Hearty One-Pot Tomato Soup for Any Season

This is a soup that will remind you of your moms cooking when your sick and leaves you feeling warm and fuzzy inside. While tomato soup is usually a fall recipe, we all have our moments were we just want to read a book with a glass of wine and watch friends right?!

The even better part about this soup is that it’s a one pot soup and the hardest part of it all is just cutting the vegtables. If you want to feel ever cozier you can make fresh bread with it; which is already posted on my page.

Cooking time – 2 hours

Serves – 6-8 bowls

Shelf life – 5-7 days

Ingredients

1. 2 cups of low sodium vegtable broth
2. 1/2 – 1 cup of water depending on consistency
3. 1/2 of heavy cream
4. 9 beefsteak tomatoes
5. 12 shallots
6. 3-4 large carrots
7. A head of garlic
8. 1 cup of fresh basil
9. 2-4 tablespoons of grated parmesan
10. Handful of dill
11. 4 tablespoons of olive oil
12. 1 tablespoon of salt (add more if needed)
13. 1 teaspoon of sugar (add more if acidity is too high)
14. Pepper to your liking
15. 1/8 teaspoon of paprika
16. 1/8 teaspoon of garlic powder

Vegetables

Time to start the cooking!

1. Turn on your oven to 425F and while that preheats get out a sheet pan for your vegetables.
2. While your oven is heating up, time to start cutting your vegtables. For your tomatoes, your going to cut them into 4 and take out the core. Place them on the pan spaced out facing inside up.
3. Now grab a full head of garlic and cut off the top so just the beginning of the garlic is peaking through. Wrap the full head in tinfoil and before closing it up place enough olive oil to cover the top and bottom of it.
4. Now rub olive oil on your tomatoes so they are coated lightly.
5. Now place in the oven for 40-45 minutes so that all the vegtables are soft.

Sauteing the rest of the vegtetables

Now get out your large soup pot and heat to medium 15 minutes before your vegtables in the oven are done.

1. As your pot is heating, slice your carrot’s into small circles also known as a rondelle. With your shalllots, dice them finely so that they cook down quicker. Dont worry about perfection are we are going to blend them later.
2. Once heated, add 2 tablespoons of olive oil and place your carrots and onions inside.
3. Now add your basil but save a few for presentation to place 1 on top of each bowl.
4. Cook everything until tender which will be about 10-15 minutes. At the very end, add a handful of dill inside.

Time to start the soup!

Now that your vegetables are out of the oven, it’s time to add everything together.

1. Now that your vegtables are out of the oven, were going to immediately transfer everything to the pot. Place your garlic aside while you transfer the tomatoes.
2. I reccomend using tongs are they will be VERY hot. Then once all tomatoes are transfered pour the juice from the pan in aswell.
3. Now for your garlic, grab a pair of cooking mits you dont care about as they will get messy. Take the garlic out of the foil carefully squeeze it into the the soup. The garlic should squeeze out of the shell like butter.
4. Now that everything is in, add your broth and water. Once done give everything a good mix and turn down the heat to low.
5. Now for the fun part where we are going to blend. Theres a few options available here, you can use a emersion blender which i reccomend. As well a blender that can handle high heats. If none of these are available to you, dont worry. You can use a masher or anything similar, but it may just take a few minutes longer than the emersion blender.

I prefer this soup a little chunky but for those who dont just blend till smooth or your desired texture.

Lets put it all together!

1. Now that your heat is lowered it’s time to add everything together. Were gonna start by adding in your cream slowly, this will give it the most silky texture. Continue stirring to make sure the cream doesn’t curdle from the warmth. Remember it should be hot but warm at this point.
2. Now were gonna add 2-4 tablespoons of grated parmesan cheese. Were going to do this very slowly aswell so it doesn’t clump together.
3. Once the cheese and cream are added, taste it and determine it’s saltiness and acidity. If more salt is needed then add 1 tablespoon of salt and add to your liking after that. After that, you can add 1 teaspoon of sugar to combat the acidity.
4. Add the rest of your seasonings, Pepper, paprika, and garlic powder.
5. Now turn on your heat to a simmer and let sit for 30 minutes to an hour.

Once done taste and enjoy!

Tips and Tricks

Lets talk about a few things to enhance your dish!

1. Use a flavoured oil, it will soak into your vegtables and build more flavour. Some recommendations are; Garlic oil, Peperoncino oil, Truffle oil, Dill oil, etc.
2. Use flavoured salt as well for more flavour development.
3. At the end for decoration, save some cream and lay a few drops on the soup for presentation and place one basil leaf on top.

See you soon lovely readers!