Tomato Soup Recipe with Fresh Tomatoes

Method14 steps · about 30 min

1. 1

   Step 1: Heat 1 tbsp olive oil or butter in a pan. Add the bay leaf (1 small), garlic cloves (2 large) and cubed onion (1 medium). Sauté over high heat for 3–4 minutes until lightly roasted without burning.

   Uses 1 tbsp olive oil or butter · 1 small bay leaf · 2 large garlic cloves · 1 medium onion, cubed

   
2. 2

   Step 2: Add the tomatoes (500 g), ⅓ tsp initial salt and optional diced carrot (1 small). Stir and cook until the tomatoes soften.

   Uses lightly roasted onion and garlic with bay leaf · 500 g ripe red tomatoes, cubed · ⅓ tsp initial salt · 1 small optional carrot, diced

   
3. 3

   Step 3: Add the optional basil stalks (2) and cook until the tomatoes and onion are completely mushy and any carrot is tender. Turn off the heat and cool the mixture before blending.

   Uses softening tomato mixture · 2 optional basil stalks

   
4. 4

   Step 4: Remove and discard the bay leaf and any basil stalks.

   Uses cooled mushy tomato mixture

   
5. 5

   Step 5: Transfer the cooked tomatoes, onion and any carrot, along with all their juices, to a blender jar.

   Uses cooled vegetables with bay leaf and basil removed

   
6. 6

   Step 6: Add 1 cup from the measured 1½ cups water and blend completely smooth.

   Uses cooked vegetables and juices in blender · 1 cup water for blending

   
7. 7

   Step 7: Place a sieve over a clean pot and pour the blended soup through it.

   Uses smooth blended tomato soup

   
8. 8

   Step 8: Press the soup through the sieve and discard the coarse residue. Bring the strained soup to a gentle boil over medium heat, then reduce the heat and simmer for 2–3 minutes.

   Simmer soup · 3 minUses blended soup in sieve

9. 9

   Step 9: Mix the ¾ tbsp cornstarch with the remaining ½ cup measured water until lump-free. Gradually stir this slurry into the simmering soup.

   Uses strained simmered tomato soup · ¾ tbsp cornstarch for the selected starch-slurry route · ½ cup water for cornstarch slurry

   
10. 10

    Step 10: Stir constantly and gently simmer until slightly thickened and the raw starch taste has gone.

    Uses soup with cornstarch slurry

11. 11

    Step 11: Add 1 tbsp sugar. Taste and add extra salt only if needed. Simmer to your preferred consistency, adding extra water only if too thick.

    Uses thickened tomato soup · 1 tbsp sugar · Extra salt only after tasting cooked soup · Extra water only as needed for soup consistency

    
12. 12

    Step 12: Stir in the dried herbs and black pepper (½ tsp). Turn off the heat and cover.

    Uses balanced tomato soup · ¾–1 tsp dried Italian herbs · ½ tsp black pepper

13. 13

    Step 13: Allow the soup to cool slightly, then stir in the 2 tbsp dairy cream.

    Uses herbed soup taken off heat · 2 tbsp dairy cream for the selected cream route

14. 14

    Step 14: Divide among 3 bowls and serve immediately with optional ready croutons.

    Uses finished creamy tomato soup · Optional ready croutons to serve