Fresh & Creamy Tomato Soup Recipe
Prep time: 15 mins | Cook time: 50 mins | Makes: 6 serves
Ingredients
- 76g unsalted butter, cut into 5 pieces
- 3½ cups chopped yellow onion
- 2 Tbsp minced garlic (6 cloves)
- â…“ cup all-purpose flour
- 4 cups low-sodium chicken broth
- Approx. 1600g fresh/canned tomatoes
- 3 basil sprigs (plus more chopped basil for serving if desired!)
- 2 tsp granulated sugar (adjustable to taste)
- Salt and freshly ground black pepper
- 1 parmesan rind
- Heavy cream (optional for serving)
Nothing says comfort food like a warm soup on a cold day. The best thing about a classic tomato soup is that it's a simple, easy dish that you can pair with anything; a protein, some pasta, a salad, or – the all-time favourite – a hearty grilled cheese sandwich!
If you have some fresh produce and a trusty hand blender, it'll be super easy to create this creamy tomato soup recipe. Enjoy a mix of tomatoes, rich butter and cream, flavourful herbs and seasoning, and a savoury broth, making this the ultimate dish for a warm, cozy night in.
As with any soup recipe, the key is building up that flavour gradually. By following these simple steps, creamy homemade soup has never been so easy!
Images & recipe via Cooking Classy
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Method
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Melt butter in a large pot over medium-high heat. Add in onions and saute until slightly browned and caramelised (about 10 minutes).
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Reduce to medium heat, and add garlic – saute until fragrant (only 20-30 seconds). Add flour and stir constantly for 1 minute.
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While stirring, pour chicken broth into the pot. Cook and whisk until the flour has blended in (about 1 minute).
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Add in tomatoes, basil sprigs, and the parmesan rind. Season with salt, pepper, and a hint of sugar to taste.
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Bring to a light simmer and reduce heat to low. Cover and let it simmer while stirring occasionally (make sure to scrape the bottoms of the pot too to prevent burning!) Cook for about 25-30 minutes until the tomatoes start to break down.
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Remove pot from the heat, and take out the parmesan rind and basil sprigs. Then, use a handheld mixer or blender to puree the soup until smooth and lump-free!
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Your soup is ready! Serve it warm and top with a swirl of cream or chopped basil if desired.
FAQs
Can I substitute some of these ingredients?
Absolutely! Tomato soup is a perfectly versatile recipe for you to alter to your preference.
1. Fresh tomatoes instead of canned: If you're using fresh tomatoes, make sure to peel them first by cutting an "x" on the bottoms and putting them in a pot of boiling water (it will peel away naturally). Use equal weight of ripe tomatoes!
2. Unsalted butter: Extra virgin olive oil can be a healthy alternative. Otherwise, this can be replaced with salted butter too - just be easy on the soup's salt and seasoning.
3. All-purpose flour: If needed, you can go for a gluten-free flour blend too (without xanthun gum or cornstarch).
4. Chicken broth: Use vegetable broth as a substitute and it will still give ample flavour - low-sodium options recommended so you can control the amount of salt!
5. Parmesan rind: The parmesan rind adds a special hidden flavour, but if you don't have one, you can just finish the soup with fresh grated parmesan.
6. Heavy cream: This is perfectly optional depending on how creamy you want your soup to be, but you definitelydon't need much (just1 tbsp per serving goes a long way!)
Can I freeze tomato soup?
Yes you can! Here's how: Let the soup cool, and then freeze it in portions (based on how much you'll thaw each time). Leave some empty space at the top of the soup in your container to let it expand when freezing. To thaw, leave it overnight in the fridge and reheat it in either a microwave, or a pot or saucepan, covered over medium-low heat.
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How do I make it vegan?
For vegan tomato soup, you'll only need a few simple changes, and that's by replacing chicken broth with vegetable broth, heavy cream with coconut cream, and leaving out the parmesan rind (you can use vegan parmesan for serving).
