Craving a comforting and delicious tomato soup? Look no further than the New York Times tomato soup recipe. This classic recipe has been featured in the renowned publication for over a century and is beloved by home cooks and professional chefs alike. With its rich, flavorful broth and velvety texture, it’s the perfect soup to warm you up on a cold day or enjoy as a light lunch.
The New York Times tomato soup recipe is incredibly easy to make, requiring just a few simple ingredients and a bit of simmering. It’s a great recipe for beginners as well as experienced cooks, and it’s a wonderful way to use up any leftover tomatoes you may have on hand.
Before we dive into the recipe, let’s take a look at the featured image below to see the mouthwatering results you can expect:
How To Make
Making the New York Times tomato soup recipe is a breeze. Here’s a step-by-step guide to help you create this culinary delight:
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 3 cups chicken broth or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
Equipment:
- Large saucepan or Dutch oven
- Cutting board
- Knife
- Immersion blender or regular blender (optional)
Instructions:
- Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic to the saucepan and cook for another minute or two, until it becomes fragrant.
- Pour in the crushed tomatoes and use a wooden spoon to scrape up any browned bits at the bottom of the pan.
- Stir in the chicken or vegetable broth, oregano, basil, and sugar (if using). Bring to a boil.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Remove the soup from the heat and use an immersion blender or regular blender to puree the soup until it reaches your desired consistency. If using a regular blender, be sure to work in batches.
- Season the soup to taste with salt and pepper.
- Serve the New York Times tomato soup hot with your favorite toppings, such as grated Parmesan cheese, croutons, or a dollop of sour cream.
Tips or Possible Variations
Here are a few tips and possible variations to enhance your New York Times tomato soup recipe:
- For a richer flavor, use fire-roasted tomatoes instead of regular crushed tomatoes.
- Add a pinch of red pepper flakes to the soup for a bit of heat.
- Stir in some cooked pasta, rice, or beans to make the soup more hearty.
No matter how you choose to make it, the New York Times tomato soup recipe is sure to impress your taste buds and warm your soul. So gather your ingredients, grab a pot, and get ready to experience the joy of homemade tomato soup.
And hey, don’t forget to experiment with different toppings and variations to create a soup that’s uniquely yours. Enjoy!
