Homemade Tomato Soup

Classic tomato soup is with fresh flavors, it is tangy with a hint of sweetness. You can make this soup using fresh or canned tomatoes and a handful of ingredients.

Course Side Dish, Soup

Cuisine American

Prep Time 15

Cook Time 30

Servings servings

Calories 132kcal

Author Subhasmita

Equipment

Pot or Dutch oven

Ingredients

To make with Fresh Tomatoes

1 kg Ripe Plum Tomatoes ref note 1
1 tablespoon Olive oil
3 tablespoon butter
1 medium Onion
1 tablespoon Garlic Roughly chopped
3 tablespoon Tomato paste
1 tablespoon sugar
1 bay leaf
½ teaspoon black peppercorn
3-4 cups vegetable stock/water
1 dried oregano/basil
2 tabespoon flour

Instructions

To make with fresh Tomatoes

Roughly chop fresh tomatoes. Keep aside along with all the juice.
Heat a heavy bottom soup pot. Melt oil and butter. Add chopped onion, garlic, peppercorn and bay leaf. Saute until onion has softened and garlic is aromatic. It will take around 2-3 minutes.
Add chopped tomatoes along with all its juice. Add 2 teaspoons of salt. Saute for 4-5 minutes.
Add tomato paste, stock/water. Cover and cook for 10 minutes. The tomato should be cooked soft and mushy.
Switch off the heat. Remove the bay leaf.
Using a hand blender blend it until smooth. If using a food processor make sure to cool it down before processing.
Run the blended tomato mixture through a colander. Discard the residual skin/seeds.
Clean the used pot or in a separate pot melt the remaining butter. Stir in the flour. Cook on low heat for minutes until the flour is not smelling raw anymore. Take care not to brown the flour.
Slowly add a ladle of the strained tomato mixture and keep stirring continuously. Add another ladle of the mixture while stirring with the other hand to avoid lumps.
Add the rest of the tomato mixture. Adjust the thickness by adding more water. Add sugar, oregano and salt (if required). (increase the amount of sugar as per taste to balance the tartness of tomatoes)
Let it simmer for another 8-10 minutes. Keep stirring in between to avoid the mixture getting stuck.
Serve the soup with a drizzle of cream or shredded parmesan or crouton.

To make with canned tomatoes

Use a 28 oz can of crushed tomatoes instead of fresh tomatoes.
You may skip tomato paste because canned tomatoes already have an intense flavour.
No need of running the blended mixture through a colander.

To make Restaurant-Style Tomato Soup

Add 1 teaspoon of ginger, 2 small pieces to beetroot(for colour) and 2 tablespoons of chopped coriander stem to the pot, while adding onion and garlic.

Notes

Use the hybrid variant(instead of the local variety of tomatoes)

Nutrition