If you’re looking for a hearty cup of homemade tomato soup, you’ve come to the perfect spot. This recipe for Tomato Soup With Fresh Tomatoes is a delicious way to appreciate the natural sweetness and richness of ripe tomatoes.
Say goodbye to canned soup and hello to the bold flavors of this home-cooked masterpiece. In this post, we’ll walk you through each stage of the process, answering frequent concerns along the way to guarantee your tomato soup is flawless.
How to Make a Tomato Soup With Fresh Tomatoes
Begin by sautéing the aromatic onions and garlic in olive oil in a large saucepan over medium heat. After around 5 minutes, when they have turned translucent and released their enticing aroma, add the carrots and celery to the mix. Allow another 5 minutes for the veggies to provide depth and delicate sweetness to the soup.
It’s time to reveal the main attraction: your fresh tomatoes. Pour them into the saucepan, making sure they are coated in the aromatics’ fragrant foundation. Season with salt and pepper to taste after adding the bay leaves and dried oregano. Reduce the heat to a moderate simmer, cover the pot, and set aside for 30 minutes to let the flavors blend.
After the soup has finished boiling, remove the bay leaves and use an immersion blender to smooth purée it, or transfer it in stages to a conventional blender (with caution, as hot liquids might spatter). Return the mixture to the saucepan until silky and smooth, and toss in the finely chopped fresh basil leaves for a refreshing herbal accent. Consider adding additional heavy cream at this step to kick it up a level and provide a creamy pleasure, though it’s totally optional. Finally, give your soup a taste test and adjust the seasonings to your liking.
Your homemade Tomato Soup With Fresh Tomatoes is ready to serve. Ladle it into bowls. Garnish with a few basil leaves, and drizzle with cream if preferred. This healthful and fulfilling supper pairs well with a slice of crusty bread or a grilled cheese sandwich.
Old Fashioned Homemade Tomato Soup With Fresh Tomatoes Recipe
Equipment
- Cooking pot
Ingredients
- 8 fresh tomatoes
- 2 carrots
- 2 celery stalks
- 2 white onions
- 5 cloves of garlic
- 2 bay leaves
- 1 bunch fresh basil
- 1 tsp dried oregano
- salt
- pepper
- heavy cream
Instructions
- Gather Your IngredientsWash and coarsely cut all of the veggies (tomatoes, carrots, celery, and onions). Set aside the minced garlic. Remove the basil leaves from the bunch and set them aside. Having everything ready will make the cooking process go more smoothly.
- Aromatics should be sautéed.Toss the chopped onions and garlic in a large saucepan or casserole with a splash of olive oil over medium heat. It normally takes approximately 5 minutes for them to become transparent and aromatic. This stage infuses aromatic aromas into the foundation of your soup.
- Carrots and celery should be included.Cook for another 5 minutes after adding the diced carrots and celery. The mix of these veggies gives your soup depth and a somewhat sweet undertone.
- Tomatoes should be introduced.It's time to add the main attraction: fresh tomatoes. Combine them with the sautéed veggies in a saucepan. Give everything a thorough toss to ensure the tomatoes are well-coated with the aromatics' flavors.
- Simmer and seasonTo taste, add the bay leaves, dried oregano, salt, and pepper. Reduce the heat to a slow simmer, cover the pot, and leave it to cook for 30 minutes. This causes the tomatoes to degrade and release their juices.
- Combine the IngredientsRemove the bay leaves when they have finished cooking. Puree the soup with an immersion blender until it's smooth and velvety. If you don't have an immersion blender, you may puree the mixture in batches in a blender. Just be cautious while combining hot drinks.
- Adding Fresh BasilFinely chop the fresh basil leaves and add them to the pureed soup. Basil adds a fresh and herbaceous accent to the entire taste profile.
- Optional Creamy IndulgenceIf you want your tomato soup to be especially creamy, add more heavy cream at this point. This step is absolutely optional, but it gives your soup a luscious and velvety feel.
- Seasoning should be adjusted.Taste the soup and adjust the seasoning as needed, adding more salt and pepper if necessary. Remember that seasoning is a personal preference, so adjust it to your liking.
- Serve and have fun!Your Tomato Soup With Fresh Tomatoes is now ready to serve. Ladle it into bowls and top with a few basil leaves and, if wanted, a drizzle of cream. For a complete dinner, serve with a slice of crusty bread or a grilled cheese sandwich.
Video
Can I use fresh tomatoes instead of canned tomatoes for soup?
Absolutely! Fresh tomatoes improve the flavor and freshness of your soup. Canned tomatoes can have a somewhat metallic flavor that fresh tomatoes do not have.
Do you need to peel tomatoes for soup?
While peeling tomatoes is not required, it might result in a smoother texture. If you like a rustic soup with tomato peel fragments, omit this step.
What can I do with lots of fresh tomatoes?
You may prepare sauces, and salsas, and even store them for later use in addition to tomato soup. Tomatoes are quite adaptable and may be used in a variety of cuisines.
Is tomato paste necessary in soup?
Tomato paste can enhance the depth and richness of your soup, but it is not required. This recipe’s fresh tomatoes provide a lot of tomato flavor. If you have tomato paste on hand, a tablespoon will offer an extra layer of flavor.
How do you thicken tomato soup?
To thicken tomato soup, lower the liquid volume by simmering it longer. If you like a creamier texture, as indicated in the recipe, adding heavy cream is a wonderful choice.
What does baking soda do in tomato soup?
Baking soda can assist to balance out the acidity of tomatoes, making the soup less sour. If your tomato soup is excessively acidic, boil it with a sprinkle of baking soda.
Why does my tomato soup look watery?
If your tomato soup seems watery, it is possible that you did not cook it long enough to minimize the liquid content. Simply continue to boil until the required consistency is reached, or use a thickening agent such as heavy cream or a roux.