Winter Tomato Soup

Forget the can when you have a new plan!
Winter Tomato Soup

Winter Tomato Soup
By Sue Lau | Palatable Pastime

I call this “winter” tomato soup because in summer, fresh tomatoes abound and our fortune and bounty often lead to another recipe.
But this recipe uses canned tomatoes, of which I am fond of the Italian San Marzano tomatoes. As canned tomatoes go, they have superior flavor.
We usually keep the canned variety in our pantry in the winter months, and sometimes use them as well during warm weather for that spur of the moment need.
I also use Spicy V-8 juice in this, which you might think makes it really spicy, but it doesn’t. If you are concerned however, just use the regular variety. I use that type of juice to give flavor depth since I am not using a mirepoix at the base of this soup. I also am not using broth to fill out the flavor.
This cooks really quick and to finish, you need only puree in a food processor or blender when it cools down enough (hot liquids in those can be explosive) or you can opt to use a stick blender right in the pan. Thin it with enough water or milk or cream to your liking; just don’t boil the soup after you have added milk.
I serve this simply with some crackers and an extra shot of black pepper (I love extra in tomato soup). It also goes swimmingly with a good old-fashioned grilled cheese.
Enjoy.
~Sue

Winter Tomato Soup

  • Servings: 4-5
  • Time: 25mins
  • Difficulty: easy
  • Print

Winter Tomato Soup
Ingredients:

  • 1 cup chopped shallots
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon chopped garlic
  • salt and black pepper (to taste)
  • 28 fluid ounces  San Marzano tomatoes (whole, diced, crushed, puree- type doesn’t matter)
  • 11 fluid ounces Spicy V-8 juice (two individual small cans)
  • 2 tablespoons tomato  paste
  • 1 tablespoon granulated  sugar
  • 1 tablespoon fresh or frozen basil paste
  • 1/2 teaspoon dried marjoram
  • 1 cup water or milk

Method:

  1. Saute shallots with butter and oil in a saucepan.
  2. When shallots are soft, stir in the remaining ingredients, except the last cup of water/milk.
  3. Bring mixture to a boil, then reduce heat cover and simmer for 15 minutes.
  4. Puree mixture, then stir in the last cup water/milk and heat through but do not boil if using milk

From the kitchen of palatablepastime,com


Winter Tomato Soup

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Spiced Indian Tomato Soup

Tomato Black-Eyed Pea Soup

Italian Grilled Cheese Sandwich

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11 Comments

  1. Gerry Wagner says:

    This past December while on a Lumsden run with Miss Kitty we had lunch at a lovely little restaurant where I had declined on the tomato soup. Good thing she didn’t hear me! Plans were for a spoon or two – then found it so good I about licked the bowl! Me, who only used tomato soup for cabbage rolls and casseroles! Tasting that good I knew it had to be homemade. I went though a good many local and community cookbooks and combined/added/played with recipes until it’s about as close as I will likely get to that Lumdsen soup. Found I love homemade Tomato Soup. Seeing your photo and tomato soup offering today has me know I have make that one too! Printed.

    Like

    • I was raised on red can like so many others, along with a grilled cheese. Grilled cheese is still good, but soup from scratch, even if using canned tomatoes, will always be head and shoulders above the others.

      Like

  2. memarose3 says:

    I can see where the spicy V-8 will bring a little zip without a lot of zap since you’ve got so many other yummy things going on. Pinned for later. We love tomato soup in the winter.

    Like

  3. Jeanette Grieve says:

    Saved this Sue. I have problem getting the San Marzano tomatoes here. I did manage to get them 1 time at Costco of all of all places? I will go & look again as I know they are the beast.

    Like

  4. memarose3 says:

    As promised, I pinned your wonderful soup recipe for “later” – it’s on the menu this week. And I have a wonderful new “old” soup tureen to do this great recipe justice. As always, thanks for the great post.

    Like

  5. Pingback: Winter Comfort – Tomato Soup with Grilled Ham and Two-Cheese Sandwiches | Rosemarie's KitchenRosemarie's Kitchen

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