Autumn is here, and at home this is the moment when we start cooking soups, chowders, and stews. Who doesn’t fancy a bowl of creamy HOMEMADE tomato soup when it’s dark and rainy outside? And to make things even better, tomatoes are still in season around here, but it won’t last long, though.
And so, few days ago, I prepared this soup. I wanted to try it. While I have to say that in my attempt, the quantities were not exact because I didn’t want to prep much, below you are going to find exact amounts.
Creamy Tomato Soup
I think this is one of those recipes that everyone just loves and which for years we've eaten the canned version. Nowadays, however, I believe we all prefer having it homemade, don't you agree?
Equipment
- Chopping board
- Chef's Knife
- Peeler
- Cooking robot or blender
- Medium Pot
- Wooden spoon
Ingredients
- 500 g tomatoes
- 1 tsp. tomato paste (to eliminate tomato acidity)
- 1 onion
- 1 garlic clove
- 500 ml chicken or vegetable stock (if unavailable, water will suffice)
- 1 tsp. granulated sugar (if necessary)
- 1 drizzle olive oil
- 100 ml heavy whipping cream
- 1 pinch salt
- Ground pepper
- Herbs (Parsley or basil)
Instructions
- Peel and finely chop the onion and garlic (be sure to remove the sprout from the center of the clove)
- Cut the tomatoes into quarters and purée them in the blender. A bit of the stock can be used to facilitate the blending.
- Heat the olive oil in a pot, and sauté the onion, garlic, and pureed tomatoes.
- Add in the stock, the tomato paste and the sugar. Stir all of the ingredients together, then let it come to a boil. Reduce to a simmer and let cook for a few minutes.
- Stir in the heavy cream until it’s been incorporated. Season with the salt and pepper to taste.
- Plate up the soup and garnish with the parsley.
Notes
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I give you my word that it tastes delicious. It’s a recipe to pamper the soul, and the stomach.
I give you my word that it tastes delicious. It’s a recipe to pamper the soul, and the stomach.
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