Homemade Tomato Soup

why make this recipe

Tomato soup is a comforting classic that warms both the body and soul. Making it with fresh tomatoes elevates the flavor to new heights. This recipe is not only simple but also allows the vibrant taste of tomatoes to shine through. It’s perfect for a cozy afternoon or as a starter for a dinner party. Plus, it’s a great way to sneak in some veggies!

how to make Tomato Soup With Fresh Tomatoes

Ingredients:

• 4 tablespoons olive oil, ghee, or butter (the ghee elevates!)
• 1 extra-large onion, diced
• 1 cup carrots, thinly sliced (or one red bell pepper) or use both—the best!)
• 2 lbs fresh tomatoes (or one 28-ounce can of San Marzano Tomatoes)
• 1 cup water plus 1-2 bouillon cubes (chicken or veggie)
• 2 tablespoons sugar, honey or maple syrup (or sugar alternative)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 10-15 basil leaves
• Pinch cayenne (optional, but good)
• 1/2 cup heavy cream or half and half (or sub-cashews—see notes)
• 1-2 tablespoons sour cream—optional!
• Add chopped tomatoes for more texture
• Add a few basil ribbons
• Arugula almond pesto
• Sourdough croutons!
• Parmesan cheese, pecorino, or try Vegan Cheesy Sprinkle!

Directions:

1. Heat butter in a heavy bottom pan over medium-high heat.
2. Add the onions and sauté until softened, about 3-4 minutes.
3. Add the carrots, lower heat to medium, and sauté for another 3-4 minutes until the onions are golden and fragrant.
4. Add the tomatoes, water, bouillon cubes, honey or sugar, salt, and pepper. If making this vegan, add cashews now (see notes).
5. Stir well, increase heat, and bring to a simmer. Cover and lower heat to low so it’s gently simmering.
6. Simmer for 10-15 minutes until the tomatoes have broken down and the carrots are tender. Remove the pot from heat.
7. Using an immersion blender, blend the soup while adding the basil leaves. Alternatively, you can blend in a regular blender.
8. Return it to the pot and stir in the cream.
9. Taste and adjust the salt and sugar to your preference. Add a little pinch of cayenne.
10. If you like, whisk in the sour cream.
11. Serve in bowls topped with basil ribbons, arugula almond pesto, croutons, pecorino, or halved fresh tomatoes.

how to serve Tomato Soup With Fresh Tomatoes

Serve this tomato soup hot in bowls. You can garnish it with fresh basil, arugula almond pesto, or croutons. Adding a sprinkle of cheese can enhance its richness. Enjoy it alongside a slice of crusty bread or a grilled cheese sandwich for a heartwarming meal.

how to store Tomato Soup With Fresh Tomatoes

Let any leftover soup cool down to room temperature before storing it. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just thaw it in the refrigerator before reheating.

tips to make Tomato Soup With Fresh Tomatoes

• Choose ripe, flavorful tomatoes for the best taste.
• Adjust the sweetness with sugar, honey, or maple syrup to suit your preference.
• Feel free to add extra herbs or spices for more flavor.
• For a vegan version, ensure you substitute the dairy with cashews and coconut cream.

variation

You can add other vegetables like zucchini or bell peppers for added nutrition and texture. For a spicy twist, consider adding jalapeños or red pepper flakes.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, you can use one 28-ounce can of San Marzano tomatoes if fresh tomatoes are not available. The flavor will still be delicious!

How can I make this soup thicker?

If you desire a thicker soup, you can blend it less or add a small amount of cornstarch mixed with water.

Can I freeze this tomato soup?

Absolutely! Let it cool completely, then transfer to an airtight container and freeze. It can be kept for up to 3 months.

Tomato Soup With Fresh Tomatoes

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting classic tomato soup made with fresh tomatoes for an elevated flavor that’s simple and delicious.

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Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil, ghee, or butter
• 1 extra-large onion, diced
• 1 cup carrots, thinly sliced (or one red bell pepper) or use both
• 2 lbs fresh tomatoes (or one 28-ounce can of San Marzano Tomatoes)
• 1 cup water plus 1-2 bouillon cubes (chicken or veggie)
• 2 tablespoons sugar, honey, or maple syrup
• 1 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 10–15 basil leaves
• Pinch cayenne (optional)
• 1/2 cup heavy cream or half and half (or sub-cashews)
• 1–2 tablespoons sour cream (optional)
• Chopped tomatoes for texture
• Basil ribbons
• Arugula almond pesto
• Sourdough croutons
• Parmesan cheese, pecorino, or Vegan Cheesy Sprinkle

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Instructions

1. Heat butter in a heavy-bottom pan over medium-high heat.
2. Add the onions and sauté until softened, about 3-4 minutes.
3. Add the carrots, lower heat to medium, and sauté for another 3-4 minutes until the onions are golden and fragrant.
4. Add the tomatoes, water, bouillon cubes, honey or sugar, salt, and pepper. If making vegan, add cashews now.
5. Stir well, increase heat, and bring to a simmer. Cover and lower heat to low for a gentle simmer.
6. Simmer for 10-15 minutes until tomatoes have broken down and carrots are tender. Remove from heat.
7. Using an immersion blender, blend the soup while adding basil leaves, or blend in a regular blender.
8. Return to the pot and stir in the cream.
9. Taste and adjust salt and sugar, adding cayenne if desired.
10. If you like, whisk in the sour cream.
11. Serve in bowls topped with basil ribbons, arugula almond pesto, croutons, or cheese.

Notes

Choose ripe, flavorful tomatoes. Adjust sweetness to taste. For a vegan version, substitute dairy with cashews and coconut cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 30mg

Keywords: tomato soup, fresh tomatoes, vegetarian soup, easy recipe