Tomato Soup Recipe
Tomato soup is a lovely meal that makes you feel so cozy in the wintertime. There comes a certain point in either Autumn or Winter when you just want a cup of homemade tomato soup. I reach that point every year! And this tomato soup recipe is ever so creamy and is a great meal to eat at home for lunch or to take to work with you. An incredibly easy meal to meal prep or curl up with, you will love every sip of this soup.
In this blog post, you will learn how to make tomato soup.
How to Make Tomato Soup
To make homemade tomato soup, melt the butter pot or a hob-safe Dutch oven. Add the finely chopped onions once the butter is melted and sauté them until they are soft and golden. Add the minced garlic and sauté it until it is fragrant. This normally only takes about a minute. Next, add the chopped tomatoes with their juice, chicken broth, chopped basil, sugar, and black pepper. Stir together and bring to a boil. Once it has reached a boil, reduce the heat, partially cover it with a lid, and let simmer. Once the soup has simmered, remove the pot from the heat, insert an immersion blender into the pot or transfer the soup to a blender, and blend the soup until no chunks remain. Be careful with this step as the soup is very hot. Return the newly blended soup to the stovetop and add the mozzarella cheese and cream. Bring the soup back to a simmer and let simmer for another few minutes. Lastly, season to taste with salt and black pepper. Let cool, serve, and enjoy!
Tomato Soup Serving Suggestions
When the soup is all finished cooking and you finally have that delicious soup ready to eat, top the soup with some fresh basil, cream, or some extra fresh black pepper. Try topping the soup with some Homemade Croutons or pair it with a side of freshly baked Sandwich Bread. Or of course, the classic Grilled Cheese Sandwich!
How Long Does Tomato Soup Stay Fresh For?
Homemade tomato soup can stay fresh for up to 4 days in airtight containers in the refrigerator. Make sure that the soup has fully cooled before putting it into containers to prevent the build-up of condensation.
If you choose to freeze your tomato soup, it can last up to 3 months in the freezer. Portion the soup into freezer-safe containers and leave some room at the top for expansion. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Ingredients
Unsalted Butter: unsalted butter is used to make the soups rich and deep base. It also adds flavour to the onions and garlic and gives them their soft, golden-brown colour.
Yellow Onions: yellow onions add a sweetness as they soften and release their natural sugars.
Garlic Cloves: garlic cloves add a hint of spice.
Chopped Tomatoes: chopped, canned tomatoes give the soup its classic acidity and tangy flavour. Because tomatoes make up the bulk of the soup, use good quality canned tomatoes for the best flavour.
Chicken Broth: chicken broth thins out soup and adds a richer, background flavour. It can be store-bought or homemade. You can use water here instead of broth, but broth just brings so much flavour to recipes. Try making your own with my homemade Classic Chicken Broth Recipe.
Fresh Basil: fresh basil adds a lovely herbal quality which brightens the soup and adds a freshness to the soup.
Black Pepper: black pepper is used to enhance the flavour.
Whipping Cream: whipping cream is added which consequently makes the soup creamier.
Mozzarella Cheese: mozzarella cheese gives the soup a lighter, milkier flavour.
Sugar: sugar sweetens the acidity of the soup.
Tips
- Interested to making other types of soups? Try my Butternut Squash Soup Recipe!
- Inserting the immersion blender directly into the pot allows you to blend the soup without having to remove the soup from the pot. I prefer to blend the soup in the pot versus moving it over to the blender, as it is easier, you get the same results, and have fewer dishes to clean. And the fewer the dishes to clean the better!
Homemade Tomato Soup
Ingredients
- 4 tbsp. butter unsalted
- 2 yellow onions finely chopped
- 3 garlic cloves minced
- 56 oz. chopped tomatoes canned
- 2 c chicken broth
- 1/4 c. fresh basil chopped
- 1/2 tsp. black pepper
- 1/2 c. whipping cream
- 1/3 c. mozzarella cheese grated
- 1 tbsp. sugar granulated
Instructions
- Heat on medium heat, the pot or hob-safe Dutch oven on the stove. Add the unsalted butter. Once the butter is melted, add the chopped onions. Sauté for 10-12 minutes, stirring occasionally until softened and golden. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped tomatoes with their juice, chicken broth, chopped basil, sugar, and black pepper. Stir together and bring to a boil. Reduce the heat, partially cover with a lid, and let simmer for 10 minutes.
- Remove the pot from the heat. Insert an immersion blender into the soup and blend. Be careful with this step as the soup is very hot.
- Return to the hob and add the cream and mozzarella cheese. Return the soup to a simmer. Let simmer for another 5 minutes. Season to taste with salt and pepper.
- Remove from the heat, serve, and enjoy!
Notes
In this blog post, you learned how to make delicious homemade tomato soup.