Creamy Tomato Soup
Tomato soup is a delicious and simple dish that is best made with fresh tomatoes. I like to make a large batch and then preserve it in jars so I always have a portion of delicious tomato soup ready to enjoy.
In the video, I make a batch using about 5 kg of tomatoes, but below you’ll find the ingredient quantities adjusted for 1 kg of tomatoes, making it easy to scale the recipe to suit your needs.
This tomato soup from fresh tomatoes is incredibly versatile. Seasoned with just salt and pepper, it can also serve as a base for homemade tomato sauces. The tomatoes do all the work here, so there’s no need for any extra seasoning. This tomato purée with onion and garlic makes an excellent base for tomato sauces. With this recipe, you’ll have both a delicious soup and a fantastic spaghetti sauce (once you cook off more of the excess liquid).
How do you thicken tomato soup?
If your tomato soup is too thin, simply cook it for longer without a lid to allow the excess water to evaporate. Once you’ve blended the soup, continue cooking it over very low heat, but be careful, as thick soup tends to splatter. The more water you evaporate, the more intense the flavor will become. There’s no need to add any unnecessary thickeners.
What can you do with lots of tomatoes?
This recipe works both as a tomato soup and as tomato purée. Tomato purée is perfect for preserving in jars. You can preserve it using an appropriate canning method. I store my tomato soup in jam jars (about 315 ml each), which make a perfect single serving that you can heat up whenever you need a quick meal.
Is tomato soup easy to make?
Creamy tomato soup is incredibly easy to make, perhaps even easier than traditional Polish tomato soup. You don’t need any stock. All you need are tomatoes, onion, garlic, and a blender and/or a fine-mesh sieve.
Is tomato soup healthy?
Tomato soup is very healthy. In addition to providing vitamins and potassium, tomatoes are rich in lycopene, a compound that is not easily destroyed by heat. In fact, cooking tomatoes makes lycopene easier for our bodies to absorb. Lycopene has many health benefits, so it’s worth including plenty of red fruits and vegetables, such as tomatoes, in your diet.
Which tomatoes are best for creamy tomato soup?
For soups and tomato purée, choose tomatoes with a low water content and a high proportion of solids. In other words, the meatier the tomatoes, the better they are for preserving. Elongated, egg-shaped varieties are particularly recommended. Look for them at local farms and from small-scale growers, who often advertise online, sell their produce at farmers’ markets, or supply local shops. Buying tomatoes for preserving at supermarkets is often not cost-effective.
I cooked the soup made with 5 kg of tomatoes for about 4 hours. The cooking time depends on the quantity and variety of tomatoes used. I ended up with about 16 jars of soup, each with a capacity of 315 ml. You’ll get approximately 1 liter of soup from 1 kg of tomatoes.
Follow the step-by-step recipe to learn how to make the best creamy tomato soup, and watch the video below for extra guidance.
Don’t forget to subscribe to the SaltedPasta YouTube channel and sign up for the newsletter so you never miss a new recipe!
Creamy Tomato Soup
Video
Creamy Tomato Soup
Ingredients
- 1 kg tomatoes
- 1 big onion
- 3 clove garlic
- 2 tbsp olive oil
- black pepper
- salt
Instructions
- Slice the onions (they don't need to be thin). Cut the tomatoes into smaller pieces (e.g. quarters). Peel the garlic and cut it into smaller pieces or press it through a garlic press.1 kg tomatoes, 1 big onion, 3 clove garlic
- Heat the olive oil in a pot and sauté the onion with a pinch of salt. Fry the onion until browned. Add the garlic and sauté for another minute. Add the tomatoes. Cook uncovered to allow the excess water to evaporate. Season with pepper and salt.2 tbsp olive oil, black pepper, salt
- Finally, blend the soup thoroughly until smooth. If, like me, you dislike tomato skins in your soup, pass it through a sieve. You can also season the soup with salt and pepper at the end. You can preserve the finished hot soup in jars.black pepper, salt
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
You are here: