Tomato Soup Recipe (good)

We’ve had this recipe in our Paprika for a really long time, labeled exactly as above. It’s a creamy, rich tomato soup that’s perfect as an entree on cold winter days, but it’s best when paired with a grilled cheese for dunking. (I skip the butter on the griddle and spread mayo on the outside of the sando instead to get a great crunch on the bread, but that’s a post for another day.)


  • 1/3 cup olive oil
  • 5 carrots, peeled and chopped to 1/4-inch cubes
  • 1 large yellow onion, chopped to 1/4-inch cubes
  • 1 tablespoon dried basil
  • 3 cans (28 ounces each) whole Italian-style/San Marzano tomatoes in purée
  • 1 can (14 1/2 ounces) low-sodium chicken broth
  • 2 cups heavy/whipping cream
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons


  1. In a 6- to 8-quart Dutch oven over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and sauté, stirring occasionally until soft enough that you can split them with a wooden spoon, 10 to 12 minutes.
  2. Add the tomatoes, including the purée, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. Remove soup from heat. Purée using a high-quality immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade. You want a little bit of texture, not perfectly smooth.
  4. Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt (1 to 1 1/2 tsp) and pepper.
  5. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the fresh basil and serve immediately.

It says “Serves 8-10” but in my experience, it makes a good meal or two, and several lunches. I haven’t tried freezing it, but it seems like a candidate for canning, if you’re feeling ambitious.

A long and meandering introduction, full of questionable history and moderately amusing anecdotes for people who like food blogs, courtesy of ChatGPT

Tomato soup has a rich history that dates back to the 18th century. It was first created as a way to preserve tomatoes, which were not yet considered a food item and were mostly used for decoration. The first recorded recipe for tomato soup appeared in a cookbook called “The Young Housekeeper” in 1851.

The soup quickly gained popularity in the United States, especially during the Civil War when it was given to soldiers as a source of nourishment. Campbell’s Soup Company, known for their iconic red and white cans, started mass-producing tomato soup in 1897 and it quickly became one of their best-selling products.

The recipe for tomato soup has evolved over the years, with different cultures adding their own unique twists. For example, Indian cuisine adds spices like cumin and turmeric to give the soup a distinct flavor. Today, it is a beloved comfort food that can be enjoyed in a variety of ways, from a simple bowl of soup to a more complex recipe with added ingredients like cream or cheese.

Now, let me tell you an amusing anecdote about my first time eating great tomato soup. It was when I was a little kid and my mom made it for me, It was love at first sip. I was so excited that I couldn’t stop talking about it and I even went to school the next day telling all my friends about this amazing new soup I had tried. Unfortunately, my enthusiasm was not shared by my classmates and they all made fun of me for being excited about something as simple as tomato soup. But, I didn’t let that dampen my love for the soup and I still enjoy it to this day.

One of the most iconic and beloved ways to enjoy tomato soup is by pairing it with a classic grilled cheese sandwich. The combination of the warm, creamy soup and the crispy, melty sandwich creates a perfect balance of flavors and textures. The origins of the grilled cheese sandwich can be traced back to the 1920s, and it quickly became a staple in American cuisine.

Many variations of the grilled cheese and tomato soup combo have been created over the years, such as adding different types of cheese or bread, or even incorporating bacon or other meats. But, the classic recipe remains a favorite among many.

One of the reasons this combination is so popular is that it is a comfort food that can be enjoyed by people of all ages. It is a perfect meal for a cold winter day or even a quick and easy lunch option. The next time you’re craving something warm and comforting, try pairing your tomato soup with a grilled cheese sandwich, you won’t regret it.

Tomato farming has a political side to it as well. The use of pesticides and genetically modified seeds has been a contentious issue in the farming industry. Some argue that these methods are necessary to increase crop yields and reduce costs, while others argue that they have negative effects on the environment and human health. The debate also includes the use of migrant labor in tomato farming, with many farm workers being paid low wages and subjected to poor working conditions. Many organizations and activists are working towards creating more sustainable and fair farming practices in the tomato industry.

In conclusion, tomato soup is a beloved comfort food with a rich history. From its early days as a method of preservation, to becoming one of the most popular soups in America. It has evolved over the years with different cultures adding their own unique twists. Tomato farming also has a political side, with ongoing debates about the use of pesticides, genetically modified seeds and fair labor practices. So, next time you enjoy a bowl of warm and comforting tomato soup, think about all the history and story behind it. Maybe eat some of this tomato soup with a delicious grilled cheese sandwich.

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