World’s Best Tomato Soup
Delicious Nostalgia in a Bowl
This is the World’s Best Tomato Soup!
Seriously, I swear by this recipe. The surprising addition of canned or bottled tomato juice is what gives it the rich flavor. This tomato soup tastes as if you simmered it all day when in reality it cooks up in under an hour.
It’s the perfect accompaniment to a toasty grilled cheese sandwich.
One Of The Secret Ingredients
I use 46 ounces of V8 juice for this soup to add the all day flavor to the soup.
It also provides a rich taste and texture. I promise you will see how great your soup comes out using this or your money back!
I also sometimes use a spicy V8 if I want to add a little kick.
Marsala Cooking Wine
I use the Holland House brand of cooking wine.
It says on the label that it is 14% alcohol by ABV but it is sold in the salad dressing aisle and you do not need to be 21 to purchase as it is considered unfit to drink.
You only use 2 tablespoons and MOST of the alcohol burns off from cooking so it is considered nonalcoholic, though if you really don’t want to use any alcohol you can sub a tablespoon of apple cider vinegar instead.
I like this Holland House variety as it does not have too much sodium. You an also use this cooking wine to marinate meat as well.
It adds a brightness to this recipe for the soup that will have people asking: “What’s in this?”
Grilled Cheese and Tomato Soup
The perfect side to this soup is, of course, grilled cheese. If you’d like to make it meaty, I also have a great recipe for Toasty Ham and Cheese Sandwiches that would taste amazing dipped in the soup.
World's Best Tomato Soup
This is the World's Best Tomato Soup. I swear by this recipe. the surprising additon of canned or bottled tomato juice is what gives it the rich flavor. This tomato soup tastes as if you simmered it all day when in reality it cooks up in under and hour. Perfect accompaniment to a toasty grilled cheese sandwich.
Ingredients
- 46 ounce bottle of V8 Juice (original but you an also use spicy)
- 1/4 cup water
- 4 beef bouillon cubes or a 1/2 tablespoon of Better Than Bouillon
- 4 tablespoons of butter
- 1 medium sized yellow onion, very finely diced
- 2 cans of diced tomatoes (14.5 ounce)
- 2 tablespoons of white sugar, sometimes I use a little more, add it and taste
- 2 tablespoons of Marsala Cooking wine (it say it is 14% alcohol by volume but sold in the salad dressing aisle it is considered unfit for drinking and the alcohol burns off when cooking)
- 1 cup heavy cream
- 1 cup fresh basil (before chopping)
- 1 cup fresh parsley (before chopping)
- black pepper to taste
Instructions
- Add your butter to a soup pot. Then add your onions and sauté until the onions are soft and golden brown. Add your bouillon and 1/4 cup of water. Simmer until the bouillon dissolves.
- Add your black pepper and season to taste.
- Add your marsala cooking wine and the cans of tomatoes. Bring to a simmer and then chop your basil and parsley. I like to do a fine mince and add it to the sauce. Simmer 5 minutes.
- Add the sugar a tablespoon at a time. Whisk until disolved and taste. Add more if needed. This is to neutralize the acid of the tomatoes.
- Add the bottle of the V8 juice, bring to a low boil, stir, reduce heat to simmer and simmer for 30 minutes.
- After the thirty minutes, I like to use my immersion blender and purée the chunks of tomato but this is not required.
- Turn off the heat and stir in your heavy cream. You can use more or less than I did.
- Serve topped with fresh parsley and a grilled cheese sandwich!
Taste and Adjust To Your Preferences
You can adjust any of the ingredients in this recipe to your liking. You can use the low sodium V8 if you like to watch your sodium intake. Use dried herbs instead of fresh if you do not have basil and parsley on hand.
You can also use vegetarian bouillon if you are meat free.
1 Comments
emmwaller
September 9, 2024 at 3:38 pm
I’ve been looking for and trying out different tomato soup recipes for a while, and this is sooo good! Went down well with my husband and kids! Found an equivalent of V8 juice here in the UK 🙂 So glad to have this recipe, definitely a keeper thank you!