The first recipe in my Cooking with Ina series is for Ina Garten’s Tomato soup recipe.
I am so excited about my Cooking with Ina series. I have some great recipes to share over the next few months.
Since it is January and the weather is cold for most people, I thought we would start the series with Ina Garten’s tomato soup recipe.
I love tomato soup, especially Martha Stewart’s homemade tomato soup, which I have made for years. It is a pureed tomato soup and my favorite for fall and winter.
However, my husband and I disagree on Martha’s tomato soup. He doesn’t love it.
Ina Garten’s tomato soup is the exact opposite. My husband loved it. I liked it, but I did not love it.
Why are our opinions opposite? I like smooth and creamy tomato soup, and my husband prefers chunks of tomatoes.
Both recipes are very similar, but one is pureed, and one is not. Ina Garten’s tomato soup also has orzo, while Martha’s is just a basic tomato soup.
If you like smooth tomato soup, you will enjoy Martha’s recipe. If you want more of a chunky soup with texture, I think you will like this recipe for Ina Garten’s tomato soup better.
Ina’s recipe calls for grilled cheese croutons, which are basically a grilled cheese sandwich cut into squares you serve like croutons and add to the soup.
I love grilled cheese sandwiches, but I don’t like soggy cheese sandwiches. I did not want to eat my grilled cheese in my soup, so I made cheese sandwiches for the side.
It worked great, and both my husband and I loved serving them with the soup this way.
Ingredients
- olive oil
- onions
- garlic
- chicken stock or broth
- canned crushed tomatoes
- saffron ( I left this out because it is not something I keep on hand.)
- salt
- ground black pepper
- orzo, use gluten free orzo for a gluten free version
- heavy cream
Ina Garten Tomato Soup Recipe
An easy and delicious homemade tomato soup.
Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 4 cups chicken stock or broth
- 1 - 28 ounce can crushed tomatoes
- pinch of saffron ( I left this out because it is not something I keep on hand.)
- 1 tablespoon Kosher salt ( I used a little less than this)
- 1 teaspoon ground black pepper
- 1/2 cup orzo, use gluten free orzo for a gluten free version
- 1/2 cup heavy cream
Instructions
- In a large pan or Dutch oven, heat olive oil.
- Add onion and cook over medium heat, stirring occasionally, until tender and golden brown. This usually takes 10-15 minutes.
- Add garlic. Stir for 1 minute.
- Stir in chicken stock and tomatoes. saffron if using, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 10-15 minutes.
- While tomato mixture is cooking, heat water in a medium pot. Bring to boil and add 2 teaspoons salt. Add orzo and cook for only 7 minutes, stirring occasionally. The orzo will finish cooking in soup.
- Drain orzo and stir into soup.
- Reduce soup to simmer and stir in cream.
- Cook for 10 more minutes, stirring frequently.
Notes
I used a gluten free orzo to make this gluten free.
The original recipe has you make grilled cheese crouton, which are basically a grilled cheese sandwich cut into chunks. Instead of doing that we ate grilled cheese sandwiches with the soup.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 1170mgCarbohydrates: 37gFiber: 4gSugar: 12gProtein: 11g
Nutritional values are approximate and aren't always accurate.
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