Sometimes I feel like an insignificant dot in this vast world, though I feel particularly diminutive at Costco, maneuvering a cart that’s as wide as a coffin through the aisles. On my latest visit, aside from a bag of six avocados, a hefty 50-pound bag of sidewalk salt, and two pounds of garlic, I resolved to purchase a 106-ounce can of Nina whole tomatoes for just $6.
“I’ll whip up a mountain of tomato soup,” I convinced myself. The can was charming — I adored the image of Nina, soaking up the Italian sun, while her myriad lovers pondered her whereabouts — and I thought that post-soup, I could repurpose the can into either a planter, a bathroom waste basket, or something. There’s a unique kind of confidence found in the casual DIY enthusiast.
For the tomato soup, I craved a classic flavor. The goal was to replicate Campbell’s but elevate it beyond that. Smooth, rich, and creamy, bursting with tomato goodness.
The recipe I adore comes from Abra Beren’s incredible vegetable-centric cookbook, Ruffage, where it cleverly adapts a garlic confit recipe (page 218). You could easily miss it if you weren’t attentive. However, the simplicity of the recipe yields an unforgettable soup. A significant part of its magic comes from red pepper flakes, adding a spark that breathes life into the tomatoes, offset by a generous splash of cream. (In my opinion, cream is essential in tomato soups to balance the acidity. For those avoiding dairy, toss in a large potato or two! It really enhances the creaminess of puréed soups.) But the true secret lies in the garlic confit, imparting a deep, roasted flavor and undeniable sweetness of garlic.
After preparing the tomato soup, I enjoyed it throughout the week — alongside grilled cheese for dinner, paired with Cheez-Its for lunch. One day I tossed in some avocado, and another day I added chile crisp. Upon finding some wilting spinach in the fridge, I chopped it up and stirred it in. If you want a protein boost, try adding a dollop of cottage cheese or a spoonful of white beans. If you’re feeling adventurous, how about buttered popcorn as a crouton?
I adapted Abra’s recipe, incorporating tomato paste to amplify the tomato flavor and scaling it up for 106 absurd ounces of tomatoes. (That’s more than seven standard 14.5-ounce cans.) Even though there are only two of us at home — my husband and I — after a Sunday of making soup, I now have a freezer full of soup, ready for those chilly Michigan evenings. And I know I’ll have plenty of those.
If that’s a little too much soup for your needs, I’ve included a smaller ingredient list below the larger one. Same preparation method.
Large Format Tomato Soup
4 oz butter (1 stick)
2 ½ tsp red chile flakes
10 sprigs thyme
2 6-oz. cans tomato paste
1 106-oz. can whole tomatoes
5 cups water
5 heads (130 grams-ish) confit garlic
2 tablespoons salt, plus more to taste
2 cups heavy cream, plus more if needed for extra enjoyment
Prepare the garlic confit. Preheat your oven to 250°. Keep the skins on, but trim a little off the top of the 5 heads of garlic (to make them easier to pop out later) and lay them in a small baking dish. Sprinkle with salt and cover them in neutral oil (I prefer avocado—you know where I got it). Seal the dish with a lid or foil and roast for 1-2 hours. They should turn a golden brown and soften when done. Once cooled enough to handle, squeeze the creamy garlic out of their slippery skins into a bowl for your soup. Keep the oil for up to two weeks—for garlic bread or salad dressing.
Time to make the soup. In a generously sized stock pot — and I mean generous — melt the butter. When it bubbles, add the chili flakes and thyme, stirring for about a minute. Then mix in the tomato paste, stirring occasionally until it takes on a brick-red color and starts to caramelize, around 5-8 minutes. Add the tomatoes (I ladled them in to prevent splatter), the water, garlic, and salt. Bring everything to a boil, then lower the heat to simmer, stirring occasionally, for around 20 minutes. Once the pot is off the heat, go do something enjoyable while it cools—I recommend taking a nice long bath or enjoying a nap. Then, blend the soup in batches (remember to remove the thyme sprigs), returning the smooth mixture to the pot to bring it all together. Taste and adjust salt if necessary. You can either blend in the cream now and serve, or store the soup in the fridge/freezer and add cream to individual bowls later.
Normal Format Tomato Soup
2 oz. (55g) butter
1 tsp red chile flakes
5 sprigs thyme
1 6-oz. can tomato paste
3 14.5-oz. cans whole tomatoes
2 cups water
10 confit garlic cloves (55g)
1 cup heavy cream
Adapted from Garlicky Tomato Soup in Ruffage: A Practical Guide to Vegetables, by Abra Berens.
