Winter Tomato Soup takes canned tomatoes and turns them into a tasty, heartwarming soup, good any time of year!
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.
Winter Tomato Soup
- 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
- Saute shallots with butter and oil in a saucepan.
- When shallots are soft, stir in the remaining ingredients, except the last cup of water/milk.
- Bring mixture to a boil, then reduce heat cover and simmer for 15 minutes.
- 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
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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.
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.
Your soup sounds perfect! It’s my daughter’s favorite—and I always have a stash of San Marzano tomatoes in my pantry 🙂
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.
How funny, I was just going to mention grilled cheese! Oh, and croutons with a pat of butter on top. We were raised with the canned version, too – but of course this looks amazing!
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.
Love this soup – gonna make a big pot again tonight and serve it up with grilled cheese sandwiches. Two of our favorite comfort foods.