Cup Of Tomato Recipe

Prepare tomatoes (if using fresh)

If using fresh tomatoes: bring a pot of water to a boil. Score a small X on the bottom of each tomato. Blanch tomatoes 30–45 seconds until skins loosen, transfer to ice bath, peel, core, and roughly chop. If using canned tomatoes, drain most of the juice and roughly crush by hand or with a spoon.

Sweat aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the soup

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen its flavor. Add the chopped or crushed tomatoes, 500 ml stock, 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 15–20 minutes to meld flavors and reduce slightly. Taste and adjust seasoning (add more salt, sugar, or pepper as needed).

Blend until smooth

Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer hot soup in batches to a blender and process until smooth, then return to the pot.

Finish with cream (optional)

If you want a creamier texture, stir in 60 ml heavy cream over low heat and warm through for 1–2 minutes. Do not boil after adding cream. Adjust consistency with a little extra stock or water if too thick.

Ladle the hot tomato soup into cups (about 200–250 ml per serving).

Sprinkle 1–2 tablespoons (about 10–15 g) finely grated Parmesan cheese over each cup, letting a little melt into the soup.

Drizzle a small amount (about 1/4 teaspoon) of extra-virgin olive oil on top, scatter torn basil leaves if using, and finish with a light crack of black pepper.

Serve immediately while hot. Offer extra Parmesan at the table.