’s f’ing awesome, that’s why. That was my answer to one of my kids asking me this, and it is the truth. The best homemade tomato soup actually taste like tomatoes!
I am not dissing on Campbell’s condensed tomato soup here, every now and then I LOVE a good bowl of that filled to the rim and over flowing with saltines. But I mean, really, can you actually say that tastes like tomatoes? And if you can actually say that, then I follow it up with…have you ever actually tasted tomatoes? Cause that shit isn’t anything like a real tomato.
This tomato wins out hands-down because of three things…
- perfect texture
- deep tomato flavor
- the Parmesan toasts
Texture in soup matters. Especially in a soup like this. You don’t want chunky, it will end up feeling like a marinara sauce in your mouth. Tomato soup should not feel like you need to chew it with spaghetti.
Also though, this isn’t a broth soup, so you don’t want it too thin, either. Pureeing the everything at the end before adding the cream gives you the perfect texture – thick, but smooth.
Deep tomato flavor
This soup packs the tomato flavor like you wouldn’t believe. And you get this by roasting canned tomatoes (I use San Marzano) WITH a little brown sugar before adding to the soup base. I roasted the tomatoes at a high temperature which really concentrates the flavor.
The Parmesan toasts
If you are not making these quick and simple parm toasts to go along with your soup then you’re not living life correctly. These little crackers come together in a hot minute. Thinly slice french bread and line it on a baking sheet. Shred Parmesan (I used reggiano, the imported stuff) with a cheese grater – a good, thick grate. Cover each bread slice with grated cheese. Sprinkle with ref pepper flakes and dried oregano. Bake in 400 degree oven for about 10 minutes, until cheese is brown, crisp and bubbly.
So there you have it…the best homemade tomato soup.
The best homemade tomato soup
- 2 28-ounce cans whole tomatoes in juice, drained, 3 cups juice reserved
- 1 1/2 tablespoons dark brown sugar
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 tablespoon tomato paste
- 1 teaspoon ground allspice
- 2 tablespoon all-purpose flour
- 1 3/4 cups chicken stock homemade or canned low-sodium
- 1/2 cup heavy cream
- 1/2 teaspoon cayenne pepper
- Salt to taste
Heat oven to 450° F. Foil a baking sheet and spray lightly with cooking spray. Spread each of the tomatoes on the foil and sprinkle evenly with dark brown sugar. Bake for 30 minutes or until the tomatoes begin to begin to turn a deeper red and most of the moisture is gone. Scrape the tomatoes off the foil into a bowl.
Heat butter over medium heat in a large saucepan or dutch oven. Add shallots, tomato paste and allspice. Cover and cook over low heat, stirring occasionally, until shallots are softened. Add flour and cook, stirring constantly. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 10 minutes.
Remove pan from heat and puree soup with an immersion blender. Alternately, put into a blender. Once pureed soup return to the sauce pan and heat over low heat and add the cream, salt and cayenne pepper to taste.
Serve with parmesan toasts.