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Tomato Soup

Name: Tomato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Onion (- medium, cubed.); 3 Tomatoes (- peeled and chopped into 6 pieces); 3 Garlic cloves; 1 Egg yolk; 30 gram Butter; 2 tbsp Cooking oil; 1 cup Tomato passata (- or two more fresh tomatoes.); 1 Chicken stock cube; 1 cup Water; ½ cup Fresh cream (- Or heavy cream, half and half.); 4 tbsp Tomato paste.; 1 tsp Dried Basil; 1 tsp Dried Oregano; 1 tsp Dried Thyme; ½ Sugar (- Optional.); ½ Salt; ½ White Pepper powder

ByAva
Published OnOct 2, 2024
Updated OnJun 19, 2026

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This tomato soup recipe is a personal favorite, particularly suited for colder weather when the days become shorter. The creamy nature of this tomato soup provides an excellent source of warmth during such times.

Tomato soup has enjoyed widespread popularity across generations. Its commonality is such that it is readily available in powdered and canned forms. However, it is important to recognize that canned tomato soup cannot match the flavor and quality of the homemade version. This particular recipe employs a simple liaison consisting of fresh cream and a single egg yolk. This combination enhances the soup’s thickness and flavor profile, resulting in a rich and hearty taste.

This recipe is designed for a one-pot meal and necessitates the use of either an immersion blender, a stand blender, or a food processor. Preparing tomato soup at home is both straightforward and efficient. The flavors derived from fresh ingredients remain untainted by preservatives. The total time for preparation is approximately thirty minutes.

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, then place them in a bowl. Make an X incision on their skin, let them sit for a few minutes, and peel off the skin easily. Alternatively, use a vegetable peeler or a knife. Chop the fresh tomatoes and add them to a pot with finely chopped onions.

Finely chop one onion and heat some butter in a pot with two to three tablespoons of water. Add the onions and cook over medium-low heat for about 12 minutes until they soften without browning, enhancing their sweetness.

Add the tomato passata and spices to the mixture. Then, introduce one cup of water with the chicken stock cube. Stir well to combine, allowing the tomatoes to break down. Cover and simmer on medium-low heat, stirring occasionally. Once done, turn off the heat and let it cool for five minutes with the lid off.

Use an immersion blender to puree the soup in the pot, or transfer it to a standing blender with a ladle. After blending, return the soup to the pot. If you don’t have a blender, mash the ingredients with a potato masher. Next, thicken the soup by mixing the yolk of one egg with heavy cream, then add this mixture (Liaison) to the pot off the heat to prevent curdling. Heat on medium-low until thickened, then remove from heat. Serve the soup garnished with 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

To enhance the flavor of fresh tomatoes, add three tablespoons of tomato paste or puree. Combining fresh cream with tomatoes creates a well-balanced soup. To reduce acidity, add sugar, more onions, honey, or balsamic vinegar. For a richer flavor, roast sliced tomatoes with olive oil at 400°F (200°C) for 25 minutes until caramelized, then proceed with 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.