Tomato Soup with Fresh Tomatoes Recipe
This homemade tomato soup made with fresh tomatoes is a comforting, flavorful dish that’s easy to make and perfect for any occasion. The fresh tomatoes give it a vibrant taste that’s complemented by aromatic onions, garlic, and herbs.
Equipment
- Large pot
- Knife
- Cutting Board
- Immersion Blender (or regular blender)
- Slotted spoon
- Medium bowl (for blanching)
Ingredients
- 8 cups fresh tomatoes peeled, seeded, and chopped (about 10-12 medium tomatoes)
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil or butter
- 1 cup chicken or vegetable broth
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 1 tablespoon sugar optional, to balance acidity
- 1/2 cup fresh basil leaves chopped
- 1/4 cup heavy cream or milk optional
- Additional basil leaves for garnish
- Parmesan cheese or croutons optional, for serving
Instructions
- Bring a large pot of water to a boil. Score an “X” on the bottom of each tomato. Blanch the tomatoes for 30 seconds, then transfer them to a bowl of ice water. Peel off the skins, remove the seeds, and chop the tomatoes.
- In a large pot, heat olive oil or butter over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes.
- Add the chopped tomatoes, broth, salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Add fresh basil leaves and simmer for another 5-10 minutes. Remove from heat.
- Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half the mixture.
- Stir in heavy cream or milk if desired. Taste and adjust seasonings as needed.
- Serve hot, garnished with additional basil leaves, Parmesan cheese, or croutons.
Video
Notes
- For a vegan version, use vegetable broth and omit the cream.
- For a thicker consistency, add a peeled and diced potato during the simmering stage.
- If you want to freeze the soup, omit the cream and add it after reheating.