Tomato Soup Recipe
Calories: 12
Adjust Servings Here: 6 servings
Description
Skip the can! This creamy tomato soup with fresh tomatoes is easy to make and packed with bold, homemade flavor. Includes tips, substitutions, and storage options.
Ingredients
- 2.5 lbs (1¼ kg) Fresh tomatoes (a mix of ripe Roma and beefsteak tomatoes would be ideal)
- 2 tbsp Olive oil
- 1 large Onion chopped
- 2-3 large Garlic cloves minced
- 1 tbsp Sugar
- 4 cups (1 liter) Vegetable broth or chicken broth
- 2 large Bay leaves
- 1 cup (240 ml) Heavy cream or coconut milk
- 2 tbsp Tomato paste
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ½ cup (50 g) Parmesan cheese or garnish (optional)
Instructions
- Prepare the Tomatoes - Start by washing the tomatoes. Cut a small X on the bottom of each tomato. Bring a large pot of water to a boil. Once the water is boiling, add the tomatoes and blanch them for 30-60 seconds or until the skins peel away. Remove the tomatoes from the boiling water and plunge them into a bowl of ice-cold water to stop cooking. Once cooled, peel off the skins and deseed the tomatoes.2.5 lbs Fresh tomatoes
- Sauté - Heat the olive oil over medium heat in a large pot. Add the chopped onion and garlic. Sauté for 2 to 3 minutes until the onions are translucent. Add the sugar and cook for a minute or two until caramelized.2 tbsp Olive oil, 1 large Onion, 2-3 large Garlic cloves, 1 tbsp Sugar
- Tomatoes - Add the tomatoes, broth, bay leaf, and tomato paste to the pot. Stir well to combine.4 cups Vegetable broth, 2 large Bay leaves, 2 tbsp Tomato paste
- Simmer - Let it cook for 20-25 minutes, allowing the flavors to meld and the tomatoes to break down.
- Cream - Stir in the heavy cream and combine well. Season the soup with salt and pepper to taste.1 cup Heavy cream , ½ tsp Kosher salt, ½ tsp Black pepper powder
- Blend - Remove the bay leaf. Use an immersion blender to blend the soup until it's smooth and creamy. If you don’t have an immersion blender, let the soup cool slightly, then blend it in batches in a regular blender. Return the soup to the pot after blending.
- Serve - Serve the soup hot, garnished with grated parmesan or a swirl of cream, and fresh basil if desired.½ cup Parmesan cheese
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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