Canned Tomato Soup Recipe

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

Onion: Adds sweetness and depth to the soup when cooked.

Garlic: Enhances the overall flavor with its aromatic and slightly spicy notes.

Chicken broth: Adds a savory depth and helps to thin out the soup to the desired consistency.

Olive oil: Used to sauté the onions and garlic, adding a subtle richness to the soup.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity to the soup.

When blending the soup, ensure it has cooled slightly to avoid any accidents with hot liquid. If using a blender, blend in batches and hold the lid down with a kitchen towel to prevent splatters. For a smoother texture, pass the blended soup through a fine mesh sieve before serving.

• canned tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be used if you prefer a fresher taste. Blanch, peel, and chop them before use.

• canned tomatoes - Substitute with tomato puree: Tomato puree can provide a smoother texture and a more concentrated tomato flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder and sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a different texture to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may have a slightly different flavor profile.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the soup.

• chicken broth - Substitute with beef broth: Beef broth can add a richer and deeper flavor to the soup.

• olive oil - Substitute with butter: Butter can add a creamy texture and a rich flavor to the soup.

• olive oil - Substitute with coconut oil: Coconut oil can provide a unique flavor and is a good option for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor.

• pepper - Substitute with white pepper: White pepper can add a similar heat without the black specks, which is useful for a smoother appearance.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick to the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation and maintains the quality of the soup.

• Transfer the cooled soup into airtight containers. Glass jars or BPA-free plastic containers work well for this purpose.

• Leave about an inch of space at the top of the container to allow for expansion if you plan to freeze the soup.

• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you use the soup within a safe timeframe.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to use, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling to preserve the soup's flavor.

• If reheating in the microwave, use a microwave-safe container and cover loosely to prevent splatters. Heat in short intervals, stirring in between, until the soup is hot throughout.

• Stovetop Method:

  1. Pour the leftover canned tomato soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through 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 a plate to avoid splatters.
  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 pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set to low heat and cover.
  3. Allow to heat for 1-2 hours, stirring occasionally.

• 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 in the oven for about 20-30 minutes, or until hot, stirring halfway through.

• Pot: Used for cooking the soup ingredients together.

• Olive oil: Essential for sautéing the onions and garlic.

• Chopping board: Provides a surface to chop the onion and mince the garlic.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Blender: Used to blend the soup until smooth.

• Ladle: Useful for serving the soup into bowls.

• Measuring cups: Helps measure the chicken broth accurately.

• Wooden spoon: Ideal for stirring the soup while it cooks.

• Can opener: Needed to open the canned tomatoes.

• Salt shaker: For seasoning the soup to taste.

• Pepper grinder: For adding freshly ground pepper to taste.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Garlic paste: Substitute minced garlic with garlic paste to cut down on prep time.

Immersion blender: Use an immersion blender directly in the pot to blend the soup, avoiding the need to transfer it to a blender.

Canned tomatoes with herbs: Opt for canned tomatoes that already include herbs and seasonings to enhance flavor without extra steps.

Pre-made broth: Use pre-made chicken broth to eliminate the need for making your own.