Tomato Soup

This tomato soup recipe is my absolute favorite. When the weather turns cold and the days get a little shorter, this creamy tomato soup will warm you up.

Tomato soup has been a beloved dish for generations. It’s so popular that you can find it in powder or canned form. However, it’s important to note that canned tomato soup will never taste as delicious as homemade versions. In this recipe, we create a simple liaison using fresh cream and one egg yolk. This mixture adds thickness to the soup and enhances its flavor, resulting in a hearty taste.

This recipe is for a one-pot meal and requires either an immersion blender, a stand blender, or a food processor. Making tomato soup at home is simple and convenient. The flavors are fresh, and there are no preservatives. This recipe takes about thirty minutes to prepare.

Ingredients

Onion, Garlic Cloves, Fresh Tomatoes, Fresh cream, Water, Tomato Passata, Basil, Oregano, Egg, Thyme, Sugar, Salt, Black Pepper powder, Butter, Cooking oil, Chicken stock cube.

Onions and garlic contribute a caramelized sweetness to the tomato soup’s flavor. Fresh tomatoes and tomato passata provide robust notes that enhance the soup’s overall taste. Spices such as black pepper, sugar, and salt help balance the flavors. Dried herbs like oregano and thyme add depth to the soup. The addition of fresh cream lends creaminess, and when combined with an egg, the soup has a hearty taste. You can also use heavy cream in place of fresh cream.

Instructions

Blanch the tomatoes by boiling water in a kettle, then add them to a bowl. Make an incision into the skin of the tomato in an X formation. Add the tomatoes. After a few minutes, remove the tomatoes from the bowl and peel them. The skin will easily come off. Alternatively, use a vegetable peeler to do the task. A knife will also work for this step. This process will create a smoother tomato soup. Chop up the fresh tomatoes. Add it to the pot of translucent onions.

Finely chop one onion. In a pot, heat some butter and add two to three tablespoons of water. Then add the chopped onions to the pot and cook over medium-low heat for about 12 minutes. Be careful not to brown the onions; they should soften instead. The gentle heat will enhance their sweetness.

Add the tomato passata. Add the spices. Add one cup of water and the chicken stock cube to the pot. Stir everything together; the tomatoes will gradually break down. Cook with the lid closed, simmering on medium-low heat. Stir occasionally to prevent the soup from burning on the bottom. After the soup has simmered, switch off the heat and let it cool for five minutes with the lid open.

Use an immersion blender to puree the soup inside the pot. The second way is to use a standing blender. Make sure to transfer the soup to the blender carefully, using a ladle. After you blend the ingredients, add the tomato soup back into the pot. The soup would have cooled down by the time the next step was ready. If you don’t have any of the above-mentioned tools, you can use a potato masher inside the pot to mash the ingredients.

Thereafter, use a round strainer or a food sieve sifter. Now, on to the exciting part: thickening the tomato soup. This process involves mixing the yolk of one egg with the heavy cream. Once combined, add the “Liaison” to the tomato soup pot. Ensure that the soup is not hot. You do not want the mixed cream and egg (Liaison) to curdle. Turn the heat to medium-low and gently simmer the soup until it thickens. Remove from the heat. The tomato soup is ready to be served and enjoyed. Garnish with a few fresh basil or parsley leaves.

What to Serve with Tomato Soup?

If you are wondering what to serve alongside the tomato soup, consider garlic bread. If you want something that will satiate you for a longer period of time, consider a Grilled cheese sandwich. You can top the tomato soup with some crunchy croutons. For a main meal, you can pair a Rib-eye steak or Lamb chops alongside the soup.

Expert Tips

If you are using fresh tomatoes, enhance the flavor by adding three tablespoons of tomato paste or puree. The combination of fresh cream and tomatoes creates a balanced meal in tomato soup. To adjust the soup’s acidity, you can add sugar, more onions, or honey. Balsamic vinegar is also effective in reducing acidity. For a richer flavor in your tomato soup, try roasting the tomatoes in the oven for 25 minutes at 400°F (200°C). Slice the tomatoes, drizzle with olive oil, and bake until they are deeper in color and caramelized. After that, continue with the remaining steps of the recipe.

How to Store Tomato Soup?

Store the tomato soup in the fridge for two to four days. Reheat on the stove-top or in the microwave. If you are making a large batch, the good news is that tomato soup lasts long in the freezer and it will freeze well for three to four months. Defrost the soup on the counter-top and reheat on the stove.