Recipe for Tomato Soup with Fresh Tomatoes
- naturally sweet and creamy tomato soup
- served with a simple, yet delicious homemade garlic cream (made of 3 ingredients only)
- quick, light and healthy lunch or dinner
- each portion has less than 190 calories
- gluten-free and vegetarian soup
How to make homemade tomato soup using fresh tomatoes
Make this easy homemade tomato soup with basil in these 5 simple steps:
- In a saucepan, cook the onion
- Add the brown sugar and tomato paste, cook until caramelized and golden-brown
- Add fresh tomatoes and basil
- Pour in the water
- Blend and serve with homemade garlic cream
Which tomato to use for tomato soup?
Feel free to use any variety of tomato, like heirloom tomatoes. The most important thing is that we use ripe, juicy, and sweet tomatoes. The flavor depends on that the most. We love using cherry tomatoes since they are sweeter, and they cook quicker.
What to serve with homemade tomato soup
Serve the tomato soup with fresh tomatoes with a simple homemade garlic cream or:
- grilled bread
- garlic bread
- a teaspoon of sour cream
Optionally, you can elevate this soup by adding cooked rice into it. Or add uncooked pasta or uncooked rice into the soup after blending it. Add a cup of water and continue to cook as written on the package of the pasta or rice. Keep an eye on it by stirring the soup from time to time.
How to store and freeze tomato soup
Store this tomato soup in two ways.
Chill the tomato soup to room temperature, then transfer to an airtight container and keep chilled in the fridge for up to three days. Reheat well before serving.
Feel free to freeze the chilled tomato soup. Transfer to a freezer bag or freezer-friendly container. Freeze for up to 3 months. Before serving, defrost by placing it to room temperature overnight and then reheating. If you are in a hurry, you can reheat the frozen soup by placing it in the pot and bringing it to a boil.
Try these delicious summer soups & stews recipes too
METHOD
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Garlic cream
First, make the garlic cream. Peel the garlic cloves and slice them in half. Place a saucepan with olive oil over low heat and add the garlic. Increase the heat to medium-low and cook for about a minute or two, then pour in the milk and season with a pinch of salt. Lower the heat and cook for 10 - 15 minutes or until the garlic is soft and mushy. Remove from the heat and using an immersion blender, blend into a smooth, frothy cream. If the consistency is too thick, add additional milk.
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tomato soup
Make the tomato soup. Peel and dice the onions. Place a pot over medium heat and add the olive oil. Add the diced onions and cook for about 5 minutes. Clean and chop the tomatoes. Add the brown sugar and tomato paste to the onions in a pot. Increase the heat to medium-high and cook for 2 - 3 minutes or until the onions are golden brown and caramelized. Add the chopped fresh tomatoes and basil and continue to cook for 5 minutes, stirring occasionally. Add 600 ml (2 cups + 1/2 cup) of boiling water. Reduce the heat and leave to simmer covered with a lid.
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serve
Remove the pot with the tomato soup from the heat. Season to taste with salt and papper. Transfer the soup to a blender (or use an immersion blender) and blend into a smooth, creamy soup. Serve the tomato soup with homemade garlic cream.
