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Tomato soup

tomato soup

Tomato soup always warms the soul. Taste the fresh tomato soup flavor in this comforting, quick and creamy recipe!
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Total Time 31 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 800 g ripe tomatoes washed and chopped
  • 1 unit onion medium, chopped
  • 2 unit garlic cloves minced
  • 2 tablespoon olive oil
  • 500 ml vegetable broth
  • 0.5 teaspoon salt adjust to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 teaspoon dried oregano optional
  • 1 teaspoon dried basil optional
  • 1 tablespoon tomato paste for deeper flavor
  • 2 tablespoon plain Greek yogurt for creaminess

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes.
  2. Add the garlic and cook for another 1 minute, stirring to avoid burning.
  3. Add the chopped tomatoes and cook, stirring occasionally, for 5 minutes.
  4. Stir in the vegetable broth, tomato paste, salt, black pepper, oregano, and basil. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a conventional blender, then return to the pot.
  6. Stir in the Greek yogurt for creaminess and gently reheat if needed. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh basil and a swirl of yogurt if desired. Accompany with rustic bread.

Notes

Tomato soup stands out as one of the most beloved comfort foods worldwide, with its ability to be both heartwarming on a chilly day and refreshingly light as a starter. Its versatility means you can serve it any time of the year and customize it easily to fit your pantry staples or dietary preferences.
Tip for a deeper flavor: Roasting the tomatoes before simmering gives your soup a richer, slightly sweet flavor. Simply halve the tomatoes, drizzle with olive oil, add salt, and roast at 200°C (400°F) for about 25 minutes, then continue with the recipe as usual.

Ingredient swaps & practical advice

  • No Greek yogurt on hand? You can use cream, coconut milk, or even a knob of butter for creaminess.
  • For a vegan version, stick with unsweetened plant-based yogurt or omit the creamy element entirely for a more traditional, rustic texture.
  • Fresh herbs like basil or thyme at the end elevate the soup’s aroma and offer a burst of color and flavor.

Achieving the perfect texture

  • Blend thoroughly for a silky-smooth result. If using a conventional blender, allow some cooling and blend in batches for safety.
  • If you like a little texture, reserve a handful of sautéed tomatoes and stir them back in after blending.

Serving suggestions & variations

  • Pair this tomato soup with a classic grilled cheese sandwich or rustic bread for a satisfying meal.
  • Add roasted chickpeas or toasted seeds on top for crunch and added nutrients.
  • Spice it up with a pinch of smoked paprika or chili flakes, or enrich the base with sautéed carrots or red bell peppers for natural sweetness.
This recipe lends itself well to batch cooking—freeze portions in sealed containers for up to three months. When reheating, add a splash of water or broth to return it to the perfect consistency. Enjoy experimenting and making this comforting classic your own!