Tomato soup is the epitome of comfort food: smooth, velvety and bursting with the kind of flavour that makes you feel right at home. This classic tomato soup recipe uses simple ingredients, like ripe tomatoes, basil and a touch of cream. It all gets deglazed with wine and blended into a smooth and creamy consistency. Finally, this delicious soup is topped with homemade sourdough croutons and melty mozzarella. The perfect dinner for those cold autumn and winter nights.
This classic tomato soup recipe comes from chef Raghav Chaudary’s cookbook, Gather, Savor, Share: Beloved Staff Meals From the Aiāna Kitchen. It features 80 recipes from the staff at Aiāna, an award-winning restaurant in Ottawa that serves Canadian fare. Chaudary’s culinary career also includes an internship in Sweden and representing Ottawa in 2024 at the Canadian Culinary Championship.
Sid’s Classic Tomato Soup
Ingredients
Soup
- 1 tbsp butter plus extra if desired
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp finely chopped basil stems
- 1 tbsp tomato paste
- 1 tbsp white wine
- 4 vine-ripened tomatoes chopped (2 cups approx.)
- 2 tsp tomato powder optional
- 4 cups vegetable stock
- ½ cup 35% cream
- 1 small knob Parmesan rind
- ½ bunch basil bundled in a cheesecloth sachet
- Salt and freshly ground black pepper to taste
Croutons
- 4 slices sourdough bread cut into large cubes
- Olive oil for drizzling
- Salt and freshly ground black pepper to taste
To Serve
- Sliced mozzarella
- Extra-virgin olive oil for drizzling
- Grated Parmesan to garnish
- Basil leaves to garnish
Instructions
Soup:
- Melt butter in large saucepan over medium heat. Add onion and garlic and sauté for 8 minutes, until onion is softened and begins to caramelize. Stir in basil stems. Reduce heat if necessary to prevent garlic from burning.
- Stir in tomato paste and cook for another 2 minutes. Deglaze with wine, allowing it to reduce until about three-quarters of the liquid has evaporated. Add chopped tomatoes, tomato powder (if using), stock and cream. Bring mixture to a boil. Add Parmesan rind and basil sachet.
- Reduce heat to medium-low, cover and simmer for 30 minutes, until reduced by a quarter. Remove Parmesan rind and basil sachet.
- Pour soup into high-speed blender and blend until smooth and creamy. For a silky finish, add a small knob of butter. Season with salt and pepper.
Croutons:
- Preheat oven to 400°F. Place sourdough cubes on baking sheet, drizzle with oil and season with salt and pepper. Toast in oven for 8 to 12 minutes, until golden brown.
- Ladle soup into ovenproof bowls and top with croutons. Add mozzarella, drizzle with oil and broil at medium heat until cheese is melted and bubbling. To serve, garnish with Parmesan and basil.
