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JENNIFER GARNER'S FAVORITE INA GARTEN SOUP RECIPE IS OURS TOO

We'll be making this one on repeat all winter long.

By
Robin Shreeves
Robin Shreeves
 * 

Robin Shreeves is an award-winning wine journalist, food and lifestyle features
writer, and book author with over 15 years experience writing for print and
online publications.
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Published on October 25, 2023
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I love fall. It’s sweater season. It’s casserole season. It’s soup season. I
particularly love that it’s soup season because a big pot of soup goes a long
way. There’s something so relaxing about pulling out my Dutch oven and spending
time in the kitchen making a soup like my family’s favorite minestrone. I tell
Google to play some danceable music, and I get to work chopping vegetables,
measuring seasonings, opening cans of beans, and the other usual, comforting
tasks that come along with making the first soups of the season.



It seems that Jennifer Garner also loves to make soup in the fall. She recently
shared with Eating Well she makes a couple of Ina Garten’s soup recipes that
she’s crazy about. No surprise there. I have yet to meet an Ina Garten recipe
that I haven’t loved. But, I’ve never made either of Ina’s tomato soups that
Garner recommended.



“I love a couple of her tomato soups that I make in the fall,” Garner said in
the interview. She mentioned that she makes both the Roasted Tomato Soup from
“The Barefoot Contessa Cookbook” and the Easy Tomato Soup & Grilled Cheese
Croutons from “Modern Comfort Food.”



Grilled Cheese Croutons? I’m in. I had a new recipe I had to try.






CHOOSING INGREDIENTS FOR INA’S EASY TOMATO SOUP

Most of us know that Ina often tells her viewers to use “good” ingredients that
are “the best” that you can find. She’s not being snooty with that advice. Good
ingredients mean better flavor. For the soup part of this recipe, Ina calls for
good olive oil, chopped onion, minced garlic, chicken stock (preferably
homemade), canned crushed tomatoes (preferably San Marzano), saffron threads,
salt and pepper, orzo, and heavy cream. 



When you have just eight ingredients plus the seasonings, the specific ones you
choose really do matter. But, I’ll tell you a secret. For this recipe, to keep
the price of making it down, I chose to go part “the best I could find” and part
“what just happened to be in the kitchen.”



Since this is a tomato-centered soup, I went with the real-deal Italian San
Marzanos that come from a certain part of Southern Italy where strict growing
and processing regulations create a rich, full flavor that many other canned
tomatoes don’t. I pulled out some frozen stock and defrosted it, and I used
saffron that I purchased in small quantities from a reputable spice shop.



But, I used regular store-brand olive oil, jarred minced garlic, store-brand
heavy cream, and orzo from an already opened box that was originally opened many
months ago. 



For the grilled cheese croutons, I completely ignored Ina’s choices of country
white bread and Gruyère cheese and instead grilled up American cheese on white
sandwich bread, just to keep the cost down on a weeknight meal. 




HOW GOOD IS INA’S EASY TOMATO SOUP?

After one bite, I realized why this is one of Garner’s favorite soups. It’s
delicious. It tastes fresh even though it’s made with canned tomatoes. I’ve
never used saffron in tomato soup before, but it added that subtle,
hard-to-describe earthy, floral, slightly honey-sweet flavor that saffron
brings. The orzo adds a lot of body to the soup, but I think when I make it next
time, I’ll omit it, so I can have a plain tomato soup that I can freeze in
batches. When I want to defrost and eat some of the soup, I can choose to add
the orzo or not. 



The only other change I’d make is to start with less salt than Ina calls for.
The recipe calls for a tablespoon, and it was saltier than I would have liked.
Next time I’ll start with half the amount and add more at the end if needed. 



But this is definitely a soup I’d make again, tweaking a few things here and
there, and I’m sure Ina (and Jennifer) would be okay with that. 


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