- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 105 kcal
Quick summary
“This creamy tomato soup sautes ripe tomatoes in olive oil with garlic and onion before slow cooking with vegetable broth. Beaten until it forms a ruby velvet, it warms with lightness and balanced acidity.”
What you need to know
- Slow cooking diced tomatoes until they break down breaks cell walls and concentrates pan pulp.
- The teaspoon of sugar neutralizes the pungent acidity characteristic of ripe red tomatoes.
- Blending the soup in a blender emulsifies the olive oil into the liquid, creating a velvety consistency without using flour.
Ingredients
Main
- 500g of ripe tomatoes, chopped
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 500ml vegetable broth
- 1 teaspoon of sugar
- Salt and black pepper to taste
- Basil leaves for garnish
Instructions
Principal
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the chopped garlic and cook for another minute.
- Add the chopped tomatoes and cook until they begin to break down.
- Incorporate the vegetable broth and sugar, adjusting the salt and pepper.
- Let it boil and reduce the heat, cooking for about 20 minutes.
- After cooking, blend the soup in a blender until smooth.
- Return to the pan, heat again, and adjust seasonings if necessary.
- Serve hot, garnished with basil leaves.
Chef's tips
- Choose very red and soft Roma tomatoes, as they have more pulp and less water in their structure.
- Strain the blended soup if you want to completely eliminate peel and seed residues, obtaining a smooth texture.
- Let the steam escape through the central lid of the blender when blending hot foods to avoid internal pressure.
Variations
- Tomato soup with cream: add half a cup of fresh heavy cream or coconut milk in the final minutes of cooking.
- Smoked touch: add a teaspoon of smoked paprika during the sautéing of the onion and garlic.
- Spicy version: add half a seeded finger chili during cooking for a warming finish.
Substitutions
- Fresh tomatoes can be complemented with a can of diced peeled tomatoes for an even more intense color.
- White sugar can be substituted with half a grated carrot in the sauté to naturally sweeten the broth.
- The vegetable broth can be replaced with homemade chicken broth for a more robust base.
How to store
Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors settle and become even more integrated the next day; reheat over low heat, stirring with a spatula until light bubbles appear in the pan.
Can it be frozen?
Can be frozen in suitable containers or airtight bags for up to 3 months. Thaw in the refrigerator for 12 hours or directly in the pan over low heat, stirring with a manual wire whisk to restore the smooth emulsion.
What to serve with
Classic accompaniment for a grilled cheese sandwich on sourdough bread well-browned in butter. Finish with fresh basil leaves, raw extra virgin olive oil, and toasted garlic croutons.
Frequently asked questions
Which tomato variety is most suitable for creamy soup?
The Italian tomato (San Marzano) is the most recommended for having fewer seeds, less water, and a dense concentration of sugars.
Does the soup need cornstarch to thicken?
No need; the natural tomato pulp blended with olive oil and onion already provides enough velvety body.
Can I peel the tomatoes before cooking?
You can remove by making a cross cut and dipping in boiling water for 30 seconds, or just sieve the cream after beating.
Why does the recipe call for a teaspoon of sugar?
Sugar acts as an acidity corrector for cooked tomatoes, balancing the acidic notes without turning the soup into a sweet one.