P.S. The veggie-rich lasagna we can’t stop making and the original tomato sandwich.
**How to Create the Ultimate Tomato Soup in Larger Batches**
Tomato soup stands as a beloved comfort dish that brings warmth to the soul and pleases the taste buds. Whether you’re making it for a family get-together, a community function, or to stock your freezer for quick meals later, preparing tomato soup in bulk requires thoughtful planning and execution to maintain a consistent flavor and quality. This article will walk you through how to make the best tomato soup in larger amounts, covering ingredient choices to storage tips.
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### **The Benefits of Making Tomato Soup in Larger Batches**
Cooking tomato soup in large quantities presents numerous benefits:
1. **Practicality**: Making a sizable batch saves both time and effort over time.
2. **Budget-Friendly**: Purchasing ingredients in bulk often leads to reduced expenses.
3. **Flexibility**: Tomato soup can be enjoyed as a standalone meal or as an ingredient in various dishes like pasta sauces or casseroles.
4. **Freezer-Compatible**: Tomato soup freezes beautifully, making it a splendid option for meal prepping.
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### **Essential Ingredients for the Finest Tomato Soup**
The quality of your ingredients plays a vital role when crafting tomato soup in large amounts. Here’s your shopping list:
1. **Tomatoes**: Opt for ripe, flavorful tomatoes for optimal results. Roma or plum varieties are perfect due to their lower water content and robust taste. Canned tomatoes (whole, crushed, or diced) offer convenience and consistency.
2. **Aromatics**: Onions, garlic, and celery form the foundational flavor of the soup. Sautéing these ingredients brings out their sweetness and depth.
3. **Broth**: Vegetable or chicken broth enriches the soup. Choose low-sodium versions to control salt levels effectively.
4. **Herbs and Spices**: Fresh or dried basil, thyme, and bay leaves are traditional choices. A pinch of red pepper flakes can infuse a mild heat.
5. **Cream or Dairy (Optional)**: If you desire a creamy texture, add heavy cream, half-and-half, or a dollop of sour cream. For a dairy-free alternative, opt for coconut milk or cashew cream.
6. **Sugar**: A small amount of sugar can balance out the acidity of the tomatoes.
7. **Olive Oil or Butter**: These fats enhance the flavor and provide a smooth mouthfeel.
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### **Step-by-Step Process to Craft Tomato Soup in Larger Quantities**
#### **1. Scale Your Recipe Up**
When increasing your recipe size, ensure you maintain the proper ingredient ratios for consistent flavor. For instance, if your original recipe serves 4 and you wish to serve 20, multiply each ingredient by 5. Use a kitchen scale or measuring cups to ensure accuracy.
#### **2. Prepare Your Ingredients**
– Wash and chop fresh tomatoes if you’re using them.
– Dice onions, mince garlic, and chop celery.
– Measure your herbs, spices, and other seasonings.
#### **3. Utilize the Right Equipment**
For larger quantities, you’ll need:
– A large stockpot or Dutch oven with a heavy base to prevent scorching.
– An immersion blender for effortless pureeing. Alternatively, use a countertop blender in batches.
– A ladle and large spoon for stirring and serving.
#### **4. Create the Flavor Base**
Heat olive oil or butter in your stockpot over medium heat. Add the onions, garlic, and celery, cooking until soft and aromatic. This stage is critical for building a rich, flavorful base.
#### **5. Introduce Tomatoes and Broth**
Stir in your tomatoes (fresh or canned) and broth. Bring everything to a boil before reducing the heat to a simmer. Add herbs, spices, and a sprinkle of sugar. Allow the soup to simmer for a minimum of 30-45 minutes to let the flavors meld beautifully.
#### **6. Blend it Smooth**
Use an immersion blender to puree the soup directly in the pot until it’s smooth. If you prefer a chunkier texture, blend only part of the soup. For an ultra-smooth finish, strain the soup through a fine mesh sieve.
#### **7. Fine-Tune Seasonings**
Taste the soup and adjust salt, pepper, and sugar as necessary. If the soup is too thick, add additional broth or water to achieve your preferred consistency.
#### **8. Incorporate Cream (Optional)**
If you’re after a creamy tomato soup, mix in your dairy or non-dairy choice at the end of cooking. Warm it gently to prevent curdling.
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### **Advice for Making Large Quantities of Tomato Soup**
1. **Cook in Batches**: If your pot isn’t large enough, prepare the soup in smaller amounts and combine them afterwards.
2. **Avoid Overcrowding**: Overfilling your pot can result in uneven cooking and longer prep times.
3. **Cool Deftly**: Allow the soup to cool
