My Tomato Soup
Growing up, Campbell’s canned tomato soup was a main player in our family routine. In minutes, a creamy rich soup could be poured into bowls and eaten with saltine crackers. It was also the first thing I ever ‘made’ on the stovetop— and henceforth, as a kid, became my go-to when I got home from school. My parents were busy working at their architecture firm so I usually was the first one home— which gave me ample time to heat up some soup and go watch Scooby-Doo. This version is decidedly more grown-up but almost (ish!) as easy. Subtle additions of five spice, parmesan rind and the final splash of balsamic vinegar all serve to amp up that tomato-y flavor, while the addition of flour to make a roux gives that smooth and velvety finish. Serve with my grilled cheese garlic bread for a perfect comfort food meal.
Serves 4
INGREDIENTS
3 tbsp unsalted butter
1 medium onion, chopped (approximately 2 cups)
4 garlic cloves, peeled and sliced in half lengthwise
½ tsp five spice powder
2 tbsp thyme leaves
2 tbsp AP flour
1 28 oz can whole peeled tomatoes in juice
2 ½ cups vegetable or chicken stock
3-4 parmesan rinds
1 tbsp balsamic vinegar
1 tsp kosher salt, divided
½ tsp black pepper
Grated parmesan, for serving
Olive oil, for finishing
METHOD
In a large pot, melt butter over medium high heat until it turns a pale light golden color— approximately 2-3 minutes. Turn heat to medium and add onions, garlic, ½ tsp salt, five spice and thyme leaves and sauté until onions are soft, 7-8 minutes. Add flour and stir to combine—approximately 1 minute. Add tomatoes and juice and stir to combine, then add stock, balsamic vinegar, parmesan rinds and remaining ½ tsp salt and pepper. Bring to a boil and reduce to a low simmer. Cover and let cook for 15-20 minutes.
Remove parmesan rinds and remove from pot. Use an immersion blender and blend until smooth. (Alternatively, puree soup in a blender and return to pot.) To serve, finish with grated parmesan, drizzle with good olive oil and serve hot.
Soup can be made up to 6 days in advance and stored in tightly sealed containers in the refrigerator.
