can of tomato soup recipe

Rich and Creamy Tomato Soup Recipe | SO Easy!

hey i'm john cannell and today on preppy,kitchen we're making a rich and creamy,tomato soup so let's get started to make,this recipe you need two cans of whole,peeled tomatoes onion garlic olive oil a,little butter a dash of sugar some stock,or water cream salt and pepper basil and,any other herbs that you love first off,we're gonna do some prep work grab a,dutch oven or a big pot we're gonna make,a lot of soup so you don't want a little,tiny pot that's overflowing good tomato,soup has tons of flavor so to get that,started i'm chopping up one and a little,bit extra of yellow onion just give it,like a nice chop my twins lachlan and,george are,obsessed with tomato soup today we're,basically snowed in there's like black,ice on the road it is a wintry day this,is like the perfect thing to warm you up,on the inside and get all those cozy,vibes,my eyes,onion aside now it's time for six cloves,or more of garlic you can let me know in,the comments what you would be adding to,this recipe,i'm gonna give my garlic a good smash,kind of release the oils and also,release that papery skin,give it a good mince,everything's all chopped up now we're,going to melt some butter and olive oil,in our big pot let's go open that dutch,oven up we're adding two tablespoons of,butter right into the pot along with,three tablespoons of olive oil,let's set this over medium heat,as soon as the butter is melted we can,start adding in the onion and get to,cooking my butter is melted it smells,amazing already i'm going to add the,onion and get to stirring it needs to be,translucent and softened before we do,anything else okay,still be stirring occasionally for about,eight minutes and during this time the,onions sugars are breaking down and,you're getting a wonderful like depth of,flavor added to the soup,i'm not adding the garlic yet because of,course it would really get burnt crispy,and bitter if it was added along with,the onion the onion takes a long time,for those sugars to break down the,garlic cooks and burns like that while,that cooks i'm going to open up my two,cans of tomatoes tomato soup is,typically something you make during the,winter and,winter time is not when tomatoes are,best these tomatoes are canned at peak,freshness it's a little taste of summer,in the winter or fall or spring if you,were lucky enough to can your tomatoes,that you grew this summer,this is a great time to use them adding,the garlic,in here we want to stir constantly you,do not want to have any burnt garlic in,this tomato soup two things can make,your tomato soup bitter,one would be burning the garlic and the,other one is doing something,with your olive oil i'll talk about that,later but this can ruin everything it's,so crazy cook the garlic for about five,minutes while stirring pretty regularly,you want this to be very aromatic,without burning it,just about five minutes later we're,ready to add the tomatoes in carefully,so they don't splatter on you,there's a lot of delicious juice in here,we will not waste this stir that in,the liquid we add to this soup could be,so many different things it could be,water if you want just plain it could be,chicken stock i'm using veggie stock,today there we go all the tomato flavors,out right now i'm going to add the,remaining stock which would be three,cups in total so i added like third of a,cup already,there we go i'm also gonna add a,tablespoon of sugar you could add a,little bit more if you wanted to the,sugar works with the tomatoes and makes,some magic happen a lot of the times,when you've gone to a restaurant and had,like mind-blowing tomato soup they added,a little extra sugar a little extra salt,a little extra cream i'm also adding,some black pepper,it's kind of to taste but you know,at least a quarter of a teaspoon we're,gonna bring this to a boil and then let,it simmer for about half an hour it's,gonna reduce the liquid and it just,intensify all of the flavors,then we'll talk about the consistency,and mixing and what could go wrong i am,also adding a generous pinch of salt,right now we'll add more to taste later,it's always better to add salt towards,the beginning of a recipe as opposed to,the end it gives it more time to work,its way all the way through and not just,be like a superficial taste on a couple,things once this comes to a boil we're,gonna reduce to a simmer and let that,hang out for half an hour we're adding,some fresh basil to this at the very end,but you can definitely add some of your,favorite spices to this too i'm adding a,pinch of dried thyme,a little bit of oregano you could add,any of your favorites to this and it,will be delicious or leave it plain up,to you and stir that in,now it'll simmer and infuse and just be,a little bit more delicious okay my soup,reduced all those flavors really melded,together and i tasted it and it's,delicious already we're not even done,yet the one thing is there's a lot of,texture on the soup so you have a couple,options you could use a potato ricer or,masher an

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