My favorite tomato soup recipe and it is super easy to make🍅 best part is that you can use the leftover as a delicious pasta sauce. Now you've got dinner for days🙌🏼
What you'll need:
10-15 tomatoes on the vine (quartered & remove seeds)
2-3 yellow onions (peeled and cut in quarters)
5-7 garlic cloves (peeled)
Drizzle of avocado oil
1 tbsp salt & 1 of ground pepper
1 tosp sugar- l used zero calories sweetener
8oz of water
1 handful of fresh basil leaves
1/4 cup heavy cream
More salt and pepper to taste
I served the soup with grilled cheese sandwiches using freshly grated cheddar cheese 🧀
on sour dough bread.
Instructions:
Begin by pre-heating oven to 400 degrees. Start by cutting the tomatoes in four, remove seeds from tomatoes. Cut the onions into quarters as well. Smash and peel garlic cloves.
Place tomatoes, onions and garlic cloves on a baking sheet.
Spread evenly. Drizzle some of the avocado oil overtop, sprinkle salt, pepper and sugar. Give it a good toss with your heads to ensure everything is spread evenly.
Cook in the oven at 400 degrees for approximately 40-50 minutes or until the corners of the veggies begin to char slightly. Remove from the oven and allow to cool before blending it up.
Add veggies to the blender, pour in the water, and add handful of fresh basil leaves. Blend until smooth. Feel free to add more water if you like a thinner consistency.
Add the soup mixture into a soup pot on low heat. Allow it to simmer just a bit before adding the heavy cream. Season with salt and pepper to taste. Simmer for an extra few minutes to allow seasonings to settle.
Assemble grilled cheese sandwiches and enjoy!
There's just something incredibly comforting and satisfying about a bowl of homemade tomato soup, isn't there? While the recipe provided is a fantastic starting point for "the easiest" deliciousness, I've picked up a few extra tips that can elevate your homemade tomato soup experience even further and make it truly your own. First, let's talk about your main star: the tomatoes! While tomatoes on the vine are excellent, don't hesitate to play around. I often find that a mix of super ripe Roma tomatoes for sweetness and perhaps a few larger beefsteak tomatoes for body creates a wonderfully complex flavor. The key is ripeness – the redder, the better! If fresh isn't perfectly in season, don't worry; you can supplement with a can of good quality diced or crushed tomatoes (drained) roasted alongside your fresh ones for an even deeper, richer taste. This roasting step is truly magical; it caramelizes the sugars and brings out an incredible depth of flavor that canned soup simply can't match. Achieving that perfect consistency is another homemade soup secret. For a silky-smooth texture, once blended, you can push the soup through a fine-mesh sieve. This removes any tiny bits of skin or seeds, giving you a restaurant-quality finish. If your soup seems too thick after blending, simply add a splash more water or vegetable broth until it reaches your desired consistency. On the flip side, if it's thinner than you'd like, a gentle simmer on low heat for an extra 10-15 minutes will help it reduce and thicken beautifully. Don't be shy about customizing the flavor profile to suit your palate. Beyond the essential salt and pepper, consider a pinch of dried oregano or a bay leaf during the simmering phase for herbaceous notes. For a brighter finish, a tiny squeeze of fresh lemon juice or a splash of good quality balsamic vinegar added right at the end can cut through the richness and really make the flavors pop. If you're avoiding dairy, full-fat coconut milk or a homemade cashew cream are fantastic alternatives to heavy cream, providing that luxurious creaminess without compromising on taste. Finally, one of the best parts about making homemade tomato soup is its versatility and how easily you can prepare "dinner for days." This soup freezes exceptionally well! Once completely cooled, portion it into freezer-safe containers or bags, and it will keep for up to three months. It's a lifesaver for busy evenings – just thaw overnight in the fridge or gently reheat on the stove. And beyond pairing it with grilled cheese, get creative with your toppings: fresh basil, a swirl of pesto, crunchy croutons, a sprinkle of grated Parmesan, or even a drizzle of spicy chili oil can transform each bowl into a unique experience. Enjoy the warmth and satisfaction of your delicious, easy-to-make homemade creation!
