Tomato soup has been loved by children and adults alike. Either with a grilled cheese sandwich, some crispy garlic bread, or with some pasta, tomato soup is a great accompaniment, and in some cases, a prelude to any of these delicious foods. Several types of tomato soups are available in cans, that serve as a quick way of having a so-called 'healthy' snack, but nothing beats the freshness and healthy flavors of a homemade tomato soup. As traditional recipes are now finding their ways back into the lives of many, the recipe for a good old tomato soup should not be left behind.
With Fresh Tomatoes
With Fresh Tomatoes
- Ripe tomatoes, 3 pounds (peeled and chopped)
- Tomato puree, 1 tbsp.
- Potato, 1 large (peeled and grated)
- Onion, 1 large (peeled and finely chopped)
- Garlic clove, 1 (crushed)
- Chicken or vegetable stock, 2-3 cups
- Olive oil, 1 tbsp.
- Butter, a knob (around 2 tbsp. - can be more or less depending on preference)
- Salt and freshly ground pepper, to taste
- Sugar, to taste (optional - depending on the flavor of the soup)
- Fresh basil leaves
- Blanch the tomatoes by putting them in boiling water for about 60 seconds, and transferring them immediately into ice-cold water. This way you will be able to peel them easily and proceed to chop them.
- Heat the olive oil in a saucepan, and sauté the onion and garlic in it. Allow them to turn tender.
- Toss in the chopped tomatoes, crushed garlic, tomato pureé, basil leaves, and salt and pepper. Stir all the ingredients thoroughly.
- Pour in the chicken or vegetable stock, and let it cook for about 30 minutes.
- Now, grate the potato into the soup, and allow it to cook for another 10 minutes.
- Using a hand-held blender, blend the mixture until it is smooth. Add in some butter and allow it to melt.
- Garnish the soup with basil leaves. You can also toss in some chopped olives to add flavor to the soup.
- Butter, 2 tbsp.
- Extra virgin olive oil, ¾ cup
- Tomatoes, 1 can (14 oz.)
- Chicken broth, 1 cup
- Celery, 1 stalk (diced)
- Carrot, 1 small (diced)
- Yellow onion, 1 medium-sized (diced)
- Bay leaf, 1
- Fresh basil leaves, ¼ cup (chopped)
- Salt and pepper, to taste
- Fresh heavy cream, ½ cup (optional)
- Baking soda, ¼ tsp. (if using heavy cream)
- Sugar, to taste (optional, depending on the flavor of the soup)
- Preheat the oven to 450 ºF.
- Strain the tomatoes but keep the juices, and place them on a baking sheet. Sprinkle some salt and pepper, and ¼ cup of olive oil. Place it in the oven for a period of 15 minutes.
- On a medium-low flame, heat the rest of the olive oil in a saucepan. Toss in the garlic, onion, carrots, and celery, and cook until the vegetables have softened, for around 10 minutes.
- Add in the baked tomatoes, the tomato juice from the can, butter, bay leaf, and the chicken broth.
- Allow it to simmer until the vegetables turn tender. Add in the basil, and pour in the cream, if desired. If you are using the cream, add in the baking soda to prevent the cream from curdling. Do not add an excess as it will affect the flavor of the soup.
- Use a handheld blender to blend the soup, until it has attained a smooth, creamy texture.