I fell in love with tomato soup when my daughter decided to change her diet to pescatarian. We love to eat it all year round but, on a cool fall day, a warm cup of creamy tomato soup warms the soul, and fills the tummy with goodness. We love to match this up with Grilled Cheese Sandwiches.
Tomato soup is a healthy source of antioxidants and consuming antioxidants has been linked with a lower risk of cancer and inflammation related diseases like heart disease and obesity. The fact that the rich thick creamy soup melts in your mouth is the reason I cook it so often.
Did You Know? Tomato Soup originated in southern Spain in the region of Andalucía. Gazpacho is widely used in Spanish cuisine, as well as Portugal, where it is know as gazpacho. Although gazpacho is a chilled soup that has a blend of other vegetables like garlic, green pepper, and cucumber.
Storing:
Refrigerator- homemade tomato soup can be stored in the refrigerator for about three days, but always taste your dish before deciding to reheat.
Freezer- you can totally freeze tomato soup even you use heavy cream in the recipe. Once the soup cool place your leftover tomato soup in a good quality freezer zip lock bag and can last up to two months.
Frequently Asked Questions
Can I use canned tomatoes?
I always say fresh is best however; you can use whole peeled tomatoes or crushed tomatoes. Can tomatoes serve as a convenient base for a plethora of healthy meals not just for soup, but pasta sauces, casseroles, and stews.
Can I use Fresh Basil?
I love fresh basil and it brings a bright floral minty flavor to the recipe. I was fresh out so dry basil works too. Garnishing with fresh basil is awesome.
Can I used chicken broth ?
You can use chicken broth. I use Better than bouillon vegetable base or roasted garlic base because I love the robust flavor it gives and my daughter is Pescetarian.
Ingredients For Creamy Tomato Soup
With any tomato-based soup, you want to offset the acidity with some key ingredients like cream and you can add a little sugar to balance the soup. I did not add sugar to this recipe.
Butter- use unsalted to add richness to the soup
Yellow onion- Vidalia onions are the best. They add sweetness to the dish
Garlic- 2 cloves of garlic yield 1 Tbsp of minced garlic
Diced Tomatoes- 1 can of diced tomatoes with roasted garlic and herb gives a punch of flavor
Whole Tomatoes- Boiling the tomatoes helps the skin to peel off with ease
Vegetable Broth- Better than bouillon is the best, comes in chicken, roasted garlic 1 Tsp to 8oz boiling water.
Basil- basil has a sweet and savory taste profile with peppery and minty undertones
Thyme- has an earthy, minty, slightly lemony flavor
Salt- wakes up the flavor of any dish
Black pepper- start with 1/4 tsp and add more if you like
Heavy cream- helps offset acidity and adds a creaminess to the soup
Let's Cook!
In a saucepan, boil the 3 plum tomatoes and allow them to cool to easily peel off the skin.
Mash the plum tomatoes in the saucepan and allow to cook over medium heat.
Add one can of diced tomatoes to the saucepan.
add the diced tomatoes with a potato masher.
Finely chop the onion, and garlic clove and add to the saucepan. Add 1 cup of vegetable broth, unsalted butter, salt, black pepper, thyme, and basil, and bring to a boil.
Using a food processor, blend in batches and strain to remove seeds.
Add heavy whipping cream. Return to a simmer.
Serve- Bowl or cup garnish with croutons, basil, or cheese. This dish can also be served with an ooey gooey toasted grilled cheese sandwich or vegan grilled cheese or toasted.
Bon Appetit, ENJOY!
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