This easy tomato soup is so creamy and delicious. Perfect starter for Valentine’s Day dinner or lunch. It is also light and satisfying. Make sure to use ripe tomatoes in this recipe.
Jump to RecipeMaking this soup is very simple as the steps to follow are easy. Anyone can pretty much make this soup in no time. Besides having it as a starter, you can have it as a main meal if you want a light meal or even for breakfast.
Preparation & cooking:
Start by preparing all the ingredients: dice the onion, wash & quarter the tomatoes and mince the garlic.
Then melt the butter in a large cooking pot. Add the diced onion & minced garlic and allow to cook till the garlic if fragrant for about two minutes.
Follow by adding in the quartered tomatoes and stir. Season with sea salt & black pepper then add in the water and the cream. Stir once again, cover and allow to cook for about 25-30 minutes on medium heat. Remember to keep checking every now and then and stir.
Then transfer the soup ingredients to a blender then add in the brown sugar and basil then blend on high for about a minute or two or until creamy. You can as well use an immersion blender.
Finally once blended, add back to the cooking pot and reheat before serving. Adjust the seasoning if need be. My blender makes hot soup and therefor I don’t need to reheat on a cooking pot again.
Serve hot with some croutons or toasted baguette on the side.
More soup recipes here.
Easy Tomato Soup
Ingredients
- 4 tbsp (56g) unsalted butter/coconut oil/vegetable oil
- 1 large yellow onion, diced
- 6 cloves of garlic, minced
- 10-12 medium (1kg) tomatoes, quartered
- 1 cup water/vegetable stock/chicken stock
- ½ cup heavy cream/double cream/coconut milk
- Sea salt & black pepper, to taste
- 1 tbsp brown sugar
- 50 g (handful) fresh basil
Instructions
- Start by preparing all the ingredients: dice the onion, wash & quarter the tomatoes and mince the garlic.
- Melt the butter in a large cooking pot. Add the diced onion & minced garlic and allow to cook till the garlic if fragrant for about two minutes.
- Add the quartered tomatoes and stir. Season with sea salt & black pepper then add in the water and the cream. Stir once again, cover and allow to cook for about 25-30 minutes on medium heat. Remember to keep checking every now and then and stir.
- Transfer the soup ingredients to a blender then add in the brown sugar and basil then blend on high for about a minute or two or until creamy. You can as well use an immersion blender.
- Once blended, add back to the cooking pot and reheat before serving. Adjust the seasoning if need be.
- Serve hot with some croutons or toasted baguette on the side.
Notes
BLENDING TIPS:
- Incase you have an immersion blender, just blend in the cooking pot.
- If your blender cannot blend hot items, allow the soup ingredients to cool before blending.
- Leave the top portion of your blender open for steam to escape. If you keep this opening closed, pressure will build inside your blender and most likely pop the lid open thus mess up your kitchen. You can use a kitchen cloth on the open portion to keep things mess free.
- Always make sure not to over fill your blender past the allowable limit as it will make blending difficult hence end up with a soup that is not smooth or even pop the lid open and mess up your kitchen.
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