Tomato Soup

This Tomato Soup is life-changing! Forget other recipes, and don’t consider settling for canned tomato soup. Today, you will make a rich, creamy, flavourful tomato soup at home. It is easy, fast, and incredibly delicious.

Tomatoes are often overlooked in the culinary world. However, if you think about it, most of our favourite foods use tomatoes. There are countless ways to make tomato soup, but this is the best!

What do you need to Cook Tomato Soup?

Onion, Garlic Cloves, Fresh Tomatoes, Heavy cream, Water, Tomato Passata, Basil, Oregano, Thyme, Sugar, Salt and Pepper, Butter, Olive oil, Chicken stock cube.

Finely chopped onions and minced garlic cloves sautéed in olive oil and butter form the base of this dish. Fresh tomatoes are diced and blended, and the addition of passata sauce creates a tangy foundation. Heavy cream adds richness and enhances the flavour. Basil, oregano, and thyme with sugar balance the dish’s acidity. Salt and pepper are used for seasoning. A chicken stock cube is dissolved in water and creates a savoury base.

This recipe is a one-pot meal. You will need an immersion blender or a stand blender, but a food processor will also work. Making tomato soup at home is easy and convenient. The flavours are incredibly fresh, and it’s free of preservatives. This recipe takes about 30 minutes.

Instructions

Finely slice one onion. Heat the butter in the pot and add two to three tablespoons of water. Add the onions to the pot and cook for approximately 12 minutes on medium-low heat. It is important not to brown the onions. They need to soften, and the heat will make them sweeter. After the onions become translucent, move the pot from the hot plate to a cooler plate.

For a smoother tomato soup, boil water in a kettle and add it to a bowl. Add the fresh 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 the translucent onions. 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 and let it simmer 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.

There are two ways to accomplish the task. The first is to use an immersion blender. This will puree the soup inside of the pot. The second way is to use a standing blender. Make sure to carefully transfer the soup into the blender with a ladle scoop. A food processor will also work for this step.

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.

A diary free option for heavy cream is coconut cream.

After you blend the ingredients, add the content of the tomato soup back into the pot. The soup would have cooled down for the next step by this time.

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. You can turn the heat to medium-low and gently simmer the soup until it thickens.

What to Serve with Tomato Soup?

This tomato soup recipe can accompany a number of side dishes and main meals. Its taste and flavor are so versatile that it would pair alongside Garlic bread, Grilled cheese sandwiches, Quesadillas, Croutons, and Stuffed baked potatoes.

Expert Tips

Normal tomatoes provide freshness to the tomato soup. Canned tomatoes have a more mature taste and flavour, they are more tomatoey in nature. If you are choosing to use fresh tomatoes, enhance the flavour with three tablespoons of tomato paste or puree.

The heavy cream combined with tomatoes makes the tomato soup a balanced meal. Other ways to balance the soup’s acidity include adding sugar, more onions, or honey. Balsamic vinegar also reduces acidity. Use extra heavy cream or crème fraîche. Add gradually until the desired taste is achieved.

If you would like to indulge in a deeper-flavoured tomato soup, consider 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 colour and caramelized to perfection. Thereafter, follow the rest of the steps as mentioned in this recipe.

Using fresh tomatoes with tomato paste enhances the soup’s flavour. Canned tomatoes are also great for convenience and quicker preparation. Adding herbs enriches the flavour of tomato soup, and adding them at the early stage of cooking will develop more depth of flavour in the dish. Blending the tomato soup will make it smooth. If you like the chunky tomato bits in the soup, you can blend half of it. Adding heavy cream or coconut milk will make the tomato soup creamier. Serve with toppings such as croutons, grated cheese, or fresh herbs.

How to Store Tomato Soup?

Store in the fridge for two to four days. Reheat on the stove-top or in the microwave. Tomato soup can also be placed in the freezer for two to four months. Defrost on the counter-top and reheat on the stove.