Tomato Soup Recipe – Step by Step Guide: You can use this simple Tomato Soup recipe to make a rich, creamy tomato soup that’s great for lunch or dinner. With real cream and fresh, sour tomatoes, you can make a cozy, silky tomato soup from scratch in less than 30 minutes.
There are tried-and-true steps in my written, picture, and video directions for making the best homemade bread croutons with almost no work at all.
Smooth and savory tomato soup is a tasty meal that you can enjoy any time of the year. Fresh tomato’s strong, bright taste is great in the spring and summer, and the thick, creamy broth is the best thing to eat on a cold fall or winter night. It’s impossible for me not to want a bowl!
Even though it’s simple to make, this tomato soup recipe needs to be just right for it to be great. If it’s too thick or too thin, the magic will be lost.
Tomato Soup Recipe – Step by Step Guide
For The Soup
- 2 tablespoons Butter or extra virgin olive oil
- 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
- ⅓ cup finely chopped onions or 1 medium onion
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
- 500 grams tomatoes or 6 to 7 medium to large tomatoes
- 1 cup water or low sodium vegetable broth
- salt as required
- 1 teaspoon raw sugar or white sugar
- freshly crushed black pepper – as required
For The Croutons
- ½ cup bread cubes
- 1 tablespoon olive oil
- 1 light pinch salt
- 1 to 2 pinch freshly crushed blackpepper
For Garnish
- 1 tablespoon chopped parsley or coriander leaves (cilantro)
- 1 to 2 tablespoons heavy cream – optional
Instructions
Cooking Tomatoes
- In a pot or kettle, melt the butter. Don’t turn up the heat too high.
- Put in the bay leaves and cook for a short time. Throw in the garlic and onions, cut up. For about three to four minutes, stir and cook the onions until they get soft.
- Mix in the salt and chopped tomatoes. Combine well.
- On low to medium-low heat, cover the pan and let it boil for about 8 to 10 minutes, or until the tomatoes get soft.
- You don’t need to add water. Keep an eye on them while they’re cooking, though. If the juices run out, add a little water and keep cooking.
- Take the tomatoes off the heat when they are soft and let them cool down.
Blending And Straining Pureed Tomatoes
- Add the tomato mixture to a blender jar once it is cool enough to handle. You can also mix it in with your hands.
- Mix until the mixture is smooth.
- If you want an even smoother soup, you can strain the puree through a strainer, but you don’t have to.
- If you do decide to strain the mush, use a spoon to make sure that everything but the seeds are separated.
Simmering Tomato Soup
- Add water and sugar to the tomato mush that you put back into the pot. Stir and mix well.
- Slowly cook the soup over low heat until it’s hot but not boiling.
- Crush some fresh black pepper on top and stir it in.
- Take the heat off. Take the pan off the stove and set it on the counter in the kitchen.
- Depending on how rich you want it, add 1 to 2 tablespoons of heavy cream.
- Mix well and evenly. If you think the soup needs more salt and pepper, add some more.
Making Croutons
- You can make the bread croutons while the tomato sauce cools down. In a baking sheet, mix the bread cubes with the olive oil, salt, and freshly ground black pepper. Toss to cover.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake the bread cubes for about 3 to 5 minutes, or until they are golden and crisp.
- You can also toast the bread cubes in a pan until they are golden brown all over.
- Put the hot tomato soup into bowls. The croutons can be served on the side or put on top of the soup.
- To make the tomato soup look even better, you can add some chopped fresh parsley, coriander (cilantro), basil, or mint leaves on top.
- For up to two days, this soup can be kept in the fridge in a jar with a lid. It tastes best when served fresh.
Helpful Tips:
- You can make the bread croutons while the tomato sauce cools down. In a baking sheet, mix the bread cubes with the olive oil, salt, and freshly ground black pepper. Toss to cover.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake the bread cubes for about 3 to 5 minutes, or until they are golden and crisp.
- You can also toast the bread cubes in a pan until they are golden brown all over.
- Put the hot tomato soup into bowls. The croutons can be served on the side or put on top of the soup.
- To make the tomato soup look even better, you can add some chopped fresh parsley, coriander (cilantro), basil, or mint leaves on top.
- For up to two days, this soup can be kept in the fridge in a jar with a lid. It tastes best when served fresh.