Ruby Hoop Tomato Soup
A velvety tomato soup with a sweet‑salty balance, finished with a splash of baking soda for brightness{—perfect 8‑10‑person family gatherings or a cozy winter starter.
Ingredients
Instructions
- Chop onions and celery; sauté until softened.
- Add tomatoes and cook until vegetables break down.
- Pass the mixture through a food mill to puree.
- In a saucepan, melt butter, then whisk in sugar and flour to make a roux.
- Gradually stir the roux into the tomato puree, cooking until the sauce thickens into a thin gravy.
- Transfer the soup into sterilized jars and process in a pressure canner at 5 pounds for 10 minutes.
- At serving, stir in 2 pinches of baking soda to brighten the flavor.
Tips & Substitutions
For a richer flavor, consider using roasted tomatoes or adding herbs like basil or thyme. If you want to reduce the sweetness, adjust the sugar to taste or use a natural sweetener. To thicken the soup further, you can add cooked rice or puree some of the soup back in. If you're short on time, store-bought canned tomatoes can be a great substitute.
Serving Suggestions
Serve the Ruby Hoop Tomato Soup with a dollop of sour cream or fresh basil on top for added flavor. It pairs beautifully with a crusty bread or grilled cheese sandwich for a comforting meal. For a more substantial dish, consider serving it alongside a fresh salad or pairing it with Easy Peanut Butter Cookies for dessert.
Storage & Reheating
Store leftover soup in airtight containers in the refrigerator for up to 5 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens while stored, add a splash of vegetable broth or water to achieve your desired consistency during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Hoop Tomato Soup contains roughly 381 calories, with 5g protein, 37g carbohydrates, and 25g fat. It is an excellent source of vitamin C (41% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1370mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of cut-up tomatoes?
Yes, you can use fresh tomatoes! Just ensure you blanch and peel them first for a smoother soup. You may need to adjust the cooking time since fresh tomatoes might take longer to break down than canned ones.
Is it possible to make this soup vegan?
Absolutely! Substitute the butter with a plant-based margarine and use vegetable broth instead of any animal-based products. The sugar can be replaced with agave syrup or maple syrup for a vegan-friendly option.
How do I adjust the consistency of the soup?
To adjust the consistency, simply add more broth or water if it's too thick. If it's too thin, you can simmer it longer to reduce it, or add a little more roux to thicken it up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).