The most easiest and delicious restaurant style tomato soup! This recipe uses canned tomatoes that will allow you to make it anytime of the year. Serve the soup with croutons or a grilled cheese sandwich on the side!

Ingredients for tomato soup:

Butter: Unsalted butter.

Mirepoix: Onion, celery and carrot finely chopped.

Garlic: Minced garlic.

Flour: All-purpose flour.

Stock: Unsalted chicken stock.

Tomato products: Whole peeled canned tomatoes and tomato puree.

Sachet d’épices: Black peppercorns, thyme, cloves and bay leaf.

Dairy: Heavy cream.

Seasoning: Fresh basil, salt, white pepper and red pepper flakes.

How to make tomato soup:

Prep all ingredients: Chop all of your mirepoix into a fine chop, mince your garlic and make your Sachet d’épices.

Cooking mirepoix/garlic: In a heated heavy pot bottom or a dutch oven on a low to medium heat, add in your butter and let it melt. Add your mirepoix and cook until translucent. Put your lid on the pot to help your vegetables cook faster; constantly mix then add in your garlic.

Making a roux: Add your flour. Use a hand whisk to mix the mixture and form a roux. Once a roux is formed, cook for about 1-2 minutes.

Adding stock/ checking consistency: Pour in your stock and mix well. Make sure everything comes together before moving to the next step. Bring everything to a boil. You will notice it slowly thickening, so make sure you are constantly mixing it. To check if the mixture is thick enough, dip your spoon into the pot and make a swipe mark with your finger on the back of the spoon. If there is a clear line going through, then your soup is thick enough and is ready for the next step. If not, make sure you keep mixing it and check again with the spoon technique.

Add tomato products/ sachet d’épices: Add in your whole peeled canned tomatoes, and tomato puree. Mix and add in your sachet d’épices.

Cooking soup: Allow soup to simmer with a help of a lid, about 25-30 minutes or until the tomatoes are cooked through. Constantly mix the soup.

Removing sachet d’épices/blending soup: Remove the sachet d’épices. Take the soup off the stove and use a hand blender to blend soup.

Adding heavy cream: Bring soup back onto the stove and bring to a light simmer and add in your heavy cream.

Seasoning soup: Season soup wit salt, white pepper, red pepper flakes and fresh basil.

Tomato soup

The most easiest and delicious restaurant style tomato soup! This recipe uses canned tomatoes that will allow you to make it anytime of the year. Serve the soup with croutons or a grilled cheese sandwich on the side!

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 cup onions, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup carrot finely chopped
  • 1 medium garlic clove, minced
  • 1 tbsp all-purpose flour
  • 2 1/2 cups unsalted chicken stock
  • sachet d'épices
  • 28oz or 794g whole canned tomatoes
  • 2 cups tomato puree
  • 1/2 cup heavy cream
  • 1/4-1/2 tsp white pepper
  • pinch of red pepper flakes
  • 2-3 tbsp fresh basil, chiffonade

Sachet d'épices:

  • 5 Peppercorns
  • 1 clove
  • 1 sprig of thyme
  • 1 bay leaf

Instructions
 

  • Chop all of your mirepoix into a fine chop, mince your garlic and make your Sachet d'épices.
  • In a heated heavy pot bottom or a dutch oven on a low to medium heat, add in your butter and let it melt. Add your mirepoix and cook until translucent. Put your lid on the pot to help your vegetables cook faster; constantly mix then add in your garlic.
  • Add your flour. Use a hand whisk to mix the mixture and form a roux. Once a roux is formed, cook for about 1-2 minutes.
  • Pour in your stock and mix well. Make sure everything comes together before moving to the next step. Bring everything to a boil. You will notice it slowly thickening, so make sure you are constantly mixing it. To check if the mixture is thick enough, dip your spoon into the pot and make a swipe mark with your finger on the back of the spoon. If there is a clear line going through, then your soup is thick enough and is ready for the next step. If not, make sure you keep mixing it and check again with the spoon technique.
  • Add in your whole peeled canned tomatoes, and tomato puree. Mix and add in your sachet d'épices.
  • Allow soup to simmer with a help of a lid, about 25-30 minutes or until the tomatoes are cooked through. Constantly mix the soup.
  • Remove the sachet d'épices. Take the soup off the stove and use a hand blender to blend soup.
  • Bring soup back onto the stove and bring to a light simmer and add in your heavy cream.
  • Season soup with salt, white pepper, red pepper flakes and fresh basil.
  • Enjoy!

Making Sachet d'épices:

  • Into a cheese cloth or a coffee filter place in all of the spices and tie it up with a culinary string.