Tomato Soup

Introduction

Tomato soup is the epitome of comfort food. Silky, smooth, and vibrant in color, it’s a dish that has graced dinner tables for generations. Whether served as a light starter, a cozy meal on a rainy day, or paired with a golden grilled cheese sandwich, tomato soup offers warmth, simplicity, and satisfaction in every spoonful.

The beauty of tomato soup lies in its versatility. Fresh, ripe tomatoes highlight the taste of summer, while canned tomatoes allow you to make this dish year-round without sacrificing flavor. With just a handful of pantry ingredients, you can create a dish that feels like it came from a gourmet kitchen.

Why I Love This Recipe

I love this recipe because it captures everything I want in a bowl of soup: rich tomato flavor, a velvety-smooth texture, and a subtle balance of sweetness and acidity. The addition of aromatics like onion and garlic elevates the flavor, while fresh herbs like basil add a refreshing note. A touch of cream makes it indulgent without being heavy.

This soup also carries a sense of nostalgia—it reminds me of childhood afternoons where tomato soup and a grilled cheese sandwich were the ultimate comfort combo. It’s easy enough for weeknights yet elegant enough to serve at a dinner party.

Why It’s a Must-Try Dish

Tomato soup is a must-try dish because it embodies comfort, flavor, and simplicity. It’s naturally vegetarian, can easily be made vegan, and pairs wonderfully with countless sides. It’s also nourishing—packed with antioxidants like lycopene from tomatoes—and light enough to enjoy as a starter without being overwhelming.

If you’ve only ever had canned tomato soup, making it from scratch will change your perspective forever. It’s fresher, richer, and infinitely more satisfying.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories per Serving: ~180 (without cream)
• Course: Soup
• Cuisine: American/European comfort food

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced (adds natural sweetness)
• 1 celery stalk, diced (optional, for depth)
• 2 tablespoons tomato paste
• 1 can (28 oz) whole peeled tomatoes (or 6–7 fresh ripe tomatoes, peeled and chopped)
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, balances acidity)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• ½ cup heavy cream or milk (optional, for creaminess)

Cooking Directions (Step-by-Step)

1. Sauté Aromatics:
   • Heat olive oil or butter in a large pot over medium heat.
   • Add onion, carrot, and celery. Cook until softened (about 5 minutes).
   • Stir in garlic and cook for 1 more minute.
2. Add Tomato Base:
   • Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
   • Add canned tomatoes (with juices) or fresh tomatoes. Break them up with a spoon.
3. Simmer the Soup:
   • Pour in the broth. Add basil, sugar (if using), salt, and pepper.
   • Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
4. Blend Until Smooth:
   • Use an immersion blender directly in the pot to puree the soup until smooth.
   • Alternatively, transfer in batches to a countertop blender (be careful with hot liquids).
5. Finish with Cream:
   • Stir in cream or milk (if desired) for a rich, velvety texture. Taste and adjust seasoning.

How to Serve

• Serve hot, garnished with fresh basil, a drizzle of cream, or croutons.
• Pair with grilled cheese sandwiches, garlic bread, or a fresh salad for a complete meal.
• For a gourmet touch, add a sprinkle of Parmesan cheese or a swirl of pesto.

Recipe Tips

• Roast fresh tomatoes beforehand for deeper flavor.
• If soup tastes too acidic, add a pinch of sugar or a splash of cream.
• For extra body, add a diced potato with the vegetables and blend it into the soup.

Variations

• Vegan Tomato Soup: Use olive oil and omit cream, or substitute with coconut milk or cashew cream.
• Spicy Tomato Soup: Add red chili flakes or a pinch of cayenne pepper.
• Herb Variations: Swap basil for thyme, rosemary, or oregano for a different flavor profile.
• Chunky Tomato Soup: Blend only half of the soup, leaving some chunks of tomato and veggies.
• Tomato Basil Soup: Add a generous handful of fresh basil just before blending.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooled soup in freezer-safe containers or bags for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat gently on the stove. If cream was added before freezing, stir well after reheating.

Special Equipment Needed

• Large pot or Dutch oven
• Immersion blender (or countertop blender)
• Ladle and airtight containers (for storage)

Conclusion

Tomato soup is a timeless, comforting dish that transforms simple ingredients into something extraordinary. With its velvety texture, balanced flavors, and endless pairing possibilities, it’s a recipe worth mastering and enjoying year-round. Whether you serve it as a cozy weeknight meal or as a refined appetizer at a gathering, tomato soup will always deliver comfort in every spoonful.

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Tomato Soup

Author: admin Cuisine: American Courses: Soup & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 180 per serving

Description

Tomato soup is the epitome of comfort food. Silky, smooth, and vibrant in color, it’s a dish that has graced dinner tables for generations.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced (adds natural sweetness)
• 1 celery stalk, diced (optional, for depth)
• 2 tablespoons tomato paste
• 1 can (28 oz)
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, balances acidity)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• ½ cup heavy cream or milk (optional, for creaminess)

Instructions

1. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened (about 5 minutes). Stir in garlic and cook for 1 more minute.
2. Add Tomato Base: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add canned tomatoes (with juices) or fresh tomatoes. Break them up with a spoon.
3. Simmer the Soup: Pour in the broth. Add basil, sugar (if using), salt, and pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
4. Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender (be careful with hot liquids).
5. Finish with Cream: Stir in cream or milk (if desired) for a rich, velvety texture. Taste and adjust seasoning.

Keywords: Tomato Soup