Tomato Soup Recipe

Prepare vegetables

Core and roughly chop the tomatoes if using fresh. Peel and coarsely chop the onion. Peel and mince the garlic. Peel and dice the carrot into small pieces so it softens quickly.

Sweat aromatics

In a large heavy pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent about 6–8 minutes. Add the minced garlic and diced carrot and cook 2–3 more minutes until fragrant.

Add tomatoes and simmer

Add the chopped or canned tomatoes (including juices) to the pot along with 1 tablespoon tomato paste, 1 teaspoon sugar, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano (if using), and the bay leaf. Pour in 600 ml stock and stir to combine. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 20–25 minutes until the carrots are tender and flavors meld.

Finish and blend

Remove the bay leaf and discard. If using fresh basil, stir in the leaves just before blending. Use an immersion blender to purée the soup until smooth (alternatively work in batches in a countertop blender and return to the pot). Taste and adjust seasoning, adding up to 1/2–1 tsp more salt if needed.

Add cream (optional)

Stir in 60 ml heavy cream or half-and-half if you want a richer, creamier texture. Warm through for 2–3 minutes but do not boil after adding cream. Keep soup on low heat until ready to serve.

Preheat oven to 200°C (400°F). Toss 3 cups cubed bread with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 8–12 minutes, stirring once halfway through, until golden and crisp. Let cool slightly.

Ladle the soup into bowls. Drizzle a little extra-virgin olive oil over each bowl if desired. Sprinkle a generous pinch (about 1/2 tablespoon) of finely snipped chives on each bowl and top with a handful of toasted croutons. Serve hot.