Fresh Tomato Soup Recipe
User Reviews
5.0
6 reviews
Excellent
Fresh Tomato Soup Recipe
Report
If you have extra ripe tomatoes, make tomato soup. It is quick, easy, and delicious. Follow my recipe for the perfect taste!
Share:
Ingredients
- 6 medium tomatoes fresh and ripe
- 2 Tablespoons sunflower oil (or canola)
- 1 medium onion peeled and finely chopped
- 2 cloves garlic peeled and sliced
- 1 bay leaf
- 2 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Topping (optional):
- 4 teaspoons sour cream
- 2 teaspoons basil pesto (or green basil leaves, chopped)
Instructions
- First, peel the tomato skins. Wash 6 medium tomatoes and remove the green stems. Make shallow crosswise cuts with a knife. Place them in boiling water for one minute, then drain and immediately cool with ice-cold water. Peel the skins off with a knife and cut the tomatoes into smaller pieces. Set them aside in a bowl.
- Peel and finely chop 1 medium onion. Peel 2 cloves garlic and slice them. In a soup pot (I use my favorite cast iron Dutch oven), heat 2 Tablespoons sunflower oil over medium-high heat. Fry the onion until golden brown, then add the garlic for a few seconds to let its aroma develop.
- Add 1 bay leaf and tomatoes to the onion base. Season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Cook uncovered for 15 minutes to allow some of the liquid to evaporate.
- Pour in 2 cups vegetable broth and bring to a boil. Then reduce the heat to low, cover the pot, and let it simmer for another 20 minutes.
- Remove the bay leaf from the tomato soup and puree it using an immersion blender. If necessary, adjust the seasoning with salt or/and pepper.
Notes
- SERVING:
- STORAGE:
- SERVING: This tomato soup tastes best when served fresh and warm. Garnish each bowl with a spoonful of sour cream or plain yogurt.
- Extra tip: If the soup tastes too tart, add a pinch of sugar to each bowl and stir.
- You can garnish the soup with fresh basil leaves. Optionally, add a teaspoon or two of basil pesto for extra flavor.
- Tomato soup pairs perfectly with crusty bread or toast. I like to top my toast with grilled cheese. Alternatively, you can cut the cheese into small pieces and add them to the hot soup; they'll melt beautifully. This comforting combination of tomato soup and melted cheese makes for a delightful, cozy meal.
- STORAGE: If you have any soup left over, let it cool completely and store it in the fridge. It will keep for 4-5 days.
- Use ripe tomatoes for the soup. Orange, unripe tomatoes are harder to peel and do not provide the rich, full summer flavor that red tomatoes do.
- Tomatoes naturally thicken the soup, giving it a slightly dense, creamy texture. This soup is gluten-free and suitable for those with celiac disease or gluten allergies.
Nutrition Information
Show Details
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
0.4g
(1%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
6g
Sodium
1053mg
(44%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
253IU
(5%)
Vitamin C
3mg
(3%)
Calcium
10mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 0.4g | 1% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1053mg | 44% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
