Tomato Soup 2.0 Recipe

This bright Tomato Soup 2.0 is made with canned whole tomatoes, carrots, a red bell pepper, and a special secret ingredient: a splash of white wine. The result is a smooth, complex soup with a deeper flavor than the classic, perfectly balanced with a hint of sweetness from the roasted vegetables. It’s a healthy, elegant twist on a beloved comfort food, and it makes enough to serve 4-6 people.

Tomato Soup 2.0 Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 1 red bell pepper, chopped
• 1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 (28-ounce) can whole peeled tomatoes, with their juice
• 3 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste
• 1/4 cup heavy cream, for serving (optional)
• Fresh basil leaves, for garnish

How To Make Tomato Soup 2.0

1. Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped onion, carrot, and red bell pepper with a tablespoon of olive oil. Season with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
2. Sauté the aromatics: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until it has reduced slightly. Add the roasted vegetables, the can of whole tomatoes (break them up with a spoon as you add them), vegetable broth, and dried basil.
4. Finish the soup: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 15 minutes to allow all the flavors to meld.
5. Blend until smooth: Use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. You can also transfer the soup in batches to a standard blender, being careful with hot liquids.
6. Season and serve: Stir in the sugar (if using), and season with salt and pepper to taste. Ladle the hot soup into bowls. For a richer flavor, swirl in a little heavy cream just before serving. Garnish with fresh basil leaves.

Recipe Tips

• Roasting adds flavor: Roasting the vegetables before adding them to the soup brings out their natural sweetness and gives the soup a deeper, more complex flavor. This is a key step that sets this recipe apart.
• Don’t skip the wine: The white wine adds a layer of acidity and complexity that brightens the flavor of the tomatoes. The alcohol cooks off, leaving a delicious flavor behind.
• Control the thickness: For a thicker soup, use less broth. For a thinner soup, you can add more broth or a little water.
• Balance the acidity: A small pinch of sugar is optional but can make a big difference in balancing the acidity of the tomatoes, especially if they are very tangy.

What To Serve With Tomato Soup 2.0

This sophisticated tomato soup is a fantastic starter for a dinner party or a light lunch. A classic pairing is a simple grilled cheese sandwich or a gourmet grilled cheese with provolone and basil. You could also serve it with a fresh green salad or some toasted crusty bread for dipping.

How To Store Tomato Soup 2.0 Leftovers

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, often tasting even better the next day.
• Freeze: This soup freezes very well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove top.

Tomato Soup 2.0 Nutrition Facts

Serving Size: 1 serving (about 1.5 cups)

• Calories: 180 kcal
• Total Fat: 8 g
• Saturated Fat: 1.5 g
• Cholesterol: 5 mg
• Sodium: 650 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Sugars: 13 g
• Protein: 4 g

Frequently Asked Questions

• Can I make this without wine? Yes, you can. If you prefer to cook without wine, you can substitute it with a splash of vegetable broth and a teaspoon of lemon juice to add that touch of brightness.
• What kind of tomatoes should I use? Whole peeled tomatoes are recommended for their robust flavor and because they break down easily. They also contain juice that adds a lot of flavor to the soup base.
• Why is my soup not as smooth as I’d like? For a perfectly smooth soup, it’s essential to use an immersion or standard blender. If your blender isn’t very powerful, you may need to blend the soup in a few batches to get a velvety texture.

Try More Recipes:

• Tomato Soup With Parmesan Croutons Recipe
• Tuscan Bean Soup Recipe
• White Bean and Sausage Soup Recipe