I consider a grilled cheese and tomato soup absolute comfort food, especially after a long day at work or a chilly day. The combination is just perfect, don’t you think? If you just said yes, then you will love this Pioneer Tomato Soup!
I know, I’ve made tomato soup before. In fact, I have made it twice before for Meatless Monday.
The first time I chose a recipe that used roasted red bell peppers. The second time, I used the same recipe but left out the peppers.
I am trying to find a recipe that tastes very similar to Campbell’s Tomato Soup. You may be asking why I just don’t buy a can of the soup and be done with it. I’ll admit, sometimes I do that, but I feel really bad about doing it.
If you are still asking why have you ever looked at the ingredient list? It is pretty disturbing. I’m not sure why half the ingredients listed on the side of the can are in the soup. I mean, why do you need the following to make tomato soup?
- HIGH FRUCTOSE CORN SYRUP
- WHEAT FLOUR
- POTASSIUM CHLORIDE
- FLAVORING
- CITRIC ACID
- ASCORBIC ACID (VITAMIN C)
- MONOPOTASSIUM PHOSPHATE
As if that wasn’t enough to gasp about, if you look over to the nutrition info, there is a whopping 480 mg of SODIUM! That is why I am trying to find a tomato soup recipe I can live with.
I watched an episode of the Pioneer Woman I had on the DVR not long ago. She made a tomato soup I had to try. I noticed her recipe called for canned tomatoes. The soups I made in the past used fresh roasted tomatoes. These soups were good but had a little too much raw taste for my liking. My thought was that the canned tomatoes just might take away some of that raw taste I didn’t like before. I made a few slight adjustments to the recipe and decided to call this soup Pioneer Tomato Soup after The Pioneer Woman.
How To Make Pioneer Tomato Soup
In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)
Pour in the cream and basil. Season with salt and fresh cracked black pepper. Taste and adjust seasonings as necessary.
Simmer for another 5 to 10 minutes, but do not allow it to boil.
Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!
I’ve got to say, this Pioneer Tomato Soup is great tomato soup and the closest I have found by far to match the condensed soup. I’ve said before that Ree’s recipes make enough to feed an army and I guess you could cut the recipe in half. I froze the leftovers and we have already eaten them out of the freezer.
Pioneer Tomato Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 large carrots peeled and finely diced
- 1 clove garlic minced
- 1 medium onion finely diced
- 2 tablespoons tomato paste
- 84 ounces canned whole tomatoes (3) 28-ounce cans
- 4 cups vegetable broth
- 2 tablespoons fresh parsley finely chopped
- 2 cups heavy cream
- 2 tablespoons fresh basil chopped
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
- Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
- Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)
- Pour in the cream and basil. Season with salt and pepper, to taste. Taste and adjust seasonings as necessary.
- Simmer for another 5 to 10 minutes, but do not allow it to boil.
- Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!
Anna Buckley says
It’s that list of ingredients that gets me too! I love your simple recipe. Keep warm lovely blond Italians in your snowy mountain paradise.
The Mountain Kitchen says
Thanks, Anna! Hope all is well with you! xoxo
Dana@ IveGotCake says
Love that you kept it traditional and served it with grilled cheese sandwiches Debbie, good going!
What was the verdict on the soup? Still needs more experimenting or have you found the red gold at last?
The Mountain Kitchen says
It was awfully close, but I feel that it was a little too acidic. It needs some tweaking. I’m thinking a little more carrot. My thought is that that natural sugar from the carrot will help balance the acid out… Maybe I am just addicted to the crap I can’t pronounce out of the can?!?! Lawd!
Lindsay says
Love this! I’m planning on making tomato soup later this week – nothing beats it for dinner on a cold day!
The Mountain Kitchen says
Thanks Lindsay! I have been enjoying a lot of soups lately, but I am growing tired of it and am starting to look forward to warm weather and fresh veggies!! 🙂
Rachel says
Every time I see your pictures, I’m reminded of a new gadget I need. IMMERSION BLENDER, I MUST HAVE YOU. Also, the soup looks gawgeous. Hope you can perfect it!
The Mountain Kitchen says
YES, YOU MUST GET ONE!! I never realized how much I needed it until after I got one. Not trying to sell a name brand, but this KitchenAid is pretty awesome, and it comes with it’s own measuring canister, so you can blend things in small batches. I use it all the time now with chilies!!
As always, thanks for your comments and stopping by to see what’s going on here. I enjoy reading what you have to say. xoxo
dogear6 says
That sounds great and doesn’t look too hard to make either – kind of like making my own spaghetti sauce instead of buying it in a jar.
Nancy
The Mountain Kitchen says
Exactly! The ingredient labels scare me most of the time… 😉
Cheryl "Cheffie Cooks" Wiser says
Yea for Ree “The Pioneer Woman”. Suggestion add some sugar!!! Just Do it…I grow tomatoes, make homemade marinara, tomato sauce and it rocks girlfriend!
The Mountain Kitchen says
Sounds wonderful!
SJG says
I’ll have to try this!!! I haven’t quite weened myself off of the condensded stuff – even though over here it’s *eesh* something like 2.60€ a can. On the bright side, maybe, it seems to be an Italian imported version of Campell’s that uses real sugar instead of high fructose corn syrup. But then again it doesn’t taste exactly the same. I basically just need to bite the bullet and buy and immersion blender and make your soup.
The Mountain Kitchen says
Yes!! The immersion blender is wonderful! I got mine last Christmas. Not sure how I lived without it…