Tomato Soup Recipe

Prepare tomatoes (if using fresh)

Bring a large pot of water to a boil. Score a small X on the bottom of each tomato. Blanch tomatoes 30–45 seconds until skins lift, then transfer to an ice bath. Peel, core and quarter tomatoes.

Sauté vegetables

Heat olive oil or butter in a large heavy-bottomed pot over medium heat. Add diced onion and diced carrot. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add tomatoes and seasonings

Add the prepared fresh tomatoes (or drained canned tomatoes) to the pot. Stir in dried oregano, bay leaf, sugar (if using), salt and pepper. If using red pepper flakes, add now for a touch of heat.

Simmer

Pour in the vegetable or chicken stock to cover the vegetables. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, 20–25 minutes until tomatoes have broken down and flavors have melded.

Remove bay leaf and blend

Remove the bay leaf. Use an immersion blender directly in the pot to puree the soup until smooth, working carefully to avoid splatters. Alternatively, let the soup cool slightly and blend in batches in a blender until smooth; hold the lid slightly ajar and cover with a kitchen towel to allow steam to escape.

Pass for extra smoothness (optional)

For an ultra-silky texture, pass the pureed soup through a fine-mesh sieve into a clean pot, pressing with the back of a spoon to extract as much liquid as possible; discard solids.

Adjust consistency and creaminess

If the soup is too thick, add up to 1 cup more stock or water, 1/4 cup at a time, to reach desired consistency. Stir in heavy cream or half-and-half if using and warm through gently over low heat for 2–3 minutes; do not boil after adding cream to avoid curdling.

Final seasoning

Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if the tomatoes are still too acidic.

Ladle soup into bowls. Drizzle a little extra virgin olive oil over each bowl, sprinkle sliced fresh basil (or parsley), and add a grind of black pepper. Serve with crusty bread or toasted croutons on the side.

Storage: Cool completely, transfer to an airtight container and refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove.