Tomato Soup

Tomato Soup

Tomato soup is a classic comfort food that transcends cultures and cuisines, cherished for its simplicity, rich flavor, and versatility. It can be enjoyed as a light appetizer, a hearty main course, or even as a soothing remedy on a cold day.

This recipe for homemade tomato soup captures the essence of fresh tomatoes, enhanced by aromatic herbs and a hint of creaminess.

Whether you are a novice cook or a seasoned chef, this guide will walk you through the steps to create a delicious, homemade tomato soup that is sure to warm your soul.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 4 cups fresh tomatoes, chopped (or two 28-ounce cans of whole peeled tomatoes)
• 2 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• 1/4 cup heavy cream or half-and-half (optional, for a creamier soup)

For Garnish (Optional):

• Fresh basil leaves
• Croutons
• Grated Parmesan cheese
• A drizzle of olive oil or cream

How to Make Tomato Soup

Step 1: Prepare the Vegetables

Start by preparing all the vegetables. Finely chop the onion, mince the garlic, peel and chop the carrot, and chop the celery stalk. If using fresh tomatoes, chop them into quarters. If using canned tomatoes, simply open the cans and set them aside.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic, chopped carrot, and celery, and continue to sauté for another 5 minutes, until the vegetables begin to soften and release their flavors.

Step 3: Add the Tomatoes

Once the vegetables are soft and aromatic, add the chopped fresh tomatoes (or canned tomatoes) to the pot. Stir in the tomato paste, ensuring it is well incorporated with the vegetables. The tomato paste will add a deep, concentrated flavor to the soup.

Step 4: Add the Broth and Seasonings

Pour in the vegetable broth (or chicken broth) and stir to combine. Add the sugar, salt, black pepper, dried basil, and dried oregano. If using fresh herbs, add them at this stage. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-30 minutes. This simmering time allows the flavors to meld together beautifully.

Step 5: Blend the Soup

After simmering, the tomatoes and vegetables should be very tender. Use an immersion blender to puree the soup directly in the pot until smooth. If you do not have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until smooth. Be cautious with hot liquids in the blender, and allow space for the steam to escape to avoid splatters.

Step 6: Adjust the Consistency

Once the soup is blended to your desired consistency, return it to the pot (if you used a countertop blender). If the soup is too thick, you can add a little more broth or water to thin it out. Conversely, if it is too thin, let it simmer a bit longer to reduce and thicken.

Step 7: Add Cream (Optional)

For a creamier tomato soup, stir in the heavy cream or half-and-half at this stage. Allow the soup to heat through but avoid bringing it to a boil once the cream is added, as this can cause the cream to curdle.

Step 8: Taste and Adjust Seasonings

Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or even a pinch of sugar if the soup tastes too acidic. The balance of flavors is crucial, so take your time to get it just right.

Step 9: Serve the Soup

Ladle the hot tomato soup into bowls. Garnish with fresh basil leaves, croutons, grated Parmesan cheese, or a drizzle of olive oil or cream for added richness and presentation.

Chef’s Note

Tomato Variety: The flavor of your soup can vary significantly depending on the type of tomatoes you use. Roma or plum tomatoes are ideal for their low water content and rich flavor. If using canned tomatoes, San Marzano tomatoes are highly recommended for their superior taste.

Roasting Option: For an extra layer of flavor, you can roast the tomatoes in the oven with a drizzle of olive oil before adding them to the soup. This caramelizes the sugars in the tomatoes and adds depth to the soup.

Herb Flexibility: Feel free to experiment with different herbs. Thyme, rosemary, and parsley can also complement the flavors in tomato soup. Fresh herbs will give a more vibrant taste compared to dried ones.

Creamy Variations: If you prefer a dairy-free version, you can use coconut milk or cashew cream as a substitute for the heavy cream.

Storage: This tomato soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.

Nutrition Information (per serving)

• Calories: 150 kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 700mg
• Potassium: 500mg
• Fiber: 4g
• Sugar: 10g
• Vitamin A: 4000 IU
• Vitamin C: 30mg
• Calcium: 50mg
• Iron: 2mg

This homemade tomato soup is a testament to the beauty of simple, wholesome ingredients coming together to create a dish that is both comforting and nutritious. Enjoy this soup with a slice of crusty bread or a grilled cheese sandwich for a classic pairing that never fails to delight.

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