Tired of store-bought soups that just don’t hit the spot? Today, we're going to explore how to make a perfect tomato soup from scratch. This recipe isn't just about taste; it's about simplicity and savoring the essence of fresh tomatoes. Let’s get cooking!
What You'll Need
Before we delve into the steps, here’s a quick list of what you’ll need:
- 2 lbs of ripe tomatoes
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
- 4 cups of vegetable broth
- 1 cup of heavy cream or milk
- Fresh basil or oregano for garnish (optional)
Step 1: Prepare Your Ingredients
Start by prepping all your ingredients:
- Wash your tomatoes and remove the cores.
- Chop the onion and mince the garlic.
- Ensure you have your spices and vegetable broth ready.
🔍 Note: Use fresh, ripe tomatoes for the best flavor profile.
Step 2: Cook the Base
Now, let’s cook the base for our homemade tomato soup:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and cook until they are translucent, which should take about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Proceed to add tomatoes, giving them a quick toss to ensure they get coated in oil.
Step 3: Simmer and Season
It's time to start the magic:
- Pour in the vegetable broth and bring the soup to a gentle boil.
- Reduce the heat, cover, and let it simmer for 20-25 minutes until the tomatoes have broken down.
- Add in a teaspoon of sugar to balance the acidity, then season with salt and pepper to your taste.
🔔 Note: Taste and adjust the seasoning as you go. Remember, it's easier to add more than to fix an over-seasoned soup.
Step 4: Blend and Strain
Now, we’ll turn our simmered mixture into a smooth cream of tomato soup:
- Using an immersion blender or working in batches with a regular blender, blend the soup until smooth.
- If you want an extra smooth texture, strain the soup through a fine mesh sieve to remove any tomato skins or seeds.
Step 5: Finish with Cream
This final touch adds richness and depth:
- Return the blended soup to the pot if you’ve used a regular blender.
- Gently stir in the cream or milk, being careful not to let the soup boil after adding the dairy to prevent curdling.
💡 Note: You can omit the cream for a vegan tomato soup or replace it with coconut milk for a different flavor profile.
After cooking and following these steps, you'll be enjoying a bowl of homemade tomato soup that encapsulates the essence of fresh ingredients. Whether you’re in the mood for comfort food or simply want to savor a creamy tomato soup, this recipe caters to all. The sweet-tangy taste of the tomatoes, combined with the subtle flavors of the aromatics, makes this soup a perfect fit for any occasion. Serve it with a sprinkle of fresh herbs or a slice of crusty bread, and you've got a meal that nourishes both the soul and the body. Here's to the joy of eating well and simple living!
Can I make this soup in advance?
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Yes, tomato soup actually tastes better the next day. Prepare it in advance and reheat gently when ready to serve. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
What can I serve with tomato soup?
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Traditional pairings include grilled cheese sandwiches, croutons, or a simple salad. For something different, try it with a basil pesto or a dollop of sour cream for a refreshing twist.
Can I use canned tomatoes for this recipe?
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Absolutely! Use a 28-ounce can of whole peeled tomatoes in place of fresh tomatoes. Keep in mind that canned tomatoes can sometimes be saltier, so adjust the seasoning accordingly.
