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