My Homemade Tomato Soup

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My Homemade Tomato Soup
 
Prep time
Cook time
Total time
 
This summery, fresh soup is so easy to make and with a few variations, you can make it into several styles of delicious main course soup.
Melissa:
Recipe type: Easy, Soup
Cuisine: Vegan, Vegetarian, Soup
Serves: 6 cups
Ingredients
  • 10 medium sized fresh tomatoes - washed, tops/stems removed, cut into 4 to 6 pieces
  • 1 small yellow onion - small dice
  • 2 cloves of fresh garlic - roughly chopped
  • 2 tsp. vegetable oil
  • 1 tsp. sugar
  • 1 tsp. salt and ground pepper
  • 1 sprig of fresh basil - rinsed.
  • My Vegetable Broth Recipe, or other form of broth.
Instructions
  1. In a large pot, on medium heat, add the vegetable oil.
  2. After about a minute, add the diced onion and saute until almost translucent.
  3. Add the garlic and continue to saute until the onion is translucent. (about 1 min.)
  4. Add the fresh tomatoes
  5. Add salt and pepper and sugar
  6. Add the broth. (You'll need enough to cover the tomatoes completely)
  7. Add the fresh basil
  8. Bring to a boil, reduce heat to simmer. Cook for 20 minutes, stirring occasionally.
  9. Remove from heat and allow to cool for 5-10 minutes.
  10. Using an immersion blender, food processor or blender, puree the soup until desired consistency.
  11. Using a mesh strainer, pour and strain the soup through. Using the bottom of a ladle helps here.
  12. Transfer to container of your choice, if you don't plan on eating right away, and refrigerate. Or you can transfer back into soup pot to reheat before serving.
  13. Garnish with fresh basil leaves
  14. Optional garnishes: fresh sour cream or creme fraiche
  15. Optional variation: once you have pureed and strained the soup, add heavy cream or whole milk to make cream of tomato soup.