Homemade tomato soup

Description:

This Homemade Tomato Soup is rich, creamy, and comforting, made from fresh or canned tomatoes and simple ingredients that highlight the natural sweetness and acidity of the tomatoes. Perfect for a cozy lunch or dinner, this soup pairs wonderfully with a grilled cheese sandwich or fresh crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 (28 oz) cans of whole tomatoes (or 2 lbs fresh tomatoes, peeled and chopped)
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon dried basil (or 2 tablespoons fresh basil)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for creamier soup)
• Fresh basil leaves (for garnish)
• Croutons or toasted bread (for serving)

Equipment:

• Large pot or Dutch oven
• Blender or immersion blender
• Ladle

Instructions:

Sautéing the Aromatics (10 minutes):

1. Heat the Oil and Butter:
   • In a large pot, heat the olive oil and butter over medium heat.
2. Cook the Onions and Garlic:
   • Add the chopped onions and sauté for 5-7 minutes until they soften and turn translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Cooking the Tomatoes (20 minutes):

3. Add Tomatoes:
   • Add the canned tomatoes (with their juices) or fresh tomatoes to the pot. Stir and let the mixture simmer for about 5 minutes to break down the tomatoes.
4. Add Broth and Seasonings:
   • Pour in the vegetable or chicken broth. Stir in the dried basil, salt, pepper, and sugar (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.

Blending the Soup (5-10 minutes):

5. Blend Until Smooth:
   • Remove the pot from heat and carefully blend the soup using an immersion blender. Alternatively, transfer the soup in batches to a regular blender, blending until smooth. If using a regular blender, return the blended soup to the pot.
6. Add Cream (Optional):
   • If you prefer a creamier texture, stir in the heavy cream. Let the soup simmer for another 2-3 minutes to heat through. Taste and adjust the seasoning as needed.

Serving the Soup (5 minutes):

7. Garnish and Serve:
   • Ladle the soup into bowls and garnish with fresh basil leaves, croutons, or a drizzle of olive oil. Serve with crusty bread or a grilled cheese sandwich for a complete meal.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 180-220
• Total Fat: 11g
  • Saturated Fat: 5g
• Cholesterol: 25mg (with cream)
• Sodium: 650mg
• Carbohydrates: 18g
  • Fiber: 4g
  • Sugars: 10g
• Protein: 3g

Notes:

• Tomatoes: You can use fresh or canned tomatoes. If using fresh, peel them by blanching them in boiling water for 30 seconds, then transferring to ice water to easily remove the skins.
• Cream: The addition of heavy cream gives a richer, smoother texture, but it’s optional. You can also use milk, half-and-half, or omit it for a lighter version.

Tips:

• Freezing: Tomato soup freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. When reheating, stir in the cream just before serving.
• Herbs: Fresh basil or thyme can enhance the flavor. If using fresh herbs, add them at the end of cooking for a brighter flavor.

This Homemade Tomato Soup is a classic, wholesome dish that can be made quickly and easily, offering comfort in every spoonful!