Elevated Tomato Soup
Currently we find ourselves stationed in Virginia, where despite technically being in the south, it can get quite chilly. As the temperature drops outside we look forward to building fires in the fireplace, drinking hot chocolate, and making all sorts of different types of soups for dinner. One of my favorite soups to make is an elevated tomato soup. I’ve made it multiple times, multiple different ways. Sometimes I make the soup from scratch, and other times I take canned tomato soup and transform it into a soup worthy at being served at your favorite mom and pop restaurant.
The first time I made this soup using canned soup as my base my husband thought I had spent hours slaving over a hot stove, when in actuality it only took me about an extra 15 minutes. I’ve decided to share the cheating recipe for you, the one that starts with canned soup. But if you are more of a fan from starting for scratch, I like to use this Classic Tomato Soup recipe.
The one great thing about elevating a basic soup, is that you can really do it to fit everyone in your house. My husband and I like a little spice, so we like to add hot sauce to ours, after we take some out for our toddler. My husband loves onions, and I don’t, so sometimes I had some fresh onion to his soup to add extra flavor where I avoid adding it to mine. And when my husband is away, soup is such an easy thing to make and the leftover are always just as good, if not better, the next day. During my husbands last deployment soup was my go to dinner. I made it all the time!
For this particular version of elevated tomato soup you can use your favorite type of broth, veggie, beef, or chicken. If I am using beef I like to add a bay leaf in for a little extra flavor, but it isn’t necessary.
What kind of soups do you love? Is there a go to additive your family uses with soups? We would love to hear your ideas so we can all try them too!
