A go-to recipe for delicious Tomato Soup
There is no messing up this creamy tomato soup. It is very straight forward. The ingredients take care of making it taste amazing. All the ingredients in this soup become one, they give it body, and sweetness and saltiness and richness and… ok you get it.
This recipe will become your go-to recipe for tomato soup. Think basic tomato soup that just got elevated. It is elegant in its simplicity, nothing fancy, but the way all the flavors compliment each other truly make this soup rich and flavorful.
You can serve this soup with a number of creative compliments. Serve it with a grilled cheese sandwich, which you could cut up into tiny squares to make beautiful croutons. You can add parmesan cheese to top it off and it would be delightful too. My favorite topping for this soup are these amazing eggplant croutons . Try them together as they’re shown in the video, and you’ll feel like you are eating a sinful plate of Eggplant Parmesan.
Instructions for the tomato soup:
In a large pot on high, heat olive oil and sauté the onion, celery and carrots. Add salt and pepper and sauté them until onion becomes translucent.
Add the garlic and before it starts burning, add the fresh tomatoes until they become soft. Season with salt and pepper once more. Let cook for 3-5 minutes.
Tip! By seasoning the tomatoes, they will sweat and start softening more quickly.
Add strained tomatoes along with dried oregano and chicken bouillon powder. Let the mixture cook on high for 5-10 minutes, at this point the vegetables should start becoming softer.
Lower temperature to medium high and cover. Let simmer for 5-10 more minutes. This will speed the cooking process of the vegetables.
Stir the vegetables around and test their hardness. Even if they are fork tender, at this point, continue to simmer, this time with the lid not completely on so that some steam can escape. Let simmer for at least 5-10 minutes.
Tip! This helps reduce the liquids a little bit and intensifies the flavors.
Once the vegetables are all tender and the soup had time to simmer, take the pot off the heat. In a blender, pour the entire mixture and blend until smooth. If there is too much liquid and it doesn’t all fit in the blender, do it in batches.
Tip! Using a sifting spoon helps grab the random pieces left behind.
Be careful with the heat and make sure the lid is safely secured.
Once the mixture is completely blended, transfer back to pot.
Add the butter, sugar and pesto and bring to a low simmer. Taste for seasoning, add more salt and pepper if needed. Once you’re satisfied with the seasoning, remove from the heat.
- Large pot
- Blender or immersion blender
- 1 small onion roughly chopped
- 3 stalks celery roughly chopped
- 4 large carrots peeled and roughly chopped
- 3 garlic cloves smashed and chopped
- 4 large tomatoes quartered
- 1 26 once can of strained tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder
- 1 cup water
- 1 cup chicken stock
- 1 Tablespoon Basil pesto
- 1/2 stick butter
- 1 teaspoon sugar
- 3 tablespoons Extra virgin olive oil
- salt and pepper to taste
- In a large pot, on high, add extra viergin olive oil, sautee onion, celery and carrots. Season with salt and pepper.
- Once the onion has become translucent, add the garlic.
- Before the garlic starts burning, add the fresh tomatoes and season again with salt and pepper.
- After the tomatoes start softening, add te strained tomatoes, oregano, chicken bouillon powder and cook for 5 more minutes on high.
- Lower the heat to medium, cover the pot and let simmer for 5 more minutes.
- Test the vegetable's tenderness, even if they are fork tender, let them simmer for 5-10 minutes with the lid only half way on.
- Test the vegetables again, if they are fork tender, remove the pot from the heat and transfer the entire mixture to a blender. Blend until smooth.
- Once the mixture is all blended, transfer back to the pot. Add the sugar, butter and pesto. Stir until well combined. Taste and season with more salt and pepper if needed.