Cream of Tomato Soup
Cream of Tomato Soup is a timeless classic that embodies comfort and warmth in every spoonful. This rich, velvety soup is not just a staple in many households but also a beloved dish that evokes nostalgia and warmth.
Whether enjoyed on its own or paired with a classic grilled cheese sandwich, this soup is a delightful way to savor the flavors of ripe tomatoes and creamy goodness.
What sets this Cream of Tomato Soup apart is its blend of fresh tomatoes, aromatic herbs, and creamy texture, making it a perfect dish for any season. The bright, tangy flavor of tomatoes combined with the richness of cream creates a harmonious balance that pleases the palate.
Not only is this soup easy to prepare, but it also allows for customization, letting you add your favorite herbs or spices. It can be served as a comforting lunch, a starter for dinner, or even as part of a sophisticated meal.
Ingredients:
For the Soup:
- 2 lbs ripe tomatoes (or two 14-ounce cans of crushed tomatoes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
Step 1: Prepare the Tomatoes
If Using Fresh Tomatoes: Bring a large pot of water to a boil. Cut a small ‘X’ on the bottom of each tomato. Blanch the tomatoes in the boiling water for about 30 seconds, then transfer them to a bowl of ice water. Once cooled, peel the skins off and chop the tomatoes, removing the seeds if desired.
If Using Canned Tomatoes: Simply open the cans of crushed tomatoes and set them aside for later use.
Step 2: Sauté the Aromatics
Heat Oil or Butter: In a large pot or Dutch oven, heat the olive oil or butter over medium heat until melted.
Sauté Onion and Garlic: Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it brown.
Step 3: Add Tomatoes and Broth
Combine Ingredients: Add the prepared fresh tomatoes (or canned tomatoes) to the pot. Stir to combine with the onions and garlic.
Pour in Broth: Add the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
Step 4: Blend the Soup
Blend Until Smooth: Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Make sure to let it cool slightly to avoid steam buildup.
Return to Heat: After blending, return the soup to the pot if using a countertop blender.
Step 5: Add Cream and Seasoning
Stir in Cream: Add the heavy cream or half-and-half to the blended soup and stir well. Heat the soup over low heat until warmed through, but do not let it boil.
Season: Add the sugar (if using), dried basil, oregano, and season with salt and black pepper to taste. Adjust the seasoning as needed.
Step 6: Serve
Garnish and Enjoy: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread, grilled cheese, or croutons for a delightful meal.
Chef’s Note:
Choosing Tomatoes: The best results come from ripe, fresh tomatoes, especially in peak season. Look for varieties like Roma, beefsteak, or vine-ripened tomatoes for the best flavor. If using canned tomatoes, choose high-quality brands with no added sugars or preservatives.
Balancing Acidity: Tomatoes can be quite acidic, so the optional sugar can help balance that acidity. Adjust based on your preference.
Herb Variations: Feel free to experiment with different herbs. Fresh thyme or rosemary can add a wonderful depth of flavor. For a spicy kick, consider adding a pinch of red pepper flakes.
Storage: Cream of Tomato Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be frozen for longer storage, but the cream may separate when thawed. Reheat gently on the stove and stir to combine before serving.
Thickening the Soup: For a thicker soup, you can add a roux (a mixture of flour and butter) before blending or incorporate a small amount of cooked rice or bread to enhance the creaminess.
Nutrition Information (per serving, based on four servings):
- Calories: ~280 kcal
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Sugars: 5g
- Cholesterol: 40mg (if using cream)
- Sodium: 600mg
Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.
Tips for Perfect Cream of Tomato Soup:
Blending: For a super-smooth texture, blend the soup thoroughly. If you prefer a chunky soup, blend only half of it, leaving some chunks for texture.
Chilling the Soup: This soup can also be served chilled. Allow it to cool completely before refrigerating. It’s best to chill for at least 2 hours or overnight for the flavors to meld.
Serving Suggestions: Pair the soup with a variety of sides. A simple side salad or some homemade croutons can elevate your meal.
Make-Ahead: You can prepare the soup up to the blending stage and refrigerate it for a day. When ready to serve, simply heat it up, stir in the cream, and adjust seasoning.
Flavor Enhancements: A splash of balsamic vinegar or a dash of hot sauce can add an unexpected layer of flavor. Experiment to find what you enjoy most.
Cream of Tomato Soup is not only a delicious way to enjoy the taste of summer tomatoes but also a wonderful comfort food that can be enjoyed year-round. Its creamy texture and bright flavors make it a perfect dish for any occasion. Whether you’re having it as a light lunch, a hearty dinner, or a starter for a festive meal, this soup is sure to please. Embrace the comforting warmth of Cream of Tomato Soup and enjoy the delightful combination of flavors it offers!
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