Leggi questo post in: Italiano
It’s cold and dark, rainy and snowy, stormy and windy. It’s winter, folks, which means that we all need some serious comfort food. And that means: hot soup. So today I’m sharing with you my all-time, most-loved winter comfort food that everyone- and I mean EVERYONE- loves. I’m talking about the best tomato soup recipe EVER.
If your past experience with tomato soup has been limited to Campbell’s soup from a can, get ready for your world to be rocked. Any time that we have guests or we are invited to someone’s home for a meal, and soup is seasonally appropriate, I make this tomato soup. And I am not exaggerating when I tell you that EVERY SINGLE TIME, it is greedily gobbled up and everyone asks me for the recipe. I’m talking kids, teenagers and adults. One of the last times I made this, a 15-year-old boy declared that he would like to eat just this for the rest of his life. How much better of a compliment can you get than that?!
For years I hated tomato soup. When I was little, I’d tried it at a friend’s house, liked it and asked my mother to make it. No offense to my mom (who is actually an amazing cook), but hers was disgusting, but she made me sit there at the table for hours until I finished it all. I was traumatized and wouldn’t touch it for years.
Then 9 years or so ago I found this recipe for tomato soup at Angry Chicken. I had to admit that it looked really good. So I tried it. And I was hooked. Because this isn’t your ordinary tomato soup, but has some special ingredients that make it just spectacular and a more modern take on the classical American comfort food.
Over the years I’ve tweaked the original recipe and made it my own. So what follows is my own version of the very best tomato soup recipe that I have ever tasted.
For 3 full servings:
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- about 1 Tb. olive oil
- 2 standard-sized cans (or 1 larger double-sized can) of peeled plum tomatoes
- 1½ cups whole milk
- 1 Tb. pesto (preferably homemade. See my failproof basil pesto recipe here. If you freeze extra pesto in ice cube trays, you can just use one or two cubes without even thawing them.)
- 1½ tsp. honey
- 1½ tsp. salt
- ¼ tsp. ground pepper
- Sauté the chopped onion and garlic in olive oil for 10 minutes in a pot.
- Pour in the plum tomatoes and cover with a little extra water to cover the tomatoes. I usually just put a bit of water in the cans to rinse them out and dump that water in the pot.
- Break up the tomatoes a bit with a wooden spoon. When it comes to boiling, reduce to a simmer, cover and cook on low heat for 45 minutes.
- Remove from heat and puree with an immersion blender. Add the milk, pesto, honey, salt and pepper.
- Stir and cook another little bit at a low heat so that the flavors can meld better.
You can eat it plain or with toasted bread, croutons, rice, small pasta, or the typical southern Italian fresella, a twice-baked bread. Or be super traditional and eat a grilled cheese sandwich with it.
I just love the sweetness of the honey combined with the herbs of the pesto. This is one really good soup. And it is so easy and quick to make (besides the time it takes simmering, which is time you can spend paying no attention to it at all). Which is why, given the massive positive feedback it’s gotten over the years, I have no qualms about calling it the best tomato soup recipe ever!
If you love cooking classic American recipes, check out my Instant Pancakes in a Jar! It’s my own personalized dry pancake mix to put in a jar. Just print out the downloadable labels and you’ll have a great gift for someone who loves eating good things as much as you!
Don’t forget to Pin this recipe so you’ll know what to cook the next cold, winter day, or the next time you have to bring something to a potluck dinner!