CLASSIC TOMATO SOUP
This old-fashioned tomato soup is fresh, simple and hearty: perfect to cook at any time of the year. To make it, one just needs a handful of pantry staples- like tomatoes, onion, garlic, and vegetable broth- and in just a few minutes, a warm, comforting bowl of deliciousness will be ready. This very freshness of the tomatoes is sweet and intertwined with the fragrance of fresh basil and a hint of garlic, which makes it simply irresistible. This classic tomato soup makes for the most fantastic light meal, dinner, or even appetiser before the main course. Indeed, serve this with a grilled cheese sandwich or crusty bread to really make it all comforting.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Appetisers
SERVING SIZE
1
CUISINE
American
PREPARATION / TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Christmas Eve
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Vegetarian, Vegan, Low Fat, Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS FOR CLASSIC TOMATO SOUP
- 1 cup diced tomatoes (fresh or canned)
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- ½ tbsp olive oil
- ¼ tsp dried basil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120
- Protein: 2g
- Fat: 5g
- Carbohydrates: 17g
- Fibre: 3g
- Sodium: 400mg
PREPARATION OF CLASSIC TOMATO SOUP
- Heat the olive oil: Using a medium saucepan, heat some olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the saucepan and stir constantly for 30 seconds to avoid burning.
- Add tomatoes: If using canned, pour in the diced tomatoes and their juice, and mix. Cook for 2-3 minutes to let the juices of the tomatoes come out and soften.
- Add broth and basil: Pour in the vegetable broth and add dried basil. Stir to combine the flavours.
- Simmer: Bring the soup to a gentle simmer. Reduce the heat and let it simmer for about 10 minutes, stirring every now and then until its flavours have melded together.
- Blend (optional): If you’d like your soup to be super silky smooth, then use an immersion blender in the pot to purée directly or transfer the soup to a blender and puree until very smooth, returning the soup to the pot if needed.
- Season: Taste the soup and season it to your liking with salt and pepper.
- Serve: Ladle the soup into a bowl, then top it with a drizzle of olive oil and/or freshly torn basil; serve over bread or a sandwich.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS FOR CLASSIC TOMATO SOUP
- Add taste by roasting tomatoes and adding them to the oven at 200°C/400°F for 20 minutes, then add to the soup.
- If fresh basil is available, use it- it gives a much brighter, more aromatic flavour to the soup.
- If you want something more substantial, you’re totally allowed to skip the pureeing process or puree half of it for great contrast in texture.
VARIATIONS
- Add ¼ cup of cream or coconut milk to this tomato soup for an even creamier version that will add calories and richness.
- For a little more heat, add some red pepper flakes or hot sauce to the soup while cooking.
- You can also add protein through cooked lentils or chickpeas stirred in before serving.
- If you are a non-veggie, then use chicken broth instead of vegetable broth.
- Add a few more vegetables – like carrots or red bell peppers – to add texture and nutrients.
PREPPING AND STORAGE
- Fridge: Leftover Refrigerator Soup should be refrigerated in an airtight container for up to 4 days. Microwave or cook over the stovetop to piping hot.
- Freezing: Pack into airtight containers or freezer bags in individual portions and freeze for 3 months—reheat after defrosting overnight in the fridge. If pureed, freezing will change the texture slightly, so reheat well and redistribute.