Cup Of Tomato Soup Recipe

Prepare vegetables

If using fresh tomatoes, core and roughly chop them (about 800 g). Peel and finely chop the onion. Peel and finely chop the garlic. Peel and finely dice the carrot if using.

Sauté aromatics

In a medium saucepan over medium heat, warm 2 tbs olive oil (and 1 tbs butter if using). Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the garlic and diced carrot and cook 2–3 more minutes until fragrant.

Add tomatoes

Add the chopped fresh tomatoes (or canned tomatoes with their juices) to the pan. Increase heat to medium-high and bring to a simmer. Cook for 8–10 minutes to break down the tomatoes, stirring and pressing larger pieces against the pan to release juices.

Add stock and simmer

Pour in 500 ml vegetable or chicken stock, stir, and bring back to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes so flavors meld and the mixture reduces slightly.

Blend until smooth

Remove the pan from heat. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the hot soup in batches to a blender, blending until smooth and returning it to the pot.

Adjust seasoning and texture

Stir in 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano or basil, and 1 tsp sugar if tomatoes are very acidic. Taste and adjust seasoning. If the soup is too thick, add extra stock or water 50 ml at a time until desired consistency is reached.

Finish with cream (optional)

If you want a richer soup, stir in up to 2 tbs heavy cream or plain yogurt off the heat until incorporated. Rewarm gently if needed but do not boil once cream is added.

Ladle soup into cups or bowls. Drizzle with 1 tsp extra virgin olive oil if desired, add a swirl of extra cream or yogurt, and garnish with fresh basil leaves and croutons or toasted bread. Serve hot.