This tomato soup recipe is simple, creamy, rich and perfect for enjoying cozy meal as hearty lunch or light dinner. Tomato soup is made with fresh tomatoes, onions, garlic and herbs. Tomatoes deliver a tangy and rich flavor balanced by cream or butter for smoothness. Tomato soup is served with crusty bread or a grilled cheese sandwich.
Ingredients
500 grams tomatoes
2 tablespoons butter
2 bayleaf
1/2 teaspoon chopped garlic
1/3 cup finely chopped onions
1 teaspoon sugar
Salt as required
Freshly crushed black pepper
1 tablespoon cream
1 tablespoon chopped coriander leaves or parsley
Instructions
- In a pot, melt 2 tablespoon butter on a medium-low heat. Don’t burn the butter.
- Add 2 bay leaves and fry them for a few seconds or until they are lightly browned.
- Add 1/2 teaspoon finely chopped garlic and 1/3 cup finely chopped onions, and stir.
- Sauté onions until becomes translucent or for about 3 to 4 minutes. Stir at intervals.
- Now add the chopped tomatoes (500 grams tomatoes) and a pinch of salt to taste.
- Mix everything well.
- Cover and cook the tomatoes on low to medium-low heat until tomatoes soften or about 8-10 minutes.
- Stir occasionally and check on the consistency of mixture. If the liquid dry up and tomatoes begin to stick, then add a splash of water and stir.
- Once the tomato mixture has cooled, then add it to a blender jar.
- Blend it to a smooth consistency to make tomato soup puree.
- You can strain the puree with the strainer for a smoother soup. But this step isn’t necessary.
- After straining the soup, pour the tomato puree back into the pot and add 1 cup water. Mix and stir well.
- Next, add 1 teaspoon sugar and mix it well.
- Cook the soup until it become hot on a low heat.
- Add freshly crushed black pepper and stir.
- Turn off the heat. Add 1 to 2 tablespoon cream or more if you prefer the rich texture. Stir to mix it evenly.
- Pour the tomato soup in a bowl and serve. Garnish with freshly chopped coriander leaves and parsley.
Hope you enjoy it! Happy Cooking!
