Tomato Soup No. 1

The beef broth can be made up to 3 days ahead through step 3. Cool completely, then refrigerate in an airtight container—this also allows you to easily remove congealed fat from the surface. Reheat the broth before proceeding with step 4. The completed soup can be made 2 days ahead and refrigerated.

Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. The soup may separate slightly when stored; whisk while reheating over medium heat to re-emulsify. Avoid boiling when reheating as this can break the texture.