There is nothing more classic than a delicious bowl of homemade tomato soup. This tastes nothing at all like soup you buy in a can and for anyone who has never had homemade tomato soup or thinks they don’t like it, they need to give this a try.
Making homemade tomato soup is actually very easy and it is completely customizable to your taste. It tastes amazing served along side homemade grilled cheese or homemade croutons!
This tomato soup recipe is really simple to make and it utilizes canned tomatoes so it can be made year round! You can also use fresh tomatoes if they are ripe and in season. Just make sure you steam them first to remove the skins.
If you are working with fresh tomatoes and are not familiar with steaming the skins off, it is really easy. Just follow these steps:
- Bring a large pot of water with a steaming basket to a boil.
- Take your tomatoes and with a sharp knife, cut a small X shape on their bottoms. Doing this will help you to peel the skins later.
- Place your tomatoes into the steamer basket and steam for about 5 minutes or just until you start to see the the tomato skins wrinkle.
- With a large spoon, remove the tomatoes from the pot once they are ready and place them on a plate to cool.
- Let cool completely.
- Once cool, start peeling the skins off of the tomatoes starting at the point you made the X shape (the bottom of the tomatoes).
This may seem like a lot of steps but it is in fact very easy and mostly hands off time. This process will help you make so many great recipes with your fresh tomatoes.
If you are looking for more tomato recipes then I have plenty for you! Tomatoes are one of my favorite vegetables (fruit really…) and I make sure I can enjoy them year round.
For more tomato recipes:
- Tomato Rubbed Crostini
- Homemade Meatballs and Tomato Sauce
- Fresh Cherry Tomato Sauce
- Roasted Tomato and Tomatillo Salsa
- Salsa Criolla with Flank Steak
Hope you give it a try!
Homemade Tomato Soup
Equipment
- large pot, blender
Ingredients
- 2 28 ounce cans of whole peeled tomatoes Regular not Italian style
- 1/2 cup heavy cream
- 1 shallot diced
- 2 cloves of garlic diced
- 1 tsp dried oregano
- 5 leaves of fresh basil plus more for garnish (optional)
- 1 tbsp salt or to taste
- 1/2 tsp fresh ground pepper
- 3 tbsp olive oil
- 32 ounces large container of good chicken stock
Instructions
- In a large pot over medium heat saute your shallots for about 2 minutes
- add 1/2 of your salt to sweat out the juices in the shallots
- Now add your garlic and cook for another 2 minutes
- Next, add your chicken stock and stir well
- Now add your canned tomatoes, basil, oregano and the rest of your salt and your pepper and mix well
- Let simmer for about 15 minutes
- Now, carefully take a potato masher and mash done the large chinks of tomato. You can also do this with the back of a spoon
- Do this until most of the tomatoes has been crushed up and there are no more large tomatoes left.
- Remove your basil from the pot and discard.
- Now, take half of your soup mixture and add it to a blender and secure the lid tightly. Take a kitchen towel and place over the lid of your blender. Pulse on medium speed to puree the mixture. Note: Make sure you do not fill the blender to the top because hot liquids expand when you start the blender. You may need to do this in 2 batches.
- Now add your pureed mixture back into the pot and mix it in with the soup that wasn't pureed. This will give you a creamy soup with some texture. Note: If you like fully creamy soup, just puree all of your soup in batches in the blender
- Now add your heavy cream and mix well.
- Taste for seasoning and add any salt or pepper that you need.
- Serve immediately with grilled cheese, homemade croutons or crusty bread. Garnish with fresh basil
- Enjoy!
