Beef Stock Tomato Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 large carrot diced
- 1 celery stalk diced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 can 28 oz crushed tomatoes
- 4 cups beef stock preferably homemade or low-sodium
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Tomato Paste And Herbs
- Stir in the tomato paste, oregano, thyme, and bay leaf. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly, enhancing its flavor.
Incorporate Tomatoes And Beef Stock
- Pour in the crushed tomatoes and beef stock. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle boil.
Simmer The Soup
- Reduce the heat to low and let the soup simmer uncovered for 30 minutes. This allows the flavors to meld together beautifully.
Blend For Desired Consistency (Optional)
- For a smoother texture, use an immersion blender to purée the soup directly in the pot until it reaches your preferred consistency. Alternatively, carefully transfer the soup in batches to a countertop blender.
Season And Serve
- Taste the soup and adjust the seasoning with salt, pepper, and sugar if needed. Ladle into bowls and garnish with fresh basil or parsley if desired.
Notes
For the best flavor, use homemade beef stock. If using store-bought, opt for a low-sodium version to control the saltiness of the soup. Adjust the seasoning accordingly.