Meaty Tomato Soup is rich, flavorful and just so delicious!
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This recipe is for my sister. No, literally for my sister. she asked me to make a recipe for a great meaty tomato soup. Not the old fashioned kind with cabbage and buckets full of sugar, but a rich, savory, meaty tomato soup that she could put on her yom tov menu.
Like any good sister does, I got to work coming up with the best, richest, most delicious tomato soup I could come up with. The end result is incredible. It’s savory, it’s delicious, it’s phenomenal. You know when you have a really, really, really good meatball sauce and you kind of want to just eat it with a spoon? Yeah, that’s kind of what this soup tastes like! Do I sound like I’m overstating how great this soup? When you try it, you’ll understand. It really is that good!
So go ahead, what’re you waiting for?
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- 6 plum tomatoes, halved
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 2 Tablespoons oil
- 1 large piece (about 2 lb) kolichel
- 1 marrow bone, optional
- 2 large spanish onions, diced
- 2 teaspoons kosher salt, divided
- 6 cloves garlic, minced
- 1 teaspoon fresh chopped or dried basil
- 1 teaspoon dried thyme
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 Tablespoon sugar
- Broil the tomatoes: Line a baking pan with foil and place tomatoes on it. Drizzle tomatoes with oil and salt.
- Broil on high for about 10 minutes, until charred, then flip and broil about ten more minutes. Set aside to cool
- Meanwhile, prepare the soup: Heat large pot over high heat. Sear meat for about a minute on each side, remove and set aside. Heat oil in the same large pot over medium heat. Add onions and half the salt and cook, stirring occasionally, until softened, about 5-8 minutes.
- Add garlic, basil and thyme. Continue to cook for about 15 minutes, until soft and fragrant.
- Add diced tomatoes, crushed tomatoes, and tomato sauce. Stir and cook an additional few minutes.
- Add broiled tomatoes, tomato paste, remaining salt and sugar. Add 6-8 cups of water, to cover all of the vegetables.
- Place seared meat and marrow bone, if using, in a net bag and place inside soup.
- Cover and bring to a boil, then reduce flame to a simmer.
- Simmer soup for 5-6 hours, until the meat is soft and the mixture is thick.
- Remove meat and marrow bone. Use an immersion blender to puree the soup until fully smooth.
- Remove meat from net bag, shred, and place back into the soup.
- Soup can be frozen in an airtight container.
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Thanks for stopping by! Miriam
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HI, this soup looks rich and delicious, but I am looking for the Beef & cabbage soup that you mentioned in the paragraph above. Do you have a recipe for that?