Tomato Soup Recipe
An indulgent light tomato soup with tangy twist.
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Ingredients
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Soup Base
Tangy Twist & Seasoning
Finishing & Garnish
Method
Soup Base
- 1
- 2
Sweat aromatics
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes. Add the diced carrot and continue cooking 4 minutes more.
- 3
- 4
Add tomatoes and stock
Add the chopped tomatoes, dried oregano, bay leaf and pour in the stock. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered until carrots are tender and tomatoes have broken down, about 20–25 minutes.
Tangy Twist & Seasoning
- 5
Blend the soup
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- 6
Adjust texture and flavor
With the soup simmering gently, stir in the apple cider vinegar and sugar to add the tangy twist and balance acidity. Season with salt, black pepper and red pepper flakes (if using). Taste and adjust vinegar, sugar, and salt in small increments until the desired tang-sweet balance is achieved.
Finishing & Garnish
- 7
Enrich (optional)
If you prefer a richer soup, stir in the heavy cream or half-and-half off the heat and warm gently for 1–2 minutes without boiling. Recheck seasoning after adding cream.
- 8