Tomato Soup Recipe

Prepare tomatoes

If using fresh tomatoes: score bottoms with an X, blanch in boiling water 30–60 seconds, transfer to ice bath, peel, core and roughly chop to make about 6 cups. If using canned crushed tomatoes, measure 6 cups and set aside.

Sweat aromatics

In a large heavy pot or Dutch oven, heat olive oil and butter over medium heat until shimmering. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Do not let it brown.

Add garlic, ginger and spices

Add grated ginger, minced garlic and ground cumin to the softened onions. Cook, stirring constantly, for 1–2 minutes until fragrant (do not burn).

Build tomato base

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the prepared tomatoes (or canned tomatoes), vegetable or chicken broth, and sugar. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes to let flavors meld and slightly reduce. Stir occasionally and skim any foam or seeds that rise to the surface.

Blend until smooth

Remove the pot from heat. Use an immersion blender to puree the soup until very smooth (alternatively carefully transfer in batches to a blender; blend hot soup with vent open and cover with a towel). Return blended soup to low heat.

Finish with cream

Stir in the heavy cream (or coconut milk) and warm through over low heat for 3–4 minutes. Do not boil vigorously after adding cream to prevent separation.

Adjust seasoning

Taste and add kosher salt (about 1–1 1/2 tsp total), freshly ground black pepper, and lemon juice if using, adjusting to taste. If the soup tastes too acidic, add a touch more sugar (1/4 tsp at a time).

Serve

Ladle the hot soup into bowls. Garnish each bowl with chopped basil or cilantro and a sprinkle of croutons or toasted seeds. Optionally drizzle a little extra cream or olive oil on top.

Storage

Cool completely, then refrigerate in an airtight container for up to 3–4 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of broth if needed to loosen.