Classic Tomato Soup

Serves 6 to 8
When I realized how damn easy it is to make homemade tomato soup, I was incredulous. Why on earth had we been eating the red-and-white cans of pink stuff all those years? Serve grilled cheese sandwiches on the side for dipping, or cut into small squares to float on top. Or, better yet, doubledown on the star ingredient and serve the soup with Sun-Dried Tomato–Parmesan Crisps, which were inspired by the breadsticks tucked inside the take-out bags from my local soup stand.


  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1/2 cup shallots, finely chopped
  • 1 large carrot, chopped
  • 2 teaspoons coarse salt
  • 3 (28-ounce) cans whole peeled tomatoes in juice
  • 3 inch-by-1 1/2 inch piece Parmesan rind, plus grated Parmesan, for garnish
  • Cracked black pepper


  1. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Saute shallot and carrot with salt until soft and golden, 6 to 8 minutes.
  2. Add tomatoes and Parmesan rind and simmer, partially covered and stirring occasionally, 45 minutes. Season to taste.
  3. Puree in blender in batches.
  4. Divide among bowls and garnish with a drizzle of olive oil, black pepper, and grated Parmesan, if desired. Serve with Sun-Dried Tomato-Parmesan Crisps.
cook's note
Tomato is one of those soups that can be so good done well, and absolutely disgusto if done wrong. Eating out, beware of a purple-tinged red tone (usually overly acidic), little brown bits (bitter dried herbs), or chunks of tomatoes with core still attached. Made well in classic American style, tomato soup is a smooth puree. The consistency should resemble heavy cream, and the soup should be slightly pink-tinged (not from the addition of cream, but from the emulsification when the tomatoes, aromatics, and stock are blended) rather than reddish, and neither too salty nor sweet— elements achieved with good ingredients, especially good canned tomatoes.
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