tomato soup

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Tomato Soup

From the collection

Introduction

This tomato soup is equally good alongside a grilled cheese sandwich or as the first course of an elegant meal. The contribution of the wine is subtle, but the resulting soup has real depth of flavor.

Ingredients

3 Tbsp. olive oil
1 carrot, chopped
2 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced or pressed
1 cup dry white wine
1 can (28 ounces) crushed tomatoes
2 to 3 cups chicken or vegetable stock
½ cup cream
~ Salt and pepper to taste

Steps

  1. Heat olive oil in a large pot over medium heat until hot but not smoking. Add carrots, celery, onions, and garlic. Cook, stirring occasionally, for about 10 minutes. Add wine and cook on low for about 3 minutes, simmering gently. Add tomatoes and 2 cups broth. Bring to a boil and simmer for about 20 minutes.
  2. Purée using an immersion blender or in batches in a blender until smooth. Return to pan (if using a blender), stir in cream, and simmer for 2 to 3 minutes. If needed, add the extra cup of broth. Season to taste with salt and pepper.

Notes

Make this into Tomato-Basil Soup by adding 1 cup grated Cheddar cheese and 3 Tbsp. chopped fresh basil after puréeing.

Add 1 teaspoon fennel seeds to the sautéing vegetables for a punchier taste.

This content is from the Meera S.T. Vargo collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Culinate Member:

Caroline Cummins

Favorites

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice