Real Recipes From Real Home Cooks ®

comfort essentials: piquant tomato soup

Recipe by
Andy Anderson !
Wichita, KS

For me, tomato soup is one of those quintessential comfort foods that I grew up with. This one has a little bit of tang, and a little bit of sass. Great flavors that will make you happy on a Summer’s eve, or keep you warm on a cold Winter’s day. So, you ready… Let’s get into the kitchen.

yield 3 - 4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For comfort essentials: piquant tomato soup

  • 2 1/2 Tbsp
    sweet butter, unsalted
  • 2 md
    carrots diced
  • 1 sm
    yellow onion, diced
  • 1 stalk
    celery, diced
  • 2 clove
    garlic, minced
  • 28 oz
    fire-roasted tomatoes, petite diced, 1 large can, with juice
  • 1 1/2 c
    chicken stock, or vegetable broth
  • 4 oz
    tomato sauce
  • 2 Tbsp
    rice vinegar, or more to taste
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1 tsp
    ground cumin
  • 1/4 tsp
    salt, kosher variety, fine grind, or to taste
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1 - 2 pinch
    red pepper flakes or cayenne pepper, to taste
  • 1 - 2 Tbsp
    heavy cream

How To Make comfort essentials: piquant tomato soup

  • 1
  • 2
    What will you need? This is a one-pot recipe. So, you will need is a good soup pot with a lid. If you have a heavy-bottomed Dutch oven, like Le Creuset, now it the time to pull that bad boy out. In addition to the pot, you will need an immersion blender, or a regular blender.
  • 3
    What to serve with it? You can serve all kinds of yummy things with soup, or you can just serve it all by its lonesome. Depending on the soup, you could have some crusty bread, or crackers on the side, or maybe a bowl with grated cheese. Soup and salad are always a good matchup. Whatever floats your boat.
  • 4
    How to store it? Properly stored in the fridge this soup should last 5 – 7 days, or frozen for several months.
  • 5
    Stock versus Broth If you read my recipes, you know that I prefer stocks to broths; however, in this recipe I recommend chicken stock, or vegetable “broth.” So, why not vegetable stock? Well, the simple answer is that there is no such thing as vegetable stock. Stocks are made by long simmering bones (pork, beef, chicken, fish) in water and then adding the veggies at the end of the process. One the other hand, since vegetables do not contain any bones (bones contain collagen) it cannot be called a stock. I know that you can go to the grocer and find cans or boxes of what is labeled “Vegetable Stock,” but technically, it is not a stock… it is a broth. I hope that clears it up for everyone. Peace Out !!!
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the butter to a pot over medium heat and allow to melt.
  • 8
    While the butter is melting, rough chop the veggies.
  • 9
    Since this soup will be pureed, no need to be fancy, just give them a rough chop.
  • 10
    Add the veggies to the pot.
  • 11
    Stir until the veggies soften, but not brown, about 8 – 10 minutes.
  • 12
    Add all the base ingredients, and simmer for about 15 minutes, stirring occasionally.
  • 13
    Remove from heat, and use a stick blender, a food processor, or a blender, like a Vitamix, and blend until smooth.
  • 14
    Return to the pot and set the heat to low, to keep warm.
  • 15
  • So Yummy
    Serve while nice and warm with some crusty bread, and maybe a dollop of sour cream. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace