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Vegetables Lunch / Dinner Soups

Tomato soup

Published: 12.21.2021 » Last updated: 04.15.2022

The smoothest tomato soup you can make at home. With the purest flavors too. How to make it? Start with a good base and use vegetable stock instead of the usual chicken broth.

Smooth tomato soup in white bowl

No cream? Nope. This is as rustic as it gets. You’ll be amazed at what you can do with just a few basic ingredients. An onion, a few cloves or garlic, a sprig of fresh oregano, diced tomatoes, vegetable stock, salt, pepper and a wee bit of sugar are all you need. There is, of course, a little trick which I find so essential in making tomato soup.

Sauteeing onion, garlic and oregano

When you saute the onion, garlic and oregano, wait until the onion and garlic start to brown before adding the tomatoes and broth. The caramelization gives the soup a much richer flavor.

Adding diced tomatoes and vegetable stock to sauteed aromatics in pot

A can of diced tomatoes was used here. It’s four days before Christmas and the price of fresh vegetables has gone over the roof, so to speak. If using fresh, get the juiciest ones you can find. Just dice (no need to remove the seeds) and add to the pot.

Pureeing tomato soup with immersion blender

An immersion blender was used to liquefy the solids in the soup. If you don’t have one, a regular blender will do. Note, however, that because you’re dealing with hot soup just off the stove, you’ll need to take extra care.

After pouring the soup into the blender, snap on the cover then place a kitchen towel on top. Place your hand on the towel and press down lightly before turning on the machine. This is so the cover of the blender does not fly off. It often does when the processing hot liquid because of the steam build-up, and especially if the pitcher is more than half full.

Tomato soup

Connie Veneracion
We use fresh oregano because we grow it in the garden. The leaves from one long sprig is about a tablespoon. Dried oregano is fine but you'll have to reduce the amount to make sure that the aroma and flavor or the herb does not overpower the soup. Half a teaspoon will do.
How much salt you need to add depends on how salty the vegetable stock is. If it's unseasoned, you'll likely need a teaspoon and a half.
Tomato soup garnished with cilantro
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine International
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil not extra virgin
  • 1 onion peeled and thinly sliced
  • 4 cloved garlic peeled and chopped
  • 1 sprig oregano stripped
  • 1 400-gram can diced tomatoes
  • 2 cups vegetable stock
  • salt
  • ¼ pepper
  • 1 pinch chili flakes
  • ½ teaspoon sugar

Instructions
 

  • Heat the oil in a pot.
  • Spread the onion, garlic and oregano in the hot oil and saute, stirring often, until the onion slices and garlic are just starting to brown.
  • Pour in the diced tomatoes and vegetable stock.
  • Season with salt, pepper, half a teaspoon of sugar and chili flakes.
  • Bring to the boil, cover, lower the heat and simmer for ten minutes.
  • Take the pot off the stove, plunge in an immersion blender and process until the soup is smooth.
  • Taste, adjust the seasonings, if needed, before serving.

Connie Veneracion

Lawyer by education. Journalist by accident. Home cook and writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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