The Ultimate Tomato Soup Recipe: Comfort in a Bowl

Craving a warm, comforting bowl of goodness? Look no further! This tomato soup recipe is easy to follow, uses simple ingredients, and delivers a rich, flavorful soup that's perfect for a chilly evening or a light lunch. Forget canned soup – this homemade version is healthier, tastier, and surprisingly simple to make.

This tomato soup recipe is versatile too. You can easily adjust the seasonings to your liking and add extras like cream, herbs, or grilled cheese croutons to customize it to your taste. Get ready to enjoy the best tomato soup you've ever had!

Keywords

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Why This Tomato Soup Recipe Works

This tomato soup recipe relies on roasting the tomatoes to bring out their natural sweetness and intensify their flavor. Roasting also caramelizes the sugars, adding depth and complexity to the soup. This simple step makes all the difference!

We also use a combination of fresh and canned tomatoes to achieve the perfect balance of sweetness and acidity. Feel free to experiment with different types of tomatoes to find your favorite flavor profile.

Recipe

Ingredients:

• 2 pounds ripe tomatoes, cored and halved
• 1 large onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth (or chicken broth)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar (optional, adjust to taste)
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Optional: Heavy cream or crème fraîche for serving

Instructions:

1. Roast the vegetables: Preheat oven to 400°F (200°C). Toss the halved tomatoes, onion quarters, and garlic cloves with olive oil, oregano, red pepper flakes (if using), salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.
2. Sauté the vegetables (Optional): Allow the roasted vegetables to cool slightly. If you want an even more intense flavor, consider sauteing them briefly in a pot with some extra olive oil before adding the broth and canned tomatoes. This adds another layer of depth.
3. Blend the soup: Squeeze the roasted garlic cloves out of their skins. Transfer the roasted vegetables (and any sauteed components if done) to a blender or food processor and blend until smooth. You may need to do this in batches.
4. Simmer the soup: Pour the blended soup into a large pot. Add the vegetable broth and crushed tomatoes. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
5. Season and adjust: Season with salt, pepper, and sugar (if using) to taste. If the soup is too acidic, add a pinch of baking soda to neutralize it.
6. Serve: Serve hot, garnished with fresh basil leaves and a dollop of heavy cream or crème fraîche, if desired. Grilled cheese croutons are also a fantastic addition!

Tips and Variations

• Make it creamy: For a creamier tomato soup, stir in 1/2 cup of heavy cream or crème fraîche before serving.
• Add herbs: Experiment with different herbs like thyme, rosemary, or parsley. Add them during the simmering stage for the best flavor infusion.
• Spice it up: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Use different tomatoes: San Marzano tomatoes are a great choice for their sweetness and low acidity.
• Storage: Leftover tomato soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Enjoy Your Homemade Tomato Soup!

This tomato soup recipe is a guaranteed crowd-pleaser. It's simple, flavorful, and customizable to your liking. Enjoy!