Simple Tomato Soup is a creamy, velvety soup made with fresh ingredients that are available throughout the year. It is as healthy as it is tantalizing and can be customized to your preferences through add-ons or by making it vegan. This soup has a deep flavor profile that can be paired with salads, sandwiches, or just croutons.
Everyone that I know of loves a Simple Tomato Soup that is creamy, either with or without the addition of cream. There is a perfect balance of acidity and sweetness without any added sugars in this recipe. My son loves to make this soup because:
- It can be made ahead of time and reheated whenever necessary.
- There are only 4 main ingredients in this soup, that are available year-round.
- This is a very simple recipe without any grinding or straining.
- It is quite nutritious and therefore, healthy.
Customize the soup:
- I have used milk to make this simple tomato soup creamy. You could choose to add cream or cashew cream made with a few cashew nuts soaked in warm water and ground to a paste.
- I did not add arrow root powder, all-purpose flour or cornstarch to thicken the soup; feel free to use one of them.
- Freshly picked, homegrown plant-ripened tomatoes enhanced the taste of this soup. Canned tomatoes can be used instead.
- Other options to make it herbaceous is to choose between basil, or even mint. I have used a little cilantro in this Indian-inspired recipe .
- You could also add volume and texture to the soup by adding carrots and cook it for a little longer.
- Make it vegan by using olive oil instead of butter.
- Add whole spices such as bay leaf or cinnamon.
How to make the Simple Tomato Soup:
- Heat the butter in a pot, add garlic and onion. Sauté the onion for 2 minutes.
- Add the tomatoes and sauté for 6-8 minutes or until mushy.
- Season with spices and salt. Turn off the heat. Use an immersion blender to grind the mixture to a smooth texture.
- Turn on the heat, add milk and boil the soup for another minute and turn it off again. Garnish with cilantro or parsley and serve with croutons on top.
1. Blend the ingredients well using an immersion blender or a regular blender. Use a little water if necessary. Do not add too much water or the soup will become runny. If that happens, thicken it with a slurry of flour or arrow root powder, and then run the soup through a strainer to remove any lumps.
2. If you like basil, garnish at the end and do not grind it with the tomatoes.
3. Caramelizing the onions a little add both sweetness and a savory touch to the soup. Do not put all the ingredients at once into the pot.
4. The croutons can be made on a skillet using leftover bread. (see notes in recipe card).
5. If you wish to use cream, then turn off the heat and then add fresh cream.
Serving suggestions:
I like serving this Simple Tomato Soup with my Easy Tuna Sandwich, Moroccan Cauliflower Salad or the Persian Shirazi Salad.
Storing:
This Simple Tomato Soup can be stored in the refrigerated for 3-4 days or be frozen for a couple of months.
Simple Tomato Soup
Equipment
- stovetop, pot
Ingredients
- 2 cloves garlic minced
- 1 onion chopped
- 3 tomato sliced
- 1 tbsp butter
- ¼ tsp ground cumin
- ⅛ tsp ground pepper
- a pinch turmeric
- ⅛ tsp chili powder
- ¾ tsp salt
- ½ cup whole milk
Instructions
- Heat the butter in a pot, add garlic and onion. Sauté the onion for 2 minutes.
- Add the tomatoes and sauté for 6-8 minutes or until mushy.
- Season with spices and the salt. Turn off the heat. Use an immersion blender to grind the mixture to a smooth texture.
- Turn on the heat, add milk and boil the soup for another minute and turn it off again. Garnish with cilantro or parsley and serve with croutons on top.
Notes
- You could make croutons at home by baking cubes of bread tossed in a little olive oil, salt and ground pepper. Bake at 400 degrees F for 3-5 minutes or until the edges look crispy and browned.
Nutrition
literally made this in no time – thank you so much!!
Thanks, Neetu!