Easy Tomato Soup

What kind of tomatoes to use?

As long as they’re fresh and ripe, then any large or medium sized tomato will do. We have used roma tomatoes, plum tomatoes and tomatoes on the vine (red tomatoes). They have all worked well.

Should the tomatoes be peeled?

Do you have to peel the tomatoes to make this soup? No, in this recipe we leave the peel on. Peeling tomatoes is time consuming, and adds a few extra steps. I like this soup because it’s quick and easy. Peeling the tomatoes will remove the quick and easy part. However, if you prefer the tomatoes peeled, here are the steps to take:

• Score the tomatoes – make a small x on the bottom using the tip of a sharp knife.
• Bring a large pot of water to a boil.
• Fill a large bowl with ice water, set aside.
• Carefully add the tomatoes to the boiling water.
• Boil the tomatoes for about 30 seconds.
• Promptly remove them from the boiling water and place in the ice water.
• When the tomatoes have cooled, remove the peel.

Tomato soup ingredients

• Oil – Extra virgin olive oil, or use your favorite oil that is suitable for sautéing
• Butter – We used regular salted butter
• Onion – Yellow or white onion will work well
• Tomatoes – Vine ripened, plum, roma or other medium or large sized tomato will work in this soup, just make sure they are nice and ripe
• Other flavors – Garlic, tomato paste, white wine and basil will add wonderful flavor without overpowering the tomatoes
• Broth – We use chicken broth, use vegetable broth to make this soup vegetarian
• Cream – Use half and half or heavy cream, if you need to use milk use whole, not reduced or low fat

Prep work

There’s not a lot of slicing and dicing with this easy tomato soup. Cut the tomatoes into quarters then cut each quarter into 2 or 3 pieces depending on their size.

Next, dice the onions, mince the garlic and measure out the remaining ingredients.

Wait to shred the basil right before adding it in to the soup. When you’re ready, stack the basil leaves. Put the larger ones on the bottom and smaller ones on top. Roll the leaves then run a sharp knife across the basil to make ribbons.

Instructions

1. Heat the olive oil and butter in a large pot and cook the onions until they start to soften.
2. Next, add more flavor with the garlic, black pepper and tomato paste.
3. Deglaze the pot with a little white wine. If you don’t use wine, then substitute broth.
4. Add the chopped tomatoes and chicken broth to the pot and simmer the tomatoes until they break apart.
5. Remove the pot from the heat and add the shredded basil.
6. Process the soup in the pot with an immersion blender or use a blender. An immersion blender (also called stick blender) is a great tool for blending hot liquids right in the pot they were cooked in.

Return the pot to low heat, stir in the cream and heat until warmed through. Do not let the soup come to a boil. Taste the creamy tomato soup and add salt, if needed. As a reference, we added 1 teaspoon to ours.

Garnish the soup with basil leaves, if desired.

Storing and reheating

Store the tomato soup in an airtight container, in the refrigerator for 3-4 days.

To freeze, allow the soup to cool so it’s not piping hot then refrigerate until cold. Store it in an airtight container; remember to leave enough room to allow for expansion when freezing, an inch or two should do it. Freeze the tomato soup for 2-3 months.

Reheat the soup gently in a saucepan over medium-low to low heat, stirring occasionally. Avoid letting the soup come to a full boil as the cream could separate. Or, microwave until hot.

Substitutions

• If you prefer not to use wine, substitute with an equal amount of broth.
• If you would like to make the soup vegetarian, substitute the chicken broth with a vegetable broth.

You may also like these soup recipes:

• Carrot Ginger Soup
• Tortellini Tomato Soup
• Chicken and Rice Soup
• Sausage Potato Soup
• Broccoli Cauliflower Soup