Tomato Soup

why make this recipe

Tomato Soup is warm, simple, and quick. It uses few ingredients and gives a lot of flavor. You can make it on a weeknight or when you want a light meal. It also pairs well with bread or a small sandwich.

introduction

This Tomato Soup recipe is easy to follow and good for all ages. If you like simple comfort food, you may also enjoy a hearty soup like this shepherd’s pie soup recipe for a different, comforting meal idea.

how to make Tomato Soup

You cook onions and garlic, add tomatoes and broth, then blend until smooth. Simmer the soup to bring out the flavor. Finish with a little cream or milk if you want it rich, or leave it plain for a lighter soup.

Ingredients :

• 2 tablespoons olive oil or butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (14 oz each) crushed tomatoes or 4 cups fresh chopped tomatoes
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, to cut acidity)
• Salt and black pepper to taste
• 1/2 cup milk or cream (optional)
• Fresh basil or parsley for garnish (optional)

Directions :

1. Heat oil or butter in a pot over medium heat.
2. Add chopped onion. Cook 5 minutes until soft.
3. Add garlic. Cook 1 minute until fragrant.
4. Pour in tomatoes and broth. Stir well.
5. Add sugar if the tomatoes taste very sour.
6. Bring to a gentle boil, then lower heat and simmer 10–15 minutes.
7. Use an immersion blender to puree the soup until smooth. Or cool slightly and blend in a regular blender in batches.
8. Stir in milk or cream if you use it. Warm for 2–3 minutes. Do not boil after adding dairy.
9. Taste and add salt and pepper as needed.

how to serve Tomato Soup

Serve hot in bowls. Add a swirl of cream or a few fresh basil leaves on top. Serve with toast, grilled cheese, or a simple salad for a full meal.

how to store Tomato Soup

Let the soup cool to room temperature. Put it in an airtight container. Keep in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove.

tips to make Tomato Soup

• Use good canned tomatoes if fresh tomatoes are not ripe. They give steady flavor.
• Cook the onion until soft before adding tomatoes to make a sweeter base.
• Blend until smooth for a classic texture, or leave a few chunks if you prefer a rustic soup.
• Adjust thickness by adding more broth for a thinner soup or simmering longer for a thicker soup.
• Taste and adjust salt at the end to avoid over-seasoning.

variation (if any)

• Creamy Tomato Basil: Add 1/2 cup cream and 1/4 cup chopped fresh basil at the end.
• Roasted Tomato Soup: Roast fresh tomatoes, garlic, and onion first for a deeper flavor.
• Spicy Tomato Soup: Add a pinch of red pepper flakes or a splash of hot sauce while simmering.
• Tomato Lentil Soup: Add cooked lentils for extra protein and texture.

FAQs (minimum three FAQ)

Q: Can I use fresh tomatoes?
A: Yes. Use ripe tomatoes. Chop them and cook a bit longer to break them down.

Q: Can I make this soup dairy-free?
A: Yes. Skip the milk or cream. Use a splash of coconut milk if you want some creaminess.

Q: How do I reheat frozen soup?
A: Thaw in the fridge overnight. Reheat on the stove over low heat and stir until hot.

Q: Can I add herbs while cooking?
A: Yes. Add dried herbs early in the simmer. Add fresh herbs at the end for bright flavor.

Tomato Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

A warm, simple, and flavorful tomato soup that’s quick to prepare. Perfect for a weeknight meal or paired with bread.

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Ingredients

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• 2 tablespoons olive oil or butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (14 oz each) crushed tomatoes or 4 cups fresh chopped tomatoes
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional)
• Salt and black pepper to taste
• 1/2 cup milk or cream (optional)
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Heat oil or butter in a pot over medium heat.
2. Add chopped onion. Cook 5 minutes until soft.
3. Add garlic. Cook 1 minute until fragrant.
4. Pour in tomatoes and broth. Stir well.
5. Add sugar if the tomatoes taste very sour.
6. Bring to a gentle boil, then lower heat and simmer 10–15 minutes.
7. Use an immersion blender to puree the soup until smooth, or cool slightly and blend in a regular blender in batches.
8. Stir in milk or cream if using. Warm for 2–3 minutes; do not boil after adding dairy.
9. Taste and add salt and pepper as needed.

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Notes

Use good canned tomatoes for steady flavor. Adjust thickness by adding more broth for a thinner soup or simmering longer for a thicker soup.

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Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 5mg