Tomato soup is a classic comfort food, and making it from scratch can seem daunting. But did you know you can whip up a delicious and creamy tomato soup using just a few simple ingredients, starting with tomato juice? This recipe is perfect for busy weeknights and requires minimal cleanup. Let's dive into creating a flavorful and satisfying bowl of goodness!
What are the benefits of using tomato juice for soup?
Using tomato juice as a base for your tomato soup offers several key advantages. Firstly, it significantly reduces prep time. No need to peel, chop, and cook down fresh tomatoes. Secondly, it provides a consistent, smooth base, perfect for achieving that velvety texture everyone loves. Finally, tomato juice is readily available and relatively inexpensive, making this recipe budget-friendly.
How to Make Creamy Tomato Soup with Tomato Juice
This recipe delivers a rich and creamy soup without relying on heavy cream. The secret? A simple blend of pantry staples elevates the flavor and consistency to restaurant-quality levels.
Ingredients:
- 4 cups tomato juice (low sodium preferred)
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream or coconut milk (optional, for extra creaminess)
Instructions:
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Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Pour in the tomato juice and vegetable broth. Add the sugar (if using), basil, oregano, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
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Blend for Smoothness: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. If using a regular blender, vent the lid slightly to prevent pressure buildup.
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Add Cream (Optional): Stir in the heavy cream or coconut milk (if using) for extra richness. Heat through gently, but do not boil.
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Serve & Enjoy: Serve hot, garnished with a swirl of cream, fresh basil leaves, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.
What kind of tomato juice is best for soup?
While any kind of tomato juice will work, using low-sodium tomato juice allows you to better control the saltiness of your soup. This is particularly useful if you're watching your sodium intake or prefer a less salty flavor profile. You can always add more salt to taste later.
Can I make this tomato soup vegan?
Absolutely! Simply omit the heavy cream or substitute it with full-fat coconut milk for a wonderfully creamy and vegan-friendly tomato soup. Coconut milk adds a subtle sweetness that complements the tomato flavor beautifully.
How can I make this tomato soup thicker?
If you prefer a thicker soup, you can simmer it for a longer period to reduce the liquid. Alternatively, you can blend in a small amount of cooked rice or lentils before blending the soup for a creamier, heartier consistency.
How long can I store leftover tomato soup?
Store leftover tomato soup in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed within this timeframe for optimal flavor and freshness. You can also freeze the soup for longer storage; allow it to thaw completely before reheating.
This simple recipe utilizes the convenience of tomato juice to create a delicious and satisfying tomato soup. Experiment with different herbs and spices to customize the flavor to your liking. Enjoy!
