Tomato soup

Name: Tomato soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Cuisine: En
Ingredients: 12 cherry tomatoes; olive oil, as needed; salt, as needed; pepper, as needed; 1 drizzle of olive oil; 1 yellow onion; 2 garlic cloves; salt, as needed; pepper, as needed; 800 g peeled San Marzano tomatoes (or regular tomatoes); 8 g fresh basil leaves; 1 tablespoon sugar; 500 ml vegetable stock; 2 tablespoons cream

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Main Dish

Very Easy

1 h 20 m

159 Kcal

Introducing a summer vegetable: the tomato. Wouldn't it be wonderful if we could enjoy this health-boosting powerhouse all year round? Well, we can! Here's an ultra-easy recipe to make in a large batch, so you can stock up for winter. Just thaw it whenever you need a little sunshine on a freezing January day. And to bring it all to life, don't forget the fresh basil leaves. Follow our step-by-step guide, and let us know in the comments if you liked it!

Materials

1 immersion blender
1 baking tray
1 saucepan

Preparation

Preparation10 min

Cook time1 h 10 m

Preheat the oven to 190°C. Wash and halve the cherry tomatoes, then arrange them on a baking tray. Season with olive oil, salt and pepper.
Bake for about 20-30 minutes to roast them, then set aside while chopping up the onion, basil and garlic cloves.
Pour a drop of olive oil into a saucepan and fry the chopped onion for 5 minutes over medium heat.
Add the garlic, salt and pepper and sauté for about 1 minute. Then add the peeled tomatoes, chopped basil and sugar. Stir and simmer for 10 minutes.
Pour in the stock and add the roasted tomatoes, then boil for 30 minutes, stirring occasionally. Add the cream at the end of the cooking time.
Finally, blend everything with an immersion blender.
The tomato soup is ready! You can decorate it with chopped basil leaves and olive oil.

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FAQ ❓

Can I store tomato soup?

Of course. Just refrigerate it in containers and eat it within two days. Reheat it over low heat.

Can I freeze tomato soup?

No problem! Let the soup cool before transferring it to an airtight container or freezer bags. We recommend freezing the soup in portions so you only have to thaw the amount you need that day. This way, it will keep in the freezer for several months. When you're ready to eat, simply put the frozen soup in a saucepan and heat it over low heat.

How do you make vegetable stock for tomato soup?

You can either steep vegetable peels in the desired amount of water and strain the liquid, or boil the water, add a vegetable stock cube, and stir.

Can I use other types of tomatoes for the soup?

Of course. You can use other tomatoes from the same family, such as Perino or San Marzano tomatoes.

Can I serve tomato soup cold?

Of course. This soup is delicious served cold in summer.

Can I add other vegetables to tomato soup?

Yes. You can add red peppers, which will keep the soup the same colour while changing its flavour. Potatoes would also be a very tasty option.

How can I replace the cream in tomato soup?

You can replace the cream with milk. In that case, you'll need to combine it with cornstarch and flour to thicken it. Sift 20 g of flour and 40 g of cornstarch, then gradually pour in 120 ml of previously heated milk. As you stir, the mixture will thicken and your cream substitute will be ready.