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Homemade Tomato Soup Recipe From Scratch

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Easy Homemade Tomato Soup Recipe Kylee Cooks
Easy Homemade Tomato Soup Recipe Kylee Cooks from www.kyleecooks.com

Description

Tomato soup is a classic comfort food that can be enjoyed year-round. It is a simple yet satisfying dish that is easy to make from scratch. This recipe takes fresh tomatoes and turns them into a warm, flavorful soup that is perfect for a cozy night in or as a starter for a dinner party.

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

  • 2 pounds of fresh tomatoes
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of red pepper flakes (optional)
  • 4 cups of chicken or vegetable broth
  • 1/2 cup of heavy cream (optional)

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Cutting board
  • Knife
  • Spoon

Method

  1. Preheat oven to 400°F.
  2. Cut the tomatoes in half and place them on a baking sheet, cut-side up.
  3. Drizzle olive oil over the tomatoes and sprinkle with salt, black pepper, and red pepper flakes (if using).
  4. Roast the tomatoes in the oven for 25-30 minutes or until they start to brown and caramelize.
  5. While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium heat.
  6. Add the diced onion and minced garlic to the pot and sauté for 5-7 minutes or until the onion is translucent.
  7. Add the roasted tomatoes and chicken or vegetable broth to the pot and bring to a boil.
  8. Reduce heat to low and let simmer for 15-20 minutes.
  9. Use an immersion blender or regular blender to puree the soup until it is smooth.
  10. Stir in the heavy cream (if using) and heat the soup until it is warmed through.
  11. Serve hot and enjoy!

Notes

If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Be careful not to overfill the blender and to let the soup cool slightly before blending.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 200
  • Protein: 5g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 10g
  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 1000mg

Recipe FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes instead of fresh. Use two 28-ounce cans of whole peeled tomatoes and skip the roasting step.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating it on the stove or in the microwave.

Recipe Tips

  • Use ripe, in-season tomatoes for the best flavor.
  • Adjust the amount of red pepper flakes to your preference for spice.
  • For a dairy-free version, skip the heavy cream or use a non-dairy alternative like coconut cream.
  • Top the soup with croutons, fresh herbs, or a drizzle of olive oil for extra flavor and texture.

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