There are few comfort foods more classically Americana than tomato soup. Whether you grew up eating it with grilled cheese or sprinkled with fishy crackers (Goldfish OR oyster crackers, whichever tickles your fancy), it’s hard not to love it for the rich, tangy-creaminess that warms from the inside out.
I especially love tomato soup from scratch (or in this case, “from scratch” if you’re a canned-food-free purist), because there’s just something special about eating something that’s homemade. There’s a brightness, a robustness, and an unmistakable appeal that you just can’t get out of a box or a can, as convenient as those are.
As my home’s executive chef, sous, line cook, and porter (and everything else in between), my favorite recipes are fast, efficient (read: don’t use a lot of dishes), and fail-proof, which is why this tomato soup recipe is something I always keep in my back pocket. It’s cheap, it’s easy, and it pulls through in a bind.