I’ve always loved tomato soup ever since I can remember. I would often purchase ready-made Tomato soup from cafes and chain restaurants such as Panera (they have AMAZING tomato soup, by the way). However, I quickly came to realize that many of these ready-made tomato soups contain not-so-healthy ingredients, one of which includes heavy cream.
So I poked around the internet and did a bit of reading to see how I can make a great tasting tomato soup without any of the unhealthy ingredients such as heavy cream or cheese). After a bit of experimenting in the kitchen, I’d like to introduce to you my version of a savory tomato soup recipe that I’ve been using for a while now and it hasn’t failed me since!
Savory Tomato Soup Recipe (without the cream!)
Makes: Approx. 4 servings
Prep time: 30~40 minutes
Cooking Time: 20~30 minutes
Prep and cook times overlap in this recipe
What you’ll need
- Stock Pot
- Hachoir and Board Set (or a cutting board and knife will do)
- Food processor or Blender
- 5 lbs Carmello Tomatoes (or similar type of tomatoes)
- 1 1/2 large onions
- 2 Tbsp Minced Garlic
- 1 Tsp Himalayan Pink Salt
- 1/2 Tsp Crushed Black Pepper
- 2 Tbsp Unsalted Butter
- 3 Stalks of Scallions (Green Onion)
- 4 Cups of Low Sodium Beef Stock
- 3/4 Cup Bean Sprouted Flour (try the King Arthur’s brand)
- Start by filling the stock pot with water and placing the tomatoes into the pot. Heat the pot on medium for a good 10~15 minutes until you see the skins of the tomato starting to crack and separate.
- While the tomatoes are cooking, take your cutting board and start dicing the onions into small, quarter-inch pieces. I recommend the Typhoon Zen Mezzaluna and Hachoir Set sold at Bed, Bath & Beyond because it’s super fun to use, but a regular cutting board and knife will do too. This should take you roughly the same amount of time that it takes the tomatoes to cook.
- Cut the green onions/scallions into very small pieces and place to the side.
- When done, check to see if the tomatoes are ready. If they are, drain the pot and immediately add ice water into the pot to cool down the tomatoes. When they’re cool enough to touch, peel the tomatoes one by one and remove the stems. Try to keep all the innards of the tomatoes intact. Places them into a bowl and off to the side.
- Using the pot again, empty it out, place on the stove in medium heat and add the butter.
- Once the butter is melted, add the diced onions, diced green onions, minced garlic along with the 4 cups of beef stock into the pot. Slowly add the flour in small quantities and mix while adding into the pot. Stir occasionally for about 5 minutes.
- Break apart the peeled tomatoes. They don’t have to be perfectly chopped, just enough to be able to stir around in the pot. Once chopped, carefully add the tomatoes into the pot along with the salt and pepper. Stir occasionally and cover with lid. Let cook for another 5~10 minutes on medium heat while stirring every now and then.
- Once you start to see the top of the contents get a little frothy, it’s time to whip out the food processor/blender. I personally love the Nutri Ninja Duo BL642 Auto iQ Blender. I use it for other things too like juicing. But any blender will work since your dish doesn’t contain any hard ingredients. Blend in manageable quantities for about 1 minute each.
And there you have it – a nice, creamy-like tomato soup without any cream! Optionally, you can top your soup with some paisley, some croutons, or a bit of shredded cheese. This will serve 4 people in a good sized bowl. Best to enjoy while hot but also makes a great left over soup for the next day!