If a quick dinner of grilled cheese is on the menu and you have roughly 30 minutes to spare, go ahead and pair your sandwich with this easy and best tasting tomato soup.
1 bottle (24.5 ounces or 680 millilitres), passata
1 cup, unsalted chicken stock
1/2 cup, 35% cooking cream
1 shallot, peeled and left whole
1 sprig (5-6 leaves), fresh basil
1 teaspoon, kosher salt
1 tablespoon, white sugar
1 Parmeggiano-Reggiano rind, (1 inch by 2 inch piece)
1/4 cup, toasted pine nuts
4 tablespoons, 35% cooking cream
- Add passata and chicken stock. To a heavy bottomed pot begin by pouring in the bottle of passata. To "clean" out the contents of the bottle add the chicken stock to the bottle, put the cap back on and give the bottle a good shake. Then pour this mixture into the pot.
- Add remaining ingredients. Next add in the remaining ingredients, excluding the garnishes. Note that although the shallot is left whole and not chopped, it will still impart a nice flavour to the soup with adding any chunks. Cover the pot and simmer 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot and basil leaves and discard.
- While the soup simmers. Heat a small frying pan over medium heat. Add the pine nuts to the dry pan moving them around stirring often until the pine nuts are golden brown. This should take approximately 10 minutes. Pine nuts can go from a beautiful golden brown to scorched very quickly once they start to roast, so stay close by!
- Serve. Sprinkle with toasted pine nuts and drizzle with cream. Enjoy 🙂
- Use cream specifically labeled "cooking cream". This type of cream is specially formulated to withstand high cooking temperatures. The benefit of using a cooking cream means that the soup will have less chance of curdling. Acidic foods like tomatoes can cause cream to curdle or split.
- While other tomato products may work in this recipe, using passata is best suited for this dish because passata is designed for recipes that have a shorter cooking time. Also this smooth tomato product does not contain seeds or tomato peel therefore the soup will be very silky in texture.
- Remember to stir the soup several times during the cooking process to prevent sticking.
- When you purchase Parmigiano-Reggiano cheese, don't throw out the rind. Put the rinds in the freezer for future use and add them to soups and stews for an additional flavour boost.
- Prep Time: 5
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Keywords: tomato soup, creamy soup, comfort food, best tomato soup recipe