Tomato Soup: A Simple, Delicious, and Nutritious Option

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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What ingredients do you need for this Tomato Soup?

🍅 Tomatoes: The star ingredient. The best ones are ripe, red, and firm.

🥔 Potato: Adds creaminess. If you prefer, you can use a teaspoon of cornstarch instead of potato.

🧅 Vegetables: Onion and garlic are essential. If you like, you can add leeks or even a touch of celery.

🍲 Broth: Opt for vegetable or chicken broth, something mild so it doesn’t overpower the tomato flavor.

🍅 Tomato juice or paste: Optional, but recommended to enhance the color and flavor.

🧂 Seasonings: Salt, pepper, bay leaves, and, if you like, a bit of oregano or marjoram.

🥫 Oil: To sauté the vegetables and give them that toasted touch.

Why should you try Tomato Soup?

It’s versatile and delicious: Tomato soup is perfect as a starter or light dinner. You can top it with a bit of cream, croutons, and Parmesan cheese, making it a gourmet option. If you’re watching your diet, this recipe is ideal because one cup of soup has only 120 calories (approximate calories, but not bad for something so tasty!).
Great for meal prep: Another advantage of tomato soup is that you can serve it hot or cold, and even freeze it. Make large batches and have ready-made meals for several days. Just reheat, and you’re good to go.
Super easy to make: Even if you’re not an expert in the kitchen, this recipe is so simple that you’ll gain confidence quickly. The steps are basic, but the result is a rich, comforting soup.
Basic ingredients: You don’t need any exotic ingredients. Everything used is easy to find at any supermarket.

How to make the Recipe

Blanch the tomatoes: Make a cross-shaped incision at the bottom of each tomato. Immerse them in hot water, and then place them in a bowl of cold water.

Peel the tomatoes and chop them into pieces.

Sauté the vegetables: Cut the onion and potato into large chunks, and peel the garlic. Sauté everything in a pan with a little oil until golden. Add the tomatoes: Add the peeled tomatoes and continue cooking until everything is well mixed.

Add the broth and seasonings: Add the broth, tomato juice (if using), and seasonings. Cook on low heat until the potato is soft.

Blend and adjust flavors: Blend the mixture until smooth. If using a conventional blender, return the soup to the pot and cook for a few more minutes to let the flavors blend.

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Variations and Substitutions

Swap the potato for other thickeners: If you prefer not to use potato, you can opt for a thickener like cornstarch or add a bit of bread. Both options improve the texture without altering the flavor too much.
Use canned tomatoes: If it’s not tomato season, no worries. Canned tomatoes work very well. Just make sure to use a good brand, and if possible, opt for whole tomatoes rather than crushed for better results.
Add other vegetables: If you want to switch things up, you can incorporate carrots, red bell peppers, or even a bit of zucchini to add more body to the soup.

Tips and Tricks

Choose the best tomatoes: Look for ripe, red tomatoes. The fresher they are, the better your soup will taste.
Blanch for easy peeling: Blanching the tomatoes not only makes peeling easier but also keeps the pulp intact.
Don’t worry about precise cutting: It’s not necessary to cut everything perfectly since it will all be blended at the end. What’s important is to brown the ingredients well to intensify the flavors.
Blend longer for a perfect texture: If you like a really smooth soup, blend for at least three minutes. This will give it a velvety texture.
Adjust seasonings: At the end, adjust the salt and pepper to your liking. If the soup tastes too acidic, a pinch of sugar can balance the flavors.

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Tomato Soup

This Tomato Soup recipe is a simple, nutritious, and flavorful dish made with fresh tomatoes, potatoes, onions, garlic, and chicken broth.

Course Soup

Cuisine Italian

Palabra clave Tomato, Tomato Soup

Prep Time 15

Cook Time 25

Servings 4

Calories 120kcal

Ingredients

4 tomatoes about 2 cups chopped, 400 g
1 medium potato 1 cup diced, 150 g
1 medium onion 1 cup chopped, 150 g
1 garlic clove minced
2 tablespoons olive oil 30 ml
2 cups chicken broth 480 ml
1 cup tomato juice 240 ml
Salt and pepper to taste

Instructions

Prepare the tomatoes:

Begin by preparing the tomatoes. Using a small knife, make a shallow “X” on the bottom of each tomato. This will make it easier to peel them after blanching. Bring a pot of water to a boil and carefully drop in the tomatoes. Let them cook for about 1 minute, or until the skin starts to peel away from the “X” mark. Quickly transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel the skins off the tomatoes, chop them roughly, and set them aside.

Prep the vegetables:

Peel and dice the potato into small chunks (about 1 inch / 2 cm). Chop the onion into rough pieces, about the same size as the potato chunks. Peel and mince the garlic clove. Don’t worry about making the pieces perfect, as everything will be blended later, but cutting them to a similar size helps them cook evenly.

Sauté the vegetables:

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, potato, and garlic. Sauté for about 5-7 minutes, stirring occasionally, until the onions become translucent and the potatoes begin to turn golden. You want to let the vegetables brown a little to build flavor, but make sure not to burn the garlic as it can become bitter.

Add the tomatoes:

Once the onions and potatoes are golden, add the chopped tomatoes to the pot. Stir well to coat them with the oil and mix with the other vegetables. Cook for another 5 minutes, allowing the tomatoes to soften and release their juices.

Add the liquids:

Pour in 2 cups of chicken broth (or vegetable broth if you prefer) and 1 cup of tomato juice. Stir the mixture well and bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.

Blend the soup:

Once the potatoes are soft and all the ingredients have melded together, it’s time to blend the soup. You can use either a regular blender or an immersion blender. If using a regular blender, work in batches and be careful not to overfill, as the hot liquid can expand. Blend until smooth and creamy.

Taste and adjust seasoning:

Once blended, return the soup to the pot and taste. Add salt and pepper to your liking. If the soup is too thick, you can add a little more broth or water to thin it out. Simmer for another 5 minutes on low heat to let the flavors fully combine.

Serve:

Ladle the soup into bowls and, if desired, garnish with a drizzle of olive oil, fresh herbs like basil or parsley, or a sprinkle of Parmesan cheese. Serve with crusty bread or croutons for a satisfying meal.

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