Description
This easy homemade tomato soup is smooth, comforting and ready in about 30 minutes. Fresh or canned tomatoes are enriched with tomato paste and sun-dried tomatoes for a deep, balanced flavour without needing potatoes or flour. Serve it plain or finish each bowl with basil and a swirl of cream.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp tomato paste
- 1 can diced tomatoes, drained (or about 500 g fresh tomatoes, seeded)
- 6 sun-dried tomatoes (preferably packed in oil)
- 1 chicken bouillon cube (or vegetable bouillon for a vegetarian version)
- 1 ½ to 2 cups water
- Fresh cream (optional, for garnish)
- Chopped basil (optional, a few leaves for garnish)
Instructions
Prepare the ingredients
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If using fresh tomatoes, score a shallow cross in their bases and place them in boiling water for about 30 seconds. Transfer them to cold water, peel off the skins, remove the seeds and roughly chop the flesh.
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Chop the onion, mince the garlic and drain the sun-dried tomatoes. Cut large sun-dried tomatoes into smaller pieces so they blend more easily.
Build the flavour base
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Heat the olive oil in a large saucepan over medium-low heat. Add the minced garlic and cook for about 20 to 30 seconds, just until fragrant. Do not allow it to brown, as burnt garlic can make the soup bitter.
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Add the chopped onion with a small pinch of salt. Cook for 4 to 5 minutes, stirring regularly, until the onion is soft and translucent but not deeply browned.
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Stir in the tomato paste and cook for 1 minute. Keep stirring until its colour darkens slightly and its raw aroma disappears. This step intensifies the tomato flavour and helps soften its acidity.
Simmer the tomato soup
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Add the fresh or canned tomatoes, the drained sun-dried tomatoes and the bouillon cube. Stir well to coat the tomatoes with the onion and tomato-paste mixture.
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Pour in 1½ cups of water. Bring the soup just to a boil, then reduce the heat to maintain a gentle simmer.
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Cover the saucepan and simmer for 10 minutes, stirring once or twice. The tomatoes and onion should be completely tender, and the sun-dried tomatoes should have softened.
Blend and adjust
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Remove the saucepan from the heat and allow the soup to cool for 2 to 3 minutes. Blend directly in the pan with an immersion blender until smooth and velvety.
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If using a countertop blender, process the soup in small batches. Leave room for steam to escape and follow the blender manufacturer’s instructions for hot liquids.
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Return the blended soup to low heat. If it is thicker than desired, gradually add some of the remaining water until it reaches your preferred consistency.
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Taste before adding salt because the bouillon and sun-dried tomatoes may already be salty. Season with freshly ground black pepper and additional salt only if needed.
Serve
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Ladle the soup into warm bowls. Garnish with chopped basil and an optional swirl of fresh cream.
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Serve immediately with cru
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal