A classic homemade tomato soup for when the seasons finally flip and the temperatures cool.
A drizzle of olive oil on top brings out all the flavors and looks lovely, too.
Learn how to make Tomato Soup.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
In just under an hour, you’ll have a super rich, velvety tomato soup.
A handful of elements like fresh basil, fresh garlic, and honey make it extra tasty.
This way, everything is heated evenly and at once.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
Otherwise, you’re free to reheat leftover tomato soup in the microwave.
Don’t add any garnishes until just before serving.
Also, don’t overlook other sandwiches likeFuneral Sandwiches, aham sandwich, or aPork Chop Sandwich.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
Ingredients
3Tbsp.extra-virgin olive oil, plus more for serving
2large(4 oz.
Cook tomatoes in broth:
Stir in tomatoes and their juices, vegetable broth, and honey.
Blend soup:
Working in batches, if necessary, transfer soup to blender.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
Remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
(Alternatively, process with an immersion blender in Dutch oven until smooth.)
Return to Dutch oven and stir in cream.
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser
