Thursday, January 12, 2012

Creamless Creamy Tomato Soup

Total Time: < 30 minutes 

Grade: A+ 

Make Again: Yes 

Recipe Source: Cook's Illustrated (Sept 2008)
Recipe Source: Best of ATK 2010

I love this recipe. I made it when the recipe first came out and knew I would make it again. I waited to blog about it until the second time, which didn't happen until this week. It won't be 3 years before I make this again.

This recipe is quite simple and very healthy. It has the feeling of Campbell's tomato soup, but probably tastes different. (It has been so long since I had that.) Basically it is canned whole tomatoes, some bread (which provides the creaminess without the cream) and onions, garlic and oil, plus some chicken broth. Using a blender makes it smooth. That is the only somewhat complicated step - transferring the soup between blender and pan.

I made a half recipe which only gave 3 servings. I had the leftovers tonight. I wished I had made a bigger batch. I think this would freeze well without any dairy in the recipe.

I'll post my simplified version here (full recipe amounts) because the recipe is so simple.


  • 1-2 T. extra virgin olive oil 
  • 1medium onion , chopped medium
  • 3 medium garlic cloves , minced
  • pinch hot red pepper flakes (optional)
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes packed in juice
  • 1 tablespoon brown sugar
  • 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
  • 2cups low-sodium chicken broth
  • Salt and ground black pepper
(They add brandy as a suggested optional ingredient. And chopped chives. I have not tried either.) 

  1. Saute onion, garlic and pepper in 1 T of oil (they suggest 2T)  till softened.
  2. Add tomatoes and crush with potato masher. Add brown sugar and bay leaf and bread. Bring to a boil and simmer for 5 minutes until bread breaks down. 
  3. Remove bay leaf and transfer half of soup to a blender. They suggest adding more oil now but I didn't and I don't think it needs it. Blend for 2-3 minutes until smooth and creamy. 
  4. Pour into bowl. Repeat with second batch. 
  5. Rinse pot and return soup to reheat and add chicken broth. Season to taste. Add optional brandy and chives.
The original recipe can be found at the link if you subscribe. My version uses less oil and none of the extras. I still loved it, but you might prefer it their way.

No comments: