Tomato Soup Recipe: This simple Tomato Soup recipe yields a creamy, rich tomato soup that’s ideal for a hearty lunch or light dinner. In less than 30 minutes, zesty fresh tomatoes and real cream combine to make a truly comforting, velvety smooth tomato soup from scratch. My tried-and-true photo instructions even include steps for making the best homemade bread croutons with minimal effort!
Tomato soup is a traditional dish. It is a very comforting dish that can transport us back to our childhood when served with toasted croutons or alongside a grilled cheese sandwich. It highlights the best of what fresh, ripe tomatoes have to offer with its sweet-yet-tart flavour.
It’s a great cold-weather food that warms the soul, but you can make it any time of year. In fact, if you can get your hands on some of the best-tasting tomatoes, this is a great way to show off their flavour.
This tomato soup is extremely comforting, delicious, and flavorful. A good tomato soup is all about the flavours, with just the right amount of sour and sweetness. This is one of the best homemade soups I’ve ever made for my family. It’s super easy to make and only requires a few ingredients, but it tastes amazing.
Tomato soup can be made in a variety of ways. Each one has a distinct flavour based on the ingredients used and the method of preparation. Some are bland and flavourless, while others are sour or runny.
This tomato soup has incredible flavours, a nice texture, and a delicious flavour with a slight tang and sweetness. This recipe includes numerous options for flavouring, seasoning, and thickening this homemade soup.
There are numerous methods for making tomato soup at home. Some people start with canned tomatoes, while others start with fresh. While canned tomatoes are certainly convenient, they do not compare to fresh tomatoes.
To get the kind of soup we want, skip the can and go straight to the fresh tomatoes that are perfectly ripe. You will be rewarded with the sweetness that only the best tasting tomatoes can provide.
Aside from the fresh versus canned tomato debate, some recipes will use tomato paste to add a concentrated flavour to their soup. This contributes to a richer, cooked tomato flavour with a sweeter tomato essence.
While that is certainly effective, it is not the flavour profile we are aiming for, so it has no place in this recipe.
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Tomato Soup Recipe Card:
Tomato Soup Recipe
To Make The Soup
- 2 tbsp butter or olive oil
- 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
- 1/3 cup onions or 1 medium onion finely chopped
- 1/2 tsp finely chopped garlic or 2 to 3 small to medium garlic cloves
- 6 to 7 medium to large tomatoes 500 grams tomatoes
- 1 cup water or low sodium vegetable broth
- salt as required
- 1 tsp raw sugar or white sugar
- freshly crushed black pepper – as required
For The Croutons
- 1/2 cup bread cubes
- 1 tbsp olive oil
- 1 light pinch salt
- 1-2 pinch freshly crushed black pepper
- 1 tbsp chopped parsley or coriander leaves (cilantro)
- 1-2 tbsp heavy cream – optional
Tomatoes in the Cooking Pot
- In a saucepan or pot, melt the butter until it is completely melted. Maintain a low or medium-low heat.
- Sauté for a few seconds after adding the bay leaves. Chop the onions and garlic. Stir and cook for 3 to 4 minutes, or until the onions soften.
- Season with salt and chopped tomatoes. Combine thoroughly.
- Cook, covered, on a low to medium-low heat for 8 to 10 minutes, or until tomatoes soften.
- It is not necessary to add water. But keep an eye on the tomatoes while they're cooking. If the liquids begin to dry out, add a splash of water and continue to cook.
- Remove the tomatoes from the heat and set aside to cool. Remove and discard the bay leaves.
Straining and Blending
- Add the tomato mixture to a blender jar once it has cooled to a safe temperature. An immersion blender can also be used.
- Blend until the mixture is smooth.
- You can strain the puree through a strainer for an even smoother soup, but this step is optional.
- If you choose to strain the puree, move a spoon through it so that everything except the seeds is strained.
Simmering even more
- Return the tomato puree to the pot, along with the water and sugar. Mix and stir thoroughly.
- Simmer over low heat until the soup is warm but not boiling.
- Season with freshly ground black pepper and stir to combine.
- Turn off the heat and stir in 1 to 2 tablespoons heavy cream, depending on how rich you want it.
- Mix well, taste, and season with additional salt and pepper if desired.
- You can make the bread croutons while the tomato mixture cools. In a baking tray, combine the bread cubes, olive oil, salt, and freshly crushed black pepper. To coat, toss everything together.
- Bake for 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit), or until bread cubes are golden and crisp. Alternatively, toast the bread cubes until golden brown on all sides in a skillet.
- Fill bowls halfway with hot tomato soup. Serve the croutons on top of the soup, or on the side. Garnish the tomato soup with freshly chopped parsley, coriander leaves (cilantro), basil sprigs, or mint leaves.
- This soup is delicious when served immediately, but it also keeps well in a sealed container in the fridge for up to 4 days.
- Each tomato variety is distinct from the next. Before beginning a recipe, always taste it.
- To counteract the tartness of the tomatoes, sugar is added. It is optional and should always be added after tasting.
- The soup can be stored in the refrigerator for at least 4 to 5 days before being reheated on the stovetop and served.
What should you eat with tomato soup?
Serve tomato soup with croutons, a cheese sandwich, or any bread toast of your choice. Salads, cheese balls, and cheese sticks also go well.
Is tomato soup nutritious?
Yes, homemade tomato soup is nutritious. It is high in nutrients, particularly vitamin C, A, and iron. When compared to canned soup, homemade soup has less sodium. So a bowl of fresh homemade soup is not only delicious and comforting, but it is also high in nutrients.
What is the best way to thicken tomato soup?
Some of the most common ingredients used to thicken soups are corn starch, flour, potato starch, arrow root powder, and carrots. To thicken the soup, I frequently use a fresh boiled potato. Combine it with the tomatoes.
What is the best way to make creamy tomato soup?
Simmer the soup until it reaches a thick consistency. Turn off the heat and remove the pot from the heat. In a mixing bowl, combine half a cup heavy cream and some tomato soup. Return the tempered cream to the pot and stir well. The tomato soup will not curdle as a result of this.
Tomato soup is delicious even without cream. If you don’t like dairy, you can make cashew cream instead. Soak 25 whole cashew nuts for 30 minutes in 14 cup hot water.
Add them to a small chutney grinder with the soaked water and puree until the mixture is thick and creamy. Add a few tablespoons more chilled water if necessary.
Serve this on top of your tomato soup. Blanched almonds can also be used, but they must soak for a longer period of time.
Can we substitute butter for the olive oil?
Butter enhances the flavour of tomato soup, so serve it with a dollop of butter, freshly ground black pepper, and croutons. Use olive oil in a Vegan recipe.
Soup with Fresh Cream and Tomatoes
While serving, drizzle fresh cream on top of the soup. You can use either store-bought or homemade cream. Use cashew cream, coconut cream, or almond cream as a vegan substitute.
What other spices or herbs can I use in this tomato soup recipe?
While the soup is simmering, add dried or fresh basil, oregano, and thyme. Indian spices such as bay leaves and nutmeg are excellent choices. While the onions are sautéing, add the bay leaves and remove them before grinding the tomatoes. Nutmeg can be grated right after the sugar is added.
How long does tomato soup keep in the fridge?
It can be refrigerated for up to 4 or 5 days before being reheated in the microwave or on the stovetop and consumed. It is possible to freeze it for a month.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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