A comforting soup that will take you back to your childhood. World over a classic cream of tomato soup is loved with toasty croutons or a super delicious cheese toast. There are hundreds of variations and each just as delicious. A good quality canned tomato soup is a pantry staple, but homemade is even better. It’s creamy, rich, savory, delicious and packed with flavors. We make ours smooth, velvety and rich, and everything comes together under 30 minutes.
Fresh tomatoes, a little beet, onions and garlic are the highlights of this soup which gives it the that savory tang, richness and perfect balance.
INGREDIENTS
- Tomatoes – Choose fresh, ripe and juicy tomatoes. Off season, canned tomatoes will work because they’re canned at their peak, simply add a couple of tomatoes for added freshness to the canned tomatoes. You’ll need about 5-6 hothouse or similar tomatoes.
- Alliums – for flavor, depth and just as awesome base, onions and garlic are the best starters.
- Beet – a small piece of beet is added for color and a little sweetness.
- Olive oil, Butter – I use a combination of butter and olive oil. Butter gives a rich taste and flavor, and a dollop of cream for added richness.
- Sugar – for balance, if you’re tomatoes are tart or off season.
- Cream – adds richness to the soup.
- Water or Veggie broth
- Spices – Bay leaf, black pepper, cumin and a little ground coriander add a ton of flavor and make the soup irresistible.
Tips and Tricks
- Use fresh tomatoes for the best flavor. However, canned tomatoes work off season or good tomatoes are not available, they’re definitely convenient.
- Use butter along with the olive while sautéing the onions and veggies for a rich buttery flavor.
- Dilute the soup with plain water if vegetable broth is not handy.
- A turn of freshly ground black pepper at the final stage elevates the soup to the next level.
- A little sugar balances the the acidity and taste.
- I used up my homegrown summer tomatoes and the flavors were unbelievable.
- Other spices that work well are cinnamon, cloves along with bay leaf, cumin and coriander. Just use a small piece.
Homemade Tomato Soup
Equipment
- High Speed Blender
- Strainer
Ingredients
- 1 tbsp e.v olive oil
- 1-2 tbsp unsalted butter
- 6-7 medium juicy tomatoes like hothouse or 28 oz canned tomatoes
- 1 medium onion, sliced
- ¼ piece cooked red beet for color
- ½ medium carrot, diced
- 4-5 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp ground coriander optional
- ½ tsp freshly cracked black pepper
- 2 medium bay leaf
- salt as needed
- ½ tsp sugar
- 2-3 cups broth or water
Garnish
- croutons
- cream, dairy or coconut
Instructions
- Warm olive oil + butter to a large pot. Once warm add bay leaf, garlic cloves, sliced onion..Saute until onions turn transparent.
- Add chopped tomatoes along with small pieces beetroot, carrot, cumin and coriander, salt to taste. Saute until the tomatoes start to breakdown. .
- Add around 1½-2 cups water or vegetable broth, salt, sugar and black pepper. Give a quick mix and bring it to a boil. Bring the pot to a simmer and cook covered for 10-12 minutes or until carrot, beet, onion and tomatoes have softened.
- Take the lid off and discard bay leaf. Cool the mixture and transfer it to a blender jar or use an hand held upright blender and blend it to a fine puree adding a little water as needed.
- Strain the soup through a sieve if you desire a silky creamy texture. Discard any rougher pieces and seeds. Add the soup back to the pot, dilute with water if too thick or to desired consistency. Heat it up gently. Serve with a dollop of cream and some cracked black pepper. Enjoy!
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