There are few places in the world that can make a person feel truly small, but Costco is one of them. There, in the echoing aisles stacked to the heavens, I often find myself contemplating oversized tubs of hummus and party-sized bags of tortilla chips while pushing a cart that could easily double as a small fishing boat. On a recent trip, among the bulk avocados and 50-pound bags of sidewalk salt, one item called to me: a 106-ounce can of whole Nina tomatoes.
Yes, 106 ounces. That’s more than seven regular-sized cans, and absolutely absurd for a two-person household. But in a moment of Costco-inspired confidence, I told myself, “I’ll make tomato soup. A LOT of tomato soup.” It was a spontaneous purchase backed by sheer optimism—and the fact that the can was cute, featuring a sun-drenched Nina who clearly had better things to do than worry about logistics.
So, I committed. And thankfully, I had a tried-and-true tomato soup recipe ready to scale up.
The Gold Standard of Tomato Soup
Let me preface by saying: this isn’t just any tomato soup. This is the tomato soup—simple, creamy, and nostalgic, like the Campbell’s version you grew up with, but far superior in flavor and depth. It comes courtesy of Abra Berens’ brilliant cookbook Ruffage, where a tiny sidebar on page 218 almost casually drops a method that could change your soup game forever.
The genius? Garlic confit. Roasted low and slow in neutral oil until golden and jammy, the garlic brings sweetness and depth, adding a richness that plain old chopped garlic could never match. Pair that with red pepper flakes for subtle heat and a generous pour of heavy cream to balance the tomatoes’ acidity, and you’ve got a bowl of pure comfort.
My Soup-Making Saga
The day I made the soup, it was one of those slow Sundays where cooking felt less like a chore and more like therapy. I roasted five full heads of garlic in avocado oil (also from Costco, naturally), their soft cloves sliding out like butter once cool. While they cooked, I prepped my other ingredients: tomato paste to intensify the flavor, sprigs of thyme, and that enormous can of tomatoes—opened with equal parts anticipation and dread.
Once the butter in my comically large stockpot was foaming, I added the red chile flakes and thyme. Then came the tomato paste, which I stirred until it darkened and caramelized, a trick that brings out deep umami notes. Next in went the tomatoes, water, confit garlic, and salt. I let it all simmer, the pot releasing an aroma that said, “This is going to be good.”
After 20 minutes or so, I turned off the heat and let it cool before blending it in batches. (Note to self: don’t skip removing the thyme sprigs unless you want soup with twigs.) Once everything was silky smooth, I returned it to the pot and stirred in cream—generously, unapologetically.
And just like that, I had gallons of tomato soup.
Tomato Soup, On Repeat
For the next week, I found new ways to enjoy it each day. The classic pairing, of course, is grilled cheese—a crispy, buttery sandwich dunked lovingly into a hot bowl of soup. But this soup is a chameleon. One day I crumbled in some Cheez-Its; another day, I swirled in chile crisp and avocado slices. When I found a sad bag of wilted spinach in the fridge, I chopped it up and tossed it in, and it instantly felt like a health food. A scoop of white beans added protein; a plop of cottage cheese made it creamy and tangy.
And while I haven’t gone there yet, I’m intrigued by the idea of using buttered popcorn as croutons. Don’t tempt me.
Why Scale Up?
Sure, this recipe might sound excessive for a regular household. But hear me out: making soup in large quantities is a power move. You get to freeze portions for cold nights when cooking feels impossible. You get to offer it to friends, or show up with a warm quart for someone who needs comfort. Soup-making in bulk isn’t just practical—it’s an act of care, a cozy insurance policy against chaotic weeks.
The Recipe (Big-Batch Style)
Large Format Tomato Soup
- 4 oz butter (1 stick)
- 2 ½ tsp red chile flakes
- 10 sprigs fresh thyme
- 2 (6 oz) cans tomato paste
- 1 (106 oz) can whole tomatoes
- 5 cups water
- 5 heads of confit garlic (around 130g)
- 2 tbsp salt, plus more to taste
- 2 cups heavy cream
Garlic Confit: Preheat oven to 250°F. Slice off the tops of five garlic heads (don’t peel), place in a small dish, sprinkle with salt, and cover with oil. Roast for 1–2 hours until golden and soft. Cool, then squeeze out cloves and reserve oil.
Soup: In a large pot, melt butter. Add red chile flakes and thyme, stir for 1 minute. Stir in tomato paste until darkened, 5–8 minutes. Add tomatoes (carefully!), water, garlic, and salt. Simmer for 20 minutes. Let cool slightly, remove thyme, and blend in batches. Return to pot, stir in cream, and adjust seasoning. Serve hot.
Scaled-Down Version (Normal Batch)
For a less Costco-sized affair:
- 2 oz butter
- 1 tsp red chile flakes
- 5 sprigs thyme
- 1 (6 oz) can tomato paste
- 3 (14.5 oz) cans whole tomatoes
- 2 cups water
- 10 confit garlic cloves (about 55g)
- 1 cup heavy cream
Same method, just a more manageable pot of deliciousness.
Final Thoughts
That oversized can of tomatoes? Absolutely worth it. Not just for the soup or the novelty, but for the joy of stretching one humble ingredient into a week’s worth of deeply satisfying meals. Cooking doesn’t have to be fancy or fussy—it just needs to feed you, body and soul. And sometimes, that starts with a big ol’ can and a good soup pot.
