Paula Deen Tomato Soup

Paula Deen tomato soup turns broiled fresh tomatoes, butter and sweet white onion into a rustic, chunky soup with basil and oregano in 45 minutes. Save this easy fresh tomato soup recipe for a weeknight dinner, Sunday supper, summer garden harvest or church potluck, because it's a simple stovetop recipe.

Broil the tomatoes until the skins char and burst, because that smoky char is where most of the flavor comes from. Skip it and you get a thin, plain soup that tastes like boiled tomatoes.

She peels the charred skins off after broiling, so the soup stays chunky instead of getting a blender-smooth texture. A tiny half teaspoon of sugar also rounds off the acidity, which matters most when your tomatoes aren't quite summer ripe.

Paula Deen Tomato Soup

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Charred tomatoes simmer down with buttery onion into a chunky, rustic soup with a smoky edge. Fresh basil and oregano go in at the end, so the herbs stay bright.

Ingredients

• 3 lbs (about 9 globe or 24 plum) stemmed, halved, and seeded tomatoes
  

• 3 tablespoons unsalted butter
  

• 1 chopped medium white onion
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon Freshly ground black pepper
  

• 1/2 teaspoon sugar
  

• 2 tablespoons Chopped fresh basil
  

• 2 teaspoons fresh oregano
  

Directions

• Broil the tomatoes: Preheat the broiler, then place 3 pounds of halved and seeded tomatoes cut side down on a rimmed baking sheet. Broil for 10 to 12 minutes until the skins char and burst.
• Peel the skins: Remove the baking sheet from the oven and let the tomatoes cool until you can handle them. Then pull off the charred skins.
• Soften the onion: Heat a large saucepan over medium heat and melt 3 tablespoons unsalted butter. Add 1 chopped medium white onion and cook, stirring, for 3 to 5 minutes until tender but not brown.
• Simmer the tomatoes: Add the peeled tomatoes to the onion and simmer for about 20 minutes. They should cook down into a thick, chunky soup.
• Season the soup: Stir in 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon sugar. Then add 2 tablespoons chopped fresh basil and 2 teaspoons fresh oregano.
• Serve or store: Serve the soup right away while it's hot. If you want to save it, cool it completely before moving it to the refrigerator or freezer.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to peel the tomatoes?

Yes, the charred skins slip off easily after broiling, and leaving them in gives the soup tough, papery bits. Let the tomatoes cool a few minutes so you can pull them off without burning your fingers.

Can I use canned tomatoes instead of fresh?

You can, but you lose the smoky char that makes this version special. If you go that route, drain a couple of 28-ounce cans and broil them on the baking sheet briefly to get some color.

How long does this tomato soup keep?

Cool it completely and store it in an airtight container in the refrigerator, where it keeps for a few days. It also freezes well, so a double batch is easy to stash for later.

Can I make it smooth instead of chunky?

Yes, an immersion blender turns it into a smooth soup in a minute or so. Blend right in the pot, and add a splash of water if it gets too thick.

What's the most common mistake with this soup?

Pulling the tomatoes from the broiler too early is the usual problem, since pale tomatoes mean a bland soup. Wait until the skins are visibly charred and split open before you take them out.