Smoky Tomato Soup

Updated June 6, 2025

Basic Information

• Total Time: 1½ hours

• Prep Time: 15 minutes

• Cook Time: 1¼ hours

• Servings: 2–4 (adjustable based on portion size)

• Difficulty: Medium

Ingredients

For a rich, smoky tomato base with depth:

• ½ cup unsalted butter (or ¼ cup for reduced fat, per taste preference)

• 1 large yellow onion (≈1 lb), minced

• Salt and black pepper, to taste

• 2 garlic cloves, minced

• ½ teaspoon crushed red pepper flakes

• ½ teaspoon smoked paprika (increase to 1 tsp for extra smokiness, per user adaptation)

• 3 tablespoons all-purpose flour

• 2 (28-ounce) cans whole peeled tomatoes (Why canned? See notes below for fresh alternative)

• 3 cups low-sodium chicken or vegetable stock (adjust based on salt tolerance)

• 8 fresh thyme sprigs (or 1 tsp dried thyme)

• 2 tablespoons sugar (balances acidity)

• 1 dried ancho chile (stemmed, seeded or not; adjust seeds for heat)

• For serving: Crema (or sour cream thinned with water), chives (optional), grilled cheese (optional)

Why Canned Tomatoes?

Canned whole peeled tomatoes are preferred for their consistent flavor, convenience, and pre-cooked texture. They eliminate the need to source perfectly ripe fresh tomatoes (which vary in ripeness) and ensure a smooth, concentrated base. For fresh tomato adaptation:

Replace 2 cans (56 oz total) with 2.5 lbs ripe, peeled tomatoes (blanched, peeled, and diced), cooking time may extend by 10–15 minutes to fully break down fresh tomatoes.

Instructions

Step 1: Sauté Aromatics

In a large heavy-bottomed pot, melt butter over medium heat. Add the minced onion, season with salt and pepper, and sauté until translucent and softened, ≈8 minutes (stir occasionally to prevent browning).

Step 2: Toast Spices

Add garlic, crushed red pepper, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant (be careful not to burn spices).

Step 3: Roux Formation

Sprinkle flour over the mixture and stir continuously for 2 minutes, forming a light roux that sizzles slightly. This thickens the soup base without clumps.

Step 4: Build the Base

Add the whole tomatoes (squeezing gently to break them into chunks as you add), their juices, stock, thyme sprigs, and sugar. Toss in the ancho chile pod (remove seeds if heat is a concern). Bring to a simmer over medium-high heat.

Step 5: Simmer for Depth

Reduce heat to medium-low, cover partially (to trap steam), and simmer uncovered for 45 minutes. Stir occasionally to ensure even cooking and deepen smoky notes.

Step 6: Blend & Season

Remove the ancho chile pod and thyme sprigs with a slotted spoon. Transfer the soup to a blender (in batches if needed) and blend until ultra-smooth and creamy. (For an immersion blender, blend directly in the pot until smooth.) Taste and adjust salt, pepper, or sugar as needed. For extra smokiness, blend in 1–2 tbsp deseeded, stemmed ancho chile.

Step 7: Serve

Ladle into bowls, top with a swirl of crema and a sprinkle of chives. Pair with grilled cheese (lightly toasted, extra-cheesy) for a classic comfort meal.

Community Tips & Taste Adjustments

• Butter Debate: “½ cup butter feels excessive” – reduce to ¼ cup for lighter flavor (enhances melding, not heaviness).

• Heat Variation: Swap ancho chile for 1/8 tsp ancho pepper flakes (New Mexico-style adaptation).

• No Fresh Herbs: Omit thyme if unavailable; smoked paprika can be doubled for intensity.

• Sodium Reduction: Use low-sodium broth and no-salt-added tomatoes (per user feedback).

• Smoothness: Deseed the ancho chile before adding to avoid gritty texture; strain if seeds remain.

This recipe balances traditional tomato sweetness with smoky, layered depth. Adjust spices and portion sizes to suit your taste!

Enjoy your smoky, creamy tomato soup! 🍅✨