Soups & creams
Tomato Soup
Creamy homemade tomato soup with ripe tomatoes, onion, garlic and fresh basil. Serves 4, ready in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the soup
Method
Prepare the ingredients
Wash 1 kg tomatoes and cut them into quarters. Finely chop 1 onion and 3 garlic cloves.
Soften the onion and garlic
Heat 2 tablespoons olive oil in a pot and cook the onion and garlic for 5 minutes over medium heat, without letting them brown.
Add the tomatoes
Add the tomatoes and cook for 10 minutes, stirring now and then, until they start to break down.
Simmer with the broth
Pour in 500 ml vegetable broth and simmer for 15 minutes over medium heat.
Add the basil
Add 10 g fresh basil leaves and stir; keep a few leaves for serving.
Blend the soup
Blend with a hand blender until smooth.
Season
Taste the soup, add 1/2 teaspoon salt and 1 pinch pepper and blend for a few more seconds.
Serve
Serve hot in bowls with basil leaves and a drizzle of the remaining tablespoon of olive oil.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 10.8 g
- Sodium
- 265 mg
Estimate per serving. The vegetable broth is calculated with approximate values for a store-bought broth; its sodium varies widely by brand.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Tomato soup is made by softening onion and garlic in olive oil, simmering ripe tomatoes in vegetable broth and blending everything with basil into a smooth soup. Serve it hot with basil leaves and a drizzle of olive oil.
The soup takes 45 minutes from prep to table. It serves 4.
Frequently asked questions
Can I use canned tomatoes?
Yes. Use about 800 g canned whole tomatoes with their juice and cut the tomato cooking time to 5 minutes.
How do I make the soup creamier?
Add 100 ml cream or milk when blending, or blend in a small potato cooked in the broth.
Can tomato soup be frozen?
Yes, for up to 3 months in an airtight container. Thaw it in the fridge and reheat over low heat.
