Classic Tomato Soup

I always feel like the first recipe of the new year needs to tick a few boxes. After two weeks (okay, a month) of indulgent eating, it definitely needs to be something healthy! Since we are all going back to work this week, easy is another category that I feel should be covered. And as many of us probably don’t want to go to the store right away to avoid the crowds of people with empty refrigerators, something that can be made with pantry staples is another nice quality. This tomato soup ticks all of those boxes, and it is also a comforting way to start the new year, too.

I am a big fan of soups at all times of the year, but they are something we have at least once a week during the winter months. Tomato soup is one that everyone in the family is happy with, with the crowd favorite being the one from the American Club in Hong Kong. I have been testing many recipes over the years, and I still can’t get there completely, but this was deemed closer than anything else I have made before. Other versions have been too “carroty” and not the right color, or too light, or too heavy. Hopefully you will find this one just right for you, but feel free to tweak it so that your family loves it as well. (I highly recommend serving it with grilled cheese sandwiches!)

Heat olive oil and 1 tablespoon butter in a Dutch oven or large heavy bottomed saucepan over medium heat. Add the chopped onions and sauté for approximately 3 minutes until beginning to soften. Add the garlic clove and cook for an additional 3 minutes until the onions are very soft and are turning brown and fragrant. Add flour and cook for an additional 30 seconds until the onions are evenly coated.

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Add the tomatoes, 2 cups broth, ½ cup water, honey or sugar, salt, pepper and cayenne (if using). Stir to combine and increase the heat to medium-high. Bring to low boil and then reduce the heat to low so it is barely simmering. Cover and let simmer for 15-20 minutes until the tomatoes are breaking down, stirring occasionally. (You can add a little more broth or water if needed.)

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Remove from heat and use an immersion blender like this one (affiliate link) to puree the soup until smooth. (You can also use a blender. See the notes in the recipe below for instructions.) Taste for seasonings and add more honey/sugar, salt, pepper or cayenne if desired. Stir in the remaining 1 tablespoon of butter. Serve immediately or let cool and refrigerate for later use. Reheat gently on the stove, adding more broth (or water) as needed.

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