Tomato soup can be earthy, complexly simple, and warming…or it can be overly sweet and citrusy. It seems simple enough to make. Dump a bunch of tomatoes into a pot, add some spices, and boom tomato soup, right? Even though the ingredient list is short your goal when making a tomato soup from scratch is to create a balance between the natural acid and sugars in tomatoes while creating a rich tomato flavor that doesn’t taste like you’re sipping on marinara.
This week on The BizzyCrow Show Justin and Biz tackle tomato soup and walk through the techniques behind the simple ingredients of everyone’s favorite soup. The full recipe for this soup can be found below. For more of Biz check her out at www.MyBizzyKitchen.com and on www.instagram.com/MyBizzyKitchen.
Simply Delicious Tomato Soup
- Immersion blender or upright blender
- 28 ounces diced tomatoes
- 1 medium yellow onion
- 2-4 cloves garlic
- 2 medium carrots
- 6 ounces tomato paste (standard can size)
- 14.5 ounces canned coconut milk (full fat is preferred )
- 1 TBL paprika (Hungarian is preferred)
- 1 tsp dried thyme
- 1-2 tsp salt
- Dice carrots and boil for 5-10 minutes until soft and can be pierced with a fork. Drain and set aside.
- Peel and rough chop onions and garlic. Cook in pot over medium heat with a tablespoon of water. The goal is to brown the onions and garlic. Add a tablespoon of water at a time to avoid burning or overly browning.
- Add tomato paste and cook while stirring. Cooking the tomato paste caramelizes the natural sugars which gives your soup a more rich flavor. Cook for 30 seconds to 1 minute while stirring continuously.
- Add all ingredients, including cooked carrots, and bring to a simmer. Cover and reduce heat to low. Cook for 10 minutes, stirring occasionally.
- Blend using an immersion blender or in stages using an upright blender. Carefully follow manufacturer’s instructions if using an upright blender for hot liquids.
- Add vegetable stock or water to thin based on preference.