Canned Tomato Soup Recipe

Canned tomatoes: These provide the base for the soup, offering a rich and tangy tomato flavor.

Chicken broth: Adds depth and savory notes to the soup, balancing the acidity of the tomatoes.

Heavy cream: Gives the soup its creamy and luxurious texture.

Olive oil: Used to sauté the tomatoes, enhancing their flavor.

Salt: Enhances the overall taste of the soup.

Black pepper: Adds a hint of spice and warmth to the soup.

When blending the soup, ensure it has cooled slightly to avoid any splattering. This not only keeps your kitchen clean but also prevents any burns. If you have an immersion blender, it can be used directly in the pot for a smoother and more convenient blending process.

• 2 cans 14.5 oz each tomato - Substitute with 4 cups fresh tomatoes, chopped: Fresh tomatoes provide a more vibrant flavor and can be easily blended to achieve the desired consistency.

• 1 cup chicken broth - Substitute with 1 cup vegetable broth: Vegetable broth is a great alternative for a vegetarian version and still adds depth of flavor.

• 1 cup heavy cream - Substitute with 1 cup coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it a good dairy-free option.

• 1 tablespoon olive oil - Substitute with 1 tablespoon avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a suitable replacement.

• 1 teaspoon to taste salt - Substitute with 1 teaspoon to taste soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the soup.

• 1 teaspoon to taste black pepper - Substitute with 1 teaspoon to taste white pepper: White pepper provides a similar heat but with a slightly different flavor profile, offering a subtle change.

• Allow the tomato soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.

• Transfer the cooled soup into airtight containers. Glass jars or BPA-free plastic containers work well. Ensure there is some space left at the top to allow for expansion if you plan to freeze it.

• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.

• For refrigeration, place the containers in the fridge. The soup can be stored in the refrigerator for up to 4 days.

• For freezing, place the containers in the freezer. The soup can be frozen for up to 3 months.

• When ready to use, thaw the soup in the refrigerator overnight if frozen.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.

• Taste and adjust the seasoning with salt and black pepper before serving.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally until the soup is heated through.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Pot: A large vessel used to heat the olive oil and simmer the soup.

• Blender: An appliance used to puree the soup until smooth.

• Stirring spoon: A utensil used to stir the soup occasionally while it simmers.

• Measuring cup: A tool used to measure the chicken broth and heavy cream accurately.

• Can opener: A device used to open the cans of tomatoes.

• Ladle: A utensil used to serve the hot soup.

• Knife: A tool that might be used to open packaging or cut any additional ingredients if needed.

• Cutting board: A surface used to place ingredients while preparing them.

• Measuring spoons: Tools used to measure the olive oil, salt, and black pepper accurately.

Use an immersion blender: Instead of transferring the soup to a blender, use an immersion blender directly in the pot to save time and reduce cleanup.

Preheat the pot: Preheat the pot while gathering ingredients to cut down on cooking time.

Use pre-minced garlic: If you like adding garlic, use pre-minced garlic to save chopping time.

Measure ingredients in advance: Measure out the olive oil, chicken broth, and heavy cream before starting to streamline the cooking process.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process and retain heat.