Simple Italian Tomato Soup
This tasty tomato soup is made with chicken or vegetable broth, tomatoes, some whipping cream if you want to add a luxurious touch to it, and simple flavors such as salt, pepper and red pepper flakes. Most of the flavor comes from the tomatoes. We are also making homemade croutons as a garnish and for a contrasting crunch.
Do you want to make a bit batch of soup for winter? If so, you can freeze it before adding the cream. Just add the cream after thawing it out. Some people prefer not to add any cream at all, or else to use milk instead. It is up to you whether to use cream or not in here. You might also spot some other vegetables in the refrigerator which are past their prime. Maybe you have some zucchini, eggplant, mushrooms or spinach lurking in there. Go ahead and throw this into the soup if you want to add more nutrients to it.
The croutons can bake while the soup is cooking, to save time, or else you can prepare them first and just keep them in an airtight container. Use stale bread if you have it, or fresh if not. This is a great way to use up stale slices of bread actually. Sometimes we like to make ciabatta croutons for a typical Italian taste and texture. You can use ciabatta buns or a whole loaf, depending what you can find at the grocery store. Cut it into large cubes and follow the recipe to make croutons with those. Save a few though, and you can toss them with shredded romaine, parmesan and Caesar salad dressing the next day and make a wonderful Caesar salad recipe.
- 2 tablespoons olive oil
- ½ chopped yellow onion
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 cups chicken or vegetable broth
- 28 oz canned chopped tomatoes
- ½ cup heavy whipping cream (optional)
- 1 tablespoon minced fresh basil or parsley
- 6 slices of bread (stale bread is fine)
- 2 tablespoons melted butter
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a pan until shimmering.
- Add the onion and cook for 5 minutes.
- Grind in the salt and black pepper, and add the red pepper flakes.
- Cook for 30 seconds.
- Stir in the broth and tomatoes.
- Cook for 15 minutes
- Meanwhile cut the crusts off the bread and discard them.
- Brush the melted butter over both sides of the bread, before cutting it into small cubes.
- Arrange them on a cookie sheet and bake for 15 minutes or until golden brown.
- Use an immersion blender to puree the soup, else do it in batches in a blender.
- Stir in the cream, if using.
- Warm the soup back up in the pan if necessary.
- Serve with the croutons and perhaps some basil or parsley on top.
Who can possibly refuse a bowl of thick, rich tomato soup, especially when it is homemade with love and not out of a jar or package? This recipe shows you how to make a very simple yet truly delicious tomato soup in the Italian style. The soup itself is made mainly with tomatoes, onion and some basic seasonings, and then we are adding crunchy croutons and some fresh herbs for contrast and to make the soup more appealing. Some people prefer to omit the cream from the recipe and enjoy this soup without it. Leave out the cream and this soup freezes beautifully so you might want to make a big pot of it for future suppers.
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