Tasty Homemade Tomato Soup Recipe
I’ve met a few people who claimed Tomato soup is not great or they don’t like it, only for them to have a taste of my homemade tomato soup. I mean you can quite accurately predict how that went. They all loved it.
Tomato soup is one of those soup dishes that’s well talked about by many people for reasons I don’t know, maybe people are not great fans of tomatoes or maybe they are like those whom I’ve met in the past. But whichever one you are, I promise to change your mind with this very simple and easy to follow tomato soup recipe.
Like you already know, tomato soup is a classic, comforting dish made primarily from tomatoes. It’s known for its smooth, rich texture and tangy flavor, often enhanced with herbs, spices, and sometimes cream. It can be served hot or cold(I prefer it hot). It is often accompanied by bread, grilled cheese, or croutons.
I’ll be guiding you on how I make my homemade tasty tomato soup with very simple steps. This tomato soup recipe is easy to follow, that is the essence of it all.
Homemade Tasty Tomato Soup Recipe
Equipment
- Large pot or Dutch oven
- wooden spoon
- Blender or immersion blender
- Ladle
- Knife and cutting board
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium diced
- Garlic: 3 cloves minced
- Carrots: 1 medium diced
- Tomatoes: 4 large ripe tomatoes roughly chopped
- Tomato paste: 2 tablespoons
- Vegetable broth: 3 cups
- Bay leaf: 1 leaf
- Salt: To taste
- Black pepper: To taste
- Sugar: 1 teaspoon optional, to balance acidity
- Heavy cream: 1/4 cup optional, for a creamier texture
- Fresh basil: Chopped for garnish
- Croutons: For serving optional
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and carrots. Cook for 5-7 minutes until softened, stirring occasionally.
- Add tomatoes: Stir in the chopped tomatoes and tomato paste, cooking for another 5 minutes. The tomatoes should soften and release their juices.
- Add broth and seasonings: Pour in the vegetable broth and add the bay leaf, salt, pepper, and sugar (if using). Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Blend the soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. If using a traditional blender, let the soup cool slightly before transferring it in batches to the blender. Return the blended soup to the pot.
- Adjust seasoning: Taste and adjust salt and pepper as needed. For a creamier soup, stir in the heavy cream.
- Serve: Ladle the soup into bowls. Garnish with fresh basil and croutons, if desired.
