How to Prepare Classic Tomato Soup

Tomato soup is a classic  for any time of the year. It’s easy and delicious with great chunks of crusty bread used to soak up the tomatoey goodness and then wipe the bowl clean afterwards. We like to add a dollop of créme fraiche or a swirl of pesto to add a continental touch. The Italians call this soup,  crema di pomodori and this version is a hotch-potch of typical vegetable ingredients to bring out the flavour of the tomatoes. The basil is a great and classic addition but why not try some pesto too because that just adds pure deliciousness to this soup.

Considerations for a Classic Tomato Soup

In this recipe there are many different options – you don’t need carrots for example or bay leaves, neither do you need red wine vinegar.  In Spain and Italy, particularly ripe tomatoes are used and they are almost rendered to a pulp. A number of chefs like to sieve out the skins and pips too because they contribute to the acidity and it produces a smoother texture.

Some sugar is needed to remove the sourness and acidity that comes with the tomatoes anyway. I find the soup needs to be tasted adjust for sweetness. The riper the tomato the better!

Good vegetarian fare too if you leave out the heavy cream and crème fraîche.

Serves 4; Preparation time: 15 minutes; Cooking time; up to 50 minutes if you are using tomatoes from the garden otherwise it will be up to 30 minutes cooking using canned tomatoes.

[Please note we are an affiliate marketing partner and will make a sales commission if you purchase any items through our affiliate links. Please read our affiliate disclosure]

Equipment:

• • food processor
  • hand blender
  • saucepans
  • skillet
  • knives
  • small bowls
  • soup bowls
  • wooden spoons/ spatulas

Ingredients:

• 2 Tbsp olive oil or butter
• 1 medium carrot, sliced and chopped (optional)
• 1 onion, chopped finely
• 2 or 3 garlic cloves, finely chopped
• 2 lb/900g really ripe tomatoes with skins and all that have grown on the vine if possible, chopped. Otherwise 2 cans (28 ounces each) of skinned tomatoes. 
• 2 – 2½ tbsp  tomato purée
• 1 – 1½ tbsp red wine vinegar (optional)
• 1 – 2 teaspoons muscavado, demarara or light brown sugar
• 2 – 3 bay leaves (optional)
• 1 cup of chicken or vegetable broth or 1 vegetable stock cube, made up in 1/2 pint/500ml hot water
• 1/2 cup heavy cream (optional) or 2 tbsp crème fraîche 
• handful of fresh basil leaves
• freshly ground black pepper if needed

Preparation:

1. Prepare the vegetables – make sure the tomatoes are not skinned as this adds extra flavour.
2. Heat the olive oil in a large skillet, Dutch oven or heavy saucepan over a medium heat.
3. Add the chopped carrots (optional), onion and garlic, cover with a lid and cook for up to 10 minutes. Check the onion is softening, becoming translucent and colouring slightly brown.
4. Add the tomatoes, tomato purée, red wine vinegar (optional), sugar and bay leaves.
5. Stir well to mix then cover the pan and cook for 10 minutes until the tomatoes start to soften.
6. Add the stock to the pan, season with salt and pepper and bring to the boil.
7. Quickly reduce to a simmer and cook, uncovered, for between 30 and 50 minutes until the tomatoes have broken down completely. Check the state of the tomatoes after 20 minutes because the point here is to make sure they are a pulpy in texture.
8. Remove from the heat, take out the bay leaves if you have them and blend the soup with an electric hand whisk or immersion blender, until smooth. You can also process the soup in a food processor too if needs be. Just be careful that the blender is not too full as it will be hot.
9. Adjust the seasoning to taste – check the sweetness just to be sure and add more sugar if needs be. Add a pinch of ground black pepper.
10. Divide the tomato soup between a few bowls or just have people ladle it in.
11. Top with a swirl of crème fraîche and the basil leaves or add a swirl of basil pesto along with those basil leaves.
12. Serve hot with crusty bread or croutons on top.

Enjoy your homemade tomato soup!