Easy Sopa de Tomate

Name: Easy Sopa de Tomate
Prep time: 15 min
Cook time: 51 min
Total time: 1 h 6 min
Yield: 7 serving
Ingredients: 5 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 2 medium sweet or yellow onion; 5 garlic cloves; ¼ cup all-purpose flour; 6 cups water; 2 (28-ounce) cans crushed or whole peeled tomatoes; 1 to 2 tablespoons sugar; ½ teaspoon dried thyme; 4 teaspoons knorr chicken flavor bouillon; ½ teaspoon ground black pepper; ½ cup fresh basil; kosher salt; ½ cup heavy cream or to taste (optional, for added richness)

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 6 mins
Servings
7
Calories
184 kcal
Course
Main Course
Cuisine
International

Easy Sopa de Tomate

Deacon Moody

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Sopa de Tomate, also known as Tomato soup, is a tasty and easy-to-make dish. Its warm and comforting flavors make it a great choice for a cold day, and you can prepare it with just a few basic ingredients. This simple tomato soup recipe uses canned crushed tomatoes, garlic, onion, chicken-flavored bouillon, fresh basil, and a touch of flour to create a rich and flavorful soup that will please everyone at the table.

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Ingredients

Servings

5 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
2 medium sweet or yellow onion , chopped
5 garlic cloves , minced
¼ cup all-purpose flour
6 cups water
2 (28-ounce) cans crushed or whole peeled tomatoes
1 to 2 tablespoons sugar , adjust to taste
½ teaspoon dried thyme
4 teaspoons knorr chicken flavor bouillon , adjust to taste
½ teaspoon ground black pepper , adjust to taste
½ cup fresh basil , chopped
kosher salt
½ cup heavy cream or to taste (optional, for added richness)

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Instructions

In a large nonreactive pot, heat the olive oil and butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 10 minutes. Reduce heat if necessary. Add the minced garlic and sauté for another minute until fragrant. Be careful not to let the garlic burn. Add the flour and continue cooking until pale gold, about 2 to 3 minutes.
Next, pour the water and canned crushed tomatoes into the pot. If using whole canned tomatoes, crush them by hand and add them along with their juice. Stir to combine with the onions and garlic. Add the chicken bouillon, pepper, dried thyme, and sugar (if using). Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for about 30 to 40 minutes, stirring and scraping the bottom of the pot frequently. After simmering, use an immersion blender to carefully puree the soup until it's smooth and creamy for a smoother texture. Alternatively, allow the soup to cool slightly and blend it in batches using a regular blender. Be cautious when blending hot liquids; letting them cool slightly is best to avoid potential burns and explosions.
If you want a Creamy Tomato Soup, return the pureed soup to the pot and stir in the ½ cup heavy cream. Simmer until heated through about 5 minutes, stirring occasionally. Stir in the chopped basil. Taste the soup and adjust the seasoning if needed, adding more salt and pepper to your liking.
Ladle the tomato soup into bowls. Garnish with chopped fresh basil leaves if desired. Serve your homemade sopa de tomate hot.

Equipments used:

Notes

How to Store & Re-Heat
Storing and reheating tomato soup is simple. Let it cool, store it in an airtight container in the refrigerator for 3 days, and reheat it in the microwave or stovetop until hot. Adjust the consistency and seasoning as needed, and serve it with your favorite garnishes.
How to Make-Ahead
You can make tomato soup a day ahead and store it in the refrigerator for up to 3 days.
How to Freeze
To freeze tomato soup, first, prepare the soup according to the recipe, but omit any cream or dairy products as they tend to separate when frozen and thawed. Allow the cooked soup to cool completely at room temperature. Divide the cooled soup into portions using freezer-safe containers or bags and label them with the soup's name and date of freezing. Place the containers or bags in the freezer, ensuring they are laid flat or stacked neatly. Tomato soup can be safely frozen for up to 3 months.
To thaw and reheat, transfer the frozen soup to the refrigerator and let it thaw overnight. Reheat the thawed soup in a pot over medium heat until warmed through, stirring occasionally. Add cream or dairy products, if desired, just before serving to prevent them from curdling or separating during reheating.