Indulge in the warmth and comfort of homemade tomato soup, a dish that brings back childhood memories and warms the soul. This recipe combines ripe tomatoes, aromatic herbs, and a touch of cream for a velvety texture. Perfect as a starter or paired with a crunchy grilled cheese sandwich, this tomato soup is sure to become a favorite in your kitchen.
Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 can (28 ounces) crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon sugar
– Salt and pepper, to taste
– 1 teaspoon dried basil
– 1/2 cup heavy cream (optional)
– Fresh basil leaves for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 cup): 150 calories, 8g fat, 20g carbohydrates, 3g protein, 5g fiber. This nutritional information is based on one serving size of tomato soup.
Step-by-Step Cooking Process
1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for 1 minute.
4. Pour in crushed tomatoes and vegetable broth.
5. Add sugar, salt, pepper, and dried basil.
6. Bring to a boil, then reduce heat to simmer.
7. Let it cook for 20 minutes, stirring occasionally.
8. Blend the soup with an immersion blender until smooth.
9. Stir in heavy cream if desired for richness.
10. Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
You can substitute fresh tomatoes for canned ones if they are in season. For a dairy-free version, replace heavy cream with coconut milk or omit it entirely. Use vegetable broth instead of chicken broth for a vegetarian option.
Serving and Pairings
This tomato soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh green salad. It can also be a delightful starter for a pasta dish or a light lunch option.
Storage and Reheating
Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat or in the microwave. It can be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Using unripe tomatoes can lead to a sour taste.
- Overcooking garlic can make it bitter.
- Not blending the soup enough can leave a chunky texture.
- Adding too much salt may overpower the flavors.
- Skipping the sugar can make the soup taste acidic.
Helpful Tips
- Use fresh herbs for enhanced flavor.
- Experiment with spices like paprika for a different twist.
- Serve with a drizzle of olive oil for added richness.
- Adjust the thickness by adding more broth if desired.
FAQs
Can I make tomato soup without cream?
Yes, you can make tomato soup without cream. Simply omit it or replace it with alternatives like coconut milk for a dairy-free version. The soup will still be delicious and flavorful without it.
How can I thicken tomato soup?
To thicken tomato soup, you can simmer it longer to reduce the liquid, add a slurry of cornstarch and water, or blend in cooked potatoes for a creamy texture.
What type of tomatoes are best for tomato soup?
Ripe, juicy tomatoes are ideal for tomato soup. Varieties like Roma, San Marzano, or vine-ripened tomatoes provide the best flavor. Canned tomatoes can also be used for convenience.
Can I add vegetables to tomato soup?
Absolutely! You can add vegetables like carrots, bell peppers, or celery for added nutrition and flavor. Just sauté them with the onions before adding the tomatoes.
How long does homemade tomato soup last?
Homemade tomato soup can last in the refrigerator for about 4 days. If frozen, it can be stored for up to 3 months. Be sure to store it in airtight containers.
Conclusion
Tomato soup is a comforting and versatile dish that can be enjoyed year-round. With its simple ingredients and rich flavors, it’s perfect for any meal. Whether you serve it as a starter or pair it with your favorite sides, this tomato soup recipe is sure to please everyone at your table.
Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 can 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1/2 cup heavy cream optional
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth.
- Add sugar, salt, pepper, and dried basil.
- Bring to a boil, then reduce heat to simmer.
- Let it cook for 20 minutes, stirring occasionally.
- Blend the soup with an immersion blender until smooth.
- Stir in heavy cream if desired for richness.
- Serve hot, garnished with fresh basil leaves.
Nutrition
