- Concentrated flavor (four tomato layers — juice, sundried, San Marzano, and diced — are simmered)
- Ultimate comfort food
- Hearty texture without adding milk or cream
- Vibrant color
Very Tomato Soup ingredients (12)
Makes 4.5-QuartsStage 1
1 (12-oz) bag frozen chopped onions, defrosted
3 cloves garlic, minced
6 handfuls Sundried Julienned Cut Tomatoes in Olive Oil & Herbs, drained
5 cups Ham Hock Stock
2.5 cups tomato juice (see Notes:)
1 (28-oz) can whole San Marzano peeled plum tomatoes, squished between your fingers and then pureéd before adding to stockpot
2 cups water
Pinch of dark brown sugar
2 Bay leaves
Fresh or dried herbs you find pleasing (If I have basil, I add it here.)
1 (14.5-oz) can peeled and diced tomatoes, drained
With diced tomatoes and cooked white rice only
Add 1 to 1.5 cups hot, cooked rice to each bowl when serving.
In Stage 2, add or substitute roasted tomatoes for the sundried tomatoes. Suggestion: Bloody Mary Tomatoes recipe here.
In Stage 5, substitute drained Ro-Tel Tomatoes for the diced tomatoes and/or add drained white corn kernels.
So many possibilities. Use your imagination! Back to Top
Notes: For tomato juice, I used juice reserved from one (10.0-oz) can Ro-Tel Original, and drained one 14.5-oz can Diced Tomatoes in Tomato Juice and one 11.5-oz can V8 Original.
I pureéd the Italian tomatoes before and after adding to the stockpot to ensure smooth texture (whole tomatoes had seeds and membrane).
If you plan to freeze the soup, omit the diced tomatoes at the end; for better texture after freezing, add the diced tomatoes when reheating the soup to serve.
Very Tomato Soup directionsStage 1: Sauté
Heat canola oil in stockpot. Sauté the onions and garlic, then briefly, the sundried tomatoes,
Stage 2: Prepare stock
Pour Ham Hock Stock and tomato juice into stockpot; bring to a boil. Then, reduce heat, cover and simmer for one (1) hour. Use an immersible blender to purée before adding any other ingredients. Back to Top
Stages 3 - 4 - 5: Add layers of tomato
Stir in the sauté mixture, puréed San Marzano tomatoes and 2 cups water. Purée again; then, cover and simmer for one hour. Back to Top
Purée and taste. Add dark brown sugar, bay leaves and desired seasoning(s). Cover and simmer for one hour. Back to Top
If you are serving now, stir in drained diced tomatoes. Cover and simmer for one hour. Then, remove Bay leaves. Back to Top
If you plan to freeze the soup, however, skip the diced tomatoes now and just simmer. For better texture after freezing, add the diced tomatoes when reheating the soup to serve.
Serve or freeze
Cool and freeze or serve hot, adding cooked white rice to each serving, if desired. Back to Top
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Page Last Updated 25 May 2015