Tomato Soup Recipe With Fresh Tomatoes
This recipe relies on roasting fresh tomatoes to maximize natural sweetness and achieve a deep, rich, comforting flavor.
Ingredients
Fresh Ripe Tomatoes3 lbs (about $1.4text{ kg}$)Roma, San Marzano, or other meaty variety.Yellow Onion1 largeRoughly chopped.Garlic Cloves5–6 wholePeel, but leave whole.Olive Oil$1/4$ cupPlus extra for finishing.Salt and Black PepperTo tasteEssential for boosting flavor.Sugar (Optional)1/2 tspTo balance highly acidic tomatoes.Vegetable or Chicken Broth4 cups ($950text{ ml}$)Low-sodium preferred.Fresh Basil$1/4$ cupPlus extra for garnish.Fresh Thyme Sprigs3 sprigsRemove before blending.Butter or Heavy Cream2 Tbsp or $1/4$ cupFor richness (use coconut milk for dairy-free).
Instructions
Roast the Vegetables (25–30 minutes):Preheat oven to $400^circtext{F}$ ($200^circtext{C}$).Halve the tomatoes and place them, along with the chopped onion and whole garlic cloves, onto a large baking sheet.Drizzle generously with olive oil, season with salt, pepper, and the optional sugar. Toss to coat.Roast for 25–30 minutes, or until the tomatoes are softened and slightly caramelized around the edges.Simmer the Soup (15 minutes):Transfer all the roasted vegetables and pan juices to a large pot.Add the broth, fresh basil, and thyme sprigs.Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, allowing the flavors to fully meld. Remove the thyme sprigs before blending.Blend Until Smooth:Use an immersion blender or carefully transfer the mixture to a regular blender (in batches) and blend until completely smooth and velvety.For an ultra-silky texture, press the soup through a fine-mesh sieve.Finish and Serve:Return the blended soup to the pot over low heat.Stir in the butter or heavy cream (or dairy alternative).Taste and adjust seasoning, adding more salt, pepper, or a splash of balsamic vinegar if needed for balance.Serve hot, garnished with fresh basil, a drizzle of olive oil, and your favorite toppings (e.g., crispy croutons or a Gruyère grilled cheese).
Notes
Texture & Flavor Troubleshooting
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Acidity Balance: If your soup tastes too tart, stir in a small amount of sugar (start with $1/2$ teaspoon) or a splash of balsamic vinegar after blending. The heavy cream/butter stirred in at the end also naturally cuts acidity.1
- Preventing Curdling: When adding heavy cream to the soup, ensure the soup is not at a rolling boil. Reduce the heat to low or remove the pot from the heat entirely, then stir in the cream to prevent separation.
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Non-Reactive Pot: Use a stainless steel or enameled cast-iron Dutch oven. Avoid cooking acidic ingredients like tomatoes in aluminum, copper, or unseasoned cast iron pots, as the metal can react with the acid, giving the soup a metallic taste.2
Ingredient Flexibility
- Tomato Choice: While Roma, San Marzano, or other meaty varieties are best, any ripe garden tomato will work! If using watery tomatoes, you may need to simmer the soup for an extra 10–15 minutes to reduce excess liquid.
- Dairy-Free: Substitute heavy cream with full-fat coconut milk (for subtle sweetness) or a homemade cashew cream for an equally rich, velvety texture.
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Thickening: If you prefer an extra-thick soup, add a chopped, boiled potato or a small carrot to the roasting pan and blend it into the soup.3 This naturally thickens the soup without flour or cornstarch.4
Storage & Prep
- Make-Ahead: The soup is perfect for meal prep and improves in flavor overnight. Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes beautifully! Freeze the soup base before adding any cream or dairy, as dairy may separate upon thawing. Thaw overnight in the refrigerator and stir in the cream when reheating.
- Portioning: For easy reheating, freeze the soup in individual serving sizes.
Nutrition
Calories: 150kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 1.5gSodium: 350mgFiber: 3gSugar: 7g
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