Best 3 Meaty Tomato Soup Recipes

Craving a hearty and flavorful soup that is easy to make and packed with goodness? Look no further than our Meaty Tomato Soup. This classic dish is elevated with a combination of tender beef, juicy tomatoes, and a blend of aromatic herbs and spices. The result is a comforting and satisfying soup that is perfect for a chilly day or a quick and easy meal.

In this article, we'll take you through two variations of this delicious soup: a classic version and a slow-cooker version. Both recipes use simple, pantry-friendly ingredients and are customizable to your liking. Whether you prefer a traditional stovetop method or the convenience of a slow cooker, we've got you covered. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a Meaty Tomato Soup that will warm your belly and delight your taste buds.

Let's cook with our recipes!

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY TOMATO SOUP RECIPE

Creamy Tomato Soup Recipe image

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It's also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Provided by Natasha Kravchuk

Categories Easy

Time 30m

Number Of Ingredients 10

Ingredients

4 Tbsp unsalted butter
2 yellow onions ((3 cups finely chopped) )
3 garlic cloves ((1 Tbsp minced))
56 oz crushed tomatoes ((two, 28-oz cans) with their juice, preferably San Marzano)
2 cups chicken stock
1/4 cup chopped fresh basil (plus more to serve)
1 Tbsp sugar (or added to taste)
1/2 tsp black pepper (or to taste)
1/2 cup heavy whipping cream (or to taste to combat acidity)
1/3 cup parmesan cheese (freshly grated, plus more to serve)

Steps:

Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Nutrition Facts : Calories 222 kcal, Carbohydrate 22 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 422 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving

SAVORY TOMATO BEEF SOUP

Savory Tomato Beef Soup image

Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
1 small meaty beef soup bone (beef shanks or short ribs)
2 tablespoons vegetable oil
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 cup chopped carrots
1 cup chopped celery
1/4 cup chopped celery leaves
1 tablespoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried savory
1/4 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon hot pepper sauce

Steps:

In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

Tips:

Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Choose ripe, juicy tomatoes with a deep red color. If you can, use homegrown or farmers market tomatoes for the best flavor.
Roast your tomatoes: Roasting the tomatoes intensifies their flavor and gives the soup a richer, more complex taste. You can roast the tomatoes in the oven or on the stovetop.
Use a variety of herbs and spices: Herbs and spices add depth and flavor to the soup. Some good options include basil, oregano, thyme, rosemary, garlic, and onion.
Don't be afraid to experiment: There are many different ways to make tomato soup. Feel free to experiment with different ingredients and flavors until you find a recipe that you love.

Conclusion:

Meaty tomato soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover tomatoes, and it's also a good source of vitamins and nutrients. Whether you prefer a classic tomato soup or something with a little more spice, there's a recipe out there for you. So next time you're looking for a quick and easy meal, give meaty tomato soup a try. You won't be disappointed!