For a Ball-style canned tomato soup, start with 1 can (28 oz) crushed tomatoes, 2 cups broth, and 1 cup milk or cream for richness. Whisk in 2 tablespoons tomato paste, then simmer with a pinch of sugar, salt, and pepper. Sauté onions and garlic first, add tomatoes and stock, then blend smooth or leave chunkier. Finish with a touch of butter or olive oil for sheen. Curious for step-by-step tweaks and serving ideas? Keep reading.
Ingredients and Quantity
The core ingredients for this canned tomato soup are simple and pantry-friendly: 1 can (28 ounces) unsalted crushed tomatoes, 2 cups vegetable or chicken broth, 1 cup milk or cream for richness, 2 tablespoons tomato paste to deepen flavor, a pinch of sugar to balance acidity, and salt and pepper to taste.
| Key Item | Notes |
|---|---|
| canned tomatoes | Use crushed for smooth body; whole can be blended |
| soup variations | Add garlic, herbs, or cream to tailor the flavor |
You’ll appreciate the control these basics give you, letting you tailor every sip. Freedom comes from choice: adjust thickness, warmth, and finish with confident tweaks.
Preparations
Begin by organizing your mise en place: open the tomato can, measure the broth and milk, and have the tomato paste, sugar, salt, and pepper within arm’s reach. In Preparations, you’ll finesse preparation techniques and guide ingredient selection with deliberate care. You assess tomato quality, choosing whole-crushed or puree based on texture you prefer, then balance sweetness and acidity with measured sugar and salt. You prewarm the dairy and stock to avoid shocking the base, then whisk tomato paste smoothly into the liquid for uniform body. Maintain a steady simmer, tasting as you go to adjust seasoning and depth. Keep heat gentle to protect flavor. This approach respects freedom, delivering a clean, confident, palate-smart foundation for a bold soup.
Kitchen tools or Kitchenware Required
To make canned tomato soup efficiently, you’ll want a focused set of kitchen tools: a medium saucepan or pot with a sturdy handle, a whisk for smooth emulsification, a wooden spoon or spatula for stirring, and a ladle for serving.
In this section, you’ll align function with form. The right kitchen utensils keep pace with your palate, while essential gadgets cut prep time and waste. You’ll value clean lines, sturdy construction, and dishwasher-safe components that endure everyday use. A compact, heat-safe trivet protects surfaces, and a measuring cup guards accuracy. Below is a quick reference table to keep you oriented as you move from prep to pour.
| Tool | Purpose |
|---|---|
| Medium saucepan | Base cooking vessel |
| Whisk | Emulsification |
| Wooden spoon | Stirring |
| Ladle | Serving |
| Measuring cup | Portioning |
How to Cook
- Start by sautéing onions and garlic in a pot until they become translucent.
- Add canned tomatoes and stock to the pot.
- Let the mixture simmer to allow the flavors to meld and the mixture to loosen.
- Stir in salt, pepper, and a small amount of sugar if needed, tasting as you go.
- Choose your soup texture: use a blender for smooth consistency or strain for a chunkier texture.
- Add cream or coconut milk for a richer body, or keep it lean to highlight the brightness of the tomatoes.
- Finish by adding fresh herbs or a drizzle of olive oil.
- Master these steps to create a versatile base for various soup variations without overprocessing.
How to Serve
Once the soup is hot and smooth, ladle it into warmed bowls and set out toppings like croutons, a swirl of cream or olive oil, and chopped fresh herbs so guests can tailor each serving to their taste. From there, you offer simple garnish options and practical serving suggestions that elevate flavor without fuss.
- garnish options: microgreens, toasted sesame, chili threads
- serving suggestions: pair with crusty bread or a grilled cheese toastie
- texture tweaks: rustle in a drizzle of olive oil or a dollop of yogurt
- portion cues: serve in 1-cup portions for a starter or 2-cup bowls for mains
Tips
A few simple tricks can elevate canned tomato soup without turning it into a project: start with a quality broth base, then season in layers—salt, a pinch of sugar if needed, and a splash of acid (lemon juice or vinegar) to brighten the tomatoes.
Tips you can trust: heat gently and finish with a pat of butter or a drizzle of olive oil for sheen. For soup variations, experiment with roasted garlic, smoked paprika, or chili threads to add depth without overwhelming the tomato character. Seasoning tips matter: taste as you go, adjust salt last, and balance brightness with a touch more fat if the acidity feels sharp. Fresh herbs brighten servings; serve with croutons for texture and contrast.
Food Value and Benefit
Tomato soup is a nutrient-rich, comforting dish that provides essential vitamins and minerals while being low in calories. This prepared soup offers a hydrating, plant-based option that supports energy levels and digestive health. The use of canned tomatoes enhances the lycopene content, a powerful antioxidant linked to heart health. Adding olive oil introduces healthy fats that improve the absorption of fat-soluble nutrients, making this soup both delicious and beneficial for overall wellness.
Tomato soup blends comfort with nourishment, boosting lycopene and healthy fats for sustained energy.
Key vitamins and minerals in tomato soup include:
- Vitamin C: supports immune function and skin health
- Vitamin A: promotes good vision and immune support
- Potassium: helps regulate blood pressure and fluid balance
- Folate: important for cell function and tissue growth
Benefits of eating tomato soup:
- Lycopene-rich to help support sustained antioxidant defense and cardiovascular health
- Olive oil enhances absorption of fat-soluble vitamins and provides heart-healthy fats
- Low-calorie and high in satiety, making it ideal for mindful portion control
- Hydrating and plant-based, aiding digestion and steady energy levels
- Versatile and easy to prepare, serving as a nutritious base for varied meals and meal prep
Frequently Asked Questions
Can I Freeze This Soup for Later?
Yes, you can freeze it. For best texture, use freezer-friendly containers, leave headroom, and cool fully first. Label clearly. Freezing tips aside, thaw in fridge, reheat gently, and refrigerate leftovers. Soup storage tips for ideal flavor.
What’s a Good Dairy-Free Alternative?
Yes—try a dairy-free version with nutritional yeast and coconut cream for depth and creaminess. You’ll get a savory, umami boost, smooth texture, and freedom to tailor salt. Add coconut cream gradually, adjust to taste.
How Long Does It Last in the Fridge?
You’ll get about 4–5 days in the fridge with proper storage. Think of it like a story you finish early—your shelf life stays crisp; keep it sealed, cooled promptly, and label the date for practical, freedom-loving consistency.
Can I Use Fresh Tomatoes Instead?
Yes, you can use fresh tomato varieties, but choose fully ripe tomatoes for sweetness and acidity. Consider tomato ripeness, adjust seasoning, and simmer longer if needed to mimic canned flavor while preserving your freedom to improvise.
What Flavor Tweaks Work Well?
You’ll love clarifying tweaks like herb additions and spice variations, which brighten tomato soup without overdoing it. Try thyme and basil with a pinch of smoked paprika, plus a garlic whisper, and taste, adjust, savor your freedom.
References
- https://www.foodsafety.gov/food-safety-charts/canning-safety
- https://www.extension.iastate.edu/
- https://www.nal.usda.gov/legacy/food-safety
- https://www.cdc.gov/foodsafety/
- https://www.verywellfit.com/what-is-canning-4162589
- https://www.vegetablegardener.com/
- https://www.fsis.usda.gov/wps/portal/fsis/home
- https://www.tasteofhome.com/article/home-canning-guide/
- https://www.bhg.com/recipes/how-to/cooking-basics/how-to-can-food/
- https://www.hort.purdue.edu/newcrop/afcm/canning.html
